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Wine 101

VinePair
Wine 101
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  • The Composition of wine Part V: Mineral Salts
    As we move further into the potential ingredients list for a wine label we dive into mineral salts. With one more episode to go, it's becoming clear what components would the items to cause potential concern. Hosted on Acast. See acast.com/privacy for more information.
    18/6/2025  
    16:40
  • The Composition of wine Part IV: Organic Acids
    Organic acids contribute to the flavor and stability of a wine. Some can be added to wine and that's where we might see a difference on an ingredients list. Hosted on Acast. See acast.com/privacy for more information.
    11/6/2025  
    17:04
  • The Composition of wine Part III: Fixed Substances
    We continue to explore what could be on a wine-label ingredients list. Fixed substances are the elements in wine that remain unchanged. I'll explain. Hosted on Acast. See acast.com/privacy for more information.
    04/6/2025  
    18:56
  • The Composition of wine Part II: Volatile Substances
    This week, in our exploration of potential ingredients on wine labels, we examine volatile substances. Last week, we looked at what dissolves into wine; here, we look at what evaporates. Hosted on Acast. See acast.com/privacy for more information.
    28/5/2025  
    20:38
  • The Composition Of Wine Part I: Dissolved Gasses
    What would it look like if we started listing ingredients on wine labels? This series will cover the composition of wine so if it does happen you will be informed. Hosted on Acast. See acast.com/privacy for more information.
    21/5/2025  
    20:04

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About Wine 101

Wine 101 is a wine podcast for the everyday wine lover. Once a week VinePair's tastings director Keith Beavers will breakdown everything from how wine is made to wine regions of the world in easy-to-digest fashion giving the listener the confidence they need on their wine journey.Follow Keith on Instagram for episode previews and general wine lover musings @vinepairkeith Hosted on Acast. See acast.com/privacy for more information.
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