Editor's Note: Our Science Editor, Tom Mansell, explored the world of sour beers after a visit to the Great American Beer Festival. From fermentation to aging, Tom described sour beers as a bridge between the beer and wine worlds. This article is a must read for wine drinkers and beer drinkers alike who feel they just "don't get" the other side. –Ryan Reichert, Managing Editor
Palate Press was well-represented among the winners at this year's Louis Roederer International Wine Writers' Awards. Columnist Erika Szymanski was awarded the Emerging Wine Writer of the Year award and columnist Evan Dawson won the International Wine Book of the Year award for his book, Summer in a Glass: The Coming of Age of Winemaking in the Finger Lakes.
An investigation performed by the University of Connecticut has concluded that reseacher Dr. Dipak Das falsified data in 26 scientific publications, some of which were studies involving the controversial wine component resveratrol. Das is the head of a research lab in the Cardiovascular Research Center at the University of Connecticut Health Center. His studies include effects of resveratrol on cardiac health.
Red wine and chocolate. Personally, I’ve never really found the pairing all that appealing, but I have seen many instances of people going nuts for chocolate served with a sweet red wine in a tasting room. Maybe it’s because they enjoy the supposed health benefits of both wine and chocolate. Or maybe it’s because chocolate leads to the release of brain chemicals similar to those released during sex.
From the Denver/Boulder area, the Grand Valley AVA of Colorado is past the Continental Divide on the western slope of the Rocky Mountains. The trip westward on Interstate 70, which winds through canyons that the word "pcturesque" struggles to describe, is rewarding if undertaken carefully to avoid notorious mountain traffic.