When Alcohol Leaves the Wine: What Dealcoholization Changes
How is non-alcoholic wine made? Explore alcohol removal, aroma, texture and label claims—and learn how to choose and serve the finished drink.
Cellar Journal
Winemaking
Fault or Style? How to Recognize Cork Taint, Reduction, Brett, and Volatile Acidity
Is this wine faulty or just unfamiliar? Learn to recognize cork taint, reduction, Brett and volatile acidity without turning an aroma into a verdict.
Sulfites in Wine: Preservative, Scapegoat, or Both?
What do sulfites do in wine? Understand preservation, label claims and sensitivity—and what research can and cannot say about wine headaches.
Orange Wine Is a Method, Not a Flavor: What Skin Contact Changes
What is orange wine? Discover how white-grape skin contact changes color, aroma and texture—and why amber does not mean natural, sweet or faulty.
Natural Wine Is Not One Thing: What “Minimal Intervention” Actually Tells You
What is natural wine? Explore wild fermentation, sulfites and filtration—and learn what “minimal intervention” can and cannot tell you about a bottle.
From Grape to Glass: Where Wine Aromas Really Come From
Why can wine smell like roses, grapefruit, butter, vanilla, or leather when none were added? Follow aroma from grape precursors through fermentation and age.