Jamie Goode, magazine articles
has become problematic to update; it used to be comprehensive, but
now it's a bit patchy, and out of date...)
World of Fine Wine: Ripeness Part 1, Part 2 and Part 3 (2016)
Wine & Spirits magazine
(USA) - English Sparkling Wine (December 2015)
Meininger's Wine Business
International - Cinsault in South Africa (December 2015)
Drinks International -
Chilean wine steering a new course (June 2015) here
Drinks International -
Pulling out the stops (April 2015) here
Meininger's Wine Business
International - The unstoppable rise of rosé (January 2015)
Drinks International -
Sparkling wine: a brave new world (Janurary 2015) here
Drinks International -
Sweet wine, a noble pursuit (December 2014) here
Wine and Spirits magazine (USA)
Vine age and New Zealand Pinot Noir
World of Fine Wine The
Lighter style wines
South African wine
What is minerality? Can it
be defined as a tasting term or linked to chemicals present in wine?
Sommelier Journal, October 2012, p 63-67
- closures from the off-trade perspective
and Spirits (USA) - Terroir and wine faults, a joint article with
Sam Harrop, July 2012
Business - Attitudes towards closures in different countries
Wines & Vines,
The closures debate
wasn’t so long ago that the world wine industry was in the midst
of a furious debate about cork versus
alternative closures, resulting in declining sales for cork
producers. Not only has the closures
debate failed to go away, says Dr Jamie Goode, but some wine producers
are now abandoning screwcaps and returning to cork.
Meininger's Wine Business International, June 2011
Alcohol and flavor
in wine: do rising alcohol levels deliver the flavour you want?
A common call from wine
commentators is that wines these days are just too alcoholic—that
an obsession with ripe, sweet fruit has launched a raft of monster
wines lacking in finesse, with too much of everything. But does this
reflect the overdeveloped sensibilities of journalists and
sommeliers more than actual consumer preferences?
Wine and Spirits, Fall 2010
New World Pinot
Hong Kong Tatler (and
other Asia Tatler titles), September 2010
winemaking: oxygen management studies point towards designer
& Vines’ closures issue last year, I described how the
wine industry is beginning to grapple with the issue of oxygen
management, focusing on the ongoing research initiative begun in
2007 by synthetic closure company Nomacorc to study the impact of
oxygen in winemaking and post-bottling. In this article, we’ll
look at some of the newest results from these studies and discuss
their significance.Wines and Vines, August 2010 here
Hong Kong Tatler, August
Grape of Good
Hope: South Africa's new fine wines
Hong Kong Tatler, June 2010
Hong Kong Tatler, March
Firmly on the
The last decade has seen
tremendous progress in research into and understanding of wine
closures. Jamie Goode highlights industry advances to date.
The Drinks Business, February 2010, p 30-35
art of Elevage
Dr Jamie Goode contends that élevage has somehow become a
lost art over the course of time—or rather, that it is no longer
valued as it once was and as it should be.
World of Fine Wine, issue 27, 2010
The science of
Vineyard and Winery
Management, January 2010
for bulk transport
As buyers scrutinize costs ever more closely,
bulk shipping of wine into the UK is
becoming more attractive. Dr Jamie Goode explains the new
technological and logistical solutions that are making bulk shipping
Wine Business International, January 2010
Wine tasting notes are supposed to inform the reader about what was
in the glass. But Dr Jamie Goode suggests that what is
communicated by the common tasting term “tannin” is not
necessarily what is intended
World of Fine Wine, issue 26, 2009
sense of living in different worlds
Have you ever wondered why you are able to smell or taste something
that your drinking or tasting companion cannot grasp? Dr Jamie
Goode might have the answer—a specific anosmia or a specific
aguesia—whose recent recognition confirms that there can be no “single
truth” about a wine
World of Fine Wine, issue 25, 2009
and clang: minerality in wine
How is minerality in wine
defined, and where does it come from? Dr Jamie Goode examines
this complex topic and, with the help of Randall Grahm and Dirk
Niepoort, comes to some surprising conclusions.
World of Fine Wine, issue 24, 2009
International, October 2009
levels: to reduce or not ?
Dr Jamie Goode examines
the always controversial subject
of high alcohol levels in wine and makes a perhaps surprising
suggestion about how certain wine making techniques might reinforce
the notion of terroir in fine wine
World of Fine Wine, issue 23, 2009
of the Sauvignon Blanc conference
World Sauvignon Congress, held in Styria at the end of August 2008
brought together 250 delegates from 30 countries. The clearest theme
to emerge was the importance of New Zealand’s Marlborough region
in raising the profile of this variety.
