How Many Calories are in Wine?

So, do you really want to know how many calories are in that wine you are drinking? If you do, I hope you have access to two important pieces of information: the alcohol by volume and the total residual sugar. The ABV must be, by law, printed on the bottle – but there is also […]

Finding Good Value in Wine

Good Value Wine If you want to find “good value” in the wine world, how easy is it?  How much do you need to know about wine? Is it possible to get “good” wine at a supermarket, or even at a hard discounter like Aldi or Lidl? Well. Defining “good value” is almost as difficult […]

A five-barrel Solera found at Ermete Medici

Solera and the Solera System

Solera You may have encountered this word before. If you drink Sherry or Spanish Brandy, you almost certainly have. But what does it mean? Let us first get some possible confusion out of the way. “Solera” is not to be confused with “Solaris”, which is both 1: a disease-resistant grape variety first created in Freiburg […]

Old vines at Domaine Tempier

Wine Myths #3: Old Vines Make Better Wine

Wine Myths, Misconceptions and Misinformation #3: Old Vines Make Better Wine Nearly everybody knows that “old vines” make better wine. If you didn’t know that before, you heard it here first. But is it true? The answer is, unfortunately, a very qualified “yes and no”. Come now, if it had been a straightforward answer you […]

Road and vineyards

Natural Wines: Two Obstacles

The Obstacles for Natural Wines Before I launch into a long, nasty tirade about this very misunderstood area of wine, indulge me for a moment and permit me to say that I think the premise of “natural” wines is likely the most appealing of all the possibilities open to us for winemaking and viticulture: wines […]

Three glasse and three bottles of red wine.

Coravin Test Round Two – Three Reds

Coravin Test Round Two – Three Reds For Round Two of the Coravin Test, I chose three fairly different red wines: a beautifully clean, organic Swiss wine from the Lavaux region at Lake Geneva, made with a relatively new hybrid called Diolinoir; an unusual, non-vintage, multi-state American blend; and a raspy, biodynamic Monastrell from the […]