Jamie Goode
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.
ISBN:
978-0-9553035-2-4
Paperback 134 pages
£15
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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.
Contents:
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Sparkling wine: the quiet achiever Chris Brook-Carter
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Opportunities for sparkling wine in emerging markets Andrew Le Breuilly
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The road to success for Champagne in emerging markets
Pierre-Aymeric du Cray -
Consumer perceptions of sparkling wine Robert Joseph
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Methode Cap Classique: uniquely South African, passionately
world class Pieter Ferreira -
Brazil: a sparkling future Mario Geisse
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How Prosecco has developed its consumer franchise Silvia Baratta
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Autolysis and its impact on the sensory qualities of sparkling
wines made with the traditional method Jaume Gramona -
What is a traditional fermentation? Exploring the house style
in Cava production at Codorníu Arthur O’Connor and Bruno Colomer -
An on-trade strategy for sparkling wine Joan Torrents
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The use of jetting technology for a better quality management
at bottle (disgorging) stage Bertrand Robillard -
Challenges and opportunities for making low alcohol sparkling wines Jane Robichaud
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How to get journalists talking about your wine
Adam Lechmere -
Using PR Effectively Bryony Wright
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Social media in the wine industry
Jamie Goode
ISBN: 878-0-9553035-3-1, Paperback 112 pages, £15, Published August 2012
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Wine
bottle closures
How
do winemakers choose among the various closure solutions? Are
metal-lined screwcaps, with their super-tight seal, suitable for ageing
of fine wines? Is a specific level of oxygen transmission ideal for wine
development in bottle? How do the various alternatives to cork perform?
And does cork have a future?
In
addition, this debate has led winemakers to focus on the previously
neglected area of post-bottling wine chemistry: the latest research on
this important topic is summarized in this unique book.
This
book:
-
Offers a serious, data-focused treatment of the science surrounding closures
-
Is written by a leading wine journalist who is also a PhD scientist, and is familiar with the complex issues involved
-
Is unbiased, giving a fair treatment of the issues, and not tainted by a crusading tone
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Recognizes the areas of uncertainty that remain
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Despite its technical nature, is highly readable
Paperback,
150 pages; ISBN 0-9553035-0-8; £12
May 2006
SPECIAL OFFER
Buy Wine Bottle Closures for just £5 (normally £12) plus P&P
Postage & Packing
-
UK (first class post) £2
-
Europe (airmail, typically 3 days) £3
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Rest of the world (airmail, typically 5 days) £4