Wine is the sublime product of fermentation, the process of breaking down fruit—typically grapes. As the grapes ferment, yeast consumes the natural sugars and converts them to alcohol (how it works).
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What is a rosé? Rosé wines are technically reds, though they’re typically served cold and have more flavor characteristics in common with white wines. This primer explains the basics of the fastest-growing wine category in the US. It covers production and rosé-making regions and styles, along with some common tasting notes for each bottle.
Tasting wine can be intimidating, which is why Wine Folly cofounder Madeline Puckette breaks down the four steps in this helpful video, encouraging viewers to pour a glass and follow along.
Alcoholic fermentation is the process where yeast transforms grape sugars into ethanol, creating wine. Microscopic fungi (commonly known as yeast) metabolize sugars, producing alcohol and carbon dioxide. Fermentation's speed and temperature impact wine's flavor and style: cooler temps suit fruity whites, while warmer ones enhance red's tannins. Fermentation stops when sugars are depleted or by temperature extremes, and sometimes yeast removal yields sweeter wines. Get a quick breakdown of the process with this easy explainer.
Ever had the experience of receiving a bottle of wine with a janky, less-than-favorable odor? This Esquire article ventures to answer this question and offers the explanation that the culprit is likely corked wine. Read to understand why corks can create a moldy or musty scent, and feel emboldened to send a corked bottle back for something with improved quality.
Napa’s 1997 vintage (meaning the year the grapes were harvested) is considered its best. A long, mild growing season led to wines that were noticeably more complex than their predecessors. The vintage set the tone for Napa’s stylistic hallmarks going forward.
Prussian migrant Charles Krug established a winery in Napa Valley in 1861, pioneering the growth of European rootstocks and helping legitimize the region's wine-making ambitions. Today, the estate is owned and operated by the Mondavi family, who purchased it in 1943 and helped elevate it to international renown. A dramatic, brief look at the winery illuminates its legendary past and larger-than-life present.
Sweetness levels are determined by the amount of sugar added to the wine at the end of the process––anything up to 6 grams per liter is extra dry, and up to 12 grams per liter is still considered dry.
Some of the most valuable agricultural land in the US is in California’s Napa Valley. Located about an hour’s drive north of San Francisco, Napa has more than 400 wineries employing upward of 44,000 people and drawing in nearly 4 million annual visitors. The price per acre in the valley can exceed $500K because some of the best wines in the world are grown and produced in the roughly 30-mile-long area.
In the late 19th century, sparkling wine production took root in California before France began the fight to own the term “Champagne.” Many American winemakers already used it for easy recognition. The battle continued for over a century before reaching an agreement in 2005, stipulating American sparkling wine couldn’t be labeled as Champagne unless the producer was already calling it such.
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