Wine Education

Understanding Wine Acidity

Acidity is a general term for the fresh, tart or sour taste produced by the natural organic acids present in a wine. It is generally considered that wines owe their attractive qualities to a proper balance between this acidic character and the sweet and bitter sensations of other components.

All wines have some level of acidity, which is typically perceived on the human palate by a prickling sensation on the sides of the tongue.

By @oray_wine, ago

Understanding the role of Acetaldehyde in a wine

‘Acetaldehydes’ are the most common member of the group of chemical compounds known as ‘Aldehydes’, a natural constituent of nearly all plant material, including grapes. Acetaldehyde is the next to last substance involved in the fermentation pathway (and is therefore a minor constituent of all fermented products). Acetaldehyde is naturally present in wine and all wines still contain acetaldehyde after fermentation…

By @oray_wine, ago

Understanding the ‘Rhône Rangers’ movement

The term ‘Rhône Rangers’ is a quite loose term used to designate the affiliation of California Wine producers led by Bob Lindquist from the Qupé Winery and Randall Grahm from the Bonny Doon winery. In the 1980s, both of them, decided to produce wines in the style of red wines (mainly from Syrah, Grenache and Mourvedre grape varieties) and white wines (from the Viognier grape variety) made in the Rhône Valley, France…

By @oray_wine, ago

Understanding the role of Schist soils in Viticulture

Schist is a large group of coarsely crystalline metamorphic rocks (flaky appearance) that can be split into thin layers because their micaceous minerals have become aligned. These soils have the particularity of being able to store heat during the day and release it at night, which influences the maturity of the grapes and the growth of the vine. In addition, their friability allows the roots of the vine to be able to draw nutrients deep in the soil…

By @oray_wine, ago