Not long ago, I opened a very popular German Riesling that I had in my wine cooler for a number of years. It has been stored properly, on its side to keep the cork moist and at a temperature of 55 degrees. As I opened the bottle and examined the cork I could see streaks […]
bad wine, brett, Brettanomyces, cooked wine, corked wine, light damage, oxidized wine, second refermenting, wine faults
Another one of my favorite white wines is Riesling. There are four basic Riesling flavor profiles: dry, semi-sweet, sweet and sparkling. My preference is a dry Riesling with a high acidity level. Riesling is rated as one of the top three white wines produced around the world. It ranks right behind Chardonnay and Sauvignon Blanc. […]
Australia, Austrian, California, dry, Germany, New Zealand, Riesling, semi-sweet, sweet
As I have mentioned several times in past blogs, I am a diehard red wine drinker. Almost any red wine will do. But I must admit that over the years I have also developed quite a liking for white wines. My enjoyment of white wines has come from my deliberate effort to expand my palate […]
Chardonnay, chardonnay vs. sauvignon blanc, oak, Sauvignon Blanc, stainless steel
This past week I, again, was asked the on-going question: “Do I need to decant my wines and is there a benefit to it?” I have written on this topic in the past and still believe it benefits most wines to decant them. Regardless of what the wine is, decanting is done to allow a […]
decanting, tips, wine education