Brett Hudson’s Post

6 Things You Didn’t Know About Wine That Will Blow Your Mind 🤯🍇 Think you know everything about wine? Think again! This ancient drink is full of surprises. From its quirky history to fun science facts, here are six wine tidbits that’ll make you the most interesting person at your next happy hour. 1️⃣ The Oldest “Wine” Is Over 8,000 Years Old Archaeologists discovered evidence of winemaking in Georgia (the country, not the state!) dating back to 6,000 BCE. That means humans have been loving wine longer than they’ve been writing books or building pyramids. 🍷📜 2️⃣ Not All Grapes Are Purple or Green Ever heard of orange wine? It’s made by fermenting white grapes with their skins, giving the wine a rich amber color and bold flavor. It’s not new either—it’s an ancient method making a big comeback in modern wine culture. ✨ Fun Fact: Rosé isn’t a mix of red and white wine—it’s made by briefly soaking red grape skins with the juice. 3️⃣ Champagne Only Comes From Champagne That sparkling wine you love? If it’s not from the Champagne region of France, it’s technically just “sparkling wine.” Other regions have their own sparkling specialties, like Prosecco (Italy) and Cava (Spain). ✨ Pro Tip: If you’re celebrating on a budget, Cava is a fantastic alternative! 4️⃣ Wine Glass Shapes Aren’t Just Fancy The shape of a wine glass can change how your wine smells and tastes. A wider bowl lets reds “breathe” more, while narrow glasses preserve the bubbles in sparkling wines. It’s not just for show—it’s science! 5️⃣ Wine Has Calories, But It’s Basically Liquid Art An average glass of wine has about 120 calories (sorry, not sorry), but those calories come with centuries of craftsmanship, soil care, and pure passion. So, consider it a sip of history! 6️⃣ You Can Sabotage Your Wine with the Wrong Temp Serving wine too cold mutes its flavors, and serving it too warm can make it taste overly alcoholic. - Whites/Rosés: Best at 50–55°F. - Reds: Keep them at 60–65°F. - Sparkling: Chill to 40–45°F ✨ Pro Tip: If you don’t have time to chill your wine, pop it in an ice bucket with half water, half ice—it’ll cool down faster than in the fridge. Your Turn! Which of these wine facts surprised you the most? Or do you have your own mind-blowing wine knowledge to share? Let’s geek out over the world’s most fascinating drink below! 🍷⬇️ . . #wineambassador #winefacts #wineinfo #wineclub #winelovers #certifiedwineinfluencer #davidharmon #napawine #wineboss

6 Things You Didn’t Know About Wine That Will Blow Your Mind 🤯🍇 Think you know everything about wine? Think again! This ancient drink is full of surprises. From its quirky history to fun science facts, here are six wine tidbits that’ll make you the most interesting person at your next happy hour. 1️⃣ The Oldest “Wine” Is Over 8,000 Years Old Archaeologists discovered evidence of winemaking in Georgia (the country, not the state!) dating back to 6,000 BCE. That means humans have been loving wine longer than they’ve been writing books or building pyramids. 🍷📜 2️⃣ Not All Grapes Are Purple or Green Ever heard of orange wine? It’s made by fermenting white grapes with their skins, giving the wine a rich amber color and bold flavor. It’s not new either—it’s an ancient method making a big comeback in modern wine culture. ✨ Fun Fact: Rosé isn’t a mix of red and white wine—it’s made by briefly soaking red grape skins with the juice. 3️⃣ Champagne Only Comes From Champagne That sparkling wine you love? If it’s not from the Champagne region of France, it’s technically just “sparkling wine.” Other regions have their own sparkling specialties, like Prosecco (Italy) and Cava (Spain). ✨ Pro Tip: If you’re celebrating on a budget, Cava is a fantastic alternative! 4️⃣ Wine Glass Shapes Aren’t Just Fancy The shape of a wine glass can change how your wine smells and tastes. A wider bowl lets reds “breathe” more, while narrow glasses preserve the bubbles in sparkling wines. It’s not just for show—it’s science! 5️⃣ Wine Has Calories, But It’s Basically Liquid Art An average glass of wine has about 120 calories (sorry, not sorry), but those calories come with centuries of craftsmanship, soil care, and pure passion. So, consider it a sip of history! 6️⃣ You Can Sabotage Your Wine with the Wrong Temp Serving wine too cold mutes its flavors, and serving it too warm can make it taste overly alcoholic. - Whites/Rosés: Best at 50–55°F. - Reds: Keep them at 60–65°F. - Sparkling: Chill to 40–45°F ✨ Pro Tip: If you don’t have time to chill your wine, pop it in an ice bucket with half water, half ice—it’ll cool down faster than in the fridge. Your Turn! Which of these wine facts surprised you the most? Or do you have your own mind-blowing wine knowledge to share? Let’s geek out over the world’s most fascinating drink below! 🍷⬇️ . . #wineambassador #winefacts #wineinfo #wineclub #winelovers #certifiedwineinfluencer #davidharmon #napawine #wineboss

