The Science of Ice in Cocktails
Bartenders weigh in on shape, size, cut, and clarity—and how to choose the right ice
Tag: Science
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Why Some Winemakers Are Using Acacia Barrels
In California and Idaho, fermenting and aging in this oak alternative is catching on
Embracing Smoke Taint as an Expression of Terroir
Renegade producers are creating wines from grapes affected by Oregon wildfires
How Climate Change Is Shaping Canada’s Wine Regions
Warm-weather varieties are thriving, though extreme weather still poses challenges
The Science of Winemaking Yeasts
Wine professionals discuss the impact of wild and commercial strains on fermentations
Why an Ancient Winemaking Technique is Making a Comeback
From Italy to Oregon, the use of clay pots in fermentation and aging is gaining devotees
The Everything Guide to Brettanomyces
The wine community weighs in on the what, how, and whys of winemaking’s most polarizing yeast
Using CRISPR on Grapes
New technologies like gene editing hold promise for improving the fruit’s resistance to disease
The Rise of Unfiltered Spirits
Distillers discuss the effects of chill filtering on clarity—and flavor
Understanding the Science Behind Ancient Wine
Using hi-tech tools to learn about the winemaking methods of the past
The Science of Whole-Cluster Fermentation
Added complexity is just one of the benefits of fermenting grapes on their stems
The Science of Pét-Nat Wines
How interrupting fermentation enables winemakers to create semi-sparkling wines