Wine Becomes More Like Whisky as Alcohol Content Gets High

[Bok]

Superstar wine critic Robert Parker’s legacy—a zinfandel with 17 percent alcohol?

-- Read more on ScientificAmerican.comhttp://feeds.feedburner.com/~ff/ScientificAmerican-News?i=vbRmZUdEPEo:B833XtcCwxI:V_sGLiPBpWU (http://rss.sciam.com/~ff/ScientificAmerican-News?a=vbRmZUdEPEo:B833XtcCwxI:V_sGLiPBpWU) http://feeds.feedburner.com/~ff/ScientificAmerican-News?i=vbRmZUdEPEo:B833XtcCwxI:gIN9vFwOqvQ (http://rss.sciam.com/~ff/ScientificAmerican-News?a=vbRmZUdEPEo:B833XtcCwxI:gIN9vFwOqvQ) http://feeds.feedburner.com/~ff/ScientificAmerican-News?d=cGdyc7Q-1BI (http://rss.sciam.com/~ff/ScientificAmerican-News?a=vbRmZUdEPEo:B833XtcCwxI:cGdyc7Q-1BI) http://feeds.feedburner.com/~ff/ScientificAmerican-News?d=QXVau8BzmBE (http://rss.sciam.com/~ff/ScientificAmerican-News?a=vbRmZUdEPEo:B833XtcCwxI:QXVau8BzmBE) http://feeds.feedburner.com/~ff/ScientificAmerican-News?i=vbRmZUdEPEo:B833XtcCwxI:F7zBnMyn0Lo (http://rss.sciam.com/~ff/ScientificAmerican-News?a=vbRmZUdEPEo:B833XtcCwxI:F7zBnMyn0Lo) http://feeds.feedburner.com/~ff/ScientificAmerican-News?d=l6gmwiTKsz0 (http://rss.sciam.com/~ff/ScientificAmerican-News?a=vbRmZUdEPEo:B833XtcCwxI:l6gmwiTKsz0) http://feeds.feedburner.com/~ff/ScientificAmerican-News?d=I9og5sOYxJI (http://rss.sciam.com/~ff/ScientificAmerican-News?a=vbRmZUdEPEo:B833XtcCwxI:I9og5sOYxJI) http://feeds.feedburner.com/~ff/ScientificAmerican-News?d=qj6IDK7rITs (http://rss.sciam.com/~ff/ScientificAmerican-News?a=vbRmZUdEPEo:B833XtcCwxI:qj6IDK7rITs) http://feeds.feedburner.com/~ff/ScientificAmerican-News?d=yIl2AUoC8zA (http://rss.sciam.com/~ff/ScientificAmerican-News?a=vbRmZUdEPEo:B833XtcCwxI:yIl2AUoC8zA)
http://feeds.feedburner.com/~r/ScientificAmerican-News/~4/vbRmZUdEPEo

More... (http://rss.sciam.com/~r/ScientificAmerican-News/~3/vbRmZUdEPEo/)