Can wine be natural?
"Is it the greatest myth in the world of wine that wine is a natural product?"
Bywine science
There’s no taste like stone
Alex Maltman's latest, essential book challenges fuzzy thinking about minerals, soils, and their role in wine.
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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…
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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 DiamÂ
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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