by Sean Ludford | May 29, 2019 | News Feed
Below is a quick look at our latest reviews published at BevX May 29, 2019. Click the links to get the score and the full analysis of each beverage. Every Wednesday we release new stories, introduce our latest reviews, and send our subscribers their weekly, free digital newsletter. (Subscribe here.) We had another busy week at BevX with new, tasty beverage reviews to share....
by Sean Ludford | May 22, 2019 | News Feed
Below is a quick look at our latest reviews published at BevX May 22, 2019. Click the links to get the score and the full analysis of each beverage. Every Wednesday we release new stories, introduce our latest reviews, and send our subscribers their weekly, free digital newsletter. (Subscribe here.) We had another busy week at BevX with new, tasty beverage reviews to share....
by Sean Ludford | May 16, 2019 | News Feed
Hannah Sparks – New York Post This is high-stakes hospitality. A waiter at the upscale British steakhouse Hawskmoor in Manchester accidentally served a customer a £4,500 (about $5,700 US) bottle of red wine. The lucky customer had asked for the 2001 Chateau Pichon Longueville Contesse de Lalande — a £260 (about $330 US) bottle of red — but ended up with the “rare” 2001...
by Sean Ludford | May 15, 2019 | News Feed
Below is a quick look at our latest reviews published at BevX May 15, 2019. Click the links to get the score and the full analysis of each beverage. Every Wednesday we release new stories, introduce our latest reviews, and send our subscribers their weekly, free digital newsletter. (Subscribe here.) We had another busy week at BevX with new, tasty beverage reviews to share....
by Sean Ludford | May 8, 2019 | News Feed
Journal of Agricultural and Food Chemistry Wine connoisseurs can easily discriminate a dry red wine, such as Cabernet Sauvignon, from a fruitier red, like Pinot Noir. Scientists have long linked the “dryness” sensation in wine to tannins, but how these molecules create their characteristic mouthfeel over time is not fully understood. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have found...
