Browsing All Posts filed under »Blind Tasting«

The good, the bad and the ugly

February 9, 2017

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Many who consider the sensory evaluation of wine to be a purely subjective exercise cite our differences in perception as the basis for that belief. While it’s true that our abilities to perceive aromas and tastes vary, using an olfactometer we’re able to accurately measure the thresholds at which different tasters perceive the volatile organic […]

The Quality Threshold

March 16, 2016

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Flash Heat Treatment Shown to Benefit Vines and Wine

May 7, 2015

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Many advances pioneered by the dairy industry have improved winemaking in the cellar, but when it comes to using flash or instantaneous heat, it all starts in the vineyard. Flash pasteurization was first applied to milk in 1933. Sixty years later, flashbake ovens made their debut and, shortly thereafter, the adoption of frost prevention and […]

Eclectic, Electric Lodi Zinfandel

April 22, 2015

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Lodi has long been synonymous with Zinfandel. The region which is defined by seven sub-regions produces 40 percent of the state’s crop. Vineyards of old and downright ancient vines have survived due largely to sandy, Phylloxera-free soils and the popularity of white Zinfandel. As a mono-varietal red, Zinfandel’s exuberant character has made it a favorite among […]