I’m just preparing for this morning’s session at the International Pinot Noir Conference here in McMinnvilla, Oregon. I have to moderate the grand seminar, which will be repeated again tomorrow, with 400 delegates in each session. Our topic, on the perception of wine and the way we use language to describe it, is potentially quite [...]
At Pegasus Bay winery earlier this week, as part of the summer of Riesling event we experienced a wine and sound tasting session with wine writer Jo Burzynska. It proved to be interesting and also a little disturbing.
I wrote a bit on the topic of music and wine just before Christmas, reporting on a research [...]
A scientific paper that has just been published in journal Proceedings of the National Academy of Sciences (PNAS) examines the way that 2,4,6-trichloroanisole (TCA), the key compound responsible for musty cork taint is perceived. The results are surprising.
They suggest that TCA acts on olfactory receptor cells (the cells containing the proteins that detect smells) by suppressing protein [...]