It’s New Year’s Resolutions time! In other words, let’s eat more healthily and drink more thoughtfully and maybe you want to find some of that wine with low, or better yet, no added sugar! Well what if I told you that the idea of low/no sugar wines is a total myth? Ok, so what’s the reaaaaaaal story about sugar in wine? (We think you’ll be very pleasantly surprised 😉

Last year, during a members-only class with one of our favorite Willamette Valley winemakers, we started out talking about the usual stuff—why Pinot Noir rocks, why Chardonnay especially rocks—and then the conversation took a slight left turn and we spent about thirty-odd minutes talking about egg whites….Yes, you heard me right, egg whites.

We’ll show you how you can be a happier and more satisfied natural wine drinker. Here’s a little sneak peek into an age-old question…the question we get asked a lot…natural wine…cute and all, but can natural wine age?

Is organic wine* better for you? Is it healthier? Basically, is organic wine worth writing home about? Short answer: eh, not necessarily. “What, but it sounds so promising! So whyyyy?” you ask.

Why would a producer want to leave the Chianti DOCG, declassify their wines, and label them as IGT Toscana instead, foregoing the word “Chianti” altogether?

This is a question we get asked a lot. The answer begins with the fact the government agency that regulates winemaking (the U.S. Alcohol and Tobacco Tax and Trade Bureau — more snappily known as the TTB) allows winemakers to add upwards of 70 different additives to their wines….

There’s a common belief that added sulfur in wine is the culprit for the red-wine-headache blues. Thing is, it’s a total myth. There is no evidence that sulfites are to blame.