What's Open Today

I am fascinated by yeast, especially the species known as Saccharomyces cerevisiae . S. cerevisiae  is responsible for alcoholic fermentatio...

It was dark, but thankfully the rain had stopped. Over a dozen hobby winemakers were waiting in the cold for the grapes. This year, it was p...

It is the first weekend of fall, a season to begin drinking red wine again. Looking through my cellar, I picked the 2013 Occhipinti Nero d...

Oak in wine is like salt in food. It may enhance the flavor. But if you can taste it, you probably have too much of it.   - A paraphrased bu...

In my last post, I wrote about the difference between corks and screwcaps, about how the latter has significantly circumvented the problem o...

Since the sudden rise of cork taint in the 1960s, the wine industry has been exploded with alternative closures to seal bottled wine. The ma...

Rosé is a wine of celebration! Provençal Rosé with fresh spring salad After a long dreary winter, it is always a joy to welcome suns...