Category Archives: Browning in wine

When it comes to wine, no one likes it hot

As I’ve said before, I’m a science geek, and I really love it when I get to read scientific studies about wine.  For that reason, I always enjoy reading The Academic Wino, a blog that examines wine studies and summarizes … Continue reading

Posted in Browning in wine, Domaine Chaume-Arnaud, Effects of heat on wine, Ethyl carbamate in wine, Musings/Lectures/Rants, Oxygen uptake in wine, recipes, Tom Natan, Uncategorized, Valerie Chaume-Arnaud, wine delivery washington dc, Wine storage temperature | Tagged , , , , , , , | 1 Comment