Researchers at The University of Adelaide have found yeasts that naturally occur on winegrapes may improve wines produced in warmer climates. Up until now the use of these ‘natural’ or ‘wild’ yeasts during the production process has mostly been discouraged by winemakers. The study, published in Nature journal’s Scientific Reports, focusses on the effects of…
A flourishing English sparkling wine scene is one of the few pieces of climate-change good news, and the magnificent 2018 English wine harvest has brought it into close focus. The timing, therefore, could hardly have been better for the publication of an academic paper last month outlining what we might call the terroir potential of…
Global warming has gradually pushed the top sites in Burgundy uphill, Jasper Morris MW, the inimitable expert on Burgundy, observes, as the UN shares a sweeping report that warns that by 2040 the earth’s temperature could rise by as much as 2 Celsius degrees.
