What the Heck is Residual Sugar?

Erika Szymanski
Features
7 min read
Residual sugar seems like an obvious concept. Residual sugar. Sweet stuff, left over. In wine. But like many concepts in the wine world, it’s not that simple. Yeast eat sugar to make alcohol. This much we all know. So why would the yeast stop before all the sugar is gone?

2009 Robert John Vineyards Cabernet Sauvignon

David Honig
Wine Reviews
1 min read
The nose is surprisingly understated, blackberries over a light aroma of vanilla. It is larger on the palate, offering up dark fruits cradled in silky tannins.  Blackberries and mulberry lead, tobacco leaf and a hint of tar peak through on the mid-palate as the fruit takes a turn toward black

2009 Robert John Vineyards Cabernet Sauvignon

David Honig
Wine Reviews
1 min read
The nose is surprisingly understated, blackberries over a light aroma of vanilla. It is larger on the palate, offering up dark fruits cradled in silky tannins.  Blackberries and mulberry lead, tobacco leaf and a hint of tar peak through on the mid-palate as the fruit takes a turn toward black

2008 Jacob’s Creek Reserve Shiraz

David Honig
Wine Reviews
1 min read
The color is almost black. It is very dark on the attack, too, leading with huge mulberry followed by black currant. Coffee shows on the mid-palate. It has big, chewy tannins with enough acids to support them. This is a good wine for the price. Recommended (88). DH Who : Jacob's

Natural Bordeaux: How the Petits Châteaux are Making Waves

Simon J Woolf
Feature Stories
4 min read
Arguably the world's pre-eminent wine region, Bordeaux is not readily associated with emerging trends like natural or low-intervention winemaking. In this region, the celebrity Crus classés  [Classified Growths] have transitioned from mere wine producers into luxury brands, and protecting those brands—read not taking risks—is their major priority. Pontus Elofsson, head

2011 Left Coast Cellars White Pinot Noir

David Honig
Wine Reviews
1 min read
The wine is very light almost white/clear, in color. The nose offers light tropical fruits and a touch of citrus. The feel on the palate is soft, slightly viscous, and leads with pears, mangos, and fresh-cut grass. It adds citrus and Key lime on the mid-palate. The finish lingers. The

Idaho Wine Industry Moves from Bleak to Lucrative

W. Blake Gray
Features
8 min read
If you look at a map, it's hard to see why Idaho wouldn't grow wine grapes about as well as eastern Washington. Until recently, it wasn't close, except geographically. Today, better viticulture, an influx of talent, and global warming are contributing to an increasingly interesting Idaho wine scene. There's good