Blog Archive
An introduction to non-saccharomyces yeast (external article)
An introduction to non-saccharomyces yeast (external article)

Why we use S. cerevisiae in the winery, and how winemakers are changing the yeast game.

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Recent posts

Post archive
An introduction to non-saccharomyces yeast (external article)
An introduction to non-saccharomyces yeast (external article)

Why we use S. cerevisiae in the winery, and how winemakers are changing the yeast game.

Read more →
Acceptably festive (mostly) wine cocktails to (mostly) survive Thanksgiving
Acceptably festive (mostly) wine cocktails to (mostly) survive Thanksgiving

This Thanksgiving, if you can’t bathe in the blood of your enemies, try this delightful spiced sangria.

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See my winning photos from the Wine Scholar Guild’s Burgundy photo contest (also, a very important fossil)
See my winning photos from the Wine Scholar Guild’s Burgundy photo contest (also, a very important fossil)

I cannot emphasize enough that I found a fossil. On the ground. Forget the photos. I found a fossil. Guys. Check it out.

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Wine Flavors 101: What does it mean for a wine to be “savory”? (Plus, a tasting of two terrific pinot noirs)
Wine Flavors 101: What does it mean for a wine to be “savory”? (Plus, a tasting of two terrific pinot noirs)

Bite into the wine term “savory,” featuring reviews of Crossbarn and La Follette Pinot Noirs.

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Read my article on British sparkling wine at Hudin.com

“Britagne”? “Celebritain”? A look at proposed names for British sparkling wine over the years.

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Dispatches from Japan: Meiji Jingu’s Burgundy barrels
Dispatches from Japan: Meiji Jingu’s Burgundy barrels

A wine-loving emperor and a few hundred gallons of wine donated in his honor.

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What’s Weird Times in Wine?

Weird Times in Wine is a blog about wine history, travel, and culture. With a focus on wine history, underappreciated wines and wine regions, and wine crime, this blog will make you an annoyance to other people at parties.