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  2. Doing This One Thing Makes Wine Taste Better With Food ... - AOL

    www.aol.com/doing-one-thing-makes-wine-182451717...

    Similarly, high-acid white wines — like Albariño, Riesling, Chablis, and Gewürztraminer — work beautifully with low-acid, fat-forward dishes, as do high-acid reds such as Barbera, Chianti ...

  3. Aging of wine - Wikipedia

    en.wikipedia.org/wiki/Aging_of_wine

    Coates’ Law of Maturity is a principle used in wine tasting relating to the aging ability of wine. Developed by the British Master of Wine, Clive Coates, the principle states that a wine will remain at its peak (or optimal) drinking quality for a duration of time that is equal to the time of maturation required to reach its optimal quality ...

  4. Clarification and stabilization of wine - Wikipedia

    en.wikipedia.org/wiki/Clarification_and...

    Wine experts such as Tom Stevenson note that they may improve wine quality when used with moderation and care, or diminish it when used to excess. [3] Winemakers deliberately leave more tartrates and phenolics in wines designed for long aging in bottle so that they are able to develop the aromatic compounds that constitute bouquet. [2]

  5. Phenolic content in wine - Wikipedia

    en.wikipedia.org/wiki/Phenolic_content_in_wine

    Such wines mellow and improve with age with the tannic "backbone" helping the wine survive for as long as 40 years or more. [23] In many regions (such as in Bordeaux), tannic grapes such as Cabernet Sauvignon are blended with lower-tannin grapes such as Merlot or Cabernet Franc, diluting the tannic characteristics.

  6. How to make wine taste better: Pay more for it - AOL

    www.aol.com/news/2008-01-18-how-to-make-wine...

    Researchers in California gave volunteers sips of wine while monitoring brain activity. They also told the volunteers fake prices of the wines they were How to make wine taste better: Pay more for it

  7. Autolysis (alcohol fermentation) - Wikipedia

    en.wikipedia.org/wiki/Autolysis_(alcohol...

    The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are ...

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