One of the messages that came through repetitiously from our 1987 Membership Survey was the request for a glossary of wine terminology. So, here is the continuation of a series that appears regularly unless bumped by a pressing topic. When the series is complete, it will be reprinted, and appear as a permanent section in… read more »
This is a wine with high levels of acidity. It comes from under-developed wines that are lean.
The acidity is the wine’s tartness. Have you ever tasted that tart on your first sip? That’s the acidity. The three main acids that are found in grapes are tartaric, malic, and citric acids. Usually, the cool climate grapes produces high acids and produces low in sugar because tartaric and malic decreases as the climate… read more »
Wine with Food: Dessert By Paul Kalemkiarian Sr. | January 1983 The absolute crowning touch to a meal, in my opinion, is the serving of a wine with dessert, or maybe for dessert. It is so much more substantive than the traditional cordials or liqueurs with their loud flavors. The alcohol content is less, and therefore there is… read more »