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Bad Reviews For Wine Reviewers

Bad Reviews For Wine Reviewers

“Flinty.” “Leathery.” “Hauting.” “Vegetal.” These are all terms wine reviewers use to describe what they’re drinking. Does anyone—beside the writer—really understand them? Apparently not, at least according to a recent survey done for an online wine merchant. Some 55 percent of respondents said wine critics’ legion of fancy descriptors were confusing and did nothing to help them understand what a…

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Bulk Wine Bulks Up

Bulk Wine Bulks Up

Bulk wine is a steadily growing part of the New World wine export market and will likely continue in the future, according to a report recently issued by Rabobank, a Netherlands-based agricultural business bank. For the first decade of the 21st Century, the report states, bulk wine exports have gone from comprising one-fifth of all wine exports to almost one…

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Gazing Into the Crystal Ball

Predicting the future is hardly an exact science. After all, 20 years ago, who could have foreseen that we’d all be walking around with tiny computers in our pockets with more processing power than the bulky desktop computers that filled our offices? But several people have given it a try, and the consensus on the future of wine drinking in…

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From Spying to Wine, Drones in the Vineyard

From Spying to Wine, Drones in the Vineyard

  Drones, those spying eyes in the sky, have long been an integral part of the government’s effort to locate (and sometimes take out) suspected terrorists. In the future, however, those tiny unmanned aircraft may be an equally important part of vineyard management, says Jeff Lorton, an economic development manager for Yamhill County in Oregon.   Lorton and others believe…

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Red Wine May Be Healthier Than You Think

Red Wine May Be Healthier Than You Think

Researchers and wine geeks alike have long touted the health benefits of red wine. And now more research has uncovered a host of new molecules that may increase those benefits. Recent studies by chemists at the University of British Colombia and the University of Adelaide discovered 23 previously unknown molecules in extracts of Cabernet Sauvignon, Merlot and Pinot Noir. These…

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It’s All in the Microbes

The devil is in the details, the sages tell us.  So, it seems, is the terroir. The French word that describes the often-inscrutable blend of soils, climate, geography and more that gives wines their unique character and makes the wines of one region or microclimate different from those of another, is apparently also influenced by the microbes that grow on…

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