Does Vermouth Have Sugar? The Numbers, by Style
Every vermouth has sugar, but the amount is set by law. The five label terms, what they mean in grams, and how much lands in a Negroni or a Martini.
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What Is Verjus? The Kitchen Acid That Does Not Fight Your Wine
Verjus is the juice of unripe grapes, pressed before it can ferment. It is sour without the sting of vinegar, and it is the one acid that leaves your wine alone.
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What Is Vermouth? Wine, Wormwood and Why Yours Tastes Flat
Vermouth is wine flavoured with herbs, sweetened and fortified, and it must contain wormwood. Here are the styles, the history, and the storage mistake ruining your Martini.
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Does All Champagne Taste the Same? No, and Here Is What Changes It
Two bottles both labelled Champagne can taste nothing alike. The four things that change it: the grapes, the dosage, the time on lees and the maker.
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Is Prosecco the Same as Champagne? No, and Here Is Why
Different country, different grapes, different bubbles. How Prosecco and Champagne actually differ, which to buy for what, and what Australian Prosecco is.
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What Is a Riddling Rack? The Champagne Tool Explained
A riddling rack holds 120 bottles neck-down so the yeast slides into the neck. Here is how it works, who invented it, and why machines replaced it.
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Vintage vs Non-Vintage Champagne: The Difference Explained
Non-vintage is a blend of years made for consistency; vintage is one great year aged longer. How each is made, how they taste, what they cost and which to buy.
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MCC vs Champagne: The Difference, and Which One to Buy
Same method, different place, very different price. What Méthode Cap Classique is, how the rules compare to Champagne, and when each one is the right bottle.
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Australian Riesling: Why It Tastes of Lime and Ages for Decades
Australian Riesling is dry, not sweet. Why it tastes of lime, how Clare and Eden differ, how long it really lasts and what to eat with it.
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What Are Tannins in Wine? The Dry, Grippy Bit Explained
Tannin is the dry, grippy feeling a red wine leaves behind, and it is a texture rather than a taste. Here is where it comes from and how to soften it.
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