Survival Guide: How Long Will Your Wine Last After Opening? So, you've popped the cork, poured yourself a glass of liquid joy, and now you're wondering: how long can I savor this nectar of the gods before it turns into vinegar? Fear not, fellow wine enthusiasts, for we bring you the ultimate guide to the lifespan of your beloved bottles. 🍷Let's start with the bubbly stuff - sparkling wine. It's like the party animal of the wine world, but alas, its fizziness doesn't last forever. Pop that bottle and expect it to last 1–3 days in the fridge with a sparkling wine stopper. Traditional method sparklers like Champagne might cling on a bit longer than their Prosecco pals, but eventually, the bubbles will bid adieu. 🍷Next up, we have the light whites, sweet whites, and rosés. These delicate darlings can hang around for 5–7 days in the fridge with a cork. But beware, their fruity charm starts to fade after the first day, so drink up while the going's good! 🍷Now, onto the full-bodied whites. These bad boys, like oaked Chardonnay, have a shelf life of 3–5 days in the fridge with a cork. They oxidize faster than you can say "Chardonnay," so keep 'em sealed tight if you want to prolong the pleasure. 🍷Ah, red wine - the elixir of life for many. Depending on the tannin and acidity levels, your reds will last 3–5 days in a cool, dark place with a cork. Lighter reds like Pinot Noir might bid adieu sooner than their bolder counterparts, so keep them chilled for longer-lasting love. 🍷 Now, let's talk fortified wines - the wise elders of the wine world. Port, Sherry, and Marsala can hang around for a whopping 28 days in a cool, dark place with a cork. They've got that brandy boost to thank for their longevity, so don't be afraid to let them linger a little longer on your shelf. 🍷Last but not least, the bag-in-a-box wines. These convenient companions will stick around for 2–3 weeks in the fridge, giving you plenty of time to enjoy every last drop. So there you have it, folks - the lowdown on how long your wine will last after opening. Remember, every bottle is different, so pour yourself a glass, savour the moment, and drink up before it's too late! Cheers! 🍾

How To Taste Wine Like A Zen Master- (POST 1 or 2) Want to increase your enjoyment of drinking a glass of wine? This post will guide you. Let’s face it. Wine is intimidating. If you’ve ever walked into a wine shop and been overwhelmed by the selections, well, you’re not alone. There are a ton of international wine regions that harvest their own grapes and process their fruit in their own way. They have their own laws, labels, language, weather patterns, and winemaking practices. Most people are not interested in becoming a Master of Wine. They simply want to enjoy a bottle of wine, sometimes after a long day, at dinner with friends, or at a house party. So what can a person learn to enhance their enjoyment of a glass of wine? I worked in the wine industry for eight years. In my opinion, to enhance your enjoyment you’ll need to refine your sight, smell, and taste. That’s it. And to do this, you’ll need to call upon your inner “Zen Master” and learn how to direct your attention to one task: seeing, smelling, or tasting. Let me explain. The first phase in increasing our enjoyment of wine is sight. What do you literally see in your glass? Pour a small glass of wine, hold it by the stem, and look at the color. If it’s a white wine, it may be a pale, greenish-tinged, yellow, lemony, golden, but hopefully not brown. This is not an exhaustive list, but it’s a start. The color will provide clues to what the grape is and how old the wine may be. The general rule is white wines tend to increase their