Brian Freedman is a wine, spirits, travel, and food writer; event host and speaker; and drinks educator. He regularly contributes to Food & Wine, and his first book, Crushed: How A Changing Climate Is ...

Add Yahoo as a preferred source to see more of our stories on Google. Whenever wine is discussed, the term “acidity” always comes up, usually in relation to the wine’s flavor and other components such ...

Patrick Taylor of Cuneo Cellars in Carlton, Ore., lets us listen to the sucking sound of a Cash still, which is used to detect acidity in wine. He explains how it works, what causes the vapors that ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. I was in stitches by the ...

Our bi-monthly wine tasting group met the other day and looked at Russian River Pinot Noir, tasting around 18 wines, including a very good Burgundian ringer. The tasting was packed with about 25 ...

University of Adelaide wine researchers say their latest discovery may one day lead to winemakers being able to manipulate the acidity of wines without the costly addition of tartaric acid. The team ...

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 ...