Scientists working to improve wine

Selfless scientists continue laboring to improve our favorite tipple:

"Lorenz 'Larry' Biegler, who teaches chemical engineering at the university, is working on mathematical formulas to automate the fermentation process, adjusting ingredients and conditions to ensure robust flavors and higher yields from grape harvests."

We'll drink to that.

More on screw caps

A scientific study in New Zealand has discovered that they're better for sauvignon blancs than corks.

Oddly enough, for what it's worth, the last New Zealand wine we had was corked.

On the other hand, it was a chardonnay, which we bought without reading the label closely enough--we thought it was a sauvignon blanc. (Cloudy Bay makes chardonnay, too, apparently. Who knew?)

Do you dab it on your wrist, or drink it?

It's a new men's fragrance produced using wine alcohol and aged in French oak.

We've got many, many wines to blog about when we get an hour or two...over Christmas, perhaps?

Except, of course, then we'll have even more wines to blog about...