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News Feature
Nature 438, 1073-1074 (22 December 2005) | doi:10.1038/4381073a; Published online 21 December 2005
Alcohol and science: The grapes of rock
Alexandra Witze1
- Alexandra Witze is a senior news and features editor in Nature's Washington office.
Abstract
Winemakers in the United States are increasingly calling on the services of geologists to help refine their products. Alexandra Witze meets the scientists who are treading a path to the past.
There's more to it than just the taste of tannins, the hint of blackberry, the overlay of toasted oak — and the gentle enticement to intoxication. "Every time you have a glass of wine you're drinking 100 million years of Earth history," says David Howell, a geologist at Stanford University in California.
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