As I set about to run some trials in disgorging and adding dosage to riddled bubbly—two critical steps in the méthode champenoise (aka traditional method) production of bottled-fermented sparkling wine—I… Read more »
While attending a wine appreciation class, an inquisitive student asked if wine could be manufactured in the lab. “Yeah, sure,” said the teacher without missing a beat, but offered no… Read more »
I recently hosted a Supertuscan tasting that was to be memorable given the lineup of wines, which included vintages of Guado al Tasso, Solaia, Sassicaia and Masseto. It surely was… Read more »