IWA Wine Blog

Take a look at the IWA in-house state of the art etching facility to see first hand how stemware and decanters are hand-etched by highly trained craftsmen and women.

In a previous post we explained how oxygen is detrimental to wine, with only a few exceptions.  Once wine is in the bottle or in your glass, extensive exposure to air can eventually “oxidize” the wine resulting in a chemical compound called acetaldehyde, which smells like rotten apples in large amounts, and further into acetic [...]

Maxwell House coffee has a legal foothold on the statement, “Good to the last drop,” but there are many wines this writer enjoys at home that fits this decree as well. For many, it applies simply because they want to enjoy what they paid for completely. For others it’s about extending the experience for those [...]

There is still time!  There are only 3 days until the 9th Annual Pinot Noir Summit begins this Saturday, February 26th and I hear there are a few tickets still available.  Not only will you get the chance to taste 64 wines blind and submit your scores, explore hot topics regarding the grape with expert winemakers [...]

Most experts agree that decanting a wine depends largely on the wine’s age and varietal characteristics. Most young wines, especially big, bold reds such as Cabernet Sauvignon, Barolo or Syrah benefit from decanting. Not because it helps to soften tannins, but rather by dissipating undesirable sulfer-based compounds it allows the fruit characteristics to concentrate and intensify [...]