Wine Writing
I write for a handful of wine publications on what I think of as "the nature of wine": viticulture, winemaking and wine science, but specifically how they relate to producing, interpreting or understanding wine and terroir expression.
The History of Wine's Changing Flavors (for Wine-Searcher)
Understanding Microbial Terroir (for SevenFifty Daily)
Realities of Yield (for Wine-Searcher)
Stem Inclusion (Part 1, basics. For Canopy)
Stem Inclusion (Part 2, more theoretical. For Canopy)
The Science of Wine Color (for SevenFifty Daily)
The Science of Tannins in Wine (for SevenFifty Daily)
The Science of Terpenes and Isoprenoids (for SevenFifty Daily)
Albariño: In the Vineyard and in the Winery (for WineMaker Magazine)
Volitle Acidity (for WineMaker Magazine)
The Science of Esters (for SevenFifty Daily)
Biochar in the Vineyard (for Wine-Searcher)
The Science of Wine Enzymes (for SevenFifty Daily)
