Topic: Learn About Wine


All About Vouvray Wine

Posted to Learn About Wine on May 16th.

Vouvray (“VOO-vray”) is a Chenin Blanc wine. It’s loved for it’s floral aromas and boisterous taste that will pucker your lips and make you wish for another sip.

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Crémant is a group of sparkling wines made with the same technique as Champagne but from outside the Champagne region. This article details the 9 different Crémant wines of France and Luxembourg.

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The first vineyards in North America were planted in Mexico. Here’s a little overview of what’s to know about modern Mexican wines.

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Choose wines with skill from the Mosel Valley and learn why this region has been considered the best place for Riesling in the world.

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Featured Wine: Nebbiolo

Posted to Learn About Wine on April 3rd.

Several tips on finding a great bottle of Nebbiolo wine. Particularly from the lessor known regions which offer the best value.

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The Wines of Rueda, Spain

Posted to Learn About Wine on March 23rd.

No one goes to Rueda. It’s a place where few outsiders will venture even if the region produces some of the most amazing wines along with a plethora of exotic agricultural products

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Verdejo (“Vurr-day-ho”) is an uncommon light-bodied white wine that grows almost exclusively in Spain. The wine is an outstanding alternative to wines like Sauvignon Blanc and Pinot Grigio with surprising changes in its flavors as it ages. Find out more about Verdejo, where it grows, what it tastes like, and food pairings.

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Get into the details of the regions producing the boldest Cabernet Sauvignon, Carménère and Bordeaux-style blends in Chile.

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The once forgettable wine region of Lazio is starting to turn out some fascinating wines. Better still is the fact that since they’re so under-appreciated you’re likely to find exceptional values.

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Ever wondered why some wines have a creamy or buttery taste? The process of Malolactic Fermentation is a winemaking process that gives both red and white wines a richer and creamier texture. Oddly enough, Malolactic Fermentation isn’t technically a fermentation at all.

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