Tag: Wine flavor

Over 50 different terpenic compounds have been identified in grapes and wines, and these potent plant metabolites are the primary source of many of the distinct varietal aromas. The specific types and concentrations of terpenes present are what gives each grape variety its unique aromatic character, influencing everything from subtle floral nuances to intense peppery notes.

According to a 2025 review of the best non-alcoholic options, advancements in production have significantly improved the taste and complexity of today's non-alcoholic wines. But is non-alcoholic wine any good, and can it truly satisfy a wine lover? The answer depends on your expectations and the quality of the product, as modern techniques have brought impressive options to the market that move beyond simple grape juice.

Despite common misconceptions, a wine's acidity is influenced by climate and grape variety, not its organic certification. The question, “is organic wine more acidic,” is based on a misunderstanding of what gives wine its distinct flavor profile and balance.

Over 90% of the total acid found in wine grapes is composed of just two primary types: tartaric and malic acids. These two acids are crucial not only for the tart flavor of fresh grapes but also for influencing the stability, color, and taste profile of the final wine. Understanding what kind of acid is in grapes provides valuable insight into both viticulture and winemaking.

Cava base wines are legally required to meet a minimum total acidity of over 3.5 grams per liter. However, this does not mean all Cava is high in acid, as its final taste is significantly influenced by the winemaking process, aging, and residual sugar.

While most red wines are best consumed within a few years of bottling, prestigious vintages can improve dramatically with decades of aging. This guide explores the different factors that determine what is the best age to drink red wine for both novice drinkers and seasoned connoisseurs.

According to wine experts, a significant portion of what we perceive as 'taste' is actually derived from our sense of smell. This is a crucial clue to understanding why do people take small sips of wine, as this deliberate pace allows the drinker to fully engage both senses for a more profound tasting experience.