Although artificial, or electronic, tongues have been developed before, researchers at Aarhus University in Denmark have a breakthrough in their application to wine. Now, proteins from human saliva can be mixed with wine in the artificial tongue that can measure the effect of wine’s astringency, or tannins, on the tongue via a gold-plated nanosensor.
So welcome to the the new era of wine reviewing, where, instead of nonsense wine descriptors, the robo-tongue can just cut straight to the chase and spit out scores!
Drink a glass of water for every glass of wine and you’ll emerge from the evening hangover-free. Such is common wisdom and some French design students have made some new nesting glassware, hand blown in Holland, that help drinkers comply with this maxim.
However, in his book Proof: the Science of Booze, Adam Rogers pours cold water on the idea. He writes that academic research on hangovers has not demonstrated dehydration, or a lower level of electolytes, as the cause of hangover severity.
So I guess it’s a good thing the the designers of the nested wine glass told Dezeen that their main goal is to reduce the over-consumption of alcohol, not prevent hangovers. Apparently having a little water after wine will slow the guzzlers down? Well, even if not, enjoy the cool glasses.
Wine enthusiasts know that where grape vines grow can contribute to the flavors of the resulting wine. But Pedro Parra has decided to dig a little deeper: the “terroir consultant” has excavated over 20,000 holes to study vineyard soils.
Based in Chile but trained in Paris, the Chilean has more views about soil than your average wine consumer. For one, he tries to drink only wines from a certain soil type, rather than amorphous blends. And even there, not even all soils pass the sniff test: clay soils produce wines that are too fruity and sweet for him, with sensations in the front of the mouth that he admits have broad appeal, though just not for him. He’s more of a schist, granite or limestone man.
To illustrate the flavor profiles of each type of soil, Read more…
A glass of pinot noir from one place often tastes different from a glass of pinot noir from another distant site. While it’s hard to control all the variables such as grape ripeness and winemaking, the resulting differences are often ascribed to the terroir, or growing microclimate. It’s such a powerful yet nebulous concept that the French institutional structure for most winemaking (the AOC system) is based on protecting terroir.
However, a study that appeared today by some American researchers suggests something less prosaic: microbes. The fungi and bacteria that appear on grapes and subsequently in pre-fermented juice (called “must”) affect the rate of the fermentation. They appear to have stable characteristics within regions but vary across regions according to data amassed from 273 samples for the study. The researchers, David Mills and Nicholas Bokulich of UC Davis as well as John Thorngate of Constellation Brands and Paul Richardson of MicroTrek, Inc., used new methods of studying genomic sequencing to arrive at their findings, published in The Proceedings of National Academy of Sciences.
“The reason I love this study is that it starts to walk down a path to something we could actually measure, David Mills was quoted as saying in the New York Times’ account of the study.
The findings are both interesting and possibly powerful. All things being equal, wines from different places do tend to taste different; if wine microbes can explain the science behind terroir, so much the better. Where this powerful insight could veer into a vinous horror film is if microbes can be harnessed or replicated to make wines from less expensive regions approximate wines from more expensive regions.
But, then again, maybe it wouldn’t be that disruptive since people who pay up are often drinking the label, as it were, rather than what’s inside the bottle.
I gave the topic a whirl in an article over on wine-searcher.com to separate the good advice from the sediment.
I am not even synthesizing it here since it would be as reduced as a young Cornas; uncork something and surf over to check out the whole article.
Climate change threatens to redraw the wine map over the next few decades. That we know. A new paper suggests that the establishment of new vineyards in cooler areas will endanger the habitat of animals ranging from grizzlies to pandas.
The findings seem to be structured to grab headlines and cause alarm–who would ever want to hurt pronghorn elk or pandas in the quest for a glass of pinot noir? Sure, the wine industry might need a prod to improve water management or reduce pesticide use. But are there concrete examples where vineyards have threatened habitats and how the potential conflicts were resolved successfully or not? In the absence of such concrete examples, it seems a bit like a bogeyman. I visited vineyards in Constantia last year, right up against the Cape of Good Hope nature preserve, which has abundant biodiversity and the vintners there spoke of living with baboon raids on grapes and how there was little they could do about it.
The paper largely ignores practicality and politics. If the climate is changing, wouldn’t there be other (e.g. housing) development pressure in cooler areas? Would other shifts in the environment of the wildlife alter the habitat more than a fenced-in vineyard? And what about preservation efforts–land use regulations in Napa, for example, essentially rendered hillside vineyard development impossible over a decade ago. And pointing to the declining vineyard area of Algeria is a red herring since it was once administratively part of mainland France at the height of French wine consumption, only to have the market removed after independence.
The map of the world’s vineyards will indubitably include new lands 50 years from now and it’s good that the paper again brings this into the popular discussion. New vineyards should be developed in a responsible way, using policy and including consideration for wildlife. But if we’re all drinking grand cru Montana in 2050, we’re going to have a lot more to think about than wine–and so will the grizzlies. Read more…
Don’t store fine wine in a sauna or on your take it with your next jungle expedition. But you knew that. Did you know that a wine’s can be chemical structure can be permanently altered within 18 hours at 86 degrees F (30 decrees C)? And did you know that 90% of wine shipped from France to China reaches 86 degrees, according to one analysis?
Well, for that and more, get on over and check out my article on why shipping temperature matters and what one company is doing about it.
In yesterday’s post about the advantages that craft beer has over wine, I mentioned both price and more consistency from a lack of cork taint as well as vintage variation. However, even in the series of articles over on San Francisco magazine, a group of tasters blind tasted three bottled beers vs draft pours of the same beer and two of the bottled beers were “lightstruck” (including one in a brown bottle). Read more…