Winemaking is an age-old art that probably started by accident, like the discovery of penicillin. Someone’s storage of grapes went “bad”, only it turned out not to be so bad after all. The basic process is still the same. Yeast consumes sugar and converts it to carbon dioxide gas and alcohol. You can ferment anything
With the holiday season approaching the question of serving the right wine with food always comes up. While a good wine will go with any food there are some basic guidelines that can help. If you are bringing wine to a dinner party, don’t worry about trying to match the wine to the food, unless
You may wonder why a bottle of Cabernet Sauvignon can cost $5 or $50 or more. There are many factors that go into the price: who, what, where, when, why and how. Let’s look at each factor. Who – if you made the wine yourself, at home or at a ferment on premises store, then
There’s been a fair bit of controversy about sulfites in wine and their relationship to the phenomenon of red wine headaches (RWH). First it should be clarified what constitutes a RWH. That feeling you get the next morning after finishing a bottle of Shiraz does not count. The problem for people who suffer from this,
Very few foods have the culture and mystique that surrounds wine. It has been around for centuries and over time it’s consumption has become an art form. If you’ve ever wondered what the swirling and slurping are all about, this is what you need to know to get by at your next Brooklin Wine Social.