Winemakers need to understand the full extent of climate change impacts on the industry, including how changes in temperature and humidity may affect the microbes that ferment grapes.
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Articles on Terroir
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While the notion of terroir has long been the foundation of European wine, research in the 1930s in the US began to reveal the link between climate and wine.
Australian-grown coffees have very high scores, similar to other international varieties from Brazil, Columbia or Ethiopia.
Wine has been a commercial product for 3,000 years. Paradoxically, many of the cultural ideas we have about wine today actually come from its commercial history.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Labels plonked on plonk once had a distinctly awkward sense of place. But a new breed are helping to create a sense of Australian terroir.
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