Beer isn’t just for nuts and pretzels anymore. You can now find the perfect brew to accompany your favourite food, whether it’s picnic fare or haute cuisine, according to one of the nation’s top brewmasters.


Just in time for the holidays, scientists have unraveled some of the chemistry behind the diffusion of CO2 molecules in a glass of Champagne.


Most foods are best as fresh as possible.


A new federally funded cellphone app allows people who may have had one too many to get an idea just how drunk they are—and hail a ride home.


One sip of a perfectly poured glass of wine leads to an explosion of flavours in your mouth. Researchers at Aarhus University, Denmark, have now developed a nanosensor that can mimic what happens in your mouth when you drink wine. The sensor measures how you experience the sensation of dryness in the wine.


Do you inspect the appearance of a wine before swirling it around the glass (holding the stem, naturally)?


A team of Australian researchers has taken a giant step towards controlling a growing problem in the wine community. They have identified special yeast that produce a lower level of alcohol, helping to preserve the flavor. Their research is published ahead of print in the journal Applied and Environmental Microbiology.


A new vineyard worker is looking for a job in France.

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