richness of color as the wine ages. It’ll go from pale to brown. Red wines do the exact opposite. As a red wine ages, it loses its color. A youthful red will have bright ruby red, cherry, or currant colors and will mute out over time, becoming like a rusted brick. Therefore, what you see matters. Look at the wine. If you have the luxury of holding it over a white tablecloth, do it. You’ll clearly be able to witness the clarity of the wine and enjoy phase one of becoming a Zen Master wine taster. The next step is smell. This is where the fun begins. Keep your glass on the table and give it a few swirls. This releases what they call “esters” in your glass. These are the compounds that create the fruity smells. Dig your nose into the glass and take a BIG whiff. And enjoy. Allow your imagination to run through the following rolodex. If you’re smelling a white wine, see if you can pick up notes of apple, pear, peach, apricot, pineapple, banana, and/or vanilla. If you’re drinking red wine, look for cherry, raspberry, strawberry, black currant, baking spices, and/or vanilla. Do it again. Swirl, then SNIFF. Life is good!! My hope is that you’re having fun and focusing your attention 100% on what you’re smelling. This is joy. The final step to becoming a Zen Master wine taster is taste. Let's bounce over to POST #2 for the final leg.

 THE GAME OF SCORING WINES Several writers score wines on a 100 - point scale popularized by R. Parker jr., and American lawyer turned wine critique. Scoring wine is a personal matter, and some writers like Jancis Robinson, an English wine critique, scores on a 20 - point scale; others prefer five stars, some even three glasses, and then there are those who just describe the wine. Decanter magazine has a policy not to score any wine, but tasters describe according to their criteria. Other reviewers have blind sports for wines they specialize in, or upgrade their country’s products. In the wine world, high scores indicate a critic’s stamp of approval for quality, value, complexity and character. The key to making scores most meaningful for you is to learn which expert palates align most closely with your own and look for those as staring points for your discoveries. R. Parker jr. is an expert on Bordeaux, and known to like powerful wines, Antonio Galloni who contributes to the famous wine publication Wine Advocate, specializes in Italian wines, James Laube is an important critic of the Wine Spectator, specializes on California, Jancis Robinson who writes for a number of publications including her own website evaluates wines from all over the world, and Gambero Rosso, an influential Italian wine magazine uses three glasses. Of course critics score wines that are made available to them. Few buy, if any, wine they score. A few may buy a bottle or two after release on the market to confirm their findings with the one made available to them either my the producer or importer. The 100-point system functions as follows: Each wine starts with 50 points, then five points are allocated for colour and appearance, aroma 15, flavour and finish 20, and overall quality 10. 95 – 100 scoring wines are considered exceptional and classics of the category 90 – 95 Excellent 80 – 90 Very fine 75 – 80 acceptable to fine Below 75 Why bother? The taste of wine is perceived differently in different settings, moods, time of the day, and by the scorer. Some like dark, brawny red wines; others wines that are delicate and elegant. All-important is the palate as well as the educational background of the scorer. Should a syrah’s aroma from northern Cotes du Rhone be the same as that of a syrah (or Shiraz as the Australians call the variety) from the Barossa Valley in South Australia? Or a pinot noir from Oregon like one from Burgundy? Also to consider is the fact that the bottle presented may not have been transported, as it should. It could have been exposed to high or too low temperatures. It may also be affected by a host of defects that impair taste, flavour and aroma. Wines change over time pending storage conditions, and in the glass. A wine may appear to be very appealing at first and then quickly lose its charm and appeal. Overall scores must be looked upon as guidelines, the more relevant part of any evaluation is a meaningful description.

