I had expected great things from my first experiences with cocktail bitters. Bitter flavors are great, and so are condiments. Make me a kale and radicchio salad spiked with anchovies, garlic, and mustard and I'll nosh contentedly. So I was surprised, when I splashed some of the classic Angostura on
If you Google "Nobel Prize wine," you'll learn that Brian Schmidt is the only Nobel-winning winemaker. Schmidt and his wife own and operate Maipenrai in Canberra, Australia, and he shared the Nobel in Physics in 2011 for contributing to the case that the universe is expanding – work which, it's
The stand-out sensory experience from a recent week in Barcelona came courtesy of a nameless red vermut at a natural wine bar. It showed up in the customary regional fashion, with a citrus peel over a big ice cube, looking far more like sangria than fine wine. At €2.50, it
How do you define a “cool climate” wine region? According to the folk behind this year's International Cool Climate Wine Symposium, the distinguishing characteristic is how much sleep the winemaker gets. Warm climate = easy winemaking (lots of sleep) = bad. Cool climate = difficult winemaking (less sleep) = good.
Human winemaking has irrevocably changed the shape of yeast populations worldwide. If we could go back in time, would we want to make the same choices? It's probably fair to say that humans invented wine. Humans surely didn't invent fermented grape juice, but we probably invented its deliberate cultivation as
I had expected great things from my first experiences with cocktail bitters. Bitter flavors are great, and so are condiments. Make me a kale and radicchio salad spiked with anchovies, garlic, and mustard and I'll nosh contentedly. So I was surprised, when I splashed some of the classic Angostura on
It's no secret that the wine drunk in China is, overwhelmingly, red. Chinese tradition has it that red is a prosperous color. Red wines Some Chinese drinkers see red wine as having health benefits, good for the skin or for blood circulation. Wine consumption is often a social status-building move
Wine bottle labels routinely misrepresent the alcohol concentration of their contents. Thanks to a recent article in the Journal of Wine Economics, you may have already seen this news in the popular press. Julian Alston and the other four authors of Splendide Mendax (the splendid title of that splendid article)