The Science of Tannins in Wine
Wine professionals discuss how tannin management in the vineyard and cellar influences the expression of tannins in wine
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How Natural Wines Develop Reductive Notes
With little or no sulfites added, natural wines should be more at risk of oxidation. So why do some yield reductive notes?
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Glassmakers and wine experts weigh in on glassware design and the sensory perception of wine
The Science Behind Decanting Wine
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
The Science of Ice in Cocktails
Bartenders weigh in on shape, size, cut, and clarity—and how to choose the right ice
The Science of Winemaking Yeasts
Wine professionals discuss the impact of wild and commercial strains on fermentations
The Everything Guide to Brettanomyces
The wine community weighs in on the what, how, and whys of winemaking’s most polarizing yeast
Using CRISPR on Grapes
New technologies like gene editing hold promise for improving the fruit’s resistance to disease
The Science of Whole-Cluster Fermentation
Added complexity is just one of the benefits of fermenting grapes on their stems
The Science of Pét-Nat Wines
How interrupting fermentation enables winemakers to create semi-sparkling wines
Measuring Phylloxera’s Impact on the World of Wine
GuildSomm’s Kelli White examines how the aphid-like insect has transformed viticulture
The Science of Orange Wines
Understanding the processes that yield copper and amber hues in wines