Archive - The 30 Second Wine Advisor

June 2025

Dried grapes, good wine

I sometimes wonder what inspired the first Veneto winemaker who mused, “Hmmm.

Jun 27 •

Warmer climate, warmer wine?

The Tuscan red I picked up the other day listed 15% alcohol. Whoa! That, as the saying goes, "ain't natural." But does this potent dose hurt the wine?

Jun 20 •

Virtue signaling, or simply virtue?

"Virtue signaling," boasting of your good works to brag or to show an example, is controversial. Is it good or bad? Can it happen on a wine label?

Jun 13 •

What’s in your wine? The labeling debate

“Ingredients: wine grapes & potassium metabisulfite.” These aren’t words we often see on a wine label.

Jun 6 •

May 2025

David, Goliath, and tariffs

After months of uproar, the case that halted President Trump’s broad-based tariffs, at least for now, was led by a small New York importer of wine.

May 30 •

Wine tasting: Art or science?

How much of what we taste in wine comes through our nose and palate, and how much of our tasting experience do you think sneaks in through our active…

May 23 •

It’s bitter! Yuk or yum?

Some people can’t stand bitter tastes.

May 16 •

Pinot Noir stands alone

A grape question: Why is Cabernet Sauvignon usually blended with other Bordeaux grapes, while Pinot Noir, Burgundy’s pride, always stands alone?

May 9 •

Gulpable … and good

When it comes to wine, the French usually have a word for it. Today's word, "gouleyant," means "gulpable." It's rarely used to denote high praise.

May 2 •

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