A scientific method for perfect fondue

Cheese fondue is an icon of Swiss cuisine and a dinner party staple. While it may seem like a simple dish, getting the texture right can be a challenge for optimal mouthfeel, dipping and flavor release. This requires the ...

Keeping heavy metals out of beer and wine

A frosty mug of beer or ruby-red glass of wine just wouldn't be the same if the liquid was murky or gritty. That's why producers of alcoholic beverages usually filter them. But in a study appearing in ACS' Journal of Agricultural ...

Brexit uncorks fears for French wine industry

French wine makers may be "selling like crazy" to Britain as their clients stock up ahead of Brexit, but they say the country's looming departure from the European Union promises nothing but problems.

Shutdown casts pall on effort to help Oregon winegrowers

Winegrowers in southern Oregon faced financial ruin after a California winemaker claimed wildfire smoke tainted their grapes and refused to buy them. Now, the rejected fruit that was turned into wine by local vintners is ...

What's behind smelly wine

Aging often improves the flavor of wine, but sometimes the beverage emerges from storage with an unpleasant smell. One of the prime culprits is hydrogen sulfide (H2S), which can give the affected wine an aroma of sewage or ...

Geology and grapes a winning pair

About 150 years after grapes were first cultivated on a small strip of Pelee Island, vineyards now cover two-thirds of the island and have become its major agricultural enterprise.

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