Wine expert Karen MacNeil says that: “A life with wine is a lot richer and more delicious than a life without it!” And, we couldn’t agree more. Life IS higher with wine (carefully, obviously). And, to provide help to love what’s in your glass, we asked Karen 10 of our burning vino-related questions. As the writer of (which, just had its third edition released and is taken into account the bestselling wine book in America, with greater than 800,000 copies in print), she quite literally wrote the book on wine. For someone who’s recent to wine, what do you think that one of the best method to use / read is? Karen MacNeil: Just open the book anywhere and begin reading! There are fascinating side boxes and stories on every page. Most people read on this unconventional way. It’s also fun to purchase a bottle of wine, look up that region within the WB, and browse whilst you sip. What are among the updates on this version that you just’re most enthusiastic about and why? Karen: I like the brand recent chapter on Great Britain, which is now making delicious sparkling wines which have loads in common with Champagne. Climate change has hurt many wine regions, nevertheless it has benefitted England, making the climate conducive to great wine. I also love the brand new chapter called “In the Beginning … Wine within the Ancient World.” Fascinating! If persons are interested by trying something recent and different from the same old Chardonnay, Pinot Noir, and Cabs which might be found on most wine lists and food market shelves, are there any wine regions or grapes that you just suggest people try? Any hidden values? Karen: Spain and Portugal make sensational wines from native varieties like Tempranillo and Touriga Nacional (each red grapes). The wine culture in these two countries is ancient, the wines are implausible they usually are STEALS! Many terrific wines under $25. If someone desires to begin learning about wine but is overwhelmed and doesn’t know where to start out, where should they begin? Karen: Wine may be very welcoming. It really doesn’t matter where you begin. Just pick a rustic and begin drinking wines from there. If you drink the wines of 1 country for say six months, you’ll discover that you will have actually acquired a very good idea of the flavors of those wines. Then move on to country No. 2. And so on. Just begin! In your experience, what’s essentially the most widely misunderstood thing about wine? Any common missteps newbies make? Karen: People often swallow wine too quickly. If you swallow too quickly you won’t taste anything and also you’ll do not know how delicious the wine really is. What are a few of your favorite wine and food pairings? Any that you will have on the regular or which may surprise people? Karen: Champagne and potato chips are high on my list. Also rosé and grilled cheese sandwiches. We’ve seen numerous wines come available on the market which might be marketed

With the holidays just around the corner, some of you are eyeing special bottles to share with family and friends. If you’re a fan of big, bold reds, this might be the time of year to pull out an Amarone. But what’s the deal with this intense wine… and why is it so expensive? Read on for a primer on Amarone, and the appassimento method, and find out why this iconic Italian red is worth every sip—and every penny. 🍷 🍇 WHAT IS AMARONE? Hailing from the Veneto region in northeast Italy, this rich and complex red is made from a blend of grapes including Corvina, Corvinone, Rondinella, and Molinara. These are the same grapes typically make Valpolicella, which is why you’ll sometimes see Amarone called by its full name: Amarone della Valpolicella. However, what makes Amarone special is the method in which it’s produced. 🍇 HOW'S IT MADE? Amarone is made via the appassimento method. It’s an ancient Italian winemaking technique that involves partially drying grapes before fermentation. By laying the harvested grapes on mats or trays in well-ventilated rooms, winemakers concentrate the sugars, flavours, and aromas, giving Amarone its signature intensity and velvety texture. This process creates rich, full-bodied wines with bold flavours, high tannins, and a touch of natural sweetness. 🍇 ARE OTHER WINES MADE THIS WAY? Yes! A few traditional examples of wines made using the appassimento method include Recioto, Passito, and Sforzato. However, wine makers around the world apply variations on this method to their grapes. There’s also Ripasso, which is made by macerating the discarded skins from appassimento wines in Valpolicella wine to add depth and complexity... on a budget! 🍇 WHY IS IT SO EXPENSIVE? Making Amarone requires a lot of time, attention, and resources. Because the grapes are partially dried, it takes almost twice as many of them to create a bottle of wine, compared to fresh grapes. The drying process also leaves the grapes vulnerable to mold, so producers need to account for some spoilage. Finally, Amarone must be aged for a minimum of two years prior to bottling.  🍇 WHAT'S IT LIKE? Amarone is intense, bold, and rich. It’s high in tannins, acidity, and in alcohol, with the average bottle clocking in at 15-16%. Expect bold notes of dried cherries, figs, chocolate, and a touch of spice, with a long, luxurious finish. Amarone is the perfect companion for hearty dishes like braised meats, aged cheese, or to sip and savour on its own. It’s a fantastic wine to share with loved ones, and for celebrating special occasions. 🍷🍷🍷 #Amarone #AmaroneDellaValpolicella #Wine #Appassimento #AppassimentoMethod #WineTechniques #WineExpert #Sommelier #LetsTalkTerms #WineTerms #SommEvents

"Uncorking the Fun: Exploring the Quirky Psychology Behind Wine Pricing | Wine Enthusiasts, Sommeliers, Wine Tasting" Hey there, fellow wine aficionados! Are you ready to dive into the delightful world of wine pricing psychology? Buckle up for a fun and witty journey through the twists and turns of how our minds swirl around those price tags on our beloved bottles. Let's start with a little humor, shall we? The Grape Escape: A Wine Lover's Comedy Imagine this: You stroll into a wine shop, confident and ready to explore. Your eyes sparkle as you gaze upon rows of tempting bottles, each vying for your attention like contestants in a wine beauty pageant. You spot a bottle with a price that's just right and think, "Ah, this must be the Cinderella of wines, affordable yet charming!" But wait! What if I told you there's a sneaky trick your brain plays when it comes to wine prices? It's called the "Label Love" effect. You see, sometimes we subconsciously associate higher prices with better quality, like assuming a fancy label means the wine inside must be sipping-from-a-unicorn magical. And speaking of magical, ever noticed how wine seems to taste better in certain situations? Picture this: You're at a cozy dinner party, clinking glasses with friends and regaling tales of your latest adventures. Suddenly, that affordable bottle of red transforms into the elixir of happiness, simply because you're surrounded by good company and great vibes. Cheers to the power of context! Now, let's talk about the "FOMO" factor – Fear of Missing Out on that oh-so-exclusive vintage. It's like when you hear about a rare wine release and your inner wine geek whispers, "You simply must taste this nectar of the gods!" Suddenly, rationality takes a backseat, and you find yourself contemplating the age-old question: Can one truly put a price on liquid perfection? And let's not forget the "Decoy Dilemma." You know, when a wine list includes a super pricey bottle that makes everything else seem like a steal? It's the wine world's way of saying, "Hey, look at this fancy one over here! Now, aren't these other options suddenly much more reasonable?" Sneaky, right? But fear not, dear wine enthusiasts! Amidst the laughter and quirks of wine pricing psychology, there's always room for discovery and enjoyment. Whether you're sipping on a budget-friendly gem or treating yourself to a luxurious splurge, remember that the real magic lies in the experience – the clink of glasses, the shared stories, and the joy that each sip brings. So here's to uncorking new adventures, raising a glass to the unexpected, and embracing the delightful chaos of wine pricing psychology. After all, life's too short for bad wine and seriousness! Until next time, may your glasses be full and your spirits lifted – cheers to the whimsical world of wine! Stay bubbly Kids

