Amuse Bouche

News from the world of food and wine that you might have missed this week.

• The invasion of the weed-seeking robots coming to a farm near you.
• How to taste olive oil.
• The French appellation system of wine regulation—is it any longer an indicator of quality for consumers?
• A tasting of obscure grape varieties from Andrew Jeffords of Decanter.
• Champagne sales are declining—it is no longer the go-to sparkler.
• Ramen shops are the new food buzz nationwide.
• A home cook tackles the recipes of Blumenthal, Keller, et al. Can it be done?
• Can an American craft beer brewer sell beer to Parisians?
• The first commercial peanut butter was a mixture of peanut butter and processed cheese. Will we see it on the supermarket shelves soon?
• Pizza in China. Toppings include shrimp tempura, hot dogs, fish cakes, and wasabi mayo.
• Is the fish sold at Whole Foods really sustainable? The story of Day Boat Seafood.
• A quick guide to understanding Sake.
• An interview with one of my favorite food writers, Ruth Reichl.
• A great bourbon, Maker’s Mark, announces it will compromise quality. The reaction.
• A useful article summarizing facts and myths about genetically-engineered food.