“Leftovers” isn’t exactly the first thing I think of when it comes to wine, but fortunately it’s something Barbara Banke and Peggy Furth, founders of Whole Vine, considered.
Can science help defeat the physical aftereffects of drinking too much alcohol—if not the regrets?
Superstar wine critic Robert Parker’s legacy—a zinfandel with 17 percent alcohol?
Outbreaks of science myth-busting can be a bit of a puzzlement. The science behind a popular headline-maker might be a tottering house of cards, but it can be impressively sturdy nevertheless.
Have you noticed that wine seems to be packing more punch? Well, it’s not your imagination. Over the past 20 years, wine really has been getting stronger for some reasons that may surprise you.
Last week, when French researchers unveiled a newly discovered plant organelle related to wine and tea, I waited for frenetic coverage. And waited.
The historic home of champagne is France but climate change may make growing conditions for the grapes more favorable in England