Wine Tonite!

The votes are in and still 50% of drinking instances will be of wine that has been recently released or within 1 or 2 years of release.  Sure, I recognize there’s a little flaw in this poll, specifically in the fact that some producers age their wines for some time prior to release already and [...]

An excerpt from a research paper I submitted for my UC-Davis Wine Production class:     “Oxidation is a chemical process consisting of the interaction between oxygen molecules and various substances they may contact and is often considered a problem in winemaking such that considerable efforts are employed to prevent it throughout the wine making [...]