The Red and (or is) the
WhiteAre you sure you could always, even
blindfolded, tell a white wine from a red? We tried out this, and some other
manipulative tricks, on some experts. Ingrid Motteux reports.
Genes, vines and
wines The bio-economy seems to be on its way – to the fear (and
non-comprehension) of many. Genetic modification could be a major factor
shaping the future of wine. We spoke to two of its foremost researchers and
proponents, Professor Sakkie Pretorius and Dr Florian Bauer.
Letter
from a wine engineer Not all winelovers are aware of what is
emerging from subterranean hydroponic vineyards in Johannesburg. So it
seemed useful to publish this letter in full, despite its length and
self-congratulation.
The author is ... Will
Oakemded
Oak – flavour favourite Oak seems to be responsible for much of
wine's taste and aroma these days, and also for some dried-out dreariness. Tim
James waxes polemical in a plea for a turn to a different tradition.
