The Magical Interaction between Tannins and Fats in our Mouths (Why Red Wines go so well with Meat)

Wine pairing rules bothered me.  Experts and traditional beliefs guided the less experienced, people like me, on what to drink.  Then around the late 2000s to the early 2010s, there were a lot of experts advising the rules were meant to be broken.  For example, a New York Times author recommended red wine with oysters.  ... Continue Reading →

Letting the Wine Breathe (Science of Aeration)

My experience with the first Bordeaux experiment got me thinking more about what happens to wine after it is poured out of the bottle.   Swirling, decanting, letting the wine breathe.  Turns out 2 things happen.  Evaporation and oxidation. Evaporation is straight forward.  Volatile compounds disperse into the air. These compounds include alcohol, sulfites (S02),... Continue Reading →

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