Ripeness in wine, part 1
In the first of a three-part series Jamie Goode explores one of the most pressing questions in the world of
Read more
Wine Science
Advances in wine science: what have the scientists done for us?
I’m a scientist, but—as Andrew Jefford so nicely put a few years back when reviewing my wine science book—I’m not
Read more
Video: how wine corks are made
Have you ever wondered how wine bottle corks are made? Jamie Goode visits the Cork Supply factory in Portugal to
Read more
Dubourdieu: white wines from Bordeaux, dry and sweet
Denis Dubourdieu was a famous wine scientist, winemaker and consultant who had a big impact on white winemaking in Bordeaux.
Read more
Stems and whole bunches in red winemaking: a hot topic
Jamie Goode takes a closer look at the deliberate choice by many winemakers to leave the stems in their red
Read more
Visiting the Australian Wine Research Institude
I visited the Australian Wine Research Institute as part of the Landmark Australia Tutorial in 2009. Website: www.landmark-wineaustralia.com It was smart
Read more
Mercaptans and other volatile sulfur compunds in wine
An article on volatile sulfur compounds in wine isn’t likely to turn many heads. In truth, it’s the sort of
Read more
Brettanomyces in wine: all about this common fault
Brettanomyces is a common defect in wine, but controversy surrounds the subject. Jamie Goode sifts the available data and canvasses the views
Read more