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A Lesson Learned in the Pacific Northwest: All Great Wines Begin in the Vineyard

There are certain grape varieties, such as Cabernet Sauvignon (among reds) and Chardonnay (among whites) that take well to barrel fermentation. There are others, such as Riesling, that would have their aromas and flavors obliterated by exposure to oak, and

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Posted in In the Cellar

In a Blend, Every Component Counts

Blending wine is part science and part art. But don’t ask us to attach percentages to those parts; that would be pure conjecture. The scientific aspect involves pairing only varieties that complement one another structurally. Determining how much of this,

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Posted in In the Cellar

How to Chill a Bottle of Wine

We are just 16 days away from the summer solstice, which marks the beginning of summer in the Northern Hemisphere. To be precise, according to the Old Farmer’s Almanac, summer 2015 will begin on June 21 at 12:38 p.m. Eastern.

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Posted in In the Cellar

2 Schools of Thought on Filtering Wine

One of the most common practices in winemaking comes very near the end of the process. It’s called filtering, and it has both supporters and detractors in the vintner community. Filtering is one of the tools in a winemaker’s tool

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Posted in In the Cellar
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