Ever wonder how wine professionals can discern aromas and flavors in wine with ease? Do they really smell leather, game, or flint? How? The answer is: YES, because they “train” their noses!
Ever notice that food doesn’t taste as good (or at all) when you have a cold? That’s because our sense of smell plays a major role in what we taste. More specifically, the “retronasal pathway,” the area(...)
When it comes to wine preservation wine drinkers will try anything to be able to make that open bottle last longer than a few days. The most common forms of preserving wine are pumps and gases. Unfortunately (...)
Every year winemakers across the world predict, plan and of course, pray for a great vintage. We know it never turns out the same but we draw upon our knowledge, technical tools and of course, perspective fro(...)
The process of turning grapes into wine is one that has been occurring for thousands of years. As a winemaker and instructor, I tend to take the whole process for granted and forget what an exciting endeavor (...)
With the start of September a distinctive buzz begins to fill the air in Idaho’s wineries. Machines begin to turn, grapes begin to be picked and the subtle hum of fermenting grapes can be heard in the ce(...)
How does soil influence wine quality?
Regardless of the region or the varietal, wine quality is the sum of a wine’s intensity, complexity and balance. Wine lovers and romanticists often describe that (...)
Acid is a fundamental component of wine and impacts wine structure and microbial stability as well as sensory perception. If a wine has too much acid it can taste sour but if it has too little it can taste(...)