Happenings at 4.0 Cellars
Wine Club Selections for Feb-2020
Happy New Year! Can you believe we are 20 years into the 21st Century? As is typical for this time of the year, Texas weather is weird. One day it is spring, the next is winter, always bringing some confusion as to how to dress for any given activity. Well, there are several activities on the horizon at 4.0 Cellars as February Wine Club Release parties are scheduled for Sundays 2-Feb, 9-Feb, and 16-Feb. If you, as a Wine Club Member, would like to join the party and share time with lots of other club members, check the website (www.fourpointwine.com) and make your reservations. We would love to share your company, and remember, not only can you register and bring guests, you can enjoy the 30% discount on wine purchases on-site on Club Sundays or online during the week-days in between. Here are the February 2020 Wine Club Release Selections. Continue »
Jan 29, 2020 at 9:32 AM
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Coming Soon to a Tasting Room Near You!
At 4.0 Cellars, we value our Wine Club members. As a member, every time you visit 4.0, you get four free tastings or four free glasses of wine…one per person for up to four people (TABC frowns on too many freebies!)…and there’s no limit to how many days you can visit us. You receive discounts on pretty much everything you purchase at 4.0, including wine, cheese, t-shirts and other merchandise, cheese and chocolate wine pairings, and event tickets. And of course, you also get to come to our Wine Club Sunday events (coming up February 2, 9, and 16) where you and your guests receive 30% off your wine purchases. Continue »
Acidity in Wine – Part 2 in the Winery
Acidity is very important to the taste, color, and stability of wines. Too little acidity produces flat & uninteresting wines, while too much acidity leads to harsh, tart wines. Acidity not only influences the taste of wine, but also the fermentation process, stability of color and proteins, and resistance to spoilage mechanisms. Part 1 on acidity focused on acid compounds as they are created in the vineyard, migrate to the grapes, and are impacted by various degradation mechanisms that reduce acidity as grapes ripen and are harvested. This Part 2 edition will focus on acidity as it impacts fermentation, aging, and quality in the finished wine. Continue »
How Well Do You Know 4.0?
For this post, I’m taking inspiration from our recent staff holiday party where we played our annual trivia game (which I won…again!). It’s time for you to test your knowledge of all things 4.0, so here we go… (answers at the bottom, but no peaking!) Continue »
Acidity in Wine – Part 1 in the Vineyard
First of all, Happy New Year to all of you. I’ve just been sitting here thinking about topics for 2020, and decided to start off with a post on how important acidity is in wines. This was a key topic for a presentation and tasting at the Texas Wine and Grape Growers Association Grape Camp last November in Fredericksburg. Acidity is very important to the taste, color, and stability of wines. Too little acidity produces flat & uninteresting wines, while too much acidity leads to harsh, tart wines. Acidity not only influences the taste of wine, but also the fermentation process, stability of color and proteins, and enhances stability against spoilage mechanisms. This Part 1 edition of Carl’s Corner will focus on acid compounds as they are created in the vineyard, and migrate to the grapes that will eventually be harvested and become wine. A Part 2 edition will focus on acidity in the winery as it impacts fermentation, aging, and the finished wine. Continue »
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