Alcohol isn’t made by brewers; it’s made by yeast. This comprehensive guide explores the history, biology, and chemistry of Saccharomyces cerevisiae, the microscopic worker that powers the world’s beer, wine, and spirits industries.
Orange wine isn’t made from oranges. It’s the world’s oldest winemaking style. Dive into the history, taste, and “fourth color” of the wine world in this comprehensive guide.
Is your rosé intentional or a byproduct? We break down the science, history, and taste differences between the two main production methods: Direct Press and Saignée. Learn why color matters and how to pair them perfectly.
Red wines ferment on skins; white wines ferment as juice. This fundamental difference dictates the flavor, color, and texture of your favorite bottles. Dive into the history, science, and mechanics of the white wine press.
Ever wondered how red wine gets its color and structure? This comprehensive guide takes you inside the winery, breaking down the essential steps of crushing, fermenting, and pressing. Whether you’re a novice or a connoisseur, master the alchemy behind the bottle.
Wine is made in the vineyard long before it reaches the cellar. This comprehensive guide explores the annual lifecycle of the grapevine, detailing the critical stages of dormancy, bud break, flowering, veraison, and harvest. Understand the science, the risks, and the human decisions that turn a humble plant into bottled poetry.