Business International, September 2009
gets specific about oxygen, closures, bottling and aging.
A few years ago the hot topic
in wine science was the closures debate, and more recently it has
been reduction. Now it seems that everyone is curious about the
complicated interaction between oxygen and wine--a theme that
incorporates both of the earlier hot topics, but which puts them in
a broader context.
& Vines, August 2009here
Flaws: volatile acidity
far in this series on wine flaws, we’ve considered an array of
wine problems ranging from the animally, medicinal smell of Brettanomyces to
the unpleasant, musty aroma of 2,4,6-trichloroanisole. This month,
we turn to a wine flaw that isn’t a huge concern to most
consumers, but is nonetheless a constant worry for winemakers:
volatile acidity (VA). It’s relatively rare to see a wine being
sent back in a restaurant because of VA, but th...
Journal, April 2009
take 15% of the global market
March 9th 2009
Flaws: high alcohol
this installment of our series on wine flaws, we’re going to look
at a problem that’s rarely thought of as a fault, but that may
have more impact on wine quality than all the other faults combined.
It’s the thorny subject of high alcohol levels.
Journal, January 2009
Pato and Maria Castro succeed their legandary fathers in Bairrada
Wine & Spirits (USA) December 2008
spirit of Jerez
Wine buyer Tim French is on a
one man mission to promote the pleasures of very good sherry. he
explains why the fortified wine fell out of favour - and why we
should be giving it a second chance. Words by Jamie Goode.
Fortnum & Mason Magazine, Autumn/Winter 08/09, p 51-53
grazing: 10 things to know about biodynamic farming
Biodynamics - organic-type
farming in conjunction with the moon and cows horns. Sounds crazy?
Wine blogger Jamie Goode breaks it down for us.
Channel 4 Food
closures of the future
The white heat of technology
has pushed the closure debate on with attention increasingly
focusing on oxygen transmission rates and the possibility of
producing designer closures matched to specific wine types. Jamie
Goode examines the latest trends in what is now an area of active
Harpers, August 15 2008, p 20-21
and away: cellar management software
The increasing community focus
of the Internet has led to a rise in online cellar management, which
offers users global accessibility to their notes. Jamie Goode
examines both the phenomenon and the products on offer.
The World of Fine Wines, Issue 20, 2008, p 84-87
cork versus screwcap
Most of us are concerned
about getting into the contents of a wine bottle, and not how to
close it. But wine blogger Jamie Goode, or wineanorak, shows us how
to get some closure. (August 2008)
Channel 4 Food
plastic versus glass bottle?
You are after a glass of
vino, whether it be from box, bottle or bowl. But which will leave a
smaller (albeit unsteady) carbon footprint once the bottle's empty -
plastic or glass? Wine blogger Jamie Goode gives us a measure of
both sides. (August 2008)
Channel 4 Food
anatomy of taste
Sensory information plays
only a part in determining our behaviour, because we also
unconsciously allow prior experience, marketing messages and
memories to shape our perception. That is why experienced tasters
perceive wine in a way that is quite different to that of
Business International (July 2008)
wines hit the marketplace
As the ‘organic’ label
can only be used in the US if no SO2 has been added to the wine,
producers have long looked for ways to avoid it. Now, international
demand for ‘natural wine’ is fuelling new attempts
Wine Business International (May 2008)
Winemakers and buyers must
be careful that they don’t assume that all consumers share their
taste preferences. Dr Jamie Goode asks whether understanding the
variation in taste among individuals could be useful for the wine
Business International (March 2008)
in an Elevation
Argentinian producers don't
have an altitude problem... in fact, they are at their peak when
exploiting one of the most elevated regions of the world. Jamie
Goode reports. Argentina Supplement, Wine&Spirit, August
2008, p 24-26
Of all wine flaws,
brettanomyces is one of the most complex, yet also one of the most
fascinating, partly because it can be one of those faults that can
sometimes be regarded as positive...
