Oregon Chardonnay: Rare, Weird and Ex...
Oregon’s relative lack of Chardonnay is downright weird. And in Portland, rare and weird is good. So you know...
Terroir: Do We Have Evidence?
At this point, its reasonably common knowledge that terroir isn’t all about soil. Studies since the 1970’s have...
When Sake Gets Too Polished
Rice needs to be polished to make premium sake. But there's an arms race going on, and American consumers have something to do with it, because unlike so about sake, we can easily understand numbers.
Darth Vader is My Lover: Revelations ...
The seminar was ground-breaking for UC Davis, which previously always called Brettanomyces in wine a "spoilage organism." This was the first time the university acknowledged that brett is an important part of some wines' terroir.
2012 Redux: The Food Science of Wine ...
Editor's Note: Wine and chocolate is a ubiquitous pairing, but are they really meant to be together? Monthly columnist Erika Szymanski explores how the chemical makeup of chocolate means pairing with some wines might not always be the best idea. –Tom Mansell, Science Editor
Follow PALATE PRESS
Palate Press Affiliates
