Archive for February, 2014:
Wine Science, by Jamie Goode
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With this new edition, Goode brings us up to date with several expanded and revitalised sections, including minerality, oxygen management and sulfur compounds.
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Categories
- Articles (482)
- Book reviews (55)
- Closures and packaging (19)
- Facts and figures (30)
- Pot luck (18)
- Producer profiles/visits (73)
- Regional profiles (200)
- Sustainability issues (19)
- Technical themes (73)
- Varietal focus (77)
- Wine reviews (40)
- Blog (26)
Recent Posts
- Black Chalk Wines
- Taille Chablis
- Vines & Vinification wins OIV book award 2018
- Global closures market
- Crus Bourgeois moves from an annual to a five-year model
- Winery waste to winery profit
- High altitude viticulture
- Highest altitude vineyards?
- Accentuated cut edges (ACE) maceration on pinot noir
- A minor musing on ‘natural’ – via Raventos i Blanc xarel-lo
- Saccharomyces interspecific hybrids: a new tool for sparkling winemaking
- Controlled phenolic release – microwave maceration
- English and Welsh wine industry comes of age
- Exton Park, Pinot Meunier Rosé
- Ten top cool climate locations
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