The Science Behind Decanting Wine
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
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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
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
The Science of Wine Oxidation
Oxidized, oxidative, oxidated—when it comes to winemaking, what does it all mean?
War of the Noses
When it comes to the sense of smell, millions of extra cells in the olfactory bulb may give women an advantage over men
Red Blotch Rising
A new virus that started spreading across California vineyards—and the nation—in the 2000s is under investigation
The Science of Smoke Taint
How fires near vineyards can affect a wine’s sensory details, imparting smoky aromas and putting the wine at risk