Are Syrah and Petite Sirah the Same?

Well, they’re related but not quite the same. And what about Shiraz?

Are you a fan of Syrah or Petite Sirah? What are some of your favorite brands?

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What’s the Difference Between Cabernet Sauvignon and Merlot?

Checking the most common searches, lots of you seem to be wondering what the difference is between Merlot and Cabernet Sauvignon. Let’s take a quick look:

Which do you reach for most often? Do you have a favorite brand?

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Moscato Mania

Once in awhile I like to check the search data to see what you really want to know. And, what came in first? “What is Moscato.” Here’s a little info:

Do you have a favorite Moscato brand or Moscato pairing? Help us out!

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What is Dry Wine?

I was checking search data on the blog, hoping to find out what it is that you really want to know. The top search over the last several months is on “Moscato.” I’ve got a post on that coming right up.

What came in second? “What is dry wine?”

Okee dokee. That’s a pretty good question because it’s not cut and dried – pun intended 😉 – dryness is relative.

While, in the rest of the world dry is the opposite of wet, in the wine world dry is the opposite of sweet. I’ve noticed that a lot of folks who want to appear sophisticated about wine make a point of saying that they don’t drink the sweet stuff. Well, let me tell you, they’re missing out on a whole lot of fun because some of the most exquisite and sought-after wines in the world are sweet wines done right!

Selecting Low-Acid Wine

Question from John: My wife and I enjoy wine but increasingly she is effected by high acid. Are there any specific brands that you would suggest that are low acid taste good reasonably priced? Both red and white? Thanks for your help.

Reply: Hi, John. Thanks for writing. I’m afraid that wine is acidic by nature. Virtually all of the world’s wines fall between 2.8 and 4.0 on the pH scale.

Pardon my digression, here, for those unfamiliar: On the pH scale, zero is acid (battery acid), seven is neutral (water) and 14 is alkaline (lye, Drano). W

Whites are most often between 2.8 and 3.6 and reds between 3.3 and 4.0. The higher the pH the more bacteria-friendly the environment, meaning an increased risk of spoilage, so this is simple reality for winemakers. Above 3.8 and color stability is compromised. Plus, of course, the wine tastes better when the acid is balanced.