Corks seal a wine’s fate: aging under natural vs synthetic closures
By Andrew Waterhouse, University of California, Davis
Most foods are best as fresh as possible. I remember picking peaches at my grandfather’s ranch in Northern...
In The Gambler, an anti-hero story is retold
By Stephen Benedict Dyson, University of Connecticut
“Life is a losing proposition,” explains Mark Wahlberg’s literature professor/compulsive gambler Jim Bennett. “You might as well get...
2014, the year that was
By Margaret Drain, The Conversation; Maggie Villiger, The Conversation; Maria Balinska, The Conversation; Jessie Schanzle, The Conversation; Bryan Keogh, The Conversation, and Nick Lehr,...
Chinese vintners are winning renown as wine industry soars
By Pierre Ly, Puget Sound University and Cynthia Howson, University of Washington
China’s wine industry has exploded in recent years, with the number of wineries...
Pope Francis and Cuba: replacing embargo with encounter
By Natalia Imperatori-Lee, Manhattan College
On Wednesday, the White House announced that the United States would resume diplomatic relations with Cuba in a deal that...
Warming, decanting and swirling: do they make wine taste better?
By Alex Russell, University of Sydney
Do you inspect the appearance of a wine before swirling it around the glass (holding the stem, naturally)? Inhale...
Wine drinking in America today
By Liz Thach, Sonoma State University
What beverage has grown continuously in consumption for the past 20 years in America? Wine.
According to the Wine Institute,...
Ten years after the Boxing Day tsunami, are coasts any safer?
By Emily Heath, Lancaster University
Ten years ago we witnessed one of the worst natural disasters in history, when a huge earthquake off the coast...