Sommelier Journal, August 2008, p 66-70
Wine has a love-hate relationship with oxygen. Many years ago, no
less an authority than Louis Pasteur described it as the “enemy of
wine.” Perhaps this is putting things a bit strongly, because
there are stages in the winemaking process when oxygen is needed,
and there are even wines—Sherry, tawny Port, Vin Jaune, and
Madeira, for example—that rely on oxidation as an important
element of their style…
Sommelier Journal June 2008, p 47-51
society global warming
& Vines, Closures review
One of the difficulties in discussing the topic of wine “flaws”
is that not all flaws are created equal. While some are clearly
unacceptable in any context—the mustiness imparted by cork taint
being the most obvious example—others need to be examined on a
case-by-case basis. The spicy, earthy, animally, phenolic character
that is produced by Brettanomyces yeast infection, more commonly
known as “brett,” is probably the best example of a fault that
is a problem in some cases, but a desi...
Sommelier Journal, Premiere Issue, March 2008
in the air
The closures topic has moved away from the natural,
screwcap or synthetic debate, and now focuses on oxygen transmission
rates, writes Jamie Goode
Drinks Business, February 2008, p 18-23
Sainsbury's has taken the first UK listing of a commercial
wine made without the addition of sulphites.
Decanter.com, February 25, 2008 here
The need to innovate in order to create a point of difference plus
environmental concerns are driving the growth in alternative
packaging. Now that screwcaps have been accepted in some markets, Dr
Jamie Goode looks at what’s next.
Business International (January 2008)
makes wine interesting
Thirst (Waitrose), January 2008, p10
es Petrus? Counterfeit wine
A high-profile case has raised awareness of the complex
issues involved, but many more recent vintages are also suspect, and
the fine-wine trade as a whole is threatened. Jamie Goode
investigates the extent of the problem and recommends ways of
reducing the risk.
The World of Fine Wine Issue 18, December 2007, p 122-127
Fortnum & Mason Magazine
Fortnum & Mason Magazine
Saving The Planet Worth A Corked Wine?
The closures debate has taken a rather tortuous
route over the last few years. It used to be simple. Cork was
tolerated, since it was the only closure for wine bottles, but
increasing grumbling over its reliability, chiefly via taint, led to
the search for alternatives. Then, via the introduction of screwcaps
and other closures, we began to realise that the amount of oxygen
the closure transmits has an important effect on wine development
after bottling. So we've had the debate about taint; we've had the
debate about oxygen. Now there's a new front emerging in the battle
over who gets to seal the wine bottle: sustainability, the
environment and carbon footprints
Decanter, January 2008
patterns: wine cabinets
Even for those who keep most of the fine wine in specialist
storage, it is often necessary to have considerable
temperature-controlled space at home. Jamie Goode explains the
crucial role wine cabinets can play, identifies the possible
pitfalls, and reviews the broad range of products on the
The World of Fine Wine Issue 16, 2007, 88-93
carbon trail of closures
Just when you thought nothing more could be said about
closures, along comes another twist of the bottle top -
sustainability. Dr Jamie Goode takes a look at the many
environmental issues surrounding wine bottle closures.
Wine Business International (October 2007)
you like it
Different markets have long had divergent views on what
constitutes an acceptable level of sweetness in wine. In southern
Europe, where acidities are low, generally dry. in the north, where
acidities are often tart, higher levels of sugar are considered
beneficial. Dr Jamie Goode notes that the two poles are now moving
in opposite directions.
Wine Business International, August 2007
Getting to the bottom of 'reduction' problems in screwcap wines.
Wines & Vines, August 2007, p 22-29
Spurred on by environmental concerns, there has already been a
small-scale viticultural revolution: biodynamics. The more
thoroughly scientific approach of integrated farm management (IFM),
which encompasses not just pest and disease control, but also soil
health and plant nutrition, may offer a more palatable solution,
thinks Dr. Jamie Goode.
Wine Business International, June 2007
The debate on closures must seem perplexing to an
outsider. Surely putting a stop in a bottle is a simple process?
Jamie Goode lifts the lid on this fast-changing issue
Drinks International, 1 May 2007
much of a good thing
Alcohol levels in wine have risen over the past
couple of decades, and it’s seen as a problem, not least because
of the marked sensory effects. If we can understand why it’s
happening, then perhaps this will give clues as to how to counter
it. The answer could lie just as much in the vineyard as the winery,
writes Dr. Jamie Goode.
Wine Business International, April 6th 2007
student in with chance of $1m payout
Decanter.com, March 9, 2007
Jamie Goode looks at scientific reaction to claims
that magnets affect wine flavour
Harpers, 8 March 2007
Change and its Implications for Wine
Whether or not you are alarmed by the prospect of
global warming largely depends on where you live, your political
orientation and how much informed writing you have read on the
subject. While many see it as the most serious issue facing….
