Nose dive, a field guide to the world’s smells: an important new book from Harold McGee
Most of the experience of wine comes from the sense of smell. Lisse Garnett reviews an exciting new book on
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Wine Science
Wine just tastes of wine: on objects and perception, part 1
How do we perceive wine? How do we make sense of the world around us? Is there such a thing
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Does your sense of taste and smell improve with practice?
For eight days in November, I was judging wine for the International Wine Challenge. As one of the co-chairs, I
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Explaining reduction, and dispelling some myths
One of the most interesting of all wine faults is reduction. But it’s a source of a lot of confusion
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Glass bottles for wine: exploring the science
Glass is remarkable, yet we tend to take it for granted. Wine wouldn’t be what it is today, were it
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Why Pinot Meunier is weird (but wonderful)
Pinot Meunier is an unusual grape variety. Technically, of course, it is not a variety at all. It is a
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Introducing TDN, a compound responsible for petrol aromas in Riesling and other white wines
If you are a Riesling fan, then there’s one wine flavour compound you’ll be well acquainted with, even if you
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Must clarification by flotation
How clean do you want your juice? When white wines are pressed, the grape juice that comes out is pretty
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VeriVin: using spectroscopy for non-destructive testing of wine
Website: https://www.verivin.com/ Dr Cecilia Muldoon is a wine-loving physicist whose invention, a device for the non-invasive identification of the contents
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Washing grapes: Franciacorta producer Ca’Del Bosco’s berry spa
Grapes come into the winery from the vineyard and are crushed, pressed or fermented just as they arrive: with dust
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