10 Wine Myths Busted Because Why Ruin A Beautiful Thing With A Bunch Of Fancy Rules?

BUSTLE.COM