When Harold McGee , writing for the New York Times ' food section, mentioned that Australian wine researchers have identified the chemical component that makes some Shiraz smell like peppercorns, it sent me to my own tasting notes to see how many times I used "pepper" as a descriptor.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions