No acid reflux Not too much sulfur No burning alcohol. With mineral water like quality — Pascaline Lepeltier on the meaning of digestible Digestible? When was the... read more →
Wine Without Walls was the new wine award I was asked to chair for Vinitaly. Okay, I said. No scores. Let’s judge the wines on intangibles. I was... read more →
Crunchy? Salinity? Drop these adjectives into your wine speak and you’ll be right on trend. But what do these adjectives, when it comes to wine, really mean? ‘Salinity’... read more →
Sometimes we drink to drink, but sometimes? We drink to assess. Even if you’re not a pro, learning tasting basics has its advantages. It’s like knowing a little... read more →
Definition: When a wine is made in a way that it doesn’t have the underlying material to support itself. I asked Master Sommelier Pascaline Lepeltier what she thought... read more →
Explaining why he preferred white wine with oysters, the influential Beaujolais oenologist and négoçiant Jules Chauvet once reasoned, “Oysters are easily eaten, white... read more →
In Burgundy I continued to encounter the phrase, “I make wine more by infusion than extraction.” But what does it actually mean? Tomoko Kuriyama of... read more →
All myths have their start with some truth. And the roots of the “natural wines don’t age” myth took hold back in 1999. That’s when new naturals—mostly... read more →
The criticism goes, some natural wines taste like ciders. Indeed they do. Something the matter with that? Read on to find out why... read more →
The argument that wine can possibly taste like cider leads us back in history, much like the conversation reminding us that natural wine... read more →