Wine IQ

Inside Wine

Inside Wine: Too Much of a Good Thing

Getting ripe flavors without all the alcohol

• Daniel Sogg

From the May 15, 2006, issue

Inside Wine

Breaking the Mold

Some vintners call Brettanomyces an ally, some an enemy—but none dispute its presence

• Daniel Sogg

From the Mar 31, 2006, issue

Wine IQ

Great Grapes: Riesling

An authoritative guide to wine styles, major regions and benchmark producers

• Bruce Sanderson

From the Dec 15, 2005, issue

Inside Wine

The Rules of Extraction

Coaxing character from the grapes

• Daniel Sogg

From the Jul 31, 2005, issue

Inside Wine

Inside Wine: Water Hazards

Irrigating vines is a necessity for some, but a crime for others

• Daniel Sogg

From the Mar 31, 2005, issue

Inside Wine

Tasting the Earth

What impact does soil have on wine quality and character?

• Daniel Sogg

From the Dec 31, 2004, issue

Inside Wine

Concentration Methods

Water out of wine

• Daniel Sogg

From the Oct 31, 2004, issue

Inside Wine

The Dumb Period

Why do some wines temporarily shut down?

• Daniel Sogg

From the May 15, 2004, issue

Inside Wine

Decanting

Aeration -- friend and enemy of wine

• Daniel Sogg

From the Nov 15, 2003, issue

Inside Wine

Inside Wine: Color

A red wine's color often indicates its style

• Daniel Sogg

From the Sep 15, 2003, issue

Inside Wine

Harvest

Vintners make their most important decision in the waning days of autumn

• Daniel Sogg

From the Jan 31, 2003, issue

Inside Wine

Sulfites

These controverisal preservatives are critical to winemaking

• Daniel Sogg

From the Nov 15, 2002, issue