Food

UC Davis Turning Wine Into Science; Starbucks to Serve Booze

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The University of California, Davis is researching how to control fermentation to the point of creating identical barrels of wine each vintage.
[Wall Street Journal]

A glimpse into the world of David Wondrich reveals how the cocktail historian came to write his book about punch, called Punch.
[NY Times]

Chilean wines are no longer restricted to value offerings. The country now boasts premium wines at premium prices.
[Wall Street Journal]

The first bottle of whiskey to break the six figure price barrier is a 64-year-old Trinitas Scotch by the Dalmore distillery, which sold for £100,000 – close to $160,000.
[Yahoo! News]

Your morning Starbucks is about to get a lot more fun: the coffee chain is introducing craft beer and local wines after 4 p.m. at a Seattle location.
[CNN]

A number of liquor companies have joined the Pink Ribbon campaign against breast cancer, but is it deplorable considering the link between alcohol and breast cancer?
[ABC News]

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