By Dan Berger Scientists who delve deeply into how people taste food and drink say that about a quarter of all of us detect bitterness at very low levels, which limits what we can appreciate. Being a supertaster isn’t necessarily a good thing. … Want to read more? If you’re already a subscriber, welcome back – … Continue reading “Supertasters”
Volume XXVI – Issue 5
Minerality in Wines
Those who believe strongly in the idea of minerality in wine know that it shows up in many different wines. Sometimes unexpectedly. And often when we see it, we have a hard time explaining to others how it occurred or what it is. I read an essay on… Want to read more? If you’re already … Continue reading “Minerality in Wines”
Aging White Wines, Part I
Not that it really needs to be re-stated, but aging of white wines can produce superb results. A few basic rules apply: Pick the proper grape variety. Choose wines with relatively high acidity and low pH. Store wines as cool as possible, no … Want to read more? If you’re already a subscriber, welcome back – … Continue reading “Aging White Wines, Part I”
Wine and Health
(This article is a reprint of one published months ago in another publication) By Dan Berger When someone lifts a glass and offers a toast “To your health,” the message isn’t merely a salute — it’s a medical fact. Evidence of that has often ap… Want to read more? If you’re already a subscriber, welcome back – … Continue reading “Wine and Health”
A New View of Mature Red
(A version of this first appeared in the Napa Register) Most of the bottles of red wine in my subterranean grotto are pretty old, which many people assume means that I age every wine that I buy. I even acquired a nickname — KSRO radio show hos… Want to read more? If you’re already a … Continue reading “A New View of Mature Red”
Oxidation Observations Part I
In a typical week, I will open between 20 and 30 bottles of wine to evaluate for this publication, some of which are purchased, some of which I request from importers or wineries, and a few of which are unsolicited. Since there are three separate … Want to read more? If you’re already a subscriber, welcome … Continue reading “Oxidation Observations Part I”
Clouds or Haze in Wine
A winemaker told me she had an experience not long ago that was unnerving. A few bottles of Chardonnay a had been returned to the winery by people who were not particularly knowledgeable and who said that the wine was spoiled. She said the win… Want to read more? If you’re already a subscriber, welcome back … Continue reading “Clouds or Haze in Wine”
The Greatness of Chenin Blanc
(A friend and former colleague who worked with me for a decade at The Associated Press likes to chide me when I “bury the lede” of a story. So to satisfy him, I’m alerting all of our readers right at the very outset of this issue that the following c… Want to read more? If … Continue reading “The Greatness of Chenin Blanc”
A Very Special Nebbiolo
A wine like this doesn’t come along very often. Almost never, in fact. But what Paul Beveridge has done in a remote vineyard in southern Washington is to make a wine that is such a classic that it must be tasted to be believed. I have been searchi… Want to read more? If you’re already … Continue reading “A Very Special Nebbiolo”
Tasting Notes
Exceptional 2019 Papapietro Perry Pinot Noir, Russian River Valley, Pommard Clones ($80): The aroma of this sensational wine is a classic cross between the ripe cherries you get out of Burgundy and the not terribly similar cherries with strawberri… Want to read more? If you’re already a subscriber, welcome back – you may login here. If you … Continue reading “Tasting Notes”