🐴 Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time❓ 🎙️ On the Unreserved Wine Talk podcast, you’ll hear the stories and tips that answer those questions in our chat with Master of Wine Gus Zhu, author of the new book Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting. https://lnkd.in/geu_UZm3 🤢 Gus says that certain smells, especially in some natural wines, are popular today, even though he doesn’t like them personally, like barnyard. 🎯 He believes that the wine industry or even the media are trying to promote a certain style of wines and make people believe that many people love that smell and taste. 🧐 What does minerality really mean when it comes to wine? 🤷♂️ Gus observes that acidity and minerality are such vague terms and concepts that people in the wine industry discuss. 💦 When people say minerality, they may be referring to many different things from acidity to saltiness to the taste of flint or wet stone. 👃 His sensory professor noted that whenever people don't know how to describe certain tastes or feelings, they use the term minerality. 👅 Why is mouthfeel so important to appreciating wine? 😋 Gus explains that mouthfeel adds several other dimensions to taste, which makes wine tasting even more interesting. 🍇 When blind tasting, many people depend on smell but he encourages them to pay attention to the textual, tactile sensations from the wine as well. 🌈 How does the colour of wine influence our perception of how it tastes? 🍷 Gus says that people usually look at the color first because it's straightforward, even though we could see color a bit differently from each other. 🧠 We are visual animals so we have preconceptions. 🧪 For example, there are already studies shown that if you color the white wine as the red wine color, and you ask people to smell it, they came up with all these descriptors that are related to red wines rather than the so-called white wine descriptors. 👀 Do you judge a wine by its color❓ Let me know in the comments 👇 (Gus) Jian Zhu MW Académie du Vin Library #natdecants #guszhu #wine #naturawine #winelovers #barnyardsmells #wineindustry #winetrends #minerality #acidity #winedescriptors #mouthfeel #winetasting #blindtasting #wineperception #winecolor #winebias #winescience #redwine #whitewine

🐴 Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time❓ 🎙️ On the Unreserved Wine Talk podcast, you’ll hear the stories and tips that answer those questions in our chat with Master of Wine Gus Zhu, author of the new book Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting. https://lnkd.in/g7jbF3MV 🤢 Gus says that certain smells, especially in some natural wines, are popular today, even though he doesn’t like them personally, like barnyard. 🎯 He believes that the wine industry or even the media are trying to promote a certain style of wines and make people believe that many people love that smell and taste. 🧐 What does minerality really mean when it comes to wine? 🤷♂️ Gus observes that acidity and minerality are such vague terms and concepts that people in the wine industry discuss. 💦 When people say minerality, they may be referring to many different things from acidity to saltiness to the taste of flint or wet stone. 👃 His sensory professor noted that whenever people don't know how to describe certain tastes or feelings, they use the term minerality. 👅 Why is mouthfeel so important to appreciating wine? 😋 Gus explains that mouthfeel adds several other dimensions to taste, which makes wine tasting even more interesting. 🍇 When blind tasting, many people depend on smell but he encourages them to pay attention to the textual, tactile sensations from the wine as well. 🌈 How does the colour of wine influence our perception of how it tastes? 🍷 Gus says that people usually look at the color first because it's straightforward, even though we could see color a bit differently from each other. 🧠 We are visual animals so we have preconceptions. 🧪 For example, there are already studies shown that if you color the white wine as the red wine color, and you ask people to smell it, they came up with all these descriptors that are related to red wines rather than the so-called white wine descriptors. 👀 Do you judge a wine by its color❓ Let me know in the comments 👇 (Gus) Jian Zhu MW Académie du Vin Library #natdecants #guszhu #wine #naturawine #winelovers #barnyardsmells #wineindustry #winetrends #minerality #acidity #winedescriptors #mouthfeel #winetasting #blindtasting #wineperception #winecolor #winebias #winescience #redwine #whitewine