Gus Clemens on Wine explores and explains the world of wine in simple, humorous, fun posts

Gus Clemens
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Gus Clemens writes a syndicated wine column for Gannett/USA Today network and posts online reviews of wines and stories of interest to wine lovers. He publishes almost daily in his substack.com newsletter, on Facebook, on Twitter, and on his website. The Gus Clemens on Wine podcast delivers that material in a warm, user-friendly format. gusclemens.substack.com

  1. OCT 9

    Tannins explained 10-8-2025

    Tannins are natural and essential to wine. They also are wine’s most misunderstood element. Even wine scientists admit they do not fully understand tannins. One expert called tannins a “chemical train wreck.” Let’s explore. What do we know? Tannins are natural organic and phenolic compounds found in almost all plants. They provide protection as a chemical deterrent against plant-eating animals and insects. Their bitter, astringent taste is unpalatable to herbivores. When consumed by insects and some herbivores, tannins interfere with digestion, negatively affecting growth and development. Wine toasting I created in AI to give you something to look at Tannins are powerful antimicrobial agents, protecting plants against bacterial, fungal, and viral infections. Tannins disrupt microbial cell walls and interfere with cellular processes. This is particularly important in bark and roots, where tannins are the first line of defense against soil-borne pathogens. Tannins are potent antioxidants. They are important when plants produce elevated levels of potentially harmful free radicals as a result of drought and other environmental challenges. Tannins efficiently absorb UV light, protecting against harmful solar radiation. Particularly important in sensitive plant tissues. While tannins deter harmful organisms, they have a role in attracting beneficial insects, particularly pollinators. They also are involved in the activation of nodulation genes that favor nitrogen fixation in plants that have symbiotic relationships with nitrogen-fixing bacteria. Tannins aid reproduction by helping seeds maintain dormancy by creating barriers to water uptake and germination. Located in the seed coat, tannins allow seeds to survive unfavorable conditions, then to germinate when conditions are favorable. Tannins are among the most abundant secondary metabolites produced by plants. The multi-faceted success of the tannin-production strategy is proof of its efficacy. But, enough of the general science, you are reading this to learn something about tannin in wine. More AI art I created to keep you interested Wine tannins primarily come from grape skins, seeds, and stems. Oak barrels also contribute, although oak tannins are different from grape tannins. Tannins provide the body and a framework—structure—that supports other elements in wine, such as acidity, alcohol, and fruit flavors. Tannins also provide color (anthocyanins, a type of flavonoid, are responsible for red and purple hues in wine), astringency (puckering sensation inside your cheeks), and texture. Texture or “mouthfeel” is the physical sensation in your mouth most often associated with wine tannins. Common texture descriptors include: • Silky, velvety, fine. Smooth, refined tannins feel soft on the palate. • Chalky, dusty. Tannins feel gritty or powdery. • Grippy, astringent. Pronounced tannins create a drying sensation, think over-brewed tea. • Granular. Tannins have coarse, rough texture. Tannins can be a key component in food pairing. They particularly interact with proteins and fats on a molecular level. Lipids in fatty foods bind to tannin molecules, reducing tannic astringency, activate salivary glands to help break down meat protein, and enhance both the wine fruit flavors and the savory meat flavors. That is why rich, tannic red wines are classic pairings with a juicy steak. On the other hand, winemakers can deliberately reduce tannins by limiting by the amount of skin contact—often none or very little in white wines, minimal in rosé—which allows the acidity and fruit to play center stage. Avoiding oak reduces tannins, but some whites are aged in oak to gain oak tannins, which mainly influences mouthfeel and texture rather than astringency. Oak-aged whites usually fall into the silky, velvety, rounder, creamier category. With enough oak, there can be subtle drying and fine-grain elements, which adds complexity, enhances food compatibility, and boosts aging potential. But winemakers walk a tight rope here. Too much oak flavors and oak tannins in white wines creates a lurid, blowsy cartoon wine. Tannins are a natural preservative. Tannins from tree bark are used to “tan” leather to preserve it. Tannins particularly serve the preservative role in red wine. Their critical function is as an antioxidant. Tannins serve as sacrificial molecules that bind with oxygen molecules before the oxygen can downgrade fruit flavor, mute colors, or create offensive odors and flavors. Tannins capture free radicals and oxidation, allowing other components to develop complexity and depth. The antioxidant capacity of tannins reduces the need for sulfur dioxide in wine and permits a more natural preservation strategy. Tannin evolution is a sophisticated process of molecular transformation. In the beginning, tannin molecules are small and can create bitter, harsh sensations—qualities of their defense properties. That’s why young tannic wines can be almost undrinkable. Over time, tannic molecules undergo polymerization where individual molecules link together to form complex chains that interact differently on your palate. Complex chain tannins taste softer and less astringent. Bottle aging is a real thing. Tannins also stabilize color, or subtly modify it. Young red wines get their color primarily through unstable free anthocyanins which would fade without tannins. During fermentation and early aging, anthocyanins bind with tannin molecules to form polymeric pigments, which tend to stabilize the color. As wine ages, however, there is a slow change to brick-red hues. Brick red hues often are a marker for quality, aged red wines. Tannins are a core element of the world’s great wines built for aging. But that comes at a cost. Such wines can be undrinkable in their youth, requiring years in oak and then in bottle to evolve into the pinnacle pours treasured by wine connoisseurs. That process adds costs. The winery most hold the wine for years before they can get return on their investment. The customer must do the same, which means a dedicated place like a temperature-controlled cellar before they can enjoy. Such patience is hard to find in today’s world of social media, cell phones, and on-demand streaming content. The large majority of wines are made to be enjoyed when you get home from the store. Even winemakers capable of making age-worthy wines now reduce tannins with techniques like holding back on lengthy maceration (time on skins, a major source of tannins), or employing strategies such as cold soaking, gentle cap management, micro-oxygenation, sur lie élevage, fermentation in concrete eggs and other methods. There is a possible trade-off: reducing the ageability of the wine. Red wines are wines with the most tannins and wines most-associated with aging—although there are white and sparkling wines that are aged—in those cases, acidity is the main preservative, not tannins. Here are some of the most tannic wines and the length of aging time for them to achieve their peaks: • Nebbiolo. Used to make Barolo and Barbaresco in northern Italy, nebbiolo wines—by DOCG regulations—must be aged a minimum of 38 months from November 1 of the harvest year. Top-tier Barolo Riserva must age a minimum of 18 months in barrel and cannot be released until January 1 of the sixth year after harvest. Barolo and Barbaresco easily can age 25 years before reaching their peak. • Cabernet Sauvignon. While winemakers make plenty of drink-now cabs, classic, age-worthy cabs from Bordeaux, Napa, and Coonawarra need 10-20 years to approach their best drinking stage. • Monastrell (aka Mourvèdre). When made in southern France’s Bandol, the wine needs 8-15 years to achieve its potential. • Sangiovese. Brunello di Montalcino and top-level Chianti need to age 10-20 years to taste their best. • Other wines that need 10-20 years include Gran Reserva Rioja, Ribera del Duero (made with Tempranillo), Hermitage, Côte-Rôtie, some Australian Shiraz (made with Syrah/Shiraz). Many of us will never taste such wines. We don’t have the money, time, and patience. But if you do get the opportunity, you will experience extraordinary flavor complexity, sophisticated textures, and the emotional-intellectual pleasure of tasting what soil and human toil gave birth to decades in the past, thanks in large part to tannins. Tasting notes • Portlandia Pinot Noir Oregon 2022: Admirable nuance, refinement for value pinot noir; example of how well Oregon—and Portlandia—does PN. It is lighter and more delicate than the standard CA PN at this price point. $16-19 Link to my review • Ernesto Catena Vineyards Ánimal Natural Vineyards Cabernet Sauvignon, Mendoza 2023: Rich, delicious dark fruits, good value from a scion of Argentine wine’s over-achievers. $22-25 Link to my review • Rex Hill Vineyards Willamette Valley Pinot Noir 2022: Usual pinot noir flavors, raspberry and cherry, then pitches in cranberry and tartness that bodes well for food pairing and adds unexpected drama. $38 Link to my review • Duckhorn Vineyards Cabernet Sauvignon, Napa Valley 2022: Nicely structured, complex celebration of Napa cab with a smoothing dash of famed Duckhorn merlot. Elegant, genteel lane of Napa cab. $80 Link to my review • Stags’ Leap Winery The Leap Cabernet Sauvignon Estate Grown Stags Leap District 2020: Rich, dense, very smooth. Not as age-worthy as previous offerings, but smoothly delicious now and for next several years. $95-120 Link to my review Last round I am sure my wife has been putting glue on items in my weapons collection. She denies it, but I am sticking to my guns. Wine time. This is a reader-supported publication. Please consider becoming a paid subscriber ($5). No matter how you subscribe, I appreciate you reading. Links worth exploring Diary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane. As We Eat Multi-platform st

