Cuisine

The Fruity Side of Wine — Where Grapes Become Apples

Ever wonder why your wine tastes like apples, not grapes? Uncover the magic of wine's fruity transformations and unlock a world of flavor.

Mexicanist

Mar 18, 2024 — 3 min read

A wine glass held up to the light, revealing a pale yellow hue with hints of green.

I was out for dinner with a friend recently – a self-professed wine novice with what he claimed was an unrefined palate. As he sipped on a crisp Pinot Grigio, he paused and exclaimed, “Whoa, is that…apple? I taste apple!” I smiled and nodded. This is one of the things that keeps drawing me back to the world of wine—its magical, shape-shifting nature.

Let's be honest, the fact that a drink made from grapes can taste distinctly of apples, pineapples, or even blackberries is nothing short of a marvel. We take it for granted, yet it stands apart from most other fermented fruit beverages. Try as you might, that apple cider ain't gonna mimic a Chardonnay.

A skeletal Day of the Dead figure tossing coins instead of flower petals.

The Engine of Mexico’s Economy: How Tacos, Festivals, and a Greased Pig Keep the Lights On

Mexico’s tacos, festivals and crafts aren’t just cultural gems—they fuel 2.9% of GDP (815B pesos) and 1.5M jobs. Heritage like Day of the Dead, rain rituals and artisanal crafts prop up the economy, proving tradition can be a financial powerhouse.

Photo of Popocatépetl emitting a plume of smoke and ash.

Don Goyo's Grumbles: Inside the Mind of Mexico's Restless Volcano

For 30 years, Popocatépetl (aka Don Goyo) has been erupting, baffling scientists who've studied it since before its 1994 reactivation. From mapping hazards to analyzing ash, their research has spanned decades, even involving a presidential briefing.

Split image shows car-clogged sprawl and a walkable neighborhood.

Rethinking Urban Spaces: How City Design Can Drive Sustainable Transport

Urban planning is key to sustainable transport, says UNAM expert Manuel Suárez Lastra. Compact cities with mixed-use zoning encourage walking and cycling, reducing reliance on cars and their carbon footprint.

Close-up photo of hands preparing tacos on a street food stall. Focus on the food and the hands.

How Street Food Feeds Mexico City and Preserves Tradition

Mexico City's street food vendors are vital, comprising over 50% of food sales in some areas. Research reveals they offer affordable, traditional Mexican food, often healthier than supermarket fare, addressing food access issues in a city where many can't afford formal establishments.

Read more

The Engine of Mexico’s Economy: How Tacos, Festivals, and a Greased Pig Keep the Lights On

Don Goyo's Grumbles: Inside the Mind of Mexico's Restless Volcano

Rethinking Urban Spaces: How City Design Can Drive Sustainable Transport

How Street Food Feeds Mexico City and Preserves Tradition