Wine Knowledge

Wine aging is a crucial element that deepens the wine’s flavor profile. While wines generally evolve through oxidative aging, an alternative method called “biological aging” is sometimes employed during the winemaking process. Biological aging is a matura …

In the context of winemaking, you may have encountered terms such as “destemming” and “whole-cluster fermentation.” Both refer to how grape bunches are handled at the point of vatting. A grape cluster consists of many berries attached to a green, stem-lik …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …