Wine Wizard

I apologize in advance for the lengthy response, but this is a fantastic question and I really wanted to flesh out my answer for you. You’re absolutely right to realize that tasting

Congrats on getting invited to your first ever wine judging! I’ve been judging wine competitions, both for home and commercial winemakers, for over 15 years now and they’re always a great way

So, stick with me for a little bit as I get a little philosophical for this one as the answer isn’t straightforward but necessitates a little rambling. My frequent readers will know

Those are a great couple of questions. Decanting, or the pouring of a wine out of its bottle into another, larger container (usually made of clear glass or crystal), is something that

I apologize in advance for the lengthy response but this is a fantastic question and I really wanted to flesh out my answer for you and readers that are following along. You

Though especially welcome in summertime, and especially tasty with regards to Pinot Noir, I break the “room temperature reds rule” year round and with many varietals to boot. In the depths of

Well, it seems like you have been paid a visit by a colony of Acetobacter, aka acetic acid bacteria. They love air, eat alcohol, and turn it into carbon dioxide and vinegar.

I just read the article you refer to, which seems to claim that “natural wine” (an ill-defined term, which in the article seems to mean “minimal sulfites added except at bottling” or

I say Toe-may-toe, you say toe-mah-toe . . . this sounds like a bizarre wine myth in the making that we should just quash right here. Though undoubtedly, swirling your wine glass

There certainly is something historically appealing about hoisting an overflowing chalice of one’s own homemade vinous deliciousness. In ancient times metal was a common material from which to fashion drinking cups. From