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Last week, I opened a bottle with the most intriguing wine label design from one of the mystery bottles I received in my wine club shipment.
The label was white with a giant fish drawn as if he wanted to escape the bottle. The fish colors were yellow and green, and there was a fishing hook represented on the capsule, which told me the wine would be a perfect match with a fish dinner.
In this week's article, I go other the three wine label design elements that could influence the aromas you smell. I review as well a few other indicators that may lead you to think of superior wine quality.
Last week, someone asked me one of the most unusual wine tasting questions. How to describe a well-made wine?
It took me by surprise and made me ponder.
First, let’s set up the context.
One of my Facebook group members invited me to lead a wine aroma training online with her Meet Up group.
The 12 passionate wine enthusiasts were very engaged and asked excellent questions, which might be questions you also have.
This is the topic of this week's article.
I am fond of the Wine Aroma Wheel, one of the most renowned flavor wheels, as a teaching tool for helping students describe wine.
A news headline picked my curiosity a few weeks back.
"Sensory scientists and taste testers create world's first wagyu flavour wheel."
I had no idea what wagyu was and why scientists needed to develop a flavor wheel.
I researched and discovered that wagyu was one of the four Japanese beef breeds (I knew about Kobe) and one breed quote expensive to purchase.
So what was the need for a flavor wheel for beef?
Why, in the first place, do scientists develop a flavor wheel on the model of the wine aroma wheel?
I believe that the most productive wine evaluations are tastings conducted in a quiet environment, in silence, without distractions, and designed to focus on the wines.
I describe them as "mindful tasting," a reference to the mindfulness practice to be present, in the moment.
After all, wine tasting is about experiencing wine in the moment. Mindful tasting helps forge memories of wine aromas and flavors to build our knowledge on the grape varieties, the wine region, or the wine style, one tasting at a time.
However, I have been in many tasting sessions that were compromised by some disturbances.
As discussed in a previous issue (Wine Tasting Tips #42), the temporary loss of our ability to smell and taste is part of the COVID-19 infection symptoms.
Last week, two scientific reports presented results that gave hope to the wine enthusiasts who currently go through this challenge.
It includes a two-step training program to help people recover their ability to smell; this program could benefit anyone.
I shared the key takeaways in this week’s article and prepared a downloadable resource for you to practice “smell training.”
We are in the middle of summer on this side of the world.
Are you like me sipping on Rosé wines when it’s hot outside?
It always amazes me to see so many different Rosé wine colors on the shelves, going from very light to dark pink, with sometimes orange hues.
Color positively influences us when we purchase a bottle of Rose.
This week’s article discusses how Rosé wine colors can also signal how well or poorly the wine was handled once released.
Unless you love steeped tea or green bananas, you may have little affinity with astringency in wine.
Tannins extracted from the grape seeds and stems are giving the wine its structure and its texture, meaning how it feels in the mouth.
Why bothering you to know about astringency? Here is a short summary.
Wine mouthfeel, includes complex sensations such as Wine Body, Astringency, Burning feeling, is triggered by different wine components. Learn more.
For some wine enthusiasts, food and wine pairing are art; for others, it's a science, and for me, it's neither, it's just a question of preference.
Another article on food and wine pairing, you must think. Well, that's one of the most searched topics on the internet. So you may have questions too. I have reviewed several articles on the topic already.
The most popular one was about the sommelier journey to develop the skills of choosing an appropriate wine pairing with the meal their guests chose at their establishment.
What makes a good wine pairing work for the sommeliers was, however, not explained.
A new study was just published on this topic, so I was hopeful for new insights.
I summarized what I learned for you in this week's article.
Have you ever tasted a red wine with a hint of spiciness that reminded you of black pepper?
A peppery note in wine is not a fault. Although perceiving pepper in red wine might be unexpected, it is a characteristic of many cool-climate red wines.
Gamay wines from Beaujolais or Ontario and Syrah wines from Côtes du Rhône usually have this typical black pepper note, well blended with other aromas. Certain Australian Shiraz wines also have this peppery note in their profiles.
But what is the origin of the black paper aroma in wine?
This story is what I learned from a review published on the topic.