wine
Analysis of 168 bottles of bubbly that sat at the sea bottom for 170 years shows how the old-timers tweaked their champagne taste. Cynthia Graber reports Learn …
Serving wine in larger glasses boosted sales 10 percent in an English bar, possibly because customers think they're imbibing less per glass. Christopher Intagli…
The microbes found in crushed grapes were linked to certain chemical fingerprints in the finished wine. Christopher Intagliata reports. Learn more about your ad…
Elizabeth Figura , a Wine Developer at CodeWeavers, speaks with SE Radio host Jeremy Jung about the Wine compatibility layer and the Proton distribution. They d…
90+ Cellars is the fastest growing wine brand in the U.S. yet they don’t own any vineyards, they don’t plant any grapes, and they don’t even own any wineries. K…
People tend only buy one or two different types of wine, and one company is on a mission to change that. Winc uses machine learning to give subscribers personal…
Ryan Harms and his Union Wine Company were the toast of Oregon. They’d done something so crazy, they figured it was only a matter of time until the novelty wore…
Just because the temperature has cooled doesn't mean the white wine has to go away. Here are three cold weather-ready bottles.
“There’s the faintest soupçon of asparagus and just a flutter of Edam cheese,” says Paul Giamatti in the movie Sideways. Believe it or not, he’s describing pino…
“There’s the faintest soupçon of asparagus and just a flutter of Edam cheese,” says Paul Giamatti in the movie Sideways. Believe it or not, he's describing pino…
