Grolleau (grow-LOH)

A mostly uninspired grape used primarily in France’s Loire Valley in the red and rosé wines of Anjou.

The body of a wine is directly related to the intensity of the wine’s flavor.

Answer: False.

Body is often poorly understood and misconstrued. A wine’s body tells you nothing about the quality of a wine, or the intensity of its flavors, or how long the finish will be. Think about great sorbet. It’s very light in body, but the quality, flavor intensity, and sustained impact of its flavor can be riveting. Body is related to alcohol content. The more alcohol a wine has, the fuller its body will be.

Fermenting Inside Out

In honor of Beaujolais Nouveau being released next Thursday, November 21st, here are a few words of explanation about carbonic maceration. Carbonic maceration is a type of fermentation in which bunches of uncrushed grapes are… Continue reading

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