Edelfäule

BOTRYTIS CINEREA; Germany’s and Austria’s luscious DESSERT WINES BEERENAUSLESEN and TROCKENBEERENAUSLESEN are made with the help of edelfäule.

Champagne and sparkling wines don’t ever get “corked.”

Answer: False.

Both sparkling wines and Champagne can be “corked”—that is, tainted with TCA, the chemical that creates a funky odor that makes wines smell like a wet dog sitting on wet newspapers in a damp cellar. In fact, according to the French consulting oenologist and TCA expert Dr. Pascal Chatonnet, TCA is actually easier to smell in sparkling wines than in still wines. This is because sparklers are more aromatically delicate and also because the bubbles have the effect of volatilizing the compound, that is, making it smell more pronounced.

According to Dr. Chatonnet, TCA can be smelled in still wines at a threshold of 2 to 5 nanograms per liter, whereas TCA can be smelled in sparklers at a threshold of 1 to 1.5 nanograms per liter.

Coffee Pot? Pot Coffee?

Your Keurig machine is about to redefine the idea of a “coffee pot.” The San Diego-based company Cannabiniers has introduced Brewbudz– cannabis coffee pods (and yeah, cannabis-infused tea and cocoa pods, too). The compostable pods contain the… Continue reading

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