Wine Knowledge

Are you familiar with the term “petri notes”? This is a specialized term frequently used in wine tasting, particularly when evaluating aged Riesling wines. Experienced tasters can sometimes identify a wine’s grape variety as Riesling the moment they detec …

I once encountered an observation that “rosé wines are difficult to imagine even when you know their origin and grape variety.” While this is a fascinating perspective, as someone actually involved in winemaking, I find myself thinking, “Yes, that might i …

Among wine professionals, grape varieties have increasingly become a topic of discussion. Grape varieties have long been subjects of debate regarding their relationship to selling prices, compatibility with cultivation regions, and the correlation between …

What constitutes the world’s finest wine? Would it be the red wines of Bordeaux or Burgundy? The cult wines centered in America? The beloved Champagne? Or perhaps the trendy natural wines of today? In Germany, the legally classified highest-grade wine is …

Why are red wines red? Many people have probably wondered about this question at some point. When researching this question, you can generally find the following information: The cause of red wine’s color is a substance called anthocyanins To extract more …

Whenever I occasionally post about “natural wine” on X (formerly Twitter), those posts tend to be shared relatively widely for my account size. This simply indicates how many people react to this particular keyword. In recent years, especially in Japan, t …

Are you familiar with the term “petri notes”? This is a specialized term frequently used in wine tasting, particularly when evaluating aged Riesling wines. Experienced tasters can sometimes identify a wine’s grape variety as Riesling the moment they detec …

Wine occasionally develops unpleasant odors, defects, or off-flavors—unwelcome, sometimes distinctly repulsive aromas. Among the various unpleasant odors found in wine, “reduction” stands out as one of the most representative. Without fear of misunderstan …

Many people who study wine have encountered the term “VA” at some point. Initially, the meaning of this abbreviation may not be immediately clear. VA stands for Volatile Acid, which translates to “volatile acidity” in Japanese. More precisely, volatile ac …

You open a bottle of wine you’ve been looking forward to and pour it into your glass. As you bring your nose close to enjoy the aromatic bouquet rising from the wine, something seems off. Many of you have probably had this experience. Wine that produces u …

You tasted a white wine at a winery or wine shop and liked it enough to purchase it. However, you felt it was still a little early for drinking, so you decided to let it rest a bit longer in your home cellar. Six months later, at the dinner table. You kne …

Light-struck flavor, or “nikkoushuu” in Japanese. The name might evoke images of freshly laundered white sheets fluttering under a clear blue sky, or the pleasant scent of sunshine when wrapped in those sheets. Unfortunately, that is not what this term re …