Cream of Yeast: The key to bottling microbial terroir?
Proponents of a new way of using wild yeast say it’s a low-risk path to authenticity and complexity. But are…
Bywine science
Could Montrachet be produced with gene-edited Chardonnay?
What do developments in genetic engineering mean for fine wine?
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Seeking closure once and for all? Cork versus screwcap versus Diam
Sarah Marsh MW reports from a revealing and surprising comparative tasting of wines aged under different types of closure.
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The rules, myths, and facts of hangovers
Dr Erik Skovenborg explains the science behind hangovers, and gives his prescription for avoiding or mitigating the morning-after effects of…
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Tannins and approachability: A sea change in the world of wine
With tannins in young wines now showing much greater finesse, the world’s finest red wines are approachable at a much…
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Terroir, Karl Popper, and a greenhouse test
Is it possible to formulate a rigorously scientific test for the theory of terroir, asks Benjamin Lewin MW, as he…
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What’s changed in wine science?
As the third edition of his landmark book goes on sale, Jamie Goode asks what’s changed in wine science in…
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