- 94-Year-Old Woman Has Worked at McDonald's for 44 Years
- World Water Day 2017: 5 Things to Know About Water Consumption
- Why Does Wine Give You a Headache?
- Michelle Obama Faces Her Toughest Interviewer Yet—an 11-Year-Old MasterChef Junior Challenge Winner
- Rascal Flatts Takes Over the Kitchen at the Hermitage Cafe in Nashville
- The 5 Most Ethical Food Companies in the World
- 7 In-Flight Cocktails That Pair Perfectly With Your Destination
- D.C. Restaurant Owners Are Suing Donald Trump
- Beyoncé Announces 3 New Flavors of Watermelon Water
- Parents Are Suing Soy Nut Butter Maker Over E. Coli Contamination
There's an interesting, albeit long, article on Appellation America today by Clark Smith on the subject of technologically manipulated wines. I'm using that vague term in deference to Smith's entirely valid point that refrigeration was at one time just as much of a novelty as, say, micro-oxygenation is today. If you're a wine fanatic with a taste for inter-wine-fanatic debate, check it out.
But if you REALLY want to see cutting edge wine technology, check out this clip. It's in French, but don't worry—you'll get it.