Why Native Yeast Fermentations Are Critical for Expressing Terroir
In seeking to express the true character of a site, winemaker Brandon Sparks-Gillis was brought one step closer by lab results
In seeking to express the true character of a site, winemaker Brandon Sparks-Gillis was brought one step closer by lab results
Wine professionals discuss sulfur’s impact on everything from oxidation to aromatic compounds and texture
Understanding enzyme use in winemaking can shed light on the nature of grapes and wine development
Wine professionals discuss how tannin management in the vineyard and cellar influences the expression of tannins in wine
With little or no sulfites added, natural wines should be more at risk of oxidation. So why do some yield reductive notes?
Examining the effervescence in sparkling wine and its influence on mouthfeel, flavor, and aroma
Wine experts discuss what differentiates esters from other aroma compounds
Distillers discuss the dairy by-product, its use in spirits production, and its potential for sustainable practices
Glassmakers and wine experts weigh in on glassware design and the sensory perception of wine
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
Experts discuss the advantages and disadvantages of speeding up the maturation process
Bartenders weigh in on shape, size, cut, and clarity—and how to choose the right ice