Toning down the tannins - Ask Decanter
How do you tone down the tannins in the winery for an early-drinking style...?
This question first appeared in the December 2018 issue of Decanter magazine.
What is white Port? - Ask Decanter
How it differs from other styles and expert advice on how to make an alternative version of a gin & tonic.
What is the difference between black and white pepper? - Ask Decanter
Have you seen both black and white pepper appear in wine tasting notes, but aren't sure how they differ? We explain...
What is carbonic maceration? - Ask Decanter
What kind of flavours does it produce in a wine...?
Learn about Gin – Flavours, styles and brands
Take a closer look at the flavours, styles and key brands of gin...
What is volatile acidity? - Ask Decanter
Why is it in your wine, and is it a bad thing?
Learn about Gin - History and the making process
Gin is a clear spirit that is made by distilling fermented grain and a number of other botanicals, one of which by law must be juniper. We take a closer look at Gin, how it's made and the essential facts.
Wine Legend: Tenuta San Guido, Sassicaia 1985
What makes it a wine legend?
Can wine really have ‘bottle shock’ after travel? - Ask Decanter
Is it true that a wine can suffer from 'bottle shock' after travel?
What is green harvesting? - Ask Decanter
And why is it important for some wines...?