Vinosity is one of the most important aspects of good wine, in addition to flavour, length, weight and balance.
Élevage is a French word that describes the important process between fermentation and bottling.
When a wine claims to have been made without any additions I expect it to be, well… additive-free.
Oak barrel benefits may be successfully mimicked with the use of oak chips, barrel inserts or inner staves together with micro-oxygenation.
A great opportunity for aspiring wine professionals wishing to join the international wine industry.
The problem with volatile acidity is that it can totally dominate the aroma of a wine.
Chief winemaker Sue Hodder shared some insights into the modern style of Wynns Coonawarra Estate Cabernet Sauvignon ‘black label’ during the recent 60 vintages tasting
This statement jumped out at me from Jeannie Cho Lee MW’s latest newsletter, quoting Burgundy grande dame Lalou Bize-Leroy.
Gone are the days where squeaky clean wines were the norm.
There’s a belief that wines which have never had sulfur dioxide added to them will not age.