Red wine, with its deep colour and rich flavours, has been captivating the palates of people around the world for centuries. Beyond its taste, the chemistry of red wine is a fascinating combination of ...

The microbial mix found in grape juice during the winemaking process may help shape the terroir of a finished wine, report food scientists. Researchers have found that the microorganisms found in must ...

Kyoto, Japan -- It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient ...

New research suggests ancient winemakers likely relied on naturally sun-dried raisins — rather than fresh grapes — to spark fermentation, thanks to the presence of wild Saccharomyces cerevisiae. In ...

County officials work to ease restrictions so vintners can get back into their wineries and onto their vineyard properties to finish harvest. Grape growers and winemakers looked to gain access to ...

Hannah Kirshner is an award-winning food writer and stylist whose work has appeared in publications like Food & Wine and the New York Times. She authored and illustrated Water, Wood, and Wild Things, ...

While "Champagne" is a specific kind of alcoholic beverage, it's evolved into a generic, umbrella term that's interchangeable with "sparkling wine." Simply because Champagne looms large in history and ...

It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient peoples made use of ...

Bread, alcohol, dill pickles or cheese might come to mind when you think of foods that ferment, but one food that doesn't usually make the list? Chocolate. Now, however, scientists and producers are ...