WineWisdom

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Chips with everything?

Published on December 14, 2009

Bits of viticulture and winemaking stuff explained.

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Micro-oxygenation

Published on December 1, 2009

Bits of viticulture and winemaking stuff explained.

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Acidity

Published on November 18, 2009

Bits of viticulture and winemaking stuff explained.

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Lees ageing

Published on October 22, 2009

Bits of winemaking stuff explained.

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Minerality

Published on October 19, 2009

Minerality is a much-abused term, rarely able to be properly defined when the speaker is asked to do so. The few known facts are discussed here.

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Tannins

Published on October 11, 2009

Bits of winemaking stuff explained.

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Green/herby flavours in red wines

Published on September 28, 2009

Bits of viticulture and winemaking stuff explained.

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Oxygen: the double edged sword

Published on September 21, 2009

Bits of winemaking stuff explained.

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Sulphur-like odours (SLOs)

Published on September 3, 2009

Reductive issues are at the opposite end of the continuum from oxidation. Too much reduction is a bad thing. But a little bit of reduction can give desired complexing characters to a wine. There’s no easy answer to controlling a little from too much.

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Co-fermentation

Published on September 1, 2009

Bits of winemaking stuff explained.