When I taste and evaluate wines, one of the most readily apparent feature of the wine is the wine’s shape and the way that shape
In 2013, Mark Post, a professor located in the Netherlands, created the first burger made of cultured meat. The meat is produced in a laboratory
Last week I wrote about whether the concept of terroir could be applied to bourbon. Bourbon is made with at least 51% corn in the
Vicki Denig writes a balanced article on minerality despite an ambiguous headline and a misleading introduction. Entitled “Nailing the Myth of Minerality”, she introduces the
Vicki Denig performs a valuable service by explaining one of the new wine buzzwords—reduction. Unfortunately, the winemakers she interviewed weren’t quite on the same page.
The last time I checked into the progress of lab-grown meat, it was still expensive and didn’t taste so good. But times are a-changin’. Mosa