Argentina is the most substantial wine-producing country in South America, and has been one of the world’s most dynamic wine producers since the late 1990s. Significant investments in new vineyard regions have lately been undertaken to continue increasing the quality of Argentine wines. Furthermore, significant efforts are being made to assist in the export of Argentine wines. But how did this lovely tale of Argentinian wine begin?
Amontillado is a Spanish word that originally described sherry in the Montilla style. Today, it has two connotations in the sherry-making process…
Nowadays, more and more wineries are turning to responsible viticulture. The two notions mainly discussed are Alternative Viticulture and Sustainable Viticulture. Confusingly, they are very often used as synonyms. While they share many common traits and realities, at their heart, these viticultural approaches are different…
In the late 1950s, France depended heavily on Algerian wine to provide its blended reds with strength, colour, and concentration. Algerian wines were also an ideal blending partner to the Aramon (lacking colour and concentration, but providing high yields) grape variety grown abundantly in the Languedoc region…
Alella is the name of a small city near Barcelona (Cataluna) situated on the coast on the southwest side of the granite Catalan Coastal Range. It gives its name to a small Spanish DO (Denominació d’Origen in Catalan), the D.O. Alella. This D.O. produces mainly white wines…
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…
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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