Part 3 of my coverage of the NEW11 on yeast as part of terroir provoked such a long thread in the Members' forum that I felt it my duty to go to see Federico Giotto and ask him to respond...

See also the introductory part 1 , part 2 on soils, part 4 on the consumer, and finally the tasting notes . For a spirited debate on the article, including insider input from winemakers,...

See Michael Brajkovich's additional observations in this thread of members' forum. Take a look at the results of an absolutely fascinating study of the ambient yeasts involved in...

In a world first, scientists at The Australian Wine Research Institute have cracked the genetic code of a wine yeast. The breakthrough, claim the Australians, paves the way for development of...

The beauty of wine is supposed to be that, unlike so much of the food and drink we eat today, it is so ‘natural’. To produce wine, as all of us wine students have been taught, all you need are...

Please sign a petition on behalf of the excellent Cullen Wines of Margaret River, Western Australia, whose heartfelt motto is 'quality, integrity and sustainability'. Tomorrow is the day that...