WINE science

When it comes to selecting “healthy” wines, many are fooled by claims of “low calorie” or “low alcohol”. The gig is up. Here’s a quick guide for selecting what really counts – great-tasting, high-polyphenol wines.

The grapevine and those delightful little berries go through a series of stages in their maturation, turning from a plant in the vineyard to the wine in your glass.

Sound Vibration  / Playing Music in Vineyards has been shown to have many benefits for grapevine health and wine quality

Lees aging is important for structure, stability and complexity AND it confers beneficial phenols in white wines

Tannins are a component of wine – and other foods in our diet – that may have benefits in our overall well-being. Both grapes and oak used in wine aging contribute tannins in finished wine.

There’s a movement about “Zero Sulfite” wines, but the truth is, there will always be some quantity of sulfite and derived compounds in wine. And they’re not all so nefarious.

Fining and Filtration can be a common part of the winemaking process, but they can have varying impacts on the volume of remaining polyphenols.

Sugar is an important ingredient in wine-making; it is accumulated into grape berries during photosynthesis, converted to alcohol during fermentation and is measured as residual sugar in your finished wine.