Noble Rot – Wine Magic When Conditions Are Right
Noble Rot, also known as Botrytis cinerea, is a type of fungus that grows on grapes in certain weather conditions, leading to a specific type of wine. While it may sound unappetizing, noble rot is actually highly desirable in certain wine regions because it can result in delicious, complex wines with a distinct flavor profile. […]
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 […]
Phylloxera – Tiny Bug , Big Impact
Phylloxera is a tiny insect that nearly wiped out the entire wine industry in the late 19th century. This pest attacks the roots of the grapevines, ultimately leading to their death. It is a significant factor in the history of wine, as it forced winegrowers to change the way they planted and cultivated their vineyards, […]
Premier Cru – A Long Standing Luxury Signal
Premier Cru is a French term used in viticulture and the wine industry to denote a classification level of vineyards or wine regions, indicating high quality and prestige. Premier Cru is one of the most important classifications in French wine, with a long history and a well-defined set of rules and regulations. The term Premier […]
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 […]