    12 min

  2. SEP 17

    Controversial wine review terms 9-16-2025

    Wine writers freely admit that trying to describe how a wine tastes is the classic “like dancing about architecture” folly. But amid the thousands of wine choices, people still want guidance. Even if the guidance has flaws, it still beats the “even a blind squirrel can find a nut sometimes” method. There are three commonly used terms in wine reviews that cause controversy—OK, more than three, but today we are going to focus on “round,” “minerality,” and “masculine-feminine.” I will present my take on and use of the terms. • Round. This is a descriptor of texture and mouthfeel rather than flavor. Round means there are amiable tannins, balancing not shrill acidity, integration of wine components, full and creamy texture. California merlots often are round because of their mellow tannins and smooth texture. New Zealand sauvignon blancs are not round thanks to their electric acidity and ramped-up citrus. In general, red wines are more likely to be round than white wines. Round is intended as a positive trait in most cases. Sometimes—as with the New Zealand sauv blancs—you did not come to the wine for round. You wanted sharpness, edges that “cleanse the palate” after a bite of food. I use the term “round,” but I also can argue against it. Round is overly broad and vague. It is extremely subjective. My “round” may not be your “round”—but that criticism can be leveled at almost all wine descriptor terms. The term can be paired with other descriptors for a fuller picture. Texture: creamy, smooth, velvety, silky, supple. Structure: balanced, harmonious, well-integrated. Others: soft (low tannin levels), opulent (rich fruit flavors), plush (rich, luxurious texture). For the record, I strive to reduce use of the term unless it is paired with further descriptors. I think that is a well-rounded approach. • Minerality. Oh, boy, this gets wine geeks a’going. The controversy centers on sensory experience clashing with science. First, the science: wine vine roots do not absorb minerals and mineral tastes directly from rock minerals or limestone. Roots absorb dissolved chemical elements—nitrogen, calcium, iron, potassium. But they absorb these elements primarily from organic matter, not from rocks. Still, wine writers rock on with a flood of related metaphors: flint, chalk, wet stone, crushed rock, gunflint, sea salt. It you want to know what we are talking about, you are told to lick a stone, suck on a pebble, or smell sidewalks after a rain. Not something most people do. My minerality references hinge on three elements. The main trigger for my use of “minerality” is salty flavors. Salt or salinity are real, measurable flavors in some wines, usually wines made from vineyards near the ocean or irrigated with water containing significant amounts sodium chloride and related salts. Salt is a mineral. It appears in the wine because when dissolved in water it can be absorbed by the plant roots and leaves and found on the surface of grape skins and stems. Assyrtiko wine from the Greek island of Santorini is the poster child because of the salt captured by vines trained in the basket-shaped koulara system to acquire water from salty Aegean Sea fogs. Assyrtiko vines on Greek island of Santorini Wine vines cannot extract mineral tastes from rocks in the soil. They can, however, acquire salt minerals that exist in water. The key distinction: general “minerality” taste references lack scientific support. Salt absorption and its impact on taste are scientifically measurable. The mineral taste did not come from rocks, but from salt dissolved in water. The second minerality trigger for me is the smell of wet rock or wet concrete after a rain—a smell scientists call “petrichor”—an earthy scent produced when rain falls on dry soil or rocks. Chablis is most famous “wet stone” wine. The reference is to a smell, not the taste of a rock in my mouth. My third minerality trigger, and I admit to squishiness on this—and to a resolve to restrain use—comes from high acidity, a linear, mouth-watering feel. Also when there is no malolactic conversion and low fruitiness or oak influence (in science terms, when fruit esters and terpenes are subdued). Supporters of the “minerality” term argue it is a useful, if vague, sensory category. It is a shorthand for a style—acidic, lean, unsweetened by oak or overt fruit. Supporters admit “minerality” has nothing to do with actual minerals extracted from rocks, then point out that people heavily involved in wine—winegrowers, winemakers, wine experts—perceive something. Wine writer Terry Theise described minerality as “an unnamable thing that is definitely there but hasn’t yielded to explanation.” Critics argue that “minerality” is romantic nonsense lazy wine writers use to fill out the required word count for their comment. It is a substitute for more specific descriptions. Scientists emphatically assert that whatever you think minerality is, it is not you tasting minerals extracted from rocks where the vines grew. Bottom line: “minerality” is a subjective metaphor. Most wine descriptors are subjective metaphors. It is not easy to use words to describe an individual perception of taste, smell, texture. It can, however, be fun to take one side or the other and argue through the evening over a charcuterie board and bottles of quality wine. • Masculine-feminine. Finally, a wine descriptor I avoid and one I can trash. The cliché is “masculine wines” are bold, powerful, tannic, structured, full-bodies, assertive, robust. “Masculine wines” resemble the manly men who drink them. Think cab, barolo, syrah. “Feminine wines” are light, soft, delicate, elegant, silky, supple. Think rosé, pinot noir, pinot grigio. Tannin structure is the usual dividing line, followed by body or weight in the mouth and assertive flavors. Well, screw that. The terms are sexist, problematic, and outdated. Wine is not black or white, male or female, it is endless shades of gray and a rainbow of colors. The masculine-feminine meaning as a wine descriptor relies on tired and grossly inaccurate gender stereotypes. Guys, in the third decade of the 21st century, this is a stupid fight to pick. You run a risk that if you pick this masculine-feminine fight, the woman who is offended could whip your ass. Just sayin’. Tasting notes • Franciscan Estate Chardonnay, California 2022: Clean, vivacious, delicious chardonnay unencumbered by oak or malolactic conversion. Slight sweetness—hugs border between dry and off-dry. Fruit forward with emphasis on freshness rather than complexity. $13-15 Link to my review • Maison Sinnae Chusclan Elements Sol, Côtes du Rhône Villages 2021: Fresh, balanced, vibrant with core of red fruits. Well behaved tannins and balancing acidity make this a fun, easy drinking, uncomplicated, straightforward pleasure. Excellent QPR. $17 Link to my review • Gigondas La Cave Vacqueyras Beaumirail 2022: Elegant with generous, delicious, seductive layers of fruit, especially after some air exposure. Faithful presentation of Gigondas GSM style and terroir. $22-26 Link to my review • Wente Vineyards Cabernet Sauvignon, Livermore Valley, Wetmore Vineyard 2021: Superb, especially attractive QPR pour; drinks like cabs premium Napa-Sonoma cabs. Dark fruit flavors predominate. Decanting reveals structure, depth, length, ameliorates significant tannins. Widely available. $24-35 Link to my review Last round Judging by the price, this wine pairs best with a Swiss bank account where you hide your money or a trust fund your rich grandfather set up for you with money from a Swiss bank account where he hid his money. In any event, if you are pouring, I am drinking. Wine time. This is a reader-supported publication. Please consider becoming a paid subscriber ($5). No matter how you subscribe, I appreciate you reading. Links worth exploring Diary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane. As We Eat Multi-platform storytelling explores how food connects, defines, inspires. Dave McIntyre’s WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Email: wine@cwadv.com Newsletter: gusclemens.substack.com Website: Gus Clemens on Wine website Facebook: facebook.com/GusClemensOnWine/posts/ Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social . Long form wine stories on Vocal: Gus Clemens on Vocal Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8. Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

