Pro-alcohol research and improving wine science communication, one PhD at a time

Yesterday, Tom Wark snarked off (I mean that nicely, Tom) about “alcohol ‘researchers'” who seem to think that wine, beer, and spirits are social evils to be restricted and discouraged as much as possible. I’ve read plenty of papers that appear to start (and finish) with that agenda, but not all “alcohol researchers” are anti-alcohol. In fact, you could call me an alcohol researcher.

More properly, I’m a wine science communication researcher. (Yes, I know that that’s a mouthful.) While at one point I researched the microbiology of wine production, I now look at how wine research information moves around the industry among scientists and writers and winemakers and growers (and sometimes even consumers). I’m trying to understand how scientific ideas about winemaking and growing come to exist in the industry. When science moves from a peer-reviewed scientific article to a trade magazine, what changes? What can those changes say about how we can better design experiments and better communicate their results. Of course, I can’t say how all of this communicating is important if I don’t know what winemakers and growers are reading and using — and, to my shock, no one seemed to know (if they do, they’re not telling). So I’m also investigating how winemakers and growers navigate the morass of resources available to them: what they read and listen to, who they talk to, and their frustrations about the process. If you’re a winemaker, vineyard manager, or someone in a similar role, you can help me out by taking ten minutes to complete a short survey around those questions. (The link is also tacked to the top of this blog). Finally, I’m writing a popular (that is, not academic) book about how the story of wine is also the story of the sciences, from physics to medicine and everything in-between. More on that later.

I probably don’t need to argue for why wine is worth researcher’s time as a public good to promote instead of a social ill to eradicate, but it’s good to note that it’s fundamentally about humanity as much as science. Wine is a food nourishing to body, mind, and spirit when taken in appropriate quantities. It’s also a cultural icon and a historical treasure. If you want to talk to me about restricting wine because too much alcohol can kill you, your agenda had better also include restricting access to and advertising of butter and cheese — because too much saturated fat can kill you — and honey and jam — because too much sugar can kill you, too. Then show me your thoughtful plan for accommodating the essential cultural and social roles that all of those foods play around the world.

My research is aimed, at the biggest picture level, at making scientific research more efficient, but it’s also about helping people make better wine by improving the information available to them. Besides, when getting a PhD involves wine, science, and writing — and rhetoric, and philosophy, and talking to winemakers, and trying out living in New Zealand — it’s hard to see how things could be much better.



One thought on “Pro-alcohol research and improving wine science communication, one PhD at a time

  1. “Right” and “Wrong” exist in Winemaking to the exact extent that they exist everywhere else…

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