Since 1860, when Louis Pasteur identified Saccharomyces cerevisiae as the yeast responsible for turning grape juice into an exquisite alcoholic beverage, science has transformed the way wine is made from being a hit-and-miss affair enveloped in mystery to a highly rational and regulated discipline. Yet science, like any human endeavour, has its failings, and one unfortunate limitation is the tendency to exclude all but the empirical from its field of inquiry, and to discount realities that are on a metaphysical level.

This may seem esoteric, but it leads to very tangible problems: just one example ...


There are approximately 1104 more words in this article.

To read the rest of this article, please buy this issue, or join the Resurgence Trust. As a member you will receive access to the complete archive of magazines from May 1966.

Buy Issue Join Us

If you are already a member, please Sign in