Sulfites (SUHL-fites): The salts of sulfurous acid. These have been used to preserve food and beverages for thousands of years. They are naturally occurring in fermented beverages and dried fruits, and are a key preservative in wine. Most wines without sulfites will not age, but alternative methods of preservation are being developed in order to fill the growing demand for low-sulfite wines. Recently, a small portion of the population has been diagnosed (although many are self-diagnosing) with sulfite allergies. If you have any questions or think you may have a sulfite allergy, I would encourage you to read more here: http://westwoodwine.com/blog/2006/07/sulfites-or-why-do-i-have-headache.html; and here: http://waterhouse.ucdavis.edu/winecomp/so2.htm. If you still think you have a sulfite allergy, you should talk to your doctor. Then we can find out how many parts per million (PPM) of sulfite your body will tolerate and find the right wine for you.

photo courtesy of winobrothers.files.wordpress.com

Tempranillo (“tem-prah-Nee-yoh”): An important red wine grape native to northern Spain and widely cultivated in the northern andcentral regions of that country, as well as parts of Argentina. Tempranillo is known for adding a spicy component to wines, as well as characteristics of bright berries and fresh tobacco. It is generally low in acid and alcohol levels, and is most often used as a blending grape, as in the Rioja region. Interestingly, a natural mutation in the 1980’s led to the first White Tempranillo, which is now officially recognized by the Rioja Regulatory Council.

Photo courtesy of www.4thegrapes.com

Body:

The impression of texture or weight in the mouth. Often described in terms of different kinds of milk, where a light-bodied wine (think of Italian Pinot Grigio) compares to skim milk, while fuller wines bring to mind whole milk or even cream (Cabernet Sauvignon and Amarone are both considered full-bodied wines).