Acidification

A process practiced in warm wine regions whereby a winemaker adds acid to fermenting wine in order to boost that wine’s low level of acidity. Acidification is legal and widely practiced in many parts of the world, including California. Also called acidulation.

White zinfandel is a kind of rosé.

Answer: False.

Admittedly, this is splitting hairs. However, although they are pink in color, white zinfandel falls into a category that the wine industry calls “blush wines.” Blush wines are usually low in acidity (not very crisp, in other words) and slightly sweet. They’re easy to drink, but many wine experts would liken them to adult soda pop. Rosés are totally different—usually crisp and bone-dry. Both of these characteristics make dry rosés fabulous for pairing with a wide variety of foods.

Smoke Taint

Smoke taint in wine was first identified in 2003. In California wine country, horrendous wildfires in 2008 and this year (in Carmel Valley and Lake County where wildfires still rage near vineyards) show just how… Continue reading

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