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Some may argue that reductiveness is a flaw and some may argue that it doesn't matter. Personally, although my nose is super sensitive to it, I would rather pop a bottle and find out it's a little farty than drink a wine with way too much new oak. At least the reductiveness will blow off fairly quickly allowing the rest of the aromas to shine through. Whether minimal intervention winemakers are adding trace amounts of sulfur to their wines or not, many natural wines are prone to flaws and faults. With minimal to no preservatives (sulfites) in natural wines, you...

Dive into fruity, sweet, and dry wines. How are they similar? How are they different?

Deep dive about the alcohol present in wine. Can you taste alcohol? What is considered high ABV? Low ABV? How does climate affect the alcohol levels in wine? Come learn about wine with us!

Acidity is one of the main components of structure, which is the "backbone" or "architecture" of a wine. Use S.T.A.A.F. as an acronym to help remember the components of structure:  Sugar Presence Tannins Acidity Alcohol Fruitiness   Why is acidity in wine important? Acidity gives wines a certain liveliness. Snappy, zippy, fresh, electric energy. It provides a thirst-quenching character that other components don't. We mentioned backbone earlier. A wine without sufficient acidity doesn't have one. It's considered "flat" or "flabby" or quite simply, dull. There's no electricity dancing on your palate. No tartness making your mouth water. Acid is a key component to the foundation...