Oxidation – Friend or Foe to Wine?
Overall, oxidation is an important factor in winemaking and aging that can greatly impact a wine’s flavor and aroma. Winemakers carefully control the amount of oxygen exposure to achieve the desired level of oxidation in the wine, and wine enthusiasts can learn to appreciate and identify the effects of oxidation on their favorite wines. When […]
Palate – Or Pallet or is it Palette?
Palate, in the context of wine, refers to a person’s sense of taste and the ability to distinguish and appreciate different flavors and textures in wine. It is an essential aspect of wine tasting and enjoyment. When it comes to wine, palate means your ability to taste and enjoy the different flavors and textures in […]
QPR – Quality Price Ratio Wine Ratings
QPR stands for Quality-Price Ratio and is an acronym frequently used in the wine industry to describe the relationship between the quality of a wine and its price. This ratio is used by wine critics and enthusiasts alike to determine the overall value of a wine purchase. When evaluating QPR, the quality of a wine […]
Residual Sugar – A Critical Measure
Residual sugar is a term used to describe the amount of sugar left in a wine after fermentation has ceased. It is usually expressed in grams per liter (g/L) or as a percentage of the wine’s total volume. This unfermented sugar can have a significant impact on the taste and mouthfeel of a wine, and […]
Tannin – Important for Taste, Structure and Aging
Tannin is a natural compound found in grapes and other fruits that are used in winemaking. It is responsible for the astringent and bitter taste of wine, and can also contribute to the wine’s structure and aging potential. Tannin is a polyphenolic compound found in many plants, including grapes and other fruits that are used […]