[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.6.0″ _module_preset=”default”]
We’re deep into the vagaries of international shipping this week. Rather than our usual essay, we’ll leave you with our resident wine expert Julien Miquel as he continues his deep dive on acidity in wine.
To refresh your memory, last week we learned what exactly acidity is… this week is all about how it works to create the “structure” of wine… balancing the elements of flavor and texture… creating the environment for long aging… and the secret behind why wine tastes so good with food…
[/et_pb_text][et_pb_video src=”https://www.youtube.com/watch?v=H02eN8zc01E&feature=youtu.be” module_id=”video1″ _builder_version=”4.6.0″ _module_preset=”default” width=”80%” width_tablet=”85%” width_phone=”95%” width_last_edited=”on|phone” module_alignment=”center”][/et_pb_video][et_pb_text _builder_version=”4.6.0″ _module_preset=”default”]
In case you missed it, here’s part 1 of acidity in wine…
[/et_pb_text][et_pb_video src=”https://www.youtube.com/watch?v=gfwmnCNmHgg&feature=youtu.be” module_id=”video2″ _builder_version=”4.6.0″ _module_preset=”default” width=”80%” width_tablet=”85%” width_phone=”95%” width_last_edited=”on|phone” module_alignment=”center”][/et_pb_video][et_pb_text _builder_version=”4.6.0″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]
Until next week,
The Wine Explorer
P.S. We’re in the final hour of our Valentine’s Day wine sale… Get $15 off any 3 bottle collection of wines from our Australia, Spain and the Mediterranean quarterly collections. It’s the perfect chance to get more of your favorite bottles from those memorable regions. Click here to get started…
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
