Science of Sauvignon Blanc
Sauvignon blanc is probably the world's most thoroughly researched grape variety.
For the last few years, scientists in New Zealand, France and Australia have been busy working on the science of Sauvignon. What are the key aroma and flavour molecules in Sauvignon blanc wines? And what is it that makes Sauvignon blanc from New Zealand's Marlborough region so distinctive?
To answer questions such as these requires a multidisciplinary approach, bringing together chemists, plant biologists, molecular biologists and sensory scientists. New Zealand in particular has invested a lot of money in attempting to understand the roles of terroir, viticulture and winemaking on the way that Sauvignon blanc wines taste.
This research is ongoing, but it has already provided some important insights as well as a few surprises. In this book, ex-scientist and wine writer Jamie Goode has worked in collaboration with New Zealand Winegrowers to tell the story of the science of Sauvignon, and examines what we know now about this important grape variety, with particular emphasis on the ground-breaking research work carried out by researchers in New Zealand.
Proceedings of the second International Sparkling Wine Symposium
Held over two days at Denbies Wine Estate in Surrey, England, the second International Sparkling Wine Symposium brought together a wide range of wine professionals to discuss various aspects of sparkling wine. This book brings together the presentations made at the symposium, and includes contributions on a wide range of technical and marketing issues from some of the experts in the field.
ISBN: 878-0-9553035-3-1, Paperback 112 pages, £15, Published August 2012
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