Who would have betted on the 2016 Bordeaux vintage this summer? We believe very few people did, and neither did we. However, now that the wines have been drained and are aging in the barrels, first tasting reports have come back positive. Compared to last year, this outcome is pleasantly surprising. Let’s revisit […]

Tannin is a key determinant of astringency in wines. Dr. Kennedy’s talk at our 2015 Vintage Report conference in Napa explores how tannin structure interacts with tannin activity in the presence of other factors like climate and management practices. Dr. Kennedy is one of the leading experts in the subject […]

In the previous blog entry, we discussed how different winemaking techniques impact wine sensory properties and phenolic contents. It’s interesting to see how variations in winemaking techniques can interact with variations in viticultural decisions. As we pointed out previously, harvesting decisions play a key role in fruit and wine quality. […]

During maceration, red wine develops its phenolic and aromatic profile. The outcome of maceration depends on multiple factors including fruit composition, chemical processes and winemaking techniques. How do common winemaking techniques affect the chemical and sensory properties of wine? Federico Casassa presented on this topic at our 2016 Vintage Report […]