Barmes-Buecher

Palate Press has selected our favorite stories from 2013 and will publish Redux articles over the holidays, starting with a week featuring Palate Press Columnists. The editorial board hopes you enjoy these highlights as we look forward to bringing you the best stories for your palate in 2014. ••• here's been a bit of

There's been a bit of a furore about wild yeast fermentation over the past month. The fires were stoked by new research published by scientists at the University of British Columbia and authored by graduate student Jessica M. Lange, summarized in Wine Business Monthly: “Regardless of which yeast started the