Whenever wine is discussed, the term “acidity” always comes up, usually in relation to the wine’s flavor and other components such as tannins and texture. Acidity is one of the important elements in ...

“Corked wine” (TCA) is not the only fault that can destroy the flavour of a wine. There is more and more talk about a “new” fault that is usually called “mouse” or “mousiness”. It is a fault that ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. Faults and flaws exist in ...

If you've ever been to a wine tasting, you've probably heard people talk about vague aromas of "musk" or "buttered popcorn" ...

As a quick chemistry refresher, lower pH corresponds to higher acid. Water is neutral with a pH of 7, milk is almost neutral at 6.5 pH, and most white vinegars are around 2.5 pH. Wine should fall ...