Monthly Archives: February 2014

Why Do We Like Dry Wine?

Do you like cookies? Chocolate? Ice cream? Do you drizzle syrup on your pancakes?[1] If you answered yes to any of the above, you like sweet things.[2] On the other hand, if global sales are any indication, most of you have been presented with sweet wine at a restaurant or a wine shop and reacted […]

Alsace Unfiltered

I am a translator. When I describe a wine, the process begins in my actual nose and on my actual palate, where chemical compounds mix with my sensory receptors, and transmit aroma and flavor information to my brain. I have trained myself to process that information into a fairly rigorous set of official terms found […]