Sauvignon Blog
Dr. Carien Coetzee from Basic Wine is now blogging regularly for Sauvignon Blanc SA covering topics related to the production of Sauvignon Blanc and making sure we stay updated with the latest research on this variety. In addition to having a PhD Agric Oenology from the University of Stellenbosch, her experience includes attending the International Sauvignon Blanc Celebration in New Zealand and serving on the tasting panel for the Concours Mondial du Sauvignon international wine competition. Any questions or blogging requests are encouraged!
Sauvignon Blanc Library
Acidity – Frequently asked questions PART 1
How polyphenols can influence the aroma of Sauvignon blanc wines
Vacuum during bottling
Serving temperature
Organic and Biodynamic – more than just buzzwords
Wine Lees
Comparing bentonites
Glycerol – does it really contribute to mouthfeel?
Juice solids and clarification 101
Washing Grapes
Nutriferm X – Frequently Asked Questions
The beauty of “blackcurrant” aroma
CO2 sparging of Sauvignon Blanc JUICE
Elemental sulphur spray – Part 2: Residues during winemaking
Elemental sulphur spray – Part 1: Residue concentrations at harvest
Disclaimer
There is no “one size fits all” when it comes to wine and vine science and all recommendations published on this page should first be tested before applying to commercial scale. Although every effort is made to interpret the scientific publications and research reports correctly, we cannot guarantee that the contents in the blogs and articles published on this page will always be 100% correct. If you do encounter a mistake please inform us and we will correct it immediately.
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