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  • Merlot

    The Occitanian word “merlot” translates to “young blackbird.” An accurate description for this popular, early-budding...

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

  • Syrah

    The irony here is that Syrah’s origins could give Carmen Sandiego a run for her international wallet. Syrah’s deepest...

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Substance on Snooth

  • Flora Springs Cabernet Sauvignon Out-of-Sight-Vineyard 2002


    Slightest brown tint in the glass suggests the age. Dark fruit aromas along ... ... that give it much more substance. Not a Napa Valley Cabernet powerhouse, but, rather a more elegant exampl Read More

    Wine review by EMark

  • Very cool, OT. I have to say, though, that 3L of PN would last me an awful long ... acid farther back gives more substance to this one.   Very easy to drink.  I think even Mrs. EMark might like this one.Update to OT:  the Sodini is still great today, but compared to this one, I'm still not seeing much tannin.&nbs Read More

    Forum post in the topic Whatcha drinking tonight?

  • If David Nutt's wonder pill was around a few years ago, we may never have ... have ... for alcosynth, a substance which is reported to give drinkers the feeling of being tipsy without the nasty day-after effects of a hangover.  “The substance is in the Valium family, but without being addictive or causing withdrawal symptoms,” The Telegraph r... Read More

    From the article Sipping Synthetic: Scientist Creates Guilt-Free Alcohol Pill

  • Textbook Cabernet Sauvignon Napa Valley 2012


    Not a bad Cabernet,,,,I just expected more from everything I read. Lots of ... ... was just ok....I wanted more substance. Cheer Read More

    Wine review by Stallion

  • Hazed and confused, it is not.  Yesterday Food Standards Australian ... ... they wrote, is that the substance kills both haze-causing proteins and beneficial proteins. “While bentonite itself is effective, this step in the winemaking process is not selective, as it removes all proteins, not just those that contribute to a haze,” AWRI wrote in... Read More

    From the article New Enzyme Allowance Clears Up Aussie Wine, Budget

  • One university in southern Spain is set on bringing fame to it's region ... a recent text in which the substance was used in a 800-liter batch of wine. Until now, the mystery leaven had only been used in laboratory tests, Jimenez said. In order to realistically understand the possibilities of the ingredient, tests would have to be carried out ... Read More

    From the article Spanish Researchers Trying To Create New Wine

  • Botrytis may have met its match. This past week, UK-based company Eden ... ... risk assessment of the substance eugenol”  highlighted 3AEY in an evaluation of the safety of eugenol. According to the report, eugenol is “rapidly and extensively absorbed” by mammals and is “excreted almost exclusively in urine.” In some cases, eugenol was “harmf... Read More

    From the article License Deal Finalized For Natural Mold Killer

  • Beth, you are right, we love newbies.  It gives us our best opportunity to ... ... some sort of drinkable substance?  The whole plant or just the flower Read More

    Forum post in the topic New to Wine Art....

  • I am an artist and have just completed this painting called "Prost". Prost is german for cheers.  I've never done a wine theme before.  I have been selling it as reproductions on canvases in wineries.  I am new to the wine world.  I would love any feedback. I will also be reading other post on this site.  Maybe I'll learn something that will hel... Read More

    Forum post in the topic New to Wine Art....

  • Terpenes is the technical name for the category of chemical substances that give wine its distinct aromas. Scientists from Technische Universität München (TUM), the Hochschule Geisenheim, and the Universität Bonn have just discovered two enzymes that mine terpene composition in order to measure the degree of aroma in a particular wine grape. The... Read More

    From the article Touch-Activated Scent is Almost Here: Scientists Discover Two Enzymes Responsible for Varietal Aroma

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