Yeast can help give wines flavours such as vanilla and raspberry, but more complex flavours are still trickier, and making Trebbiano taste like Sauvignon Blanc is still some way off, as Erika Szymanski of Colorado State University explains.
Maturing whisky in sherry casks has a long and distinguished history, but traditionalists scoff at the idea of briefly storing wine in barrels previously used for whiskey. With highly profitable sales of around 20m bottles per year and the involvement of top US brands, however, bourbon barrel-aged wine is a sector that needs to be taken seriously. Sarah Phillips McCartan reports.
Buttery and Bourbon-flavoured wines may not be the favourite styles of many critics, but for brands like Mondavi, they are proving popular and successful
Tradition demands the participation of individuals who are dedicated to preserving it. For the Trentino winegrowers’ cooperative Mezzacorona, this involves safeguarding the indigenous grape varieties Teroldego and Marzemino, showcasing their qualities both as monovarietal wines and in blends.
