Dealing with hail, a viticultural hazard that’s becoming more common
One of the big threats to many wine regions is hail. Once the vines have their foliage, hail can destroy
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Wine Science
Introducing phylloxera, the aphid that changed the face of wine
The implications of the phylloxera crisis, which almost wiped out wine as we know it, are still being felt today.
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Why alternative packaging for wine has struggled
Jamie Goode argues that we are unconsciously wedded to the wine bottle. There is a recurring cycle in the world
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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 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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