    10 min

  3. SEP 3

    Wine writer times they are a-changin’ 9-2-2025

    After 17 years of communicating to readers as a newspaper wine columnist with a side gig online, the ground shifted, the medium and the stylistic conventions of the message changed. As a newspaper writer, the style leaned toward formality and objectivity, even though a newspaper column is more personal than a formal newspaper story. For instance, in the beginning of the column’s life, when I expressed an opinion not supported by facts or other sources beyond my personal perspective, the convention was to phrase it as “in this wine writer’s opinion.” A bit arch, yes, but it followed the canon of objective news writing. As the column evolved, I became more comfortable with the grammatical first person: use of subject pronouns—I, me, mine, myself, my. By that time, the column had become a discussion with readers rather than a news story about wine. There was more freedom, but there remained awareness that as a newspaper wine columnist, my first job was to inform people about wine. If I entertained them as part of the formula, well and good. But entertainment and personal discourse was value added, not Job One. My primary assignment was to interest people in wine, a product sold by supermarkets and wine-liquor stores advertising in the paper, thus paying for the newspaper and my work. In 2024-2025 there was a sea change in newspaper wine writing. In major publications such as the Washington Post, the Oregonian, the Seattle Times, the Los Angeles Times, and my position as nationally syndicated by Gannett/USA Today in hundreds of smaller newspapers ended. Declining newspaper circulation and resulting budget cuts and declining wine sales were the reasons. It was a cold-water-in-the-face reminder that nothing lasts forever. Fortunately, during the 17-year newspaper run I invested in establishing an online presence. First at my website, which I controlled, and on Facebook, which was easy. Then came Twitter/X, Substack, Linkedin, Bluesky, Apple podcasts, and Vocal. These initially existed as adjuncts to the print work. Today, they are my only platforms. Writing to my online audience is different from writing for a newspaper reader. Online is more intimate and personal. After all, the online audience is engaged with me and my work without distractions of other coverage. The newspaper writing was, in part, to provide editorial content to support advertising. Particularly in the beginning, my column anchored the front page of the “Food Section” of the newspaper, chock full of ads from grocery stores and wine and liquor stores that sold wine. Now my work stands alone. You come to it because you want to be entertained and educated by my content of words and pictures. You made a conscious decision to click on the specific link or open the email. You did not just open a newspaper thrown on your front lawn. The online medium is more intimate. The connection is more a conversation with a friend—in the case of the podcasts, an actual verbal communication. I am comfortable with the new challenges. The change also affects the dynamics of creation. Gone is the tyranny of a 450-word requirement to fill a specific space in a print hole. Gone is the tyranny of a weekly deadline—in my case, I submitted all four or five of a month’s columns together at one time at least a week prior to the first column’s deadline. Frazzled editors loved that, but it meant I wrote weeks ahead of publication. I intend to strive to post every week, but now I can slide if exigencies interrupt or opportunities present for more than once a week. And, beyond columns, there remains my near-daily tasting notes, plus the extra bonus wine time humor material. My trepidation is providing you with too much content. If you have read this far, I thank you for being part of our wine and humor adventure together. The online platform you are reading or listening to is my only communications link. I would appreciate your help in recruiting others who you believe might enjoy or be entertained. Hit the “share” button or mention me in a chat or email. Almost all content is free and signing up is made as easy as possible—as is unsubscribing if things don’t click. I’ll be seeing you on the internet. Tasting notes • Ricardo Santos Bodega y Viñedos Tercos Malbec, Mendoza, Argentina 2022: Amiable, soft-tannin, red fruit expression of Mendoza malbec. No palate challenges, depth, or complexity, but easy choice when you want an affordable, no-drama dram. $14-15 https://www.gusclemensonwine.com/ricardo-santos-bodega-y-vinedos-tercos-malbec-mendoza-argentina-2022/#more-20691 • La Mascota Vineyards Unánime Chardonnay, Argentina 2022: Consistently good value that blends Old and New World approaches to chardonnay. Not sharp and angular, also not a buttery fruit bomb, reasonable alcohol (13.5%). $15-22 https://www.gusclemensonwine.com/la-mascota-vineyards-unanime-chardonnay-argentina-2022/#more-20797 • Domaine St. Laurent Rosé de Pinot Noir Block One Rouge Valley, Oregon 2023: Delicate, elegant, showcases light red fruits. Versatile, easily can be enjoyed on its own or paired with lighter fare. $25 https://www.gusclemensonwine.com/domaine-st-laurent-rose-de-pinot-noir-block-one-rouge-valley-oregon-2023/#more-20675 • Ricci Curbastro Franciacorta Brut NV DOCG: Textbook Franciacorta—balanced, elegant, refreshing, clean. Classic quality from Italy’s premier bottle-fermented wine region. $38-47 https://www.gusclemensonwine.com/ricci-curbastro-franciacorta-brut-nv-docg/#more-20878 • Grgich Hills Estate Chardonnay, Napa Valley 2021: Delightful celebration of Napa fruit and winery skill by makers that put Napa chardonnay on the world map. Crunchy, full bodied, delicious from a vintage that encouraged ripeness and depth. $45-50 https://www.gusclemensonwine.com/grgich-hills-estate-chardonnay-napa-valley-2021/#more-20853 • McGrail Vineyards Graduate Cabernet Sauvignon, Livermore Valley 2019: Burly example of dark fruit Livermore Valley cab. Not for everyone, but works for those who crave a take-no-prisoner bold red to pair with hunk of sizzling beef fresh off the grill. $65 https://www.gusclemensonwine.com/mcgrail-vineyards-graduate-cabernet-sauvignon-livermore-valley-2019/#more-20850 Last round A truck loaded with thousands of copies of Roget’s Thesaurus crashed yesterday losing its entire load. Witnesses were stunned, startled, aghast, taken aback, stupefied, confused, shocked, rattled, paralyzed, dazed, bewildered, mixed up, surprised, awed, dumbfounded, nonplussed, flabbergasted, astounded, amazed, confounded, astonished, overwhelmed, horrified, numbed, speechless, perplexed. Wine time. This is a reader-supported publication. Please consider becoming a paid subscriber ($5). No matter how you subscribe, I appreciate you reading. Links worth exploring Diary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane. As We Eat Multi-platform storytelling explores how food connects, defines, inspires. Dave McIntyre’s WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Email: wine@cwadv.com Newsletter: gusclemens.substack.com Website: Gus Clemens on Wine website Facebook: facebook.com/GusClemensOnWine/posts/ Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social . Long form wine stories on Vocal: Gus Clemens on Vocal Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8. Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

