Fusing the Science and History of Wine
Author Kevin Begos knows that there is more than bouquet, color and flavor resting in a glass of wine. Inside that bunch of fermented crushed grapes also rest science, history and marketing myths.
Begos has been on a quest to discover the science behind wine and will explain his findings at “How Science & History May Influence the Future of Wine” on Nov. 15 at Olin Auditorium. The talk, which is sponsored by the Whitman Department of Geology, begins at 7:30 p.m. and is free and open to the public.
Begos will read excerpts of his book “Tasting the Past: The Science of Flavor and the Search for the Original Wine Grapes” and discuss how gaining a better understanding of history and science will affect the future of wine making.
“I believe science and the history of wine are forces that are on a collision course,” Begos said. “This will create both conflict and opportunity for change.”
One of the conflicts that has already been created as science and history merge, is the debunking of the myth that a few noble French grape varieties are superior to most others.
“DNA analysis and other high-tech tools are changing everything from grape breeding to detection of mislabeled wine, and some consumers are growing increasingly worried about pesticides used in vineyards or additives to wine,” Begos said. “Science will give both consumers and producers a vast amount of new information, but the facts won't always fit beloved marketing myths that have worked for centuries.”
Begos is an author and journalist whose work has appeared in The Associated Press, The Winston-Salem Journal, The Washington Post and The Tampa Tribune. His reporting has taken him to Afghanistan, Uganda, Russia, Iraq, Sudan, Israel, and Palestine.
The inspiration behind “Tasting the Past” came from a chance experience with drinking a miniature bottle of wine from the minibar of a Jordanian hotel room. The wine was from a monastery located between Bethlehem and Jerusalem.
While conducting his research, Begos found that the three biggest surprises he uncovered were the rich history of Middle Eastern wine under Muslim rule, the major role yeast plays in creating wine flavors and aromas, and the tremendous potential of Native American wine grapes.
In an April 6 article posted online on Vouge.com, Walla Walla was named the next place to vacation for wine. The article highlighted that unlike more famous grape-growing regions, Walla Walla doesn’t specialize in one definitive varietal or style. This is due to the range of soils, elevation and micro-climates.
Begos hopes that readers of “Tasting the Past” will begin to consider and explore the hundreds of lesser-known grape varieties.
“The science of wine is even more fascinating than the myths,” he said. “Now, I seek out wines with a far greater diversity of style and origin.”
Whitman Newsroom 2018
