[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″ global_colors_info=”{}”][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.10.1″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]
No essay today, as our Wine Explorer is on the road this week (finding some exciting and delicious wines for us, no doubt)…
So we’ll simply take a moment with Julien Miquel to answer the question, “Where does the alcohol in wine come from?”
This week, former winemaker Julien Miquel explains the secrets of fermentation… why grape juice turns into wine (and not yogurt)… what “natural yeast” means on a label… and how it is that wine can smell like bananas, bread, or even the forest floor…
[/et_pb_text][et_pb_video src=”https://youtu.be/_aCzWJN8Qi0″ module_id=”video” _builder_version=”4.10.1″ _module_preset=”default” width=”69%” width_tablet=”80%” width_phone=”95%” width_last_edited=”on|phone” module_alignment=”center” global_colors_info=”{}”][/et_pb_video][et_pb_text _builder_version=”4.10.1″ _module_preset=”default” global_colors_info=”{}”]
Until next time,
The Wine Explorer
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
