No yeast, no wine. We all have tiny microbes to thank for giving us the endless flavors and permutations of wine from all over the world. With new sequencing technology being developed, it is now possible to see with much more specificity strains of yeasts in the vineyard than before, when they were simply put onto a petri dish.
NASA: It’s Possible to Make Wine in Space
Why California Is Perfect for Viticulture
Drones Are Winemakers’ New Best Friends
Wine Searcher has a great write-up about the important relationship between wine and oak, an accord that is only partly understood. Read more about the
Dry farming isn’t as difficult as you’d expect, and it often delivers better quality with little decrease in yield. Wine Enthusiast magazine explores how wineries