In the world of fine wine, yeast selection plays a crucial yet often misunderstood role. While commercial yeast strains are widely used in winemaking—especially in high-quality, age-worthy wines—they are sometimes unfairly maligned in marketing narratives. The debate often boils down to science versus perception, where technical precision meets romanticized ideals. So, what’s the reality? Are commercial yeasts just a tool for consistency, or do they strip wines of their authenticity? Let’s explore both perspectives.

Wine is no stranger to trends — one minute, you’re the toast of the tasting room, and the next, you’re the punchline of a wine snob’s joke. But how does a beloved varietal or entire region fall from grace? Sometimes it’s overexposure. Sometimes it’s a bad pop culture moment (Sideways, we’re looking at you). And sometimes, it’s just the curse of being popular at the wrong time, in the wrong way. At Pairable™, we think it’s time to uncancel some of these unfairly shunned sips — because every grape (and every region) deserves a second pour.

Some wines are all about fresh fruit—bright cherries, juicy blackberries, ripe plums. But then there are the wines that draw you in with something deeper, something mysterious. That whisper of worn leather, the earthy spice of a well-aged cigar box, the subtle smokiness that lingers like the scent of an old bookshop. Where do these aromas come from? And why do they make certain wines feel more refined, complex, and age-worthy? Let’s break it down.