When it comes to making a wine that says anything about its origin or grape variety, whole-bunch fermentation and close cousins carbonic and semi-carbonic maceration sound the death knell.
Editor's Note: Our Science Editor, Tom Mansell, explored the world of sour beers after a visit to the Great American Beer Festival. From fermentation to aging, Tom described sour beers as a bridge between the beer and wine worlds. This article is a must read for wine drinkers and beer drinkers alike who feel they just "don't get" the other side. –Ryan Reichert, Managing Editor
Enzymes are a natural and fundamental element of the winemaking process. Nowadays, they are also a commercial product found in...
Sour beers, with their bright acidity and vinous, funky qualities, start to bridge the gap between beer and wine. It...
"There is an alcoholic haze at the center of our galaxy."
Have you met Brett? Brett is mentioned so often in the wine industry that you might think he’s Robert Parker’s protégé nephew. Not so, but the truth is just as controversial.
Except for the absence of tie-dye, the second annual Natural Wine Week in San Francisco could have been an event right out of 1967.