Disclosure: The author was invited to a paid press trip to DO Montsant in Spain. The contents of this article were not influenced by DO Montsant. I am not an expert in Kosher wines, just someone trying to get an…
This week I’d like to share with you my first piece for Spirited Magazine. In the piece, I explore advancements in yeast DNA technology and how synthetic yeast research might one day influence how wine is made. Below is the…
It’s very difficult, if not impossible, for one single person to thoroughly review every single piece of peer reviewed literature related to wine that is published every day. This Wine Literature Review Lightning Round series presents three new papers (within the past year or…
Despite being an ancient technique that was abandoned thanks to inefficiencies in wine quality, the use of amphorae in winemaking has seen a resurgence. Historically, due to the high porosity of the earthenware material, amphorae often yielded wines that were…