An agent used to clarify wines.
Soil materials which have been heavily exposed to the elements (weathered) and fallen down from hillsides.
The juice of all grapes is clear. The color of wine actually comes from the grape skins when they are left in contact with the juice during fermentation. The mixture of grape juice, pulp and skins is called "must." During early fermentation, red wines...
Perhaps you find it surprising that a state with the world's most challenging selection of 14,000-foot peaks, white powder days and a city which sits one mile above the rest of the earth's continents also hosts world class Merlot, Chardonnay, Pinot Noir...
The renowned Columbia Valley appellation (the largest viticultural region in Washington State), recognized since 1984 by the federal government as a unique viticultural region, lies on the same latitude, 46?N, as the great winegrowing regions of France,...
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