I’m glad you sent this question, though, because it brings up an important rule of the world of corks: corks must have a certain amount of moisture and “give” in order to work to keep the wine in and air (mostly) out.
In the vineyard, Grenache is extremely vigorous and needs a long growing season to mature all of its fruit.
I am making wine from my own grapes in Alpine, California and have noticed that occasionally a light film forms on the inside of some bottles. I am very meticulous about keeping
I have a number of novelty corks I brought back from Europe in 1960. They haven’t been used since then, so they are quite dry. Can anyone tell me if there is
For my first ever taste of ice cider, I picked up a bottle at the local wine shop during a typical all-day New England snowstorm on my way home from work. I
Soft, silky, velvety, youthful, puckery, aggressive, harsh, bitter, astringent: These are all adjectives used in winespeak to describe the many taste sensations from tannins in red wines. So what’s the difference between