	Kasey Carpenter Wine Examiner \| Bio My Bio Subscribe RSS Feed Favorites

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Kasey comes to Examiner.com with over a decade of hands-on wine experience and national publication. He helps the uninitiated and the aficionado keep up to date on all things vinous in an authoritative yet humorous style.

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Wine Examiner's Articles

Showing: sensory articles

Flavor Component: Proteins

Steak with your wine? How about steak IN your wine.Ever had a red wine that smelled like bacon fat? Try an older Pommard. What about a white wine...
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Flavor Component: Minerality

What does quartz taste like?Iron, Chalk, Graphite, Lead, Copper, Quartz, Flint, and my personal favorite: Petrichor. These are all words used to...
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Will Globalization Kill Individuality in Wine?

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Good for some industries, bad for others... It may sound like some ambitious thesis, but in fact it is a growing trend we notice across the world of...
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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 wine...
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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 groups...
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Flavor Component: Acidity

The "taste map" of your tongue... Pretty much what you think. The tartness that curls your tongue like vinegar does, or green apples,...
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