New Scientist launch wine club with a twist
Respected popular science magazine New Scientist have launched a new wine club, with a distinctive scientific twist to it. It is being run in conjunction with the Colchester Wine Company.
'Every organ has their wine club,' explained editor Roger Highfield. 'We talked to Hugo Rose and he came up with 18 wines we could tell a science story behind.' Roger and his colleagues had a tasting, and selected six for the initial launch, which is in the current issue of the magazine (cover dated 17 October).
The wines come with both regular tasting notes and also some scientific insight for each one. 'It's a bit of fun,' says Highfield.
The wines are as follows (with the science hook in brackets)
- 2008 Sauvignon Blanc, McCorkindale, Marlborough, New Zealand (talking about methoxypyrazines, the natural chemical responsible for green herbal/grassy/green pepper flavours)
- 2008 Colombard, Plaimont, Vin de Pays des Cotes de Gascogne (discussing the benefits of cold fermentations/temperature control)
- 2007 Montagny 1er Cru, Olivier Leflaive, Burgundy (introducing umami, the fifth taste)
- 2001 Rioja Reserva, Bodegas Murua, Rioja (talking about wine evolution and oak ageing)
- 2007 Nero d'Avola, MandraRossa, Sicilia (discussing the concept of physiological ripeness)
- 2005 Laudun, Château Courac, Southern Rhone (introducing tannins and polyphenols)
This initial case is being offered to readers at £95, with two bottles of each wine.
Labels: wine science