Albariza is an Andalusian name designating the white, porous, chalky-looking soil that characterizes the Jerez wine region located in southern spain (not far from the city of Cadiz). Grapes grown on that soil type produce some of the best ‘Jerez Fino’ and Manzanilla…
Albana is a white grape varietal made famous by the popular Italian wine Abana di Romagna. It is widely grown in Emilia-Romagna. Its main claim to fame is that medieval agricultural writer Petrus di Crescentis highlighted it in the 13th century…
Ahr is a tiny German wine region specializing in red wine and named after the river which flows east from the hills of the Eifel to join the Rhine near Remagen…
In vineyard site selection, air drainage is a significant topographical and climatological criterion. This is because cold air is denser than warm air, so it settles in areas of low elevation…
Artificial aging is a winemaking process that has been used with varied degrees of enthusiasm depending on market demands. It includes several wine-making techniques…
At Stage 1, young wines usually taste delightful full of flavor and vivacity, but also a little simplistic. Their color is vivid but most of the time quite pale and/or homogeneous…
Despite many scientific research the white wine aging process remains quite unclear. However, we are certain of the importance of certain grape glycosides in this process. During the white wine aging process, theu help to develop varietal aromas in the wine.
Given the much lower level of phenolics in white wine (compared to red wines), the central component helping a white wine to age is its acidity level…
To untutored wine taster, older red wines seem to be softer and gentler than harsh, inky young red wines. Those who notice such things will also observe a change in colour, typically from deep purple to light brick red. There should also be more sediment in old wine than a young one.
All of these phenomena are connected, and they are particularly related to the behavior of phenolics. These phenolics are compounds found in grapes, particularly in the skins…
Storing wine in particular conditions can affect the rate at which it ages; the lower the temperature, the slower the maturation.
However, there are many other factors that affect the capcaity of a wine bottle to age…
Wine ageing is a vital part of getting the most out of it, but contrary to common belief, only a limited subset of wines benefit from extended bottle ageing. The vast majority of wine marketed today, both red and white and rosé, is intended to be consumed within a year or two of bottling.
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