    7 min

  4. AUG 18

    Wine reviews humor 8-13-2025

    This is the weekly column I get it. Using words to describe what a wine tastes like is like dancing about architecture. But wine writers do it anyway, and wine readers read it anyway. Part of the reason: something is better than nothing. And, to be fair, the typical word salad does convey a rough idea of what to expect when you pull the cork or twist the Stelvin closure. Cherry, raspberry, plum for that bottle of red. Apple, citrus, lemon-lime for that bottle of dry white. The words may alert you about flavors or styles you want to avoid, or flavors or styles you enjoy or want to explore. But I expect another reason people read wine descriptions is the writer’s attempt to be witty, clever, entertaining. Examples: • For a dry, zero residual sugar wine: “So dry it endangers the water level in swimming pools.” • For a tannic red built for aging: “So much structure you may have to pay property taxes.” • For a sauv blanc: “Aromas of gooseberry and honeydew, with a whiff of your neighbor mowing his front lawn.” • For a cool-climate riesling: “The aroma of petrol is a sign of quality, trust me on this. Give it some time to breath and it will be like that diesel truck was never there.” • For sweet dessert wine: “So sweet diabetics best consult their physician before sipping.” • For a low quality, high alcohol wine: “Bottle should be concealed in stained brown paper bag and wine consumed under a highway overpass.” • For over-the-top butter, oak, and alcohol chard: “So big and voluptuous it makes Marilyn Monroe look like the poor little match girl.” • For poor quality merlot: “Gives deep insight into the movie Sideways.” • For extremely refined, expensive Premier Grand Cru Bordeaux: “So elegant and sophisticated it makes Maurice Chevalier look like one of the Three Stooges.” • For delicious riesling: “Creates an unusual yearning to wear lederhosen.” • For over-oaked wine: “Tastes like liquid trees.” • For especially delicious wine: “A foretaste of your experience at the wine bar in heaven.” • For bottom-shelf supermarket wine: “Perfect if you crave the lowest common denominator.” • For low-end boxed wine: “Your credit card will love you at check out. Your head, not so much tomorrow morning.” • For full-bodied red wine: “Easily could compete in a Mr. Universe contest.” • For very high acidity wine: “Enough acidity to clean hard water stains.” • For quality rosé: “Good first date wine, assuming you desire a second date.” Tasting notes • Domaine Bousquet Unoaked Chardonnay, Tupungato Uco Valley, Mendoza, Argentina 2023: Clean, bright expression of high altitude Argentine chardonnay made by trailblazer in organic, biodynamic, and regenerative agriculture. $13 Link to my review • Château Maris La Touge 2019: Straightforward crowd pleaser; affable tannins and acidity allow ripe, flavorful fruits to lead the silky parade on your palate. Excellent integration of darker fruit elements without intrusion of oak. $20-23 Link to my review • Early Mountain Vineyards Novum, Virginia 2022: Lively, tasty unusual dark fruit blend of Virginia grapes—cab franc, merlot, and tannat. A must-try wine both as a blend you seldom encounter and as an excellent example of a Virginia wine. $60 Link to my review • Aperture Cellars Cabernet Sauvignon, Sonoma County 2019: Amazingly approachable with silky tannins and mouthfeel. Rich dark fruit flavors. Round, polished. $70 Link to my review Last round In the corn (maize) maze, I felt like I was being stalked. It was eerie, but—shucks—I didn’t have a kernel of an idea what to do, so I just played it by ear. Wine time. This is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading. Links worth exploring Diary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane. As We Eat Multi-platform storytelling explores how food connects, defines, inspires. Dave McIntyre’s WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Email: wine@cwadv.com Newsletter: gusclemens.substack.com Website: Gus Clemens on Wine website Facebook: facebook.com/GusClemensOnWine/posts/ Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social . Long form wine stories on Vocal: Gus Clemens on Vocal Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8. Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

