Wine Knowledge

Overview In our previous article “Is Orange Wine Natural Wine?”, we explored the definition, origins, and relationship between orange wine and natural wine. This article provides a detailed examination of orange wine from a winemaking perspective. This ar …

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 …

Sparkling wine, epitomized by Champagne, is an indispensable element at parties and other festive occasions. Have you ever wondered how this effervescent wine containing carbon dioxide gas is actually produced? While explanations of production methods are …

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 …

Minerals and tannins. Can anyone truly claim they have never used these terms? That’s how established minerals and tannins have become as tasting expressions in wine. However, few people can properly explain the specific meanings these expressions refer t …

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 …

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 …

There is a wine defect that is currently attracting attention. It is smoke taint. Smoke taint is a defect that occurs when grapes are exposed to smoke. In tasting, it is described with nuances such as “smoky,” “burnt rubber,” “bacon,” “disinfectant,” and …

Malolactic fermentation (MLF) is an oenological technique actively employed to reduce wine acidity and impart distinctive aromatic characteristics and nuances. MLF represents one of the microbial-mediated approaches in winemaking, and its appeal as a more …

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 …

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 …