Wine Business International, February 8th 2007
High-altitude wines have been lauded for deeper colour,
better structure and increased concentration. But what about their
health benefits? Jamie Goode looks at the hot topic of resveratrol
and asks whether this so-called superdrug has raised more hype than
Harpers, 17 Jan 2007
Bag-in-box is the neglected child of the trade
press. When it comes to packaging issues, bottled wine receives all
the attention, with most of the discussion centring on the hot topic
of closures; but bag-in-box constitutes a significant proportion of
wines sold globally, and it is increasingly important in many
Wine Business International, December 19th 2006
Mercaptans are responsible for some of the less
pleasant wine aromas. Jamie Goode explains how these compounds are
formed and why they are important
Harpers, 20 Oct 2006
cork or not to cork
Most drinkers think little about the closure that
keeps the liquid in the bottle. All they really want is a good glass
taints, however, unleashed a debate that now has repercussions
throughout the industry - and beyond.
Wine Business International, October 10th 2006
in on the future
The closures debate is still in full swing, with the
industry split in its support for natural and synthetic corks and
screwcaps. Jamie Goode sums up the current state of affairs and
takes a look at the latest data to emerge.
Harpers Closures Supplement, December 2006, p 2-6
Natural corks are porous and screwcaps are airtight. It's
just oxidation and reduction, right? Jamie Goode says the facts are
found between the two.
Harpers Closures Supplement, December 2006, p 20-22
- wild, cultured, genetically modified
Jamie Goode discusses the different types of
yeast, their role in the winemaking process, and effect on wine
style and quality
Harpers, 11 Aug 2006
and the Beast: Random Oxidation
Anxiety is rising among those who still hold white Burgundies
from the mid-1990s onward. Dr Jamie Goode explores the complex
causes and possible solutions to the problem of premature oxidation,
while warning that it may be much more widespread than we realize
World of Fine Wine 14, 2006
Wine Under New Corks?
Dr Jamie Goode
World of Fine Wine 12, 2006
How do we translate what we taste in the glass to
what we write on the page? Jamie Goode delves deeply into this most
complex of processes.
Harpers, 11 May 2006
appliance of science
Its dedication to research and ability to put the
findings into practice has helped elevate the Australian wine
industry to a position that belies its size. Jamie Goode reports
Harpers, 03 Feb 2006
Wine and Spirit, in press
Wine and Spirit, in preparation
the Same Since? Grafted versus non-grafted vines
American rootstocks have proved to be the lasting
solution to phylloxera. But can wine from grafted vines ever match
that from those on their own roots? Jamie Goode adduces
evidence from great 19th-century Bordeaux to present-day apple trees
to gauge the desirability and necessity of grafted vines.
World of Fine Wine Issue 13, 2006
is the price worth paying?
The possible introduction of genetically modified (GM)
grapevines into California vineyards is currently causing heated
debate. At one extreme, scientists are so familiar with the use of
genetic modification as a research technique, they can't see what
all the fuss is about. At the other extreme, tree-hugging
environmentalists see GM crops as a threat to be resisted at all
Wines and Vines January 2006
Harpers Closures Supplement 2005
Harpers Closures Supplement 2005
Does your wine glass make a difference to the taste of
your Bordeaux or Burgundy? Jamie Goode has the answer
Hong Kong Tatler, December 2005, p 186-191 (also all the
other Asia Tatler titles carried this piece)
Arguing against a one-size-fits-all model of wine
assessment, Dr Jamie Goode highlights the possibilities of creative
and figurative language, and reveals the ways in which talking about
one sense in terms of another can clarify rather than confuse.
World of Fine Wine Issue 9 November 2005 p 86-91
versus magnums: is bigger always better?
Addressing the hottest topic in wine science -
post-bottling wine chemistry - Jamie Goode discusses the anecdotal
evidence and scientific theory relating to the performance of
bottles, half-bottles and magnums
World of Fine Wine Issue 9 November 2005 p 57-61
regions on the rise
The map of the world of wine has been redrawn over the past decades,
with new-world challengers taking on the old guard. Reknowned wine
writer and author Jamie Goode searches out some of the current
centres of oenological excellence
Summit Magazine, November 2005, p 48-51
Wines and Vines, November 2005
you got a nose for profit?
