The nitrogenous constituents of the grape-juice which remain in wine, after fermentation, are those ferments or exciters of fermentation in the sugar, of which I have already spoken in other letters.

Big Salt, a co-fermented white wine from Oregon, has been somewhat of a wine industry insider sipper for years. But now, it’s on the brink of exploding. ByEmily Cappiello, Contributor.

So far, he has not made a 100 percent globe-fermented and aged wine, preferring to use them to ferment small amounts of white wine for his white Rhône-style Clos Solène Hommage Blanc and aging a ...

By TOM MARQUARDT and PATRICK DARR                                                             Rosé wines have a fascinating ...

Is red wine really better for you than a beer? Beer is made from the fermentation of sprouted (malted) barley. Hops are added before fermentation and give a distinctive flavour. Stout gets its ...