In response to news of the AWRI's recent breakthrough in the management of Brett , notably in sequencing the genome of Dekkera ( Brettanomyces ) bruxellensis , and comments in our...
See Peter Godden's response in More on the battle against Brett .
Researchers at the AWRI (Australian Wine Research Institute) in Adelaide have achieved a major breakthrough in their...
Since the beginning of this century, the IFV (l’institut Français de la Vigne et du Vin) has been carrying out research at its stations in Beaune, Bordeaux, Nîmes and Nantes to try to find...
Fellow Master of Wine Igor Ryjenkov of Toronto has sent me the following interesting observations on the effects and incidence in South Africa of the Brettanomyces spoilage yeast which, being...
Lisa, NYC: The recent discussion on brett prompted me to share some thoughts and research of Sam Harrop MW on this topic. (Sam wrote his MW dissertation on the incidence and control of...
Jon Pepper, London: I am a recent Purple Pages subscriber and relative newcomer to any kind of informed approach to the world of wine, and must start by saying thank you for your Purple Pages...
Tim James, Cape Town: You note in your introduction to your tasting of Northern Rhône wines that unnamed 'others' find your favourite South African Syrahs, The Foundry and...
Danny Fontana, NC:
Are you familiar with a term used to describe the aroma of a wine as "horse sweat"? I am not. Curious as to your experience.
David Graves, Saintsbury, Carneros: Fine dry weather continues, allowing the Chardonnay harvest in Carneros to reach its final stages. Now, the winemaker can choose when to bring in the fruit ...
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