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The science of carbonic maceration in wine
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique.
SevenFifty Daily, Jim Clarke
Thursday, 19 December, 2024
Defining pet-nat: An ancient method finds new, modern style
Pétillant naturel, otherwise known as pet-nat or methode ancestrale, is certainly nothing new.
Monday, 9 December, 2024
Wine Business, Sarah Brown
The science of petrol aromas in wine
A peculiar signature of Riesling, petrol aromas stem from the compound TDN, but certain conditions in the vineyard can increase its presence.
Friday, 29 November, 2024
SevenFifty Daily, Jim Clarke
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Friday, 29 September, 2023
Old Vine Academy
Wednesday, 9 February, 2022
Explore a Taste of Chardonnay from wine.co.za with Vino Noir
Wednesday, 9 February, 2022
Shiraz - Learn with Vino Noir and wine.co.za
Wednesday, 9 February, 2022
Explore A Taste of Shiraz from wine.co.za with Vino Noir
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