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VinoVoss vinicultural expert Matthew Cocks, DipWSET, breaks down the science of wine aging, winespoilage, and wine storage ...

Sara Lehman: I'm getting some barnyard right in the nose, and I know that sounds like a weird quality to have, but barnyard is definitely an aroma in wine. When you smell barnyard, it's almost ...

Master sommeliers and oenologists agree that some of the aromas in wine cannot be detected until after the wine has been ...

More consumers are turning to non-alcoholic wines in hopes of finding the same enjoyment as wine without the buzz that ...

However easy it is to blame cork taint for off aromas and flavors in wine, not every issue is the result of TCA contamination. Goode highlights the equally common fault of Brettanomyces ...

After tasting several Portuguese wines, we asked Mira Eitan to write a few words about the country's wine regions and its ...

On the nose, the wine features intense aromas of dark fruit, such as blackberry, blackcurrant, and fig, alongside subtle hints of spice and vanilla. There’s a touch of earthiness, with aromas of ...

a Swiss wine expert. “You always pair the same aromas, and there are no tannins in cheese. Thus, white wine is the better companion.” Ideally, you should choose cheese and wine from the same ...

Below are tasting notes for these Minervois wines. Aged in oak barrels, this 14% alcohol wine is a pale yellow color. Creamy and bulbous aromas of grapefruit, limes, buttered brown bread and a ...