Salt in wine? Surely not! But what are wine experts referring to when using the word 'saline' in wine tasting notes? Stephen Brook answers that question for Decanter.
Young wines seem sweeter than the same wines when they are older.
What happens to sugars? Do they get more integrated in wine with age and balance out, or do they lose sweetness?
It's always a bit scary to put your precious wine glasses in the dishwasher. Xavier Rousset MS gives Decanter some tips on the best ones to choose...
For some time now, we’ve been hearing whispers about the potential creation of a 1er Cru category for Alsace wines. What are the potential challenges and opportunities brought by the new classification?
As election day approaches, we take a look back at the favourite tipples of the many wine-loving US presidents, with facts and anecdotes from ‘Mint Juleps with Teddy Roosevelt’ by Mark Will-Weber.
Many wine bottles have indented bottoms, but not all. Justin Knock MW on why, and whether there is a relation to quality - as some people believe.
A significant amount of New World wine is now bottled at its destination, a trend that supermarkets have helped to drive in the UK. But what effect, if any, does this have on the wine? Barry Dick MW tells Decanter a bit more about the process.
The broad spectrum of flavours and aromas that toasted new oak can impart to wine is more than familiar, from vanilla and caramel to rich mocha and baking spices. But costing as much as £700 a piece, it would be hard to justify purchasing new oak barrels for their flavour alone. So what exactly is the role these expensive vessels play?
What is the difference between primary and secondary aromas?
Is it more expensive to ship wine from further away?