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This is the first part with Dr Jamie Goode, who has a PhD in plant biology, was originally a science editor and then got the wine bug. Since then he has travelled to thousands of wineries, founded the incredibly successful wine blog https://wineanorak.com/ which features wineries, wine regions and wine topics of interest and has published several wine books. It was one of his latest wine books Wine Science which just had its third edition published that got me really wanting to delve a little deeper into the wonderful world of wine from a scientific point of view. This episode focused on aromas and compounds that end up in wine. How do you analyse these, what you can do with this knowledge and we look at one of the most unique wines in the world when it comes to aromas: A Sauvignon Blanc from Marlborough, New Zealand. We will be looking at why this wine tastes different to all other Sav Blancs in the world, light strike, Brettanomyces and much more.
If you want to skip ahead:
3.09: The hundreds of wine t-shirts of Jamie
5.35: How Jamie transitioned from Plant Biology to Vines
12.53: The most significant experience from travelling to 1000+ wineries
14.50: Talking as a keynote speaker at the New Zealand Sauvignon Blanc Celebration – learnings and education and the story of Sav Blanc plantings in Marlborough
16.38: How Sauvignon Blanc gets its flavour
19.42: How stressed ladybirds can affect the flavours in wine
21.28: Why is Marlborough Sauvignon Blanc so different to the other Sauvignons around the world?
23.44: How are people researching and investigating the aromas and compounds in wine?
25.57: Understanding aromas and compounds could create fake wine
32.41: What is light strike and why is it bad?
33.41: What is Brettanomyces and is it a bad or a good thing in wine?
And if the podcast isn't enough....
Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk
Until next time, Cheers to you!