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
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Wine Science
Don’t be made to feel guilty about drinking wine
The culture I am part of has weird feelings about wine consumption. You could argue that it has an uneasy
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My new book! The third edition of Wine Science, launched next week
Next week, the third edition of Wine Science is published by Mitchell Beazley. [In the USA, it’s exactly the same
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Frosts and freezing: a look at the science
Frost is an increasing problem in the wine world, with vineyards across many regions experiencing worse frosts as a result
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Ageing wines in space? Sending dormant vines into space? Is this at all scientifically interesting?
Ageing wine in space? It’s all over the news at the moment, courtesy a rather bizarre publicity stunt that’s looking
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Curettage: a ‘surgical’ treatment for trunk diseases that seems to work
Jamie Goode reports on a pair of scientific papers that validate the practice of curettage/curetage for treating grapevine trunk diseases.
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Should wine critics be declaring ratings from samples taken with Coravin, or from small bottles?
I think wine critics should indicate when the sample they have tasted has been Coravined. As a producer, if I
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Learning to recognize wine: on objects and perception, part 2
When we experience a smell, it is almost never a single molecule that we are smelling. We recognize mixtures of
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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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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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