Wine in the World
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Wine in the World
Wine in the World
What's being said about wine, wherever you are? Join us to maximise your drinking fun.
Curated by David Swaddle
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Is everything we know about wine wrong? - Telegraph

Is everything we know about wine wrong? - Telegraph | Wine in the World | Scoop.it
Every year, judges give out medals to the world’s best wines. But an undercover investigator is questioning their taste buds and asking if ‘connoisseurs’ even exist
David Swaddle's insight:

I tend to agree that judges are fairly unreliable and that we are all influenced by factors such as the label, colour, etc. However, the article misses the fact that 'panels', or teams, of judges are used to try and normalise the scores to some degree. 

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Wine-tasting: it's junk science

Wine-tasting: it's junk science | Wine in the World | Scoop.it
Experiments have shown that people can't tell plonk from grand cru. Now one US winemaker claims that even experts can't judge wine accurately. What's the science behind the taste?
David Swaddle's insight:

Is wine scoring a complete waste of time?

 

If experts can't give consistent scores and the general public, professionals are completely fooled by labels and the general public almost random in their tastes,then why bother with wine scores?

 

Personally, I think that wine tasting is very important. It should be done by everybody, not just experts. Use personal tasting to eliminate those you don't like and discover wines that you enjoy. As for scores, I tend to ignore them as too often they're just an echo of the price.

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Nick Breeze's comment, June 26, 2013 4:31 AM
David, I agree. It's far more fun to challenge the back labels on wine bottles. Most of them read like a "word cloud" of a hundred other wine label word clouds. Completely meaningless. Nick
David Swaddle's comment, June 26, 2013 9:13 PM
I played a game at a tasting once where people had to match the back-label descriptions to the wines, after tasting and debating all of them. Only 3 out of 6 were matched correctly, showing just how useless they can be.
Nick Breeze's comment, June 27, 2013 4:03 AM
They range a from fair to outright fiction.
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Fact or Fiction: Does a Spoon in the Bottle Keep Champagne Bubbly?: Scientific American

Fact or Fiction: Does a Spoon in the Bottle Keep Champagne Bubbly?: Scientific American | Wine in the World | Scoop.it
A persistent bit of kitchen folklore appears to have little basis in fact
David Swaddle's insight:

Have you ever put a spoon in the top of a Champagne bottle to help preserve the fizz? I have. And, now I discover that it's a waste of time!

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Scientists explore what makes food & wine match

Scientists explore what makes food & wine match | Wine in the World | Scoop.it

Pairing food and wine is centuries old, but now science is beginning to back up our hunches.

 

The Huff reports that findings published in the October 9th issue of Current Biology suggest that mouthfeel, the way food feels in our mouths, is responsible for the phenomenon.

 

Yes, you should pair astringent with fatty! It's true. They didn't test using wine, but instead used green tea, grape seed extract and aluminum sulfate - yummy! These all reduced the perception of fattyness in meat. It's the same effect that you get with tannic wines.


Personally, I think that this research needs repeating - this time with wines. Who's up for helping?

 

Read the original research here: http://www.cell.com/current-biology/fulltext/S0960-9822(12)00945-1

 

As a side note - maybe this works for couples too. Astrigent, lean and bitter paired with fatty???

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It's official. Smoking is bad for your vines.

It's official. Smoking is bad for your vines. | Wine in the World | Scoop.it

Smoke taints wine irrespective of fuel type and hides in the berries.

 

According to this research, the type of vegetation burnt does not significantly affect the taint found in wines. What this means, quite simply, is that you don't want bushfire near vineyards, no matter how beautifully perfumed the smoke is.

 

I wonder if any wine makers have ever tried to use this "taint" deliberately?

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Touching on the science of smell and taste

Touching on the science of smell and taste | Wine in the World | Scoop.it

Why is it that people who can identify flavours and aromas in wine are frequently labelled as snobs, when in other fields they're considered experts?

 

This little article asks the question of why people get labelled as wine ponces.

 

It's worth a read, but I tend to think that people get derogatory labels such as "snob" and "bore" more for their demeanour than their olfactory ability.

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Sense of smell has a genetic flavour - New Scientist

Sense of smell has a genetic flavour - New Scientist | Wine in the World | Scoop.it
Researchers have identified the first signs of a genetic basis to the differences in people's odour perception
David Swaddle's insight:

If you've got a great sense of smell, then thank your mum and dad. It seemst that it's all in your genes.

 

 

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David Swaddle's comment, August 11, 2013 4:34 AM
There's more on this at Wine Searcher... http://www.wine-searcher.com/m/2013/08/ability-to-detect-aromas-is-inherited
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Scans Yield Big Surprise About Beer's Effect On Brain

Scans Yield Big Surprise About Beer's Effect On Brain | Wine in the World | Scoop.it
By: Tanya Lewis, LiveScience Staff Writer Published: 04/15/2013 01:31 PM EDT on LiveScience The taste of beer, without its alcoholic effects, may be enough to trigger the release of the pleasure chemical dopamine in the brain, a study finds.

 

 


Via Frank Haddad
David Swaddle's insight:

Beer makes us happy!

 

It's official, just the taste of beer makes us happy, even if the alcohol is removed. It gets us wagging our tails just like Pavlov's puppies.

 

Has anyone done a similar experiment with wine? It'd be interesting to know if alcohol is a more vital component of the experience, seeing as there's 3 times as much present. I volunteer to take part.

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Frank Haddad's curator insight, April 16, 2013 11:02 AM

add your insight...

 

 
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Wine Experts and Foodies: Are They Super Tasters? Or Are They Faking It? |

Wine Experts and Foodies: Are They Super Tasters? Or Are They Faking It? | | Wine in the World | Scoop.it
  I think it’s blatantly obvious that people have different taste preferences:  from food and wine to coffee and cake; if you grab someone off the...

Via Frank Haddad
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The exploding Champagne Bubble

The exploding Champagne Bubble | Wine in the World | Scoop.it

L’éclatement d’une bulle de champagne comme vous ne l’avez jamais vu !

 

Want to see a Champagne bubble exploding? This is cool!

 

Filmed at 5,000fps, this little movie shows the moment of a bubble bursting. You can see it catapulting droplets of Champagne into the air, setting the aromas for the wine free.

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Climate and night temperature

Chilean, Spanish and Australians scientists participate in a joint investigation to analyze the effects of climate change on viticulture.

 

The Vineyard of the Future projectis a collaboration between the University of Talca, University of La Rioja, Spain, and University of Adelaide. It will analyse the effects of climate change on both day and night temperatures and look at how these influence vines and wines.

 

Without work like this or wine supplies might dry up, quite literally.

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