This is a question that I think is really interesting, and it would be quite easy to answer. How stable is our olfactory ability over time? We each differ in…
Riesling Rendezvous: why analytical data don’t tell us much about the taste of Riesling
I’m at the Riesling Rendezvous conference in Seattle, Washington State. Held every three years, it’s an in-depth dive into this most distinctive of white wine grapes. It began on Sunday…
ICCWS: Gary Pickering on managing green flavours in wine (what do to about ladybug taint)
Gary Pickering, of Brock University presented a talk at the ICCWS (International Cool Climate Wine Symposium) on managing green flavours in wine. These are largely (but not exclusively) caused by…
ICCWS 2016: Alistair Nesbitt’s model for identifying suitable vineyard sites in the UK
Alistair Nesbitt, from the University of East Anglia, has created a model that maps spatial climate variability in the UK, showing the suitability of various areas for viticulture in England…
Framing and wine tasting: how words can get in the way of experience
Framing is a social science term which refers to a set of concepts and perspectives that then form the background that influences how we think on certain issues. In this…
Spoiling pleasure: why we should be angry about the UK Chief Medical Officers Alcohol Guidelines Review
Today, the UK government has controversially published revised guidelines on safe drinking levels which see the recommended limits for men fall to 14 units a week, down from 21. The…
The Barry Smith interview: what is the nature of wine perception, and is wine flavour objective?
Professor Barry Smith (above) is an academic philosopher with a particular interest in flavour. A keen wine geek, he organized the first symposium on wine and philosophy back in 2004,…
Researching my new book
At the moment, I’m spending a good portion of my waking moments in research activity. It’s a lovely aspect of what I do: dealing with new ideas. There’s something thrilling…
On Champagne bubbles
I was reminded last night about how bubbles aren’t really a property of a Champagne (or sparkling wine). I poured the same Champagne into two different glasses. In one, the…