Key terms like “whole cluster,” “carbonic maceration,” and “barrel aging” can inform you about a bottle’s flavor profile before you ever pull its cork. Of these, few terms cause as strong reactions in ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the transformation of grapes into the product we love so much - wine!

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

“Tapuy” rice wine starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or “bubod.” After a month, the solid residues from the ...

When you’re in a supermarket, pub or restaurant, do you feel stumped when presented by the selections of wine on offer? There’s just so much choice. Whether it’s red, rosé or white, sweet ...

Rich, complex and finely textured, chardonnay is the foundation of most of New Zealand’s finest dry whites. Spread through ...

Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation.

French term for the progression of wine between fermentation and bottling. Comparable to the term "raising" in English; think of élevage as a wine's adolescence or education. The raw fermented juice ...