    6 min

  5. AUG 11

    Perceived sweetness in wine 8-6-2025

    This is the weekly column What makes a wine sweet and what makes a wine taste sweet? As you might expect in the convoluted world of wine, the two are not the same. In the wine world, things are not always what they seem. Wine sweetness is determined by “residual sugar” or RS. There are other mechanisms both artificial and natural that give you the sensation of sweetness, but wine’s definition of sweetness focuses on RS. When yeast eats the sugar in grape juice it turns natural sugars into alcohol and carbon dioxide (CO2). If the winemaker allows the yeast to eat all the sugar, the alcohol level increases and the RS goes down, in many cases to zero or close to zero. Such wine clearly qualifies as “dry wine.” If the winemaker at some point stops the conversion of sugar into alcohol and CO2, then the wine will have measurable amounts of RS. At higher levels of RS, such wine clearly qualifies as “sweet wine.” The devil, of course, is in the details and the shades of difference between no RS and a lot of RS. Sweet wines are officially classified as having 45 grams or more per liter (g/L) of RS. Basic sweet wines have 45-120 g/L. Dessert wines 75-200+ g/L. Extremely sweet wines such as some pedro ximénez sherries or Tokajis contain 400+ g/L. Most dry wines have 0-4 g/L, but if the wine has high acidity it can have up to 9 g/L—that will get us into the weeds of how we perceive sweetness later in this piece. Some supermarket reds labeled “dry” will have 10 g/L—mass market wineries do not go broke selling sweetened wines. There is a middle ground of “off-dry” and “semi-sweet” wines. Off dry, also known as “medium-dry,” have 4-12 g/L. Medium-sweet has 12-45 g/L. As mentioned, 45 g/L is generally held as the dividing line between sweet and dry. But measures of RS obtained from white-coated wine wonks in test-tube infested laboratories is not how you experience wine sweetness. Oh, no. Mother Nature and physiology have a magician’s hat of tricks to amuse and confuse you. Here are major ones: • Acidity. Acidity is measured two ways: pH (potential Hydrogen) and TA (Titratable Acidity). They are two different measurements. Wine pH is the concentration of free hydrogen ions and indicates the strength of acidity. The pH scale is logarithmic and runs from 0 to 14, with water in the middle at 7. A pH score of less than 7 is acidic, more than 7 is alkaline. Most wines score between 2.8 and 4.2. Takeaway: the lower the pH number, the more the acidic strength. TA measures the quantity of acids. Wines can have identical TA scores but different pH scores depending on buffering compounds, mineral content, and the type of acid (there are six different types in wine, with tartaric, malic, and citric the most noticeable). TA is the key indicator as to how tart or sour a wine will taste. Red wine TA generally ranges from 5.5 to 7 g/L, while white wines range from 6.0 to 8.5 g/L. Takeaway: the higher the TA number, the more tart the wine. When it comes to sweetness, pH and TA influence your perception. Acidity counteracts sweetness. Very sweet wines like port and cherry usually have high acidity which prevents them from tasting cloying or syrupy. On the other hand, lower acidity allows the natural sweetness of wine to come through, resulting in a rounder, softer mouthfeel often described as silky and smooth. Too little acidity creates wines that are “flabby”—dull, heavy, flat—and also emphasizes the perception of alcohol, making the wines taste “hot.” Okay, we mowed our way through the wine acidity weeds, but our trek into the jungle of wine sweetness perception is far from over. • Fruit ripeness. Ripe fruit contains more sugar, which yeast will convert into alcohol and CO2, which makes the wine dry. Yes, dry when RS is measured, but the human body is not a laboratory instrument. Fruit ripening transforms grape flavor from green and herbaceous to citrus and orchard fruits in white wines and red and black fruits in red wines. When grapes reach full phenolic ripeness—which includes tannins, flavonols, and other phenolic compounds—your sense of smell (which very heavily influences your sense of taste) and mouthfeel tell your brain this is sweet even when RS is low. Juicy, ripe fruit wines taste sweet even though they are not sweet, measured by sugar content. • Alcohol. You perceive ethanol—the alcohol in wine—as sweet even though it has no sugar content. High alcohol wines usually mean ripe fruit wines, so the perceptions support each other. High alcohol, ripe fruit wines taste sweet even if there is little or no RS. • Oak. Aging wine in oak can significantly enhance sweetness perception. Oak extracts vanilla, caramel, chocolate, butterscotch, coconut, and other aromatics and flavors strongly associated with sweetness. • Glycerol. A natural byproduct of fermentation, glycerol contributes to wine texture, viscosity, and mouthfeel. Again, signals to your brain that mimic sweetness signals regardless of sugar content. So, truly sweet wine—measured by sugar content—can be perceived as not so sweet when there is high acidity. Truly dry wine—measured by absence of sugar—can be perceived as having sweetness because our sensory perceptions of wine sweetness are influenced by many factors beyond actual sugar content. Human beings are complicated and our perceptions of the world and wine are influenced by a motley mob of influencers. If it were simple, wine would not be so wonderful. Tasting notes • Dr. Konstantin Frank Célèbre Riesling Cremant, Finger Lakes NV: Sparkling riesling is not common wine. Excellent, a great bargain, demonstrates how well the Finger Lakes region is doing with riesling. Fruity, inviting, easy drinking, vivid acidity (2.86 pH). $25 Link to my review • Bodegas Barbadillo La Cilla Pedro Ximenez Jerez-Xérès-Sherry: Unctuous, delicious exaltation of dark, jammy fruits embraced by good, balancing acidity. Sweet, rich, complex, decadent. Made using pedro ximénez grape, known for its rich sweetness, as this effort emphatically demonstrates and celebrates. $30 Link to my review • Concannon Vineyard Mother Vine Reserve Cabernet Sauvignon, Livermore Valley 2020: Made using foundational California cabernet sauvignon clones from the mother vines. Features elegance over power. Excellent fruit and balance, smooth and easy in the mouth (3.70 pH; 6.7 g/L TA). $55 Link to my review Last round If a child refuses to sleep at nap time, are they guilty of resisting a rest? Wine time. This is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading. Links worth exploring Diary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane. As We Eat Multi-platform storytelling explores how food connects, defines, inspires. Dave McIntyre’s WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Email: wine@cwadv.com Newsletter: gusclemens.substack.com Website: Gus Clemens on Wine website Facebook: facebook.com/GusClemensOnWine/posts/ Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social . Long form wine stories on Vocal: Gus Clemens on Vocal Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8. Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

