VintageTexas Sunday Cyclopedia of Wine: Clairette, Clairet, Claret & Clarete One of the things that often makes wine a field high on the geek-a-tude index is its plethora of wine terms and especially those that […]
VintageTexas Sunday Cyclopedia of Wine: Botrytis Cinerea Could a rot by any other name, be so sweet? Only if it known by its other names: Pourriture Noble (in France) or Edelfaule (in Germany). In any […]
VintageTexas Sunday Cyclopedia of Wine: Acidity Think of acidity and fruit, and your mind immediately goes to the tart and titillation of lemon juice. But, what would wine be without acidity? It would be a […]
Top Ten VintageTexas Blogs of 2011 (and Two More) I just did the tally of the most popular (most accessed) blogs on VintageTexas for the year of 2011 and they are listed below. For the […]
Best of VintageTexas – Top Ten Blog Posts in September 2011 2011 Houston Wine Fest’s Almost Here: September 24-25, 2011 Texas Winemaker Don Pullum on TXwine Twitter Tuesday Discusses “Pairing Acidity of Wine and Food” […]
VintageTexas Sunday ‘Cyclopedia of Wine: Canadian Ice Wine My wife and I are up in the western Canadian high country on a little business and pleasure in Lake Louise (in Baniff National Park). I bet […]
VintageTexas Sunday Cyclopedia of Wine: Trebbiano of Texas The Trebbiano is a widely known wine grape varietal, but tends to be over-cropped and make rather neutral wines. However, it has the distinction of accounting for […]
VintageTexas Sunday ‘Cyclopedia of Wine: CapRock Sweet Tempranillo – An Old Technique with a Texas Twist Natural wine aficionado, Alice Feiring, said, “First time I had a well-made wine from carbonic maceration…I was pretty charmed. […]
VintageTexas Sunday ‘Cyclopedia of Wine: What is and isn’t in the word “Petit” Petit (pronounced puh-tee), it’s French for “little” or “small”, and when applied to wine, it can also infer something inferior. An […]
VintageTexas Sunday “Cyclopedia of Wine: Cold Soak versus Extended Maceration Maceration is a winemaking process whereby the phenolic materials of the grape (tannins, coloring agents (anthocyanins) and many flavor/aroma compounds) are extracted from the grape […]