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5 Scary Wine Faults and What You Should Know

Explanations from our favorite wine fault articles on the web, along with a “How Scary?” description, which aims to break down each “fault” in layman’s terms.

Oak Aged Wine

Like or Dislike Oak Aged Wine? It’s More Complicated Than You Think

For the most part, oak-aged red and white wine is still misunderstood among most consumers. We asked seven winemakers to explain what oak actually imparts to a wine.

Bordeaux_new_grapes_Banner

Calm Down and Drink Your Claret: Bordeaux’s New Grape Approvals Aren’t All That Radical

For now, Bordeaux lovers can expect fascinating discussions around the newly approved wine grapes, but little actual impact on their favorite beverages. Writer and raconteur Joe Roberts has the scoop. And we have the dish on all things French Wine, so after reading Joe’s article, and you get a little taste of just how much there is to know, we recommend you explore the French Wine Scholar program.

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Australian Reds: The Days of Overblown Shiraz Are Gone

The days of Australian wine being synonymous with over-extracted, unbalanced fruit juice are mercifully past us. Yet to a certain extent, and among a certain generation of consumers, the stigma has proven to be frustratingly persistent.
Sure, there are plenty of massively styled reds being produced Down Under, but that’s the case around the world, and to discuss them as if they’re in any way emblematic of an entire country’s—and in this, an entire continent’s!—wine culture is grossly inaccurate.

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