Exploring the Sweet Wine Continuum (cont.)

port and madeiraThis is the third article in a three-part series on sweet wine. In the first article (“How Sweet Wines Are Made”), we looked at the different ways sweet wines are made. In the second article we started to stroll down Sweet Wine Lane, exploring the sweeter, lighter wines in the sweet wine continuum. In this article, we will enjoy the heavier sweet reds and fortified wines. Continue reading

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Exploring the Sweet Wine Continuum

sweet white-wineThis is the second article in a three-part series on sweet wine. In the first article (“How Sweet Wines Are Made”), we explored the different ways sweet wines are made. In this article and the next, we’ll take a delicious stroll down Sweet Wine Lane. Continue reading

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How Sweet Wines Are Made

sweet-wines-2This is the first in a three-part series on sweet wines. In this article, I’ll explore the different ways sweet wines are made. In the next two articles, we’ll take a delicious stroll down Sweet Wine Lane. Continue reading

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An Interesting Twist on Wine Ratings

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Wine Ratings – from wsj.com

Four years ago, I wrote an article on wine ratings called “Are Wine Ratings Overrated?”

In the article, I talked about the many problems associated with wine ratings (judge fatigue, different tastes and more), and I urged people to trust and honor what they like and not worry about what other people like.

I just read an interesting 2011 article by Gregory Dal Piaz, Editor in Chief of Snooth Media and owner of Vino Vinace Consulting, where he proposes a new scoring approach that he calls the Bevebelita Score. Bevebelita is the way you say drinkability in Italian. Dal Piaz argues that drinkability is critical. Continue reading

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