I know. That’s an unlikely headline. Few abilities improve with age. But one can hope. My assumption based on reading the scientific literature has been
Category: wine science
We Make too Much of Individual Variations in Taste
Bob on Sonoma, in a blog post entitled “Science Says No Two People Taste the Same Wine,” links to some of the science showing that
Minerality: If We Can’t Explain It, It Doesn’t Exist
The term “minerality” has become ubiquitous in recent years. Almost everyone who writes about wine finds the term useful as a descriptor for aromas, flavors,
A Wine is Large; It Contains Multitudes
Wine Searcher routinely publishes interesting, controversial articles. The recent article by Kathleen Willcox entitled “Science Makes a Mockery of Tasting Notes” is no exception. I
The Future of Viticulture?
Who knows if Randall Grahm’s Popelouchum Vineyard in San Juan Bautista, California is the future of viticulture. That depends on how his mad experiments work
Are We Misdescribing Astringency by Referring to Tannins?
Most reviews of red wine include a brief description of mouthfeel, usually by referencing the impact and quality of tannins. Tannins are phenols extracted from
Exploring the Philosophy of Food and Wine 