tag:blogger.com,1999:blog-80180997140643752242008-03-17T14:27:09.440-05:00David GaierBlogger3125tag:blogger.com,1999:blog-8018099714064375224.post-63558691075650533602007-03-05T21:52:00.000-05:002008-02-01T08:54:13.672-05:00

Acetic Acid. A product of acetobacter bacteria, this stuff spoils wine and makes it taste like vinegar. This is a bad thing, unless you're trying to produce vinegar. A<?xml:namespace prefix = o />cidity. The sharp, crisp taste in wine, similar to the one you get when you bite into an apple. It's a good thing, unless there's too much, or unless there's too little of the other components of a

David Gaiertag:blogger.com,1999:blog-8018099714064375224.post-5591858325218037702007-02-02T22:30:00.000-05:002007-09-30T08:12:26.245-05:00

1. Why are so many restaurant wine lists so overpriced, pretentious and unintelligible? A. Well, that's like asking why people want to know what Paris Hilton did last night. It doesn't make sense except to those to whom it...seems perfectly natural. Frankly, some of this is just driven by greed. It does cost quite a lot of money to build and maintain a wine cellar, and in return it can be a

David Gaiertag:blogger.com,1999:blog-8018099714064375224.post-73858670786189873932007-02-01T08:50:00.000-05:002007-09-30T08:12:49.017-05:00

When you're in a wine store or at a winery, you'll often see what are called shelf-talkers - small paper tags that provide brief descriptions of wines for sale. Of course, these are typically written by the producing wineries, and so are full of praise. Imagine that! Some shelf talkers also carry ratings from the major consumer wine publications, such as The Wine Advocate (Parker), The Wine

David Gaier