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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?

By Maureen Moroney

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.

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?

By Jennie Savits