A recent piece of research published by the University of Cordoba and the Gheorghe Asachi Technical University in Romania identified a total of 17 key compounds in the aroma of red wine.
Climate change are two dirty words in the wine industry. It’s a significant problem, and it’s only getting worse. It’s time for American grape growers
No yeast, no wine. We all have tiny microbes to thank for giving us the endless flavors and permutations of wine from all over the world. With new sequencing technology being developed, it is now possible to see with much more specificity strains of yeasts in the vineyard than before, when they were simply put onto a petri dish.
The French wine industry has announced the creation of four new vine varieties.
Heat damage, smoke taint, and total loss of fruit: California vintners hit by last October’s devastating wildfires are dealing with major stresses as they await this spring’s early bud break.
Dry? Sweet? What Does That Even Mean?