Applying a model of vineyard variability in the vineyards of Trentino, with Cavit
Jamie Goode travels to the scenic Trentino region in Italy. Here, leading producer Cavit have developed an exciting technology called
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Wine Science
Ripeness, part 3: solutions to over-ripeness and high alcohol
Part 3 of 3 in a series focusing on the thorny issue of ripeness Some winegrowers pick late because they
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Ripeness, part 2: pursuing balance
Ripeness in Bordeaux Of all the wine regions where ripeness has been a topic of controversy, one of the most
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Using a microscope to monitor fermentations at Lapierre
Natural winemaking doesn’t mean just letting wine ferments do their own thing. If you want to make good natural wines,
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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
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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
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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
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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.
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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
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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
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