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Wine news June 14, 2018

The Chicago Tribune explains wine terms. "Have you ever struggled to distinguish Tom Wolfe from Thomas Wolfe and Tobias Wolff?"

Food and Wine on why one should drink rosé on a plane. "Flight can make things like tannins taste even more astringent, and wines taste less fruity than they might on the ground, which is why I prefer working with young wines that have a lot of fruit and freshness,” he explains."

The Drinks Business reports that magnets could be used to remove off flavors in wine. "According to a study recently published in the Journal of Agricultural and Food Chemistry entitled in ‘Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3‑Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine’ magnetic polymers can reduce off-flavours in Cabernet Sauvignon while preserving other volatile aromas and maintaining overall aroma intensity and fruity characters."

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