Tag: wine chemistry
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From Humid North Carolina to Galicia: Following Albariño Home
by Nicolette L. Cagle, June 14, 2026 The first time I knowingly tasted Albariño (Alvarinho) was over a decade ago in a blend produced by Bedell Cellars, a winery on the North Fork of Long Island, New York. The wine had a floral nose and notes of grapefruit, influenced in part by the Sauvignon Blanc…
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My Understanding of the Influence of Oak Barrels on Wine
by Nicolette L. Cagle, July 12, 2015 — written in Iguazu, Argentina Three major species of oak are used in wine production worldwide: Quercus petraea (France & Eastern Europe), Quercus robur (France), and Quercus alba (United States of America). Barrels made from these species impart different characteristics in wine due to the 1) growth rate…
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