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Will Grapegrowers and Consumers Accept GMO Wines?

Would you drink fluorescent green wine? Most molecular biologists-in-training experience their first taste of genetic engineering by transferring a jellyfish gene into (harmless) Escherichia coli, making the bacteria glow green under UV light. One slow day this past winter, my lab-mates and I contemplated the ramifications of transferring that same gene into Vitis vinifera. Fluorescent green wine? Fluorescent green wine! Oh, wait a minute. Do we seriously want such a thing? And has someone already done it?
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2007 Les Breteches du Château Kefraya

A slightly dusty-looking brickish red. Aroma is of brick dust and freshly tilled earth, dried cherries, and cocoa powder. Rough tannins hover across the early- and mid-palate and linger on the (moderately long) finish. Beneath the tannins, dried cherry and clove notes add to a profile that is surprisingly light and freshened by plenty of acidity. Overall impression is raspy and astringent, but flavorful and reasonably well-rounded. This would be splendid with smoked trout or a substantial grilled fish like mahi or swordfish, or with a vegetarian entree laden with lots of garlic and a bit of cream.
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There’s More to Color Than Money

I can’t honestly say that I’d like to play devil’s advocate to Evan Dawson’s argument in “The Money of Color.” A devil’s advocate is properly someone who argues a point with which they disagree, and I stand wholeheartedly in agreement with my argument against “The Money of Color.”
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Top Ten Microbes in Your Wine

From a certain point of view, winemakers don’t make wine; yeast and bacteria do. Juice becomes wine by the miracle that is fermentation, the conversion of sugar to alcohol and other compounds. Since I’ve yet to see a human person ingest sugar and expectorate alcohol (whoa…don’t follow that mental image), winemakers must delegate this key operation to yeast.
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2008 Joseph Drouhin Beaujolais Villages

If this is a raspberry, it's a slightly dusty purple raspberry rather than the showier red type. A very peppery nose prevents intense grapiness from being cloying. Classic raspberry jam flavors come through in the mouth but, again, with an overlay of black pepper and an absence of upright, perky acidity. Though not a nouveau, still a light-styled wine: peppery spice and acidity come through more on the short finish than tannic astringency. A good balancing wine for something with equal mellowed-zip, like jalepeno-laden tomato sauce with lots of dried herbs.