Sicily’s Unsung Grapes: Grillo and Zibibbo
Time to look at Grillo for its most exciting quality—its versatility. And on Pantelleria, Zibibbo grapes turn sour conditions into something lusciously sweet.
The Business of Wine
The Best Riesling that You’re Not Drinking (a Ride Along the Danube)
The most exciting wines to come from Austria since Beethoven’s Eroica Symphony? Dry, austere Rieslings.
So You Want To Be a Wine Judge? (An Insider’s View of Wine Competitions)
I can tell you that wine competitions are hard work, though it’s likely not the kind of work that you’d imagine.
Student Success Story: Josh Jacobsen of Rae Vino
We asked NVWA student Josh Jacobsen about getting his wine education while pursuing the dream of opening Rae Vino, an online wine shop.
Five 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.
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.
Will New Tariffs Impact The Price Of Your Favorite Wine?
Those European wines that you need for blind tasting practice might be about to rise in price, because of a dispute over subsidies in the aerospace industry.
Some Experience Required: Getting a foot in the door in the wine business
Listen to enough interviews with wine professionals and you’ll hear a familiar refrain as they tell their origin stories:
“Well, someone took a chance on me…”
“I was in the right place at the right time…”
“I was grossly underqualified, but for some reason…”
To outsiders, the wine industry can seem full of fortunate people. And that’s partly true…
An Radical Way to Work in Wine
partnership series / by Jennifer Curry “We are harvesting Grenache and Viognier again this Monday!” exclaims Sharon Kazan Harris of RARECAT Wines, a boutique fine wine producer making wines in Napa, Champagne, and Bordeaux. For many wine professionals and enthusiasts, harvest work is the perfect combination of physical labor, mental stimulation, and therapeutic tangible work; …
Terroirist’s Debate: A Resource for MW Candidates
Ever heard of “deferred fermentation”? Or met a winemaker who believes native yeast ferments equate to loss of control? Or what impact cold-soaks truly have on wines, especially tannic wines? Well, for any Master of Wine candidates out there, we want to draw your attention to an article co-authored by our very own Editor-in-Cheif, Jonathan Cristaldi, …
Terroirist’s Debate: A Resource for MW Candidates Read More »