    10 min

  6. JUL 31

    A widow solves a Champagne riddle 7-30-2025

    This is the weekly column Revolution and evolution in wine in the 17th and 18th centuries set up the sparkling wine world we enjoy today. Christopher Merret’s experiments in secondary fermentation. Dom Pérignon’s vineyard and winemaking improvements. English breakthroughs in glass making. But that is not the whole story by a long shot. It took a young widow with no business experience, but with more than a healthy dose of grit, determination, innovation, intelligence, and audacity to revolutionize Champagne production, create the product we know today, and establish one of the world’s preeminent luxury brands. Madame Clicquot Barbe-Nicole Ponsardin was born in 1777 and grew up during one of the most turbulent times in French and world history. Her father adroitly navigated the treacherous tides of the French Revolution. The family retained influence, even hosting Napoleon and Josephine at L’Hôtel Ponsardin. In 1798, Barbe-Nicole married François Cliquot, the son of Philippe Clicquot, owner of a successful textile business and vineyards in the Champagne region of France. The marriage consolidated the interests of two wealthy families. Veuve Clicquot vineyard Tragedy struck in 1805 when François died at age 30, leaving 27-year-old Barbe-Nicole Ponsardin Cliquot a widow with a young daughter, Clémentine. Devastated by his son’s death, Philippe Clicquot moved to liquidate the family wine business. No, announced Barbe-Nicole. She wanted to risk her inheritance to continue making wine in Champagne. Under the new Napoleonic Code that was proclaimed just the year before, a widow possessed legal rights that married women did not: they could own and operate a business. Recognizing her intelligence and determination and the new law’s prerogatives for widows, Philippe acceded to demands of his son’s widow. Madame Clicquot was an innovator from the beginning. In 1810, she created what is considered the world’s first vintage Champagne. Veuve Clicquot Comet Vintage label In 1811, she created the 1811 “Comet Vintage,” so named for the Great Comet of 1811. She added a star to her corks and labels to identify the wine. In 1814, amid the chaos of the crumbling Napoleonic Empire, she audaciously shipped 10,550 bottles of the Comet Vintage to Russia, risking bankruptcy and possible imprisonment. The Champagne was such a success, she followed up with a second ship carrying 12,500 bottles. Veuve Clicquot riddling Around 1816, Madame Clicquot revolutionized Champagne. Sparkling wine faced a problem. It didn’t sparkle. The critical second fermentation left the bottle filled with cloudy sediment from dead yeast cells. According to legend, she had her staff drill holes obliquely into her kitchen table to hold bottles at an angle. This allowed the bottles to be turned to encourage the sediment to gather at the neck of the bottle where the plug of yeast detritus eventually could be removed. The process is known as “riddling.” It revolutionized Champagne making and is still used by Champagne and sparkling wine makers using the méthode champenoise (traditional method) today. In 1818 Madame Clicquot created the first blended rosé Champagne by blending white wine with still red wine—again, the process still used today. Madame Clicquot benefitted from the very high quality of her vineyards. They are the foundation of the Veuve Clicquot operation today. In 2025, Veuve Clicquot owns almost 1,000 acres, one of the largest estates in Champagne. An exceptional 95% of those vineyards are Grands Crus or Premiers Crus; only 25% of the entire Champagne region are so classified. Veuve Clicquot has 12 of the 17 Grands Crus communes and 20 of the 44 Premiers Crus communes. The winery also enjoys the benefit of quintessential chalk caves that provide ideal conditions for aging. Veuve Clicquot chalk caves Madam Clicquot never remarried, remaining a widow (“veuve” in French). Had she remarried, her business and her achievements would legally transfer to her husband. At the time of her death, at age 89 in 1866, sales of her wine exceeded 750,000 bottles a year, was an international brand, and one of the world’s most prestigious Champagne houses. She certainly had earned her description as the “grande dame of Champagne.” Veuve Clicquot summed up her philosophy of life in a letter to her granddaughter: “The world is in perpetual motion, and we must invent the things of tomorrow. One must go before others, be determined and exacting, and let your intelligence direct your life. Act with audacity.” And so she did. Today Veuve Clicquot is part of the LVMH luxury goods conglomerate. Her image appears on the wire cage—another of her innovations, by the way—covering each bottle. So, too, her moto for her Champagne: “Only one quality, the finest.” Never underestimate what one person can do, especially if they are an audacious female. Veuve Clicquot vineyard There is a recent movie of Barbe-Nicole Ponsardin Cliquot’s life “Widow Clicquot” available through several streaming resources, including Netflix. As with all historical dramatic productions, it must toy with possible truths to create dramatic tension and narrative drive, but it admirably restrains from excess. Worth a watch. Tasting notes • Veuve Clicquot Ponsardin Yellow Label Brut Champagne NV: house’s signature wine; consistently