5 posts
What is more natural than a glass of wine? Grow some grape vines, wait for them to produce grapes, harvest the grape bunches, de-stem them (sometimes), crush them to produce juice, leave the crushed grapes in contact with the juice to create color...
Last time we looked at acidity levels in wine that are measured on the pH scale and in terms of grams of acid per liter (Total Acidity). While Total Acidity is a measure of the concentration of acids in a wine, the pH level tells you how intense tho...
Acidity in wine is one of the four fundamental traits of a good wine (Acidity, Tannin, Alcohol and Sweetness). For a wine to be considered “good,” each of these traits must be in proper proportion or ‘balance’ to each another. If there’s too much of ...
There are a lot of terms that are thrown around regarding wines. And, one that you may hear about in the warmer months is “refreshing.” But, what exactly does it mean for a wine to be considered refreshing? Well, in a word, it’s acidity. Acid is a...
The flavors in wine come from three things - the grapes, fermentation and aging. We’ve explored the flavors from the juice of the grape, the flavors from the grape skins, seeds and stems and we’ve seen that the yeast can affect flavors during ferment...