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This is Scientific Americans' 60-Second Science. I'm Cynthia Graber . This'll just take a minute. You think we enjoy something based on its intrinsic qualities. Food should taste good because its molecules tickle our tongues. But it's much more compl
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'I KNOW NOTHING about wine--where do I start?' is perhaps the most frequent question I am asked. An obvious starting point is with grape varieties, which each have their own distinctive character and flavor. 我对葡萄酒一无所知──我该从哪
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Red Wine with Fish? Iron-ic Answer In a study published in the Journal of Agricultural and Food Chemistry, researchers found that red wine only clashes with fish if the wine has high levels of iron. Steve Mirsky reports Its one of the most vexing pro
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SCIENCE REPORT – January 9, 2002: Red Wine and Heart Disease By George Grow This is the VOA Special English SCIENCE REPORT. British scientists may have discovered the reason why red wine appears to
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Traditionally, England's damp and chilly climate has proved a hindrance to local vineyards, as grapes need abundant sunlight to fully develop. But that is changing. Professor Richard Selley, from Imperial College's department of Earth Science and Eng
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