Inside Wine

Inside Wine

Unwelcome Rot

Fall rains can open the door to a destructive fungus

• Daniel Sogg

From the Nov 15, 2008, issue

Inside Wine

Inside Wine: Tannins

These naturally occurring compounds are fundamental to red-wine production

• Daniel Sogg

From the Nov 15, 2007, issue

Inside Wine

Inside Wine: When Rot Is Noble

Botrytis is crucial to producing some of the greatest sweet wines in the world

• Daniel Sogg

From the Oct 15, 2007, issue

Inside Wine

Inside Wine: In the Vine Gene Pool

Vintners seek the finest clones

• Daniel Sogg

From the Mar 31, 2007, issue

Inside Wine

The Unseen Engine of Fermentation

Yeast is a vintner's closest ally—and potential adversary

• Daniel Sogg

From the Oct 15, 2006, issue

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

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