As I have said many times before, I find nothing wrong with decanting every bottle of wine you drink –including whites. I feel all young wines should be decanted. Most wines today are made to drink right away or from one to two years of age. A majority of…
aerating, aeration, decant, decanting, improving flavor, Old World wines, young wines
There are lots of wine descriptors but only 12 to 14 that are the most common. The reason I am introducing you to them is so that you can learn the ones you like the best. This will help define the wines that you like best. This does not mean you should try every wine you can and then come back to the one that smells and tastes the best to you afterward…
graphite, honey, tasting descriptors, wine descriptors
In today’s blog I want to discuss the question: How many grape varieties is too many? But first I want to ask: How many grape varieties, in a blended wine, is too many? Some of the best wines in the world, such as Bordeaux blends and Rhone-style blends from France…
blended wine, Bordeaux, Bordeaux style, grape varieties
When I first started drinking wine, I had a hard time describing it, and in some cases still do. I am pretty sure way back then I did not do a good job. When one of my wine friends asked if I could taste the red raspberries in the wine, I am pretty sure the answer was “heck no.” Twenty-five years later I am much better at it — although I still have plenty of room to advance myself…
acidity, aroma, balanced, body, dry, finish, fruit forward, legs, mouthfeel, nose, sweet, tannic, tears, texture, wine descriptors, wine terms
“Cellar Palate” is a condition that can afflict all of us, including winemakers and others in the wine industry. I will admit I do have cellar palate at times. Cellar palate is a condition one gets when they become too accustomed to drinking the same wine all the time. Or in the case of winemakers or vintners, they drink the wines they produce too much…
cellar palate, drinking the same wine
Back on April 17, 2019, I wrote a blog article on Cabernet Franc (“cab-err-nay-fronk”). Since that time I have become an even bigger fan of Cabernet Franc. So much so I have decided to add a Cab Franc to our line of Glenwood Cellars wines, and we will put it under the Tiedemann label…
Ballentine Vineyards, Bruce Devlin, Cabernet Franc, California wine