Wine 101

How important is matching food and wine? And where did this phenomenon come from? Let's examine its history and application.

What does it mean to review a wine? Let's look at the mental space people who review wine need to navigate to communicate a wine's quality to the general public.

A few years ago we discussed a new emerging wine category, the Red Blend. It has been a few years now and having done a few annual tastings of the category I am seeing a pattern develop and it's exciting.

Two terms helped define distinctions in wine style and approach. Do they still matter?

How does a person become a winemaker? We have covered a lot of topics in the world of wine over the years but never discussed the transition a human makes when deciding to leave a career to pursue their passion and become a winemaker. I met Greg Brewer, winemaker for Diatom, last year and thought his story was the one to tell when discussing this subject. He came to the VinePair studio and we talked about his journey. It's fascinating stuff.

The MGA system in Barolo is fairly new and maybe a bit confusing, but it has a cool historical background. Let's dial in on the MGAs