Have you ever wondered what was in your wine? Besides grape juice, of course. Something transformed pedestrian grape juice into this nectar of the gods, but can it be merely yeast? Many times it is much, much more.

In this soulless age of Apple Music 30-day trials, grating Spotify ads and Tidal-exclusive album releases, there’s something refreshing about popping a CD into my car’s stereo. The Novelists performed tracks from their new album, “Breaking the Script”, at the inaugural Darcie Kent “you bring the snacks/adorable dog, we bring the wine and the music […]

They say, “Life is too short to drink cheap wine.” Does that mean that we must empty our checkbook to drink good wine? Not necessarily, if you know where to look.

The art of making wine is full of colorful terms and mysterious rituals. Follow each step meticulously, add in a dash of artistry, and the resulting wine can be truly amazing! One rigorous, yet critical step in the wine making process goes by the endearing name of “punch down.” Ever wonder what in the world that term means?

They say that the best way to make a small fortune in wine making is to start with a large one. Every wine region is littered with the ghosts of wineries who lost the financial battle that seems so easy on the surface: sell pennies worth of grape juice for tens or hundreds of dollars as wine. If only it were that simple.

The vast majority of wine purchased in the United States is consumed within a few days of purchase. A tiny minority of wine drinkers actually manage to “put down” wine for enjoyment later.  But why buy wine if you’re not going to drink it right away? It turns out that good things that come to those who wait.

Port, the beverage rather than the nautical direction, has long been the subject of admiration and desire. Believed by some to cure the common cold (or maybe just me?), this wonderful variant on a wine theme combines the delightfulness of the grape with the ruggedness of a distilled spirit. Do you know port’s back story?

By the time wine makes it to our table, it is safely ensconced in a bottle or (gasp) a box. In many cases, though, the road to the table goes through an oak barrel. Oak barreling is by far the most popular way to age wine, but did you ever wonder why, or how? Here is what you should know!

The Petit Verdot grape has been around for so long that no one really knows its heritage. It was common in the Bordeaux region long before Cabernet Sauvignon but lacked an effective public relations team to break through to the big time. Through the ages, it has served as a fantastic “bride’s maid” grape to nearly every other varietal. Only a few, brave winemakers attempt a petit verdot solo performance. What makes this grape so challenging?

Dear Franzia, Cook’s, and Barefoot:

I know, I know: it’s been too long. You probably barely even recognize me at this point. That may also be related to the lack of crop tops and neon in my wardrobe, or the number of Wine Wednesdays that I have recently missed. Graduating from college and moving back home means I’ve been avoiding you lately. That lower shelf at the grocery store hasn’t caught my eye in a few months. My parents’ wine shelf beckons, full of wines that were bottled when I was a preteen. But can I be honest here, cheap wine? I miss you.