Volatile Acidity

All wines have a tiny amount of volatile acidity, usually, with any luck, imperceptible. In excess, V.A., as it is known, causes a wine to have an unpleasantly sharp, vinegary aroma. Volatile acidity occurs because unwanted bacteria have produced acetic acid, the result of poor winemaking.

Guinness was originally known for light colored ales, not dark stout.

Answer: True.

Brewer Arthur Guinness began making light-colored ales at his brewery when he first set up shop in Dublin, Ireland, in the late 1750s. However, so much porter and stout (a stronger, or "stouter" version of the beer that was popular with street and river porters) were being shipped from London to Ireland, that Guinness decided to create his own version of the style. In 1821, precise instructions for brewing the darker beer were recorded—the beginning of today's Guinness Original and Guinness Extra Stout.

“In our case, patience is in our DNA. The wine world is a business where the results you expect to see are not in a few years but in a generation.”

—Albiera Antinori
As quoted in Wine Enthusiast, upon becoming the 26th generation (and first woman) CEO to lead the Antinori wine empire, until now headed by her famous father Piero. The Antinori wine company began in Tuscany in 1385.

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