Penny in bottle of red wine. / Photo by: Tom Arena
Ever pour a glass of wine, smell it and think, “That stinks!”? If so, here’s what might be happening—and a way to fix it.
Under a variety of circumstances, wines can become what is referred to as “reductive.” This is a term for a broad range of aromas created when a wine has not been exposed to enough oxygen during production. One of the most common reductive aromas is reminiscent of rotten eggs.
Getty Images There’s a long history of activism in Berkeley, California, from the 1964 UC Berkeley sit-in that started the Free Speech […]
Getty It happens to servers. It happens to Master Sommeliers. It happens to everyone, usually when other people are watching. Cork problems […]
Jacqueline Strum, President & Publisher of Wine Enthusiast Media (left) and Dara P. Kapoor, Vice President of Content (right) Wine Enthusiast Companies, […]
Photo by Katrín Björk / Styling by Fría Kristinsdóttir Nothing says Australian wine like Shiraz. The luscious fruit, chocolatey oak and powerful […]
