by Becca • • Comments Off on Applying Oak Extract to Petit Verdot Vines: Making Oaked Wines Without Oak Barrels?
About a year and a half ago, I reviewed an article that examined the effect of the application of an oak extract to Verdejo grapes on the potential oak flavor of the finished wine, in lieu of oak barrel fermentation…
Modern winemaking has discovered many different techniques and technologies to improve upon the quality of wine. One example is the use of micro-oxygenation during the red winemaking process. Simply put, micro-oxygenation of red wine allows a wine to be released…
We’ve all seen the reports suggesting that wine consumption, particular red wine, is beneficial for many aspects of one’s health, with the most studied probably being wine’s affect on cardiovascular health. Studies have shown that red wine consumption may have…
by Becca • • Comments Off on The Effect of Serving Temperature on Red Wine Aroma
Countless studies have shown that the serving temperature of wine is critical in terms of what aromatic attributes are notable and which are diminished. In other words, the temperature at which you serve your wine could make or break your…