delivering freshness, strength, creamy mouthfeel, a symphony of fruit from some of the top vineyards in Champagne. One of the most affordable premium, elite Champagne pours. $45-74 Link to my review Last round Haunted French pancakes give me the crepes. Wine time. This is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading. Links worth exploring Diary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane. As We Eat Multi-platform storytelling explores how food connects, defines, inspires. Dave McIntyre’s WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Email: wine@cwadv.com Newsletter: gusclemens.substack.com Website: Gus Clemens on Wine website Facebook: facebook.com/GusClemensOnWine/posts/ Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social . Long form wine stories on Vocal: Gus Clemens on Vocal Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8. Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

    8 min

  7. JUL 27

    Sparkling evolution-revolution 7-23-2025

    This is the weekly column Wine has been evolving for at least 8,000 years, and so it goes in the world of sparkling wine. First, the basics. Benedictine monk Dom Pérignon invented sparkling wine, exclaiming: “Come quickly, I am tasting the stars?” Nice story, certainly not true. The earliest reference to the Dom Pérignon quote occurred two centuries after the monk’s death. In truth, during Dom Pérignon’s lifetime bubbles were considered a dangerous flaw. The bubbles naturally occurred when cold weather stopped fermentation in the bottle at the onset of winter. Come spring, fermentation resumed and too often caused glass bottles to explode. Dom Pérignon worked to suppress refermentation, not to encourage it. Photo by Victor Grigas While he certainly did not invent Champagne, Dom Pérignon clearly was a wine pioneer. He introduced strict grape selection and early-morning harvesting to preserve freshness. He blended different vineyards parcels before pressing to improve balance. He produced a clearer, lighter wine from black pinot noir—“blanc de noirs”—a step toward modern Champagne style. He championed cork closures over wood and rags. Méthode champenoise, however, was invented by English chemist Christopher Merret. In a paper published by the Royal Society six years before Dom Pérignon arrived at the abbey to work on wine, Merret described adding sugar—today’s dosage—before bottling to create sparkling wine. Trouble was, bottles exploded. Fortunately, the English were responsible for another key Champagne breakthrough: sturdy glass bottles. In the 1600s, King James I (he of English language Bible fame) banned the use of wood for making glass because he needed timber to wage war with his navy. Glass makers turned to coal—England had plenty of that resource—which produced much higher temperatures. Clever glassmakers soon developed ways to make much stronger glass bottles—three to four times as strong as previous wood-fired methods. Stronger bottles prevented the explosions that occurred with secondary fermentation. The pressure inside a Champagne/sparkling wine bottle is 70-90 psi. By comparison, the pressure inside the tire of your family car is 28-36 psi. The glass bottle breakthrough allowed winemakers to continue secondary fermentation experiments. Both the English and French recognized stronger glass bottles meant a new way to store and ship wine. Before the sturdy bottles, most wine was sold in barrels to be tapped in wine stores, similar to filling your growler at a beer brewery. In an additional fillip, the English also rediscovered the use of cork stoppers imported from Portugal. The revolution in glass engendered rapid developments in wine. Sparkling wine was possible. Individual bottles—sparkling or still—could be shipped distances because bottles and corks prevented oxidation and the spoilage of wine. Wines turns to vinegar with oxygen exposure because the acetic acid bacteria that causes the transformation, cannot survive without oxygen. The wine world we know today was born. The 1700s were an era of revolutions and dramatic change among nations of the world and the world of wine. Winemakers digested and incorporated the new tools and techniques the era presented. This set the stage at the dawn of the 19th century for a 27-year-old widow who inherited her husband’s wine business and was not about to step aside and defer to men. She proceeded to accomplish the sparkling revolution mistakingly attributed to Dom Pérignon. That story next week. Last round Two men meet on opposite sides of a river. One shouts: “I need you to help me get to the other side.” Second man shouts back: “ You already are on the other side.” Wine time. Gus Clemens on Wine is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading. Links worth exploring Diary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane. As We Eat Multi-platform storytelling explores how food connects, defines, inspires. Dave McIntyre’s WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Email: wine@cwadv.com Newsletter: gusclemens.substack.com Website: Gus Clemens on Wine website Facebook: facebook.com/GusClemensOnWine/posts/ Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social . Long form wine stories on Vocal: Gus Clemens on Vocal Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8. Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

