Brian Freedman is a wine, spirits, travel, and food writer; event host and speaker; and drinks educator. He regularly contributes to Food & Wine, and his first book, Crushed: How A Changing Climate Is ...

While stopped in heavy Melbourne traffic recently, I noticed that what looked like a shadow under a row of spotted gums (Corymbia maculata) along a major road was actually a stain on the concrete curb ...

Forbes contributors publish independent expert analyses and insights. Emily writes about what’s in your glass and why it matters. Tannins are often mentioned when discussing red wines, yet many people ...

Winemaker Chris Howell of Cain Vineyards in Napa has been working with great wines for decades, having worked in wineries from France to Napa, and he’s seen his share of tannins. According to Howell, ...

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Q. I was a heavy coffee drinker, but now I'm getting off coffee by switching to tea, usually two to three cups of strong black tea a day (occasionally green tea instead). I feel less jittery, but now ...

Add Yahoo as a preferred source to see more of our stories on Google. A bottle and glass of red wine with grapes - Igor Normann/Shutterstock Anyone with more than a passing interest in the world of ...

After I wrote about malolactic fermentation and bottle shock in March as examples of vinogeek-speak, I heard from reader Bill Cook. He was unhappy: “I cannot tell you how frustrating it is to read of ...

If you're a red-wine lover, you know the feeling - that puckery, astringent sensation that practically turns your cheeks inside out. Like overbrewed tea, an overly tannic wine seems to suck the ...

The question: What are tannins? Do all wines have tannins, and are they good or bad? Tthe answer: They're astringent, sometimes furry-tasting compounds found mainly in red wines. They're never a bad ...

This is read by an automated voice. Please report any issues or inconsistencies here. LA Times Studios may earn commission from purchases made through our links. You know that dry, puckering feeling ...