Wine is unusual among foodstuffs in that it doesn’t contain ingredient labelling or lists. All that is required is the statement ‘contains sulfites’ if the total sulfur dioxide level exceeds 10 mg/litre (which is a level that can be achieved even when no sulfites are added; they are made by yeasts, too).
There have been calls [...]
Very interested by this new development, which was launched today at Vinexpo. It’s the Helix closure, which is the result of a partnership between cork company Amorim and glass manufacturer O-I (Owens-Illinois).
The idea is very clever. By using a special bottle, with grooves inside the neck, it makes it possible to remove the cork [...]
I’ve attempted to produce a simplified graphic showing the role of yeasts in producing volatile sulfur compounds, which are responsible for ‘reduction’ problems in wine. The big oval here is the yeast cell, and – grossly simplified – this is how reduction issues are caused by yeasts.
The main way in which yeasts produce volatile sulfur [...]
Just working on this graphic, showing the relationship between wine flavour chemistry and the perception of wine.
Flavour chemicals come directly from grape must, from bacteria and yeasts directly, and also from bacteria and yeasts modifying precursors in the must. There’s also the possibility that some elements of flavour could come from the soils, although this [...]
So, here I review some of my tools of the trade: my favourite wine glasses.
Here’s the video from the rare grape varieties tasting conducted by Dr Jose Vouillamoz at the London Wine Trade Fair this week, organized by the Circle of Wine Writers. I’d agreed to film it for them (I am on the committee), even though I was a little concerned that filming a tasting would actually be [...]
Apologies for the slight slowing down on my blog. I haven’t been posting every day, as I normally do, because I have been fiendishly busy, revising my Wine Science book.
The original was really good, and I was happy with it (even though I was plagued by self-doubt as I sent it out into the world). [...]
So, the next instalment in my exploration of the importance of soils for wine. This is really thinking aloud, so I’d love to hear comments and corrections.
One of the most important properties of vineyard soils is how they control water supply to the vine. Vine roots are designed to be particularly effective in taking up [...]
I’m very interested in the language we use to describe wine.
Could it be that our possession of descriptors for wine actually shapes the way that we experience wine? Can language shape perception?
I have just looked through my first wine notebook. It dates back to when I was first getting into wine, just after I’d finished [...]
To the ancients, the idea that plants are formed from the soil would have seemed self-evident. The communion between the roots and the earth suggests that the composition of plants, and by extension the fruit they produce, is determined largely by the composition of the soil. Modern science, however, paints a rather different picture. The [...]