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2012 Redux: The Food Science of Wine and Chocolate

Erika Szymanski
Features
4
Palate Press has selected our top ten stories from 2012 and will publish a 2012 Redux article each weekday until January 4, 2013. These stories highlight our featured columnists, widely recognized contributors, and most popular works published through the year. The Palate Press editorial board hopes you enjoy these highlights as we look

The Food Science of Wine and Chocolate

Erika Szymanski
Features
9
Caution: this article may ruin your wine-tasting plans for Mother’s Day. The renowned wine scientist, writer, and taster Emile Peynaud remarks, towards the end of his book on The Taste of Wine, that “thanks to the astonishing diversity of wine styles, one can always be sure of finding one (or

Wine and Chocolate Taken to an Entirely New Level

Tom Mansell
Features
4
Red wine and chocolate. It’s one of those “classic pairings.”  Personally, I’ve never really found the pairing all that appealing, but I have seen many instances of people going nuts for chocolate served with a sweet red wine in a tasting room.  Maybe it’s because they enjoy the supposed health

The No Bull Guide to Gifting the Wine Enthusiast

Jeff Lefevere
Features
5
Pssst. Here is a secret nobody will tell you: Nearly all of the holiday gift guides in magazines and online are the byproduct of a year’s worth of PR-related samples and press releases. They are less a stamp of careful editorial approval for readers and more of a year-end cleansing