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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Wine Science
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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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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