Volume XXIII – Issue 7

Part 3 of a Three-Part Investigation By Dan Berger Marketing considerations aside, winemakers mostly want to make the best wines they can, usually with as little manipulation as possible. And when it comes to white wines like Sauvignon Blanc, R… Want to read more? If you’re already a subscriber, welcome back – you may login here. If you … Continue reading “Destroying Wine’s Character”

Learning about wine is never as easy as it may seem, but it gets astoundingly complicated when people decide to create an information system that is unfortunately embedded with confusion. It is far worse for us when the explication is about wine f… Want to read more? If you’re already a subscriber, welcome back – you … Continue reading “Wine Education 101: Another Missed Step”

When Joe Wagner sold his Meiomi brand to Constellation nearly three years ago, for $315 million(!), it proved that among popularly priced wines, sugar in putatively dry wines (even red wines!) has vast potential. The public loves to talk dry, but dri… Want to read more? If you’re already a subscriber, welcome back – you may … Continue reading “Sugar: The Meiomi Example”