Before I dip my toe in the fraught waters of sulfites in wine, I’d like to start by admitting that I’m not a chemist and chemistry was in fact one of my worst subjects in school, so there may be some missteps in terminology. To keep it simple we’ll refer to the use of sulfur…

There’s a category of wine that you may have heard of making its way around the literature, social media, and even 60 Minutes called “orange wine.” To get something out of the way first, no, this is not wine made from oranges. Though I would enjoy a glass of Florida’s finest fermented orange juice, that…

Some time back, Felicia submitted a question about what oak does to the flavor of wine and how wine is aged in different vessels. I’ve touched on this notion a few times in other writings, but I don’t believe we’ve had a dedicated commentary on the subject, and boy howdy is it a subject rich…

After last week’s article, Bill G. emailed in and asked if I could make sense of the Italian DOC system as well as the French equivalent. I’m not sure that anybody could make sense of a bureaucratic Italian system of labeling laws, but let’s give it a shot. The system that Bill is referring to…