As many readers of WineSpeed would know, historically, red wine has often been fined with egg whites. The proteins in the egg whites bind like a Velcro patch to certain tannins in the wine, which then settle out of solution and leave the wine feeling a little softer. The first time I learned this many decades ago, I wondered what happens to the millions of egg yolks? Read this week’s Fascinating Fact for one of the answers. Our Wine to Know this week is an earthy, savory Pinot Noir from one of California’s top appellations for Pinot—the Sta Rita Hills in Santa Barbara County. If you like dense silky-textured wines, this is for you. And if you can, don’t miss our Indulgence. Deeply rich and powerful, it’s an Hermitage with a great reputation. In this week’s Ask Karen, I answer a good logical question. And finally, don’t miss the Numbers. The Number 6 just blew me away.
—Happy fall, Karen