Primeline (Nat West Bank customer magazine), October
Oxygen. It’s 21% of the air we breathe and it sustains
our life, but no less an authority than Louis Pasteur described it
as the ‘enemy of wine’. Perhaps this is putting things a little
strongly. At certain stages in the winemaking process some oxygen is
needed, and there are also a number of wine styles, notably Madeira,
Sherry and Tawny Ports, that derive their character – at least in
part – from Oxidation. ...
Wine International, 16 May 2005
or Fancy: Understanding Volatile Acidity
In the final instalment of our four-part
series on ‘undesirable’ characteristics in wine, Jamie Goode
investigates volatile Acidity – a fault caused by rogue bacteria
that need oxygen to survive.
Wine International, 22 August 2005
Now, I’m guessing that most readers have never heard of ‘reduction’.
If you fall into this category, my job is to convince you to read
about what is actually a complex wine science topic that you’ve
previously been unaware of, and I reckon I’ve only got a few
sentences to grab your attention. A tough call.
Wine International, 22 April 2005
and the IWC fault clinic results
oak alternatives replicate the function of barrels?
Oak's long association with wine is a remarkably enduring
one, based on the serendipitous discovery that the two complement
each other rather well. Even when older, larger barrels, which don't
have such a direct flavor impact, are used, their ability to allow
exposure of the contents to small amounts of oxygen is important in
the development of the wine. But oak barrels are difficult to
manage, expensive and a bit unpredictable. It's easy to see why
winemakers have been on the lookout for alternatives to achieve the
enological impact of oak without the cost and trouble of barrels.
Wines & Vines, July
Harpers Cellaring and Warehousing Supplement
oxygen transmission and successful wine ageing
Harpers, 21st May 2005
With a vast variety of styles, producers and grape
varieties, the business of wine tasting and purchasing can be
baffling. Wine guru Jamie Goode reveals how to get the most out of
your vino and gives a few handy tasting tips, too.
My Travel inflight magazine, May 2005
in the mind
Why is it that a wine described as 'spicy' or 'brambley' tastes
anything but to you? Jamie Goode looks at the range of factors that
determine how we perceive taste.
Harpers Wine and Spirit Weekly, 29 April 2005, p
recork or not
World of Fine Wine, issue 4, 2005, p 16
warming and fine wine production: what's the prognosis?
World of Fine Wine Issue 4, 2005, p 14-15
and the brain
of Fine Wine, Issue 5, 2005
Harpers Wine and Spirit Weekly.....
Harpers Wine and Spirit Weekly.....
The cork industry currently looks a bit like a dinosaur watching the
meteor impact that occurred at the Cretaceous–Tertiary boundary 65
million years ago. One imagines a slightly bewildered expression as
it sees its once seemingly unassailable position as the closure
dissipate in the face of an army of alternatives, led by the
Wine International, 19 February 2005
Zealand Screwcap Wine Seal Initiative
Harpers 14 January 2005
all heard of tannins, but what exactly are they and what do they do?
Jamie Goode delves into a highly technical aspect of wine science to
help shed some light on the important role of tannins in red wine.
Harpers Wine and Spirit Weekly, 5 November 2004, p 24–26
host of energetic and innovative Portuguese winemakers are setting
new standards for the country's wine industry with an impressive
range of high-quality wines. Jamie Goode meets some of the leading
lights on the scene.
Harpers Portugal supplement, November 2004, p 12-15
this region by region analysis, Jamie Goode looks at how Spain is
currently faring in the UK marketplace and considers the grounds for
both optimism and concern.
Harpers Spain Supplement,
October 2004, p 8–13
warming and its implications for viticulture
we can’t adjust the thermostat, we may have to change our wines,
Jamie Goode writes.
Wines and Vines, November
2004, p 36–45
advances look set to transform the world of winemaking. Jamie Goode
talks to precision viticulture experts and the winemakers who are
choosing technology over tradition.
Wine International, September 2004, p 54–57
exclusive look inside the house of Mondavi: Jamie Goode talks about
the man who changed the world of wine and his legacy. Hong Kong
Tatler, September 2004, p 128–130
vie en rouge
drinking red wine really make us healthier? Jamie Goode surveys the
recent research on the subject and uncovers some intriguing
Harpers Wine and Spirit
Weekly, 3 September 2004, p 23–25
year, global warming is having an increasing effect on the world’s
climate. Jamie Goode assesses the consequences this may have on the
quality and nature of winemaking and warns that we need to act now
before it’s too late.
