There’s an awkward dilemma in the winemaking world.  It fuels a debate between the scientific community and the traditionalists often referred to as Terroirists.  Here’s how it breaks down. A winemaker with a scientific background is most often trained via university education.  Sometimes this is at an institution with a degree specific to viticulture and enology.  But many times a student may study a similar topic such as food science or agriculture and apply it to wine making.  These programs train students via the scientific method. The scientific method is … Read more →