Nagi

Holds a degree in Viticulture and Enology from Geisenheim University in Germany. Served as Head Winemaker at a German winery. Experienced viticulturist and enologist. Currently working as an independent winemaker and consultant specializing in both viticulture and enology.

sales-strategy

2025/11/25

Soil and Soil Names: How Information Shapes the Expected Taste of Wine

When examining labels on German wine bottles, one notices a distinctive feature. These wines often display information rarely found on bottles from other countries: terms such as Buntsandstein, Löß, Muschelkalk, and Schiefer. Do you know what these refer …

column

2025/11/24

Inexpensive Wines and High-Value Wines: A Winemaker’s Perspective

In contemporary society, many people wish to enjoy good food and beverages while preferring to avoid excessively high prices. Finding something delicious at an affordable price is satisfying, and discovering value beyond the price point is even more grati …

oenology

2025/11/20

Producing Lower-Alcohol Wines Without Water Addition

In recent years, global winters have become warmer and summers have turned into periods of extreme heat. Daily life that once considered 30°C hot has shifted to a reality where 40°C is now the standard for hot weather. The terms “global warming” and “clim …

column

2025/11/18

Winery Perspectives | Balancing Flavor and Intervention

The state of phenolic compounds is one of the most critical considerations in red wine production. The quantity and condition of phenolic compounds in wine profoundly influence its flavor profile. When phenolic compounds are present in insufficient quanti …

oenology

2025/11/18

The Relationship Between Color, Flavor, and Aroma in Rosé Wines: Considerations for Rosé Production

Wine can be classified in several ways. One of the most fundamental classifications is based on color. The most representative categories are white wine, red wine, and rosé wine. However, wine color classifications extend beyond these three. Yellow wine ( …

off-flavor qualitycontrol

2025/11/13

Malolactic Fermentation and Wine Off-Flavors | The Dual Nature of MLF

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 …

sparklingwine

2025/11/12

The Science of Bubbles: Understanding the Mechanism Behind Sparkling Wine’s Appeal

Sparkling wine is an indispensable element of celebrations and gatherings, extending far beyond Christmas and New Year festivities. The sight of bubbles ascending through a flute glass alone can evoke a sense of festivity in the consumer. Sparkling wine i …

fermentation thorough-explanation

2025/11/11

A Comprehensive Guide to Wine Yeast: The Fundamentals

Two essential components are indispensable for winemaking. One is grapes, the raw material. The other is yeast. Yeast is utilized in the production of fermented beverages such as wine, beer, and sake. It is also employed in the fermentation of bread dough …

thorough-explanation

2025/11/10

The Future of Wine? A Comprehensive Analysis of PIWI Varieties

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 …

wine

2025/11/9

Does Wine Glass Selection Alter the Taste of Wine?

Recently, a wine glass produced by a renowned Master of Wine (MW) was introduced in Japan, garnering considerable attention. This particular MW has consistently used the same glass for both red and white wines throughout many years of professional practic …