A black grape can yield pale juice, and a very ripe grape can produce dry wine. Those two facts explain why white and rosé winemaking needs more
Continue ReadingItalian White Wines Explained: Soave, Gavi, Verdicchio, and Fiano
Why does one Italian white feel brisk and lemony while another feels broader, with ripe peach and a nutty edge? Italian white wines explained
Continue ReadingPinot Grigio vs. Pinot Gris: One Grape, Different Styles
If Pinot Grigio and Pinot Gris were poured into identical glasses, could you always tell which name was on the label? No: Pinot Grigio vs. Pin
Continue ReadingRiesling Explained: Germany, Alsace, and Australia
How can Riesling make both a piercingly dry Australian white and a sweet German wine with relatively little alcohol? Riesling explained throug
Continue ReadingSauvignon Blanc Explained: From Sancerre to Marlborough
Why can one Sauvignon Blanc suggest cut grass while another smells of passion fruit? Sauvignon Blanc explained through ripeness and climate ma
Continue ReadingChardonnay Explained: From Chablis to California
How can a crisp, lemony Chablis and a creamy California white both be Chardonnay? Chardonnay explained properly is a lesson in separating the
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