Science of Sauvignon Blanc
Sauvignon blanc is probably the world's most thoroughly researched grape variety.
For the last few years, scientists in New Zealand, France and Australia have been busy working on the science of Sauvignon. What are the key aroma and flavour molecules in Sauvignon blanc wines? And what is it that makes Sauvignon blanc from New Zealand's Marlborough region so distinctive?
To answer questions such as these requires a multidisciplinary approach, bringing together chemists, plant biologists, molecular biologists and sensory scientists. New Zealand in particular has invested a lot of money in attempting to understand the roles of terroir, viticulture and winemaking on the way that Sauvignon blanc wines taste.
This research is ongoing, but it has already provided some important insights as well as a few surprises. In this book, ex-scientist and wine writer Jamie Goode has worked in collaboration with New Zealand Winegrowers to tell the story of the science of Sauvignon, and examines what we know now about this important grape variety, with particular emphasis on the ground-breaking research work carried out by researchers in New Zealand.
SOLD OUT, but still available from amazon in Kindle format
Proceedings of the second International Sparkling Wine Symposium
Held over two days at Denbies Wine Estate in Surrey, England, the second International Sparkling Wine Symposium brought together a wide range of wine professionals to discuss various aspects of sparkling wine. This book brings together the presentations made at the symposium, and includes contributions on a wide range of technical and marketing issues from some of the experts in the field.
ISBN: 878-0-9553035-3-1, Paperback 112 pages, £15, Published August 2012
We are entering an important stage in the long-running debate on
wine bottle closures. Whereas before there were relatively few tested
alternatives to cork, a wide range of alternative closures are now
available to winemakers who have found current levels of cork taint
unacceptable. In addition, many cork companies have been busy
researching ways of reducing the level of taint and improving their
do winemakers choose among the various closure solutions? Are
metal-lined screwcaps, with their super-tight seal, suitable for ageing
of fine wines? Is a specific level of oxygen transmission ideal for wine
development in bottle? How do the various alternatives to cork perform?
And does cork have a future?
addition, this debate has led winemakers to focus on the previously
neglected area of post-bottling wine chemistry: the latest research on
this important topic is summarized in this unique book.
150 pages; ISBN 0-9553035-0-8; £12