Pretty much technical stuff that’s not directly related to closures, where I get pretty techie, too.
Minerality again
A follow-up report from that published in October 2009, this pursues the reality and myth of minerality in wine.
To B(otrytis) or not to B(otrytis)? That is the question
Is a little bit of noble rot a good thing in dry white wines?
Non-French oak has its say
French oak from centuries-old forests has asserted its dominance in the wine world with aplomb and skill as well as price premium, but it wasn’t always thus. The Bordelais used to be more than happy with Hungarian and Baltic oak, and a comeback for non-French wood is being quietly asserted.
Casa Silva research Chilean terroir
In researching very small scale viticultural units, Viña Casa Silva have discovered that even very small distances in the vineyard can produce different results in the wine.
Minerality – quote, unquote
Minerality is an emotive, and poorly understood term. I’ve been quizzing people over the past year, and here is what’s being said.
Chips with everything?
Bits of viticulture and winemaking stuff explained.
Micro-oxygenation
Bits of viticulture and winemaking stuff explained.
Minerality
Minerality is a much-abused term, rarely able to be properly defined when the speaker is asked to do so. The few known facts are discussed here.
Sulphur-like odours (SLOs)
Reductive issues are at the opposite end of the continuum from oxidation. Too much reduction is a bad thing. But a little bit of reduction can give desired complexing characters to a wine. There’s no easy answer to controlling a little from too much.
Light-struck wines?
We are used to being star struck, but what about our beers and wines being light-struck? What degree of fault is this?