    6 min

  8. JUL 17

    Days of thine and rosés 7-16-2025

    This is the weekly column Summmer-time, and sippin’ rosé is easy… fish are jumpin’… and the cotton is high. OK, bastardizing George Gershwin’s Porgy and Bess intro may be a déclassé way to introduce a high summer homage to the pink-blush stepchild of both red and white wine. Times change. “One of these mornings you’re going to rise up singing, then you’ll spread your wings and you’ll take to the sky.” And so it has been with rosé. In the past decade-plus rosé has risen from wine sipped by m’lady on her fainting couch or slurped by repressed soccer moms in surreptitious soirées, with ice cubes bobbing in their fully filled ice tea glasses (yes, I am looking at you, closet white zinfandel drinkers). You did what you had to do. This is the middle of the third decade of the 21st century. Today, rosé is recognized as a real wine category that can unabashedly be enjoyed by manly men and girlie girls and all the silly permutations in between. Cash register receipts affirm it. While wines in general have treaded sales waters in recent years, rosé wines have been on a consistent rise. US rosé sales increased in volume 1,433% from 2010 to 2020, and has only barely slowed in the recent years of the current wine sales retreat. To the ecstatic delight of makers, most of the rise is attributable to to Gen Z and Millennials, the very consumers that desperate, salivating wine promoters pursue. Rosé is Cinderella. Once shunned by burly, brusque red wine brothers and haughty, condescending white wine sisters, rosé bided its time until the vicissitudes of fashion inevitably caused trendsetters to frantically scour for the “next big thing.” And there was rosé—the blessed bridge between red and white—and the answer to a winemaker’s prayer. Like white wine, rosé is a fast turnaround product. One, two years, sold. Reds are so much more lumbering, taking years—ye, gods, sometimes almost a decade—before they reach their sellable state. Gimlet-eyed bankers avariciously grasping winery loan notes are not noted for patience or understanding. The rosé rise particularly is attributable to a shift away from the treacly sweet by-product of red wine production in the past. Such plonk was never mainstream, but it was effervescently successful when American wine drinkers were toddling neophytes just beginning their journey into the universe of the serious, dry wine most common today. Dry rosé is real, serious wine. It is the most common rosé wine you can purchase. Dry rosés are delectably versatile wines that can work just as well as an aperitif for giddy ingenues as for pompous panjandrums of pairing facing an eclectic cornucopia of food courses. Rosé’s time has come. If alive today, Porgy and Bess would be sipping it on their veranda while celebrating the recent rise in their 401K portfolio. The fish are jumpin’ and the cotton is high. Tasting notes • H&B Provence Rosé 2023: Delicate delight, very nice Provence rosé managed in a somewhat testing year. Fruit-forward, fresh, subtle herb and minerality. It received praise as being a quality wine that achieved better than its vintage peers. Excellent if not exceptional. But excellent in a Provence rosé is no faint praise. $20 https://www.gusclemensonwine.com/hb-provence-rose-2023/#more-20437 • Domaine St. Laurent Rosé de Pinot Noir Block One Rouge Valley, Oregon 2023: Delicate, elegant, showcases light red fruits. Versatile, easily can be enjoyed on its own or paired with lighter fare. Tad more substantial than typical Provence efforts, but reflects that tradition. $25 https://www.gusclemensonwine.com/domaine-st-laurent-rose-de-pinot-noir-block-one-rouge-valley-oregon-2023/#more-20675 • Luc Belaire Rare Rosé Sparkling NV, France: A top-selling sparkling rosé in the U.S. Faint sweetness, restrained acidity, and delicious strawberry flavor make it a crowd pleaser. $30 https://www.gusclemensonwine.com/luc-belaire-rare-rose-sparkling-nv-france/#more-20672 • Dutcher Crossing Grace Reserve Russian River Valley Brut Rosé NV: Very brisk with significant acidity backbone supporting fresh raspberry, strawberry, and cranberry fruit notes. Depth and complexity from 20 months bottle aging on the lees. Sophisticated effort with power and attitude. No wimp pink sparkling this. $59 https://www.gusclemensonwine.com/dutcher-crossing-grace-reserve-russian-river-valley-brut-rose-nv/#more-20502 Last round Two young boys are at their first wedding. One turns to the other and asks: “So, how many wives can a man have?” Second boy: “Apparently it is 16. Four better. Four worse. Four richer. Four poorer. And you gotta put up with them in sickness and in health until you die. Jeez!” Wine time. Gus Clemens on Wine is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading. Links worth exploring Diary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane. As We Eat Multi-platform storytelling explores how food connects, defines, inspires. Dave McIntyre’s WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Email: wine@cwadv.com Newsletter: gusclemens.substack.com Website: Gus Clemens on Wine website Facebook: facebook.com/GusClemensOnWine/posts/ Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social . Long form wine stories on Vocal: Gus Clemens on Vocal Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8. Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

    7 min
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About

Gus Clemens writes a syndicated wine column for Gannett/USA Today network and posts online reviews of wines and stories of interest to wine lovers. He publishes almost daily in his substack.com newsletter, on Facebook, on Twitter, and on his website. The Gus Clemens on Wine podcast delivers that material in a warm, user-friendly format. gusclemens.substack.com

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