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,
Category: wine science
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
Tasting the Bass: The Wine/Music Connection
The music you’re listening to really does influence how you perceive wine. I recently came across Jo Burzynska’s work on the influence of music on
More on the Fruit Basket Problem in Wine Descriptions
This article by Deborah Parker Wong on research into the genetic basis of olfactory sensation is interesting in its own right but especially important for
Exploring the Philosophy of Food and Wine 