Wine International, August
2004, p 50–53
are the hottest topic in the wine world right now, says Jamie Goode,
and new information is about the lid right off it.
Hong Kong Tatler, August 2004,
glory days of the celebrity winemaker are ending, says Jamie Goode.
Coinoisseurs are turning back to basics, with the emphasis on the
Hong Kong Tatler, July 2004, p
roots of terroir
is it a convenient marketing tool overused for marketing regions, or
a fundamental part of a wine’s intrinsic character? Jamie Goode
evaluates both sides of the argument, and tastes some classic
International, July 2004 p 56–59
collectors are prepared to spend serious money enhancing their
cellars by buying top bottles at astonishing prices. Jamie Goode
takes us on a tour of the wine world’s elite.
Hong Kong Tatler, June 2004, p
cause and effect
relegated to the depths of viticultural research, the phenomenon of
partial root drying has come into its own as a powerful contributor
to efficient water use. Jamie Goode reports on this largely British
Wine and Spirit Weekly, 21 May 2004, p 21–24
The UK is one of the most desirable and challenging markets
for prospective wine sellers. Jamie Goode dissects the state of the
UK wine retail scene and discusses the implications for both
retailers and producers looking to sell their wines here.
Harpers Wine and Spirit
Weekly, 14 May 2004, p 38–42
by some, considered indispensable by many more, sulphur dioxide is a
subject that cannot be ignored. Jamie Goode gets scientific and
brings the SO2 story to life
Harpers Wine and Spirit
Weekly, 26 March 2004, p 20–22
having the money for a swanky cellar conversion is no excuse for
storing wine poorly. Jamie Goode looks at the various options
available at different price points. Decanter,
March 2004, 56–59
new book on the history of phylloxera provides a detailed survey of
how this pest has shaped the wine world as we know it. Jamie Goode
reviews a good read.
Wine and Spirit Weekly, 27 February 2004, p 29–31
your good health
apples – current research suggests it’s a glass or two of red
wine a day that will keep the doctor away. Jamie Goode explains the
rationale behind this welcome finding and proposes a toast to
longevity with some quality Cabernet Sauvignon.
Wine International, February
2004, p 68–70
Start a love affair with sweet wines, says Jamie Goode, and you won’t
Hong Kong Tatler December
2003, p 118–120
As the debate on genetically modified crops rages on, Jamie Goode
scrutinizes the argument and talks to researchers on the front line
about the risks, the drawbacks and the advantages of transgenic
Wine International, November 2003, p 50–53
Storing wine at home is particularly tricky in our
subtropical climate, but Jamie Goode offers tips from simple storage
to building out your own cellar.
Kong Tatler, November 2003, p 114–116
Research reveals that sommeliers use more of their grey matter than
wine novices - but why? Using his scientific background, and a spot
of beginner neuroscience, Jamie Goode unravels how aromas and
flavours are processed in our brains.
Wine International, October 2003, p 48-50
the food's good, but how fine's the wine?
The Western Mail magazine's wine guru, Jamie Goode, who runs
wineanorak.com, reveals his essential ingredients for the ideal
dining out experience
Western Mail Magazine, 25 October 2003, p 12-13
cork become the sheep-gut condom of our times?
Jamie Goode goes
behind the recent tabloid headlines on screwcap versus cork.
Harpers Wine and Spirit Weekly, 26 September 2003, p 11
As more new world
producers start to take an interest in terroir, scientists are
turning their attention to defining it and explaining how it affects
a wine. Jamie Goode investigates.
Harpers Wine and Spirit Weekly, September 12 2003, p32-35
most spectacular wine region
The Beautiful Douro
valley with its impressive steep slopes is mainly known for the
production of Port wine. But there is a revolution going on.
Innovative wine makers are producing stunning table wines - and are
getting worldwide recognition among connoisseurs.
Villas & ... (Spain and Portugal) September 2003, p 116-123
a guide to its wines and some of its leading wineries
I authored the
main text for this ICEP-sponsored 32 page supplement, distributed
free with the Evening Standard, September 2003
Increased use of screwcap closures has highlighted the problems of
reduction in wines. But is reductive winemaking always a bad thing?
Jamie Goode explains both sides of this complex topic and argues
that more research could paint a different picture of terroir-driven
Harpers Wine and Spirit Weekly, July 18 2003, p 22-26
Bad headache, feeling rotten? We all know when we have over-indulged
the night before, but what if you only had one glass? Jamie Goode
reports on the possible allergies and adverse reactions to wine, and
recommends some vinous solutions.
Wine Magazine (now Wine International), June 2003, p 66-68
Shopping in London can be a stressful exercise. Jamie Goode maps out
a clear path and points wine lovers in the right direction.
Decanter, June 2003, p 78-80
Harpers Wine and Spirit Weekly, June 2003
Sabaté claims to have come up with a technique for solving cork
taint, an ailment that attacks 5% of naturally sealed wines. But
will this process, successful in tests, prove viable in mass
production? Jamie Goode reports
Harpers Wine and Spirit Weekly, 16 May 2003, p 94-98
in the yeast
Brettanomyces is a
common defect in wine, but research into the yeast suggests a number
of different strains. Jamie Goode sifts the available data and
canvasses the views of world-famous winemakers to determine how
widespread the problem is, and whether brett can ever be a good
Harpers Wine and Spirit Weekly, 18 April 2003, p 42-46
the skill of nosing and tasting wine genetic, or can it be learned?
Must you look to your ancestors for answers, or can the nearest wine
educator help? Jamie Goode assesses the scientific research and
provides a DIY test so you can evaluate your chances in the tasting
Wine magazine, April 2003, p 44-46
in their eyes
What is the essence of biodynamic viticulture, and how does
biodynamics differ from conventional and organic agriculture? Does
it actually work, and if so, how? And can biodynamics be reconciled
with a scientific view of viticulture? Jamie Goode investigates.
Harpers Wine and Spirit Weekly 17 January 2003, p 24-27
the end of the 1990s, Sabaté’s Altec closure was widely
criticised for unacceptable levels of taint. After modifications,
the French manufacturer invited experts from the trade and press to
test the performance of its old and new closures. Jamie Goode
analyses the research model’s openness, methodology and its
Harpers Wine and Spirit Weekly 15 November 2002, p 32-36
to square one
With a fierce debate ranging in the wine trade over the validity of
the Wine and Spirit Association’s research into cork taint, Jamie
Goode raises doubts over the methodology employed and asks is it
time to rip up the report and start again?
Harpers Wine and Spirit Weekly 11 October 2002, p 36-38
Renowned for its
Port, the Douro Valley has been slow to make the grade as far as
table wines are concerned. But, as Jamie Goode reports, a new
generation of like-minded winemakers is helping to establish it as
Portugal’s most dynamic wine region.
Harpers Wine and Spirit Weekly 20 September 2002, p
you a supertaster?
How are your tasting
abilities determined by the complex interaction of your tongue, nose
and brain? Take a trip through the human tasting zone...
Good Taste magazine (South Africa) September/October 2002, p
and (not too) dry
Not everyone is lucky
enough to have their own wine cellar, but there are alternatives.
Jamie Goode finds the best ways to store your wine at home.
Decanter, August 2002, p 62-63
out all the stops
osmosis, spinning cones and micro-oxygenation are three winemaking
techniques in greater use than the wine trade would like to admit.
How do these practices affect wine, and is the controversy
surrounding their use just another stick with which to beat
interventionist winemakers? Jamie Goode investigates.
Harpers Wine and Spirit Weekly 5 July 2002, p 27-30
The recent recognition of umami as the fifth taste has stimulated
further research into the range and sensitivity of the human palate.
So how exactly are people’s wine tasting capabilities determined
by the complex interaction of tongue, nose and brain? Jamie Goode
takes a trip through the human tasting zone.
Harpers Wine and Spirit Weekly 3 May 2002, p 34-38
This year’s annual Portuguese trade tasting has broken with
tradition to focus on varietal wines. With many in the trade facing
an uphill struggle to reclaim consumer support, the move looks
geared to providing Portuguese wines with a more focused niche
appeal. Will it work? Jamie Goode previews the forthcoming event.
Harpers Wine and Spirit Weekly 19 April 2002, p 37-43
Portugal’s red wines it is hard not to reach for clichés like ‘potential’
and ‘quality revolution’. The country has exciting indigenous
grape varieties and a plethora of climates and terroirs ideally
suited to red wine production. But only over the last decade has
this potential begun to be realized. By Jamie Goode
Wine magazine Portuguese Supplement 2002, p 10-14
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