Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

Ceramicist-turned-winemaker Andrew Beckham in his studio with some of his terracotta amphorae. (Katherine Cole/Special to The Oregonian) For most of us, the sight of a wine cellar laden with wooden ...

PATERSON, Wash. -- A new wine trend is hitting eastern Washington, and it has some interesting shapes. Juan Munoz-Oca says he never imagined doing anything but winemaking. After creating wine in five ...

BURDETT, N.Y. -- Looking for something different in a Finger Lakes wine and can't decide between red, white or rose? Check out an orange. Orange wine -- also known as amber or skin-fermented -- is a ...

Kilolo Strobert has been in the wine industry for more than 15 years, working at the likes of wine shop Le Dû’s Wines, hotel Le Parker Meridien (now Thompson Central Park New York), Zagat and more.

What the heck is a slow wine? Is it a vino you portion out drip-by-drip? Is it anything like a sloe gin? Well, no. It is none of those things. But it is a new set of guidelines that might help you ...

A free-for-all, by definition, is a disorganized or totally unrestricted situation. In the year 2020, when most of us have been left to navigate horror after horror on our own with little guidance ...