Wine in cans: technical issues
Canned wine is taking off, but it turns out not to be so simple from a technical perspective. Jamie Goode
Read moreCanned wine is taking off, but it turns out not to be so simple from a technical perspective. Jamie Goode
Read moreThe culture I am part of has weird feelings about wine consumption. You could argue that it has an uneasy
Read moreNext week, the third edition of Wine Science is published by Mitchell Beazley. [In the USA, it’s exactly the same
Read moreFrost is an increasing problem in the wine world, with vineyards across many regions experiencing worse frosts as a result
Read moreAgeing wine in space? It’s all over the news at the moment, courtesy a rather bizarre publicity stunt that’s looking
Read moreJamie Goode reports on a pair of scientific papers that validate the practice of curettage/curetage for treating grapevine trunk diseases.
Read moreI think wine critics should indicate when the sample they have tasted has been Coravined. As a producer, if I
Read moreWhen we experience a smell, it is almost never a single molecule that we are smelling. We recognize mixtures of
Read moreOne of the big threats to many wine regions is hail. Once the vines have their foliage, hail can destroy
Read moreThe implications of the phylloxera crisis, which almost wiped out wine as we know it, are still being felt today.
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