Oenology: Air defences

WINE, any connoisseur will tell you, is a living thing. And as with other organisms, for it, too, oxygen is a mixed blessing. The element breathes life, but it—or strictly speaking reactive oxygen species (ROS), the byproducts of the process through which cells extract energy from nutrients—can be toxic. Oxygen plays a role in red wines’ normal ageing process. However, through ROS, it can lay waste whites. Read the rest at The Economist.

Why Good Wine Tastes Like Buttery Popcorn

This article was originally posted on RealClearScience.

My wife and I regularly travel to Eastern Europe. Last time we were there, we went to Bonyhad, Hungary, a small town about two hours outside of Budapest. The nominal purpose of our trip was to visit her aunt and uncle; in reality, there was a winery nearby that my father-in-law was dying to show me, which was perfect, because as it so happened, we were running low on booze. Continue reading