For many members of the industry, future success depends on ‘educating the public about wine’. But is that broad ambition really the answer? Robert Joseph wonders if, instead of focusing on what we want, we should be thinking more about giving consumers information they might actually find helpful.
Yeast can help give wines flavours such as vanilla and raspberry, but more complex flavours are still trickier, and making Trebbiano taste like Sauvignon Blanc is still some way off, as Erika Szymanski of Colorado State University explains.
Maturing whisky in sherry casks has a long and distinguished history, but traditionalists scoff at the idea of briefly storing wine in barrels previously used for whiskey. With highly profitable sales of around 20m bottles per year and the involvement of top US brands, however, bourbon barrel-aged wine is a sector that needs to be taken seriously. Sarah Phillips McCartan reports.
Even as recently as 25 years ago, the suggestion that Sauvignon Blanc would become the most popular grape variety – of either colour – in Britain, the most competitive wine market in the world, would have been dismissed as fanciful. Robert Joseph looks back at this unlikely success story.