we are going to cover three areas in this chapter on the wine tasting basics: the aroma/nose, the taste/palate and the finish ...

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

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 ...

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

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

WIA thanks International Viticulture and Enology Society (IVES) for permission to reprint this article. This research is ...

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 ...