Over the past few years, I’ve covered the topic of oak and oak alternatives several times on this blog. Many studies have examined the chemical and sensory differences of wine when exposed to different types of oak and other woods,…
In winemaking, sulfur dioxide (SO2) is frequently utilized to protect wine against microbial attack, browning, and oxidation, to name a few. Somewhat recently, there has been pressure to reduce usage of added SO2, stemming partly from consumers and the finding…
Many of those in Australia, parts of California, and other regions of the world that experience wildfires, grapes that are exposed to the smoke of these fires often possess what’s referred to as “smoke taint”: a highly undesirable smoky, ashy,…
Can proximity to a grove of Eucalyptus trees result in wines with flavors or aromas associated with that of Eucalyptus? In certain regions of Australia, and other locations with populations of Eucalyptus trees, it has been noted that consumers can…