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Pass (on) the Salt

Americans eat too much salt. That's hardly a surprise, of course, but the sources of all that extra sodium are something of a surprise. In a...
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Cognac flavored Stevita for coffee

As a first note to this, I haven't tried this flavor yet, so, I'm just posting an FYI as opposed to a review.But, there is a cognac...
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Meet The Grape: Roussanne

One of the three Rhone whites to meet up with some success in the US, Roussanne doesn’t share the spotlight like Viognier, but it has its...
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Meet The Grape: Chenin Blanc

Not typically on everyone’s radar when it comes to white wine, Chenin Blanc is one of those whites you want to keep around to break things up...
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Flavor Component: Proteins

Ever had a red wine that smelled like bacon fat? Try an older Pommard. What about a white wine that smelled a bit like clean, fresh shellfish....
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Flavor Component: Minerality

Iron, Chalk, Graphite, Lead, Copper, Quartz, Flint, and my personal favorite: Petrichor. These are all words used to describe what is typically...
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Will Globalization Kill Individuality in Wine?

It may sound like some ambitious thesis, but in fact it is a growing trend we notice across the world of wine. Basically what used to be well...
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Flavor Component: Tropical Fruit

While not as readily identifiable as berries, tropical fruits can be found in white wines more often than their red counterparts.Some of these...
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Flavor Component: Herbs

The aromatics of any given wine can be categorized in hundreds of ways, but one of the most readily recognizable aromas/tastes to be found in a...
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Flavor Component: Berries

When trying to classify a red wine, berries are often the first fruit one uses for comparison, and with good reason.Basically, there are three...
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