Holy Vino

Of the hundreds of different sweet wines produced in Italy, the best known may be… Continue reading

To access this content, you must log in or Subscribe to WineSpeed to view.

To Decant, or Not to Decant

“….it’s not really just the chemistry that makes wine interesting or valuable. There’s a lot more behind the story of wine than chemistry. I know that might be disappointing for some chemists, but the reality is that people love wine. And people love wine not just because of the way it tastes.”

—Andrew Waterhouse
Professor of Viticulture & Enology, University of California at Davis