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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Wine Science
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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Must clarification by flotation
How clean do you want your juice? When white wines are pressed, the grape juice that comes out is pretty
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VeriVin: using spectroscopy for non-destructive testing of wine
Website: https://www.verivin.com/ Dr Cecilia Muldoon is a wine-loving physicist whose invention, a device for the non-invasive identification of the contents
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Washing grapes: Franciacorta producer Ca’Del Bosco’s berry spa
Grapes come into the winery from the vineyard and are crushed, pressed or fermented just as they arrive: with dust
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16 things you need to know about grape vine trunk disease
A quick primer on one of the major viticultural challenges worldwide. 1 Trunk diseases are a major problem worldwide. Famed
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Moët et Chandon: the science behind the success of rosé Champagne
The vast majority of rosé Champagne made by blending still red wines with white wines to make a pink base
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Juice stabulation, an interesting winemaking technique
Juice stabulation is a newly famous winemaking technique. It was first used by winemakers in Gascony a couple of decades
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