I love science. I grew up reading Isaac Asimov essays, and I lap up the latest scientific papers about wine. I came across the following nuggets in recent weeks, ranging from intriguing to frankly frivolous. Each one of them got me thinking. Maybe they will for you too.
Every state in America makes wine. So everywhere I go, I try to taste at least a few examples of the local product. As my wife and I spend several weeks every summer in the Colorado Rockies, we have been exposed to Colorado bottlings from time to time. I've ordered glasses or bottles of local wines in places such as Arizona, Texas, Michigan, Maryland and Virginia, which get little respect except for a relatively few supporters. Generally I find what I've tasted likable enough. But two big questions keep me from hopping up and down with excitement. I ran into both of those questions as I tasted through a representative sample of 10 Colorado wines with Kyle Schlachter of the Colorado Wine Press website.
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