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April 6th 2007
Too much of a good thing
by Dr. Jamie Goode

Alcohol levels in wine have risen over the past couple of decades, and it’s seen as a problem, not least because of the marked sensory effects. If we can understand why it’s happening, then perhaps this will give clues as to how to counter it. The answer could lie just as much in the vineyard as the winery, writes Dr. Jamie Goode.
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February 8th 2007
Climate Change and its Implications for Wine

by Dr. Jamie Goode

Whether or not you are alarmed by the prospect of global warming largely depends on where you live, your political orientation and how much informed writing you have read on the subject. While many see it as the most serious issue facing..

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December 19th 2006
Boxing clever
by Dr. Jamie Goode

Bag-in-box is the neglected child of the trade press. When it comes to packaging issues, bottled wine receives all the attention, with most of the discussion centring on the hot topic of closures; but bag-in-box constitutes a significant proportion of wines sold globally, and it is increasingly important in many markets.
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October 10th 2006
To cork or not to cork

by Dr. Jamie Goode

Most drinkers think little about the closure that keeps the liquid in the bottle. All they really want is a good glass of wine. Cork taints, however, unleashed a debate that now has repercussions throughout the industry - and beyond. 

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How to break into the US market
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South Africa: The honeymoon is over
Spanish eys seeing red
French Lesson: Playing by new rules
 
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LVMH: Sparkling with still
Casella at the crossroads
Tuscan visionaries: Marchesi Antinori and Frescobaldi
 
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