ChristoK

Frequently Used (and Sometimes Confusing) Wine Terms Acidity: One of the principal components of wine. It’s what makes wine refreshing to drink. For white wines, it is the backbone upon which it ages. It is often measured by pH, but Titratable Acidity is a more accurate measure to predict how tart we experience the wine. […]

At its most basic, wine is fermented fruit juice, and therein lies its mystery. Logically, we might expect most wines to taste relatively the same, with the largest delineation falling between red and white wines. Fortunately for us humans, that is not the case. Wines made from grapes a few parcels away from one another

You just got home from your day of work, grocery shopping, and the million other things you needed to do. It’s Friday and it’s been a long week, so you make a quick stop at your local wine merchant (ok, not so quick). Someone at the shop helps you pick out the perfect bottle. A

If you read my post on the structural components of wine, you’ll have a basic overview of what comprises a bottle of wine. A logical next question is, “why do these things matter?” The answer is the components of wine harmonize (or not) with one another, and to a large extent, the amount of harmony