Sheer Deliciousness

Sheer Deliciousness

by | Nov 17, 2017 | Featured, Wine Science

By Karen MacNeil I’m guilty (like just about everyone else I know), of drinking Beaujolais once a year. Right now in November, when stores all over announce Le Beaujolais Est Arrivé! (The Beaujolais Has Arrived!) What has arrived, to be exact, is the exploit...
Smoke Taint: What We Know

Smoke Taint: What We Know

by | Oct 26, 2017 | Featured, Wine Science

By Karen MacNeil October 24, 2017 N95 meant nothing to me three weeks ago. But then the menacing smoky wildfires ringing Napa and Sonoma began. By the third soupy gray day, I owned an N95 respirator mask. The local Home Depot had them floor stacked on pallets over an...
LESS BUZZ – IT’S FINALLY HERE

LESS BUZZ – IT’S FINALLY HERE

by | Dec 1, 2016 | Featured, Wine Science

The words “low-alcohol wine” make anyone who has ever tasted one, shudder. The wines are that bad.   But maybe not for very much longer.   As most wine drinkers know, the high alcohol levels of some wines have been a point of nagging controversy in the wine...

“Chai” is a spiced tea beverage, but it is also an important French term related to wine. It refers to: The following content is accessible for members only, please sign in.

A. The day that Champagne bottles are disgorged after secondary fermentation

B. A particular breed of sheep that graze on cover crops in Rhône vineyards

C. An above ground cellar where wine is stored and aged in Bordeaux

D. The level of barrel toast preferred for aging Burgundy wine

“Wine, land, agricultural skills, and entrepreneurship are gifts from God—the CreatorThe following content is accessible for members only, please sign in.