Sauvignon Blanc is New Zealand’s signature grape. Below is a brief description and tasting notes on 15 of New Zealand’s award ...

In addition to a softer mouthfeel, malolactic fermentation will raise the wine’s pH and lower its total acidity. It can make a wine feel creamier or more velvety on the palate. “In some ...

A well-poured glass of wine tells a story—of the land where it was grown, the climate that nurtured its grapes, and the hands ...

Pouilly-Fuissé is Chardonnay: Balancing Ripe Fruit and Bright Acidity with Château Fuissé Located in Burgundy's warmer, southern section, Pouilly-Fuissé is known for slightly riper Chardonnays. Learn ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?