Wine Science – Page 7 – wineanorak.com

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.

Jamie Goode argues that we are unconsciously wedded to the wine bottle. There is a recurring cycle in the world

Most of the experience of wine comes from the sense of smell. Lisse Garnett reviews an exciting new book on

How do we perceive wine? How do we make sense of the world around us? Is there such a thing

For eight days in November, I was judging wine for the International Wine Challenge. As one of the co-chairs, I

One of the most interesting of all wine faults is reduction. But it’s a source of a lot of confusion

Glass is remarkable, yet we tend to take it for granted. Wine wouldn’t be what it is today, were it

Pinot Meunier is an unusual grape variety. Technically, of course, it is not a variety at all. It is a

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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How clean do you want your juice? When white wines are pressed, the grape juice that comes out is pretty