The Science of Wine

Only the bravest winemakers like Jean-Sébastien Capdevielle dare to gamble their whole crop by planting ungrafted vines.

Terroir is everything, but Jamie wants to know if you can actually taste soil in wine. He goes to investigate with a specialist scientist.

It takes an experienced winemaker to master time and temperature, on which malolactic fermentation depends.

Only high quality wines benefit from the added complexity that comes with aging. But are old wines always better than young wines?

These days, winemakers are challenged by an increase in frost, rainfall, and disease in the vineyard.