By Somchai Rice

This article series was inspired by one of our workshop participants. She asked why the fruity aromas in wines diminish over time. The answer was complicated. Here’s an expanded explanation of what we think is going on, based on current research.

The aroma compounds that we smell in wine are present in the headspace and are always at equilibrium with the compounds dissolved in the wine. The compounds present in wine aroma include esters, terpenes, norisoprenoids, phenols, aldehydes and ketones. So what happens to these compounds during aging? Read more about Wine Aroma Mini-Series Part 1: Esters

By Maureen Moroney Read more about Total Sulfur Dioxide - Why it Matters, Too!

By Erin Norton

Japan is much better known for its rice-wine, Sake, than for grape wine, but their industry is more developed than you might think.  Wine has been made in Japan since the late 19th century, but increased more drastically in the latter half of the 20th century due to Western influences on cuisine and other cultural impacts. Read more about Non-traditional Winemaking Regions: Japan

By Maureen Moroney

Question: Does blending make a wine better?

It’s clear that the intricate art of blending by a skilled winemaker can elevate a wine. But at its absolute most basic, with no art involved, does the simple act of blending two wines together, in equal portions, create something better than leaving them separate? Read more about Research Rewind

By Jennie Savits Read more about Regional Focus: Portugal's Vinho Verde (Minho)