By Dan Berger The language of wine is often obscure and not for amateurs. It is where euphemism, arrogance, hyperbolic observation, and obfuscation join forces to create an an off-putting barrier to newcomers. Some outsiders, hearing this clap… Want to read more? If you’re already a subscriber, welcome back – you may login here. If you aren’t … Continue reading “The Devil’s Wine Glossary”
Volume XXII – Issue 29
Pepper in Red Wine
A technical paper from Australia speaks to the fact that rotundone (black pepper aroma) in red wines may be a result of retarded sugar development on the grapevine, which could be enhanced by spraying a chemical on pre-veraison (pre-coloring) Syrah g… Want to read more? If you’re already a subscriber, welcome back – you may login … Continue reading “Pepper in Red Wine”
Ignoring (some of the) Bubbles
More than a decade ago on these pages, we had an article on how to treat sparkling wines, and in it, we quoted Eileen Crane, wine maker for Domain Carneros, that decanting all young sparkling wine was actually theoretically a good idea, despite the f… Want to read more? If you’re already a subscriber, welcome back … Continue reading “Ignoring (some of the) Bubbles”
Tasting Notes
2014 Balletto Pinot Noir, Russian River Valley ($29): This striking wine is perfectly fruit-centered, with the emphasis on the faint Burgundian/leafy notes I seek in a great wine, and only occasionally find. The big difference here is that instead of… Want to read more? If you’re already a subscriber, welcome back – you may login here. If … Continue reading “Tasting Notes”
Bargain of the Week
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Wine of the Week
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