Wine 101

As we move further into the potential ingredients list for a wine label we dive into mineral salts. With one more episode to go, it's becoming clear what components would the items to cause potential concern.

Organic acids contribute to the flavor and stability of a wine. Some can be added to wine and that's where we might see a difference on an ingredients list.

We continue to explore what could be on a wine-label ingredients list. Fixed substances are the elements in wine that remain unchanged. I'll explain.

This week, in our exploration of potential ingredients on wine labels, we examine volatile substances. Last week, we looked at what dissolves into wine; here, we look at what evaporates.

I sat down with Rombauer's senior director of winemaking and viticulture, Richie Allen, to discuss what a role like his means in wine and everything related to Sauvignon Blanc and Zinfandel.

To wrap up this fun dive into Rosé history we go back to pre-Phylloxera Provance to Marcel Ott and his American plan.

The history of Rosé goes domestic with the creation of two different US styles of pink that helped Americans begin to love the hue.

Rosé's history enters the modern era from the most unlikely place.