Consumers don’t enjoy seeing haze or tartrate crystals floating around in their wines. Therefore, protein stability as well as the cold stabilization of wines happens in cellars all over the world. Winemakers...
Robert M. Parker Jr. on Rating Wines, His New Magazine and Bordeaux's Popularity:
Can a wine ever be perfect? If so, who is qualified to pass that judgment? Is it the winemaker who is trained in viticulture...
