Wine Science – Page 11 – wineanorak.com

The glyphosate dilemma

January 10, 2020 jamiegoode 7891 Views Viticulture

I’ve just had an article published in Meininger’s Wine Business International that I think is quite important. I don’t make

Wines are often described as tasting ‘green’. But what does this mean? Jamie Goode takes a look at the science

Jamie Goode catches up with Dom Maxwell, winemaker at Greystone in New Zealand’s Waipara wine region, to taste his wines

This is a film showing PICA in action in the vineyards of Trentino. It’s sophisticated computer modelling on all the

Jamie Goode travels to the scenic Trentino region in Italy. Here, leading producer Cavit have developed an exciting technology called

Part 3 of 3 in a series focusing on the thorny issue of ripeness Some winegrowers pick late because they

Ripeness in Bordeaux Of all the wine regions where ripeness has been a topic of controversy, one of the most

Natural winemaking doesn’t mean just letting wine ferments do their own thing. If you want to make good natural wines,

In the first of a three-part series Jamie Goode explores one of the most pressing questions in the world of

I’m a scientist, but—as Andrew Jefford so nicely put a few years back when reviewing my wine science book—I’m not