“Salinity” in wine can be real and measurable – but it is often a sensory shortcut. Research on NaCl thresholds shows why salt may be detected below legal limits, while acidity, succinic acid and shellfish-like aroma compounds can create a convincing seaside effect. A data-driven guide to the concept and its false friends.

Tannin is the secret scaffold of red wine—what you cannot see but certainly feel. From grape skins and seeds to oak barrels, a journey through the chemistry and sensory experience of the substance that distinguishes a forgettable bottle from one capable of traversing decades.

Roussillon, historic homeland of fortified sweet wines like Banyuls, Maury and Rivesaltes, is undergoing profound transformation. Pioneers such as Gérard Gauby have proved that ancient grenache vineyards on black schist can yield outstanding dry reds. Today the region is a laboratory where tradition meets experimentation, sweet coexists with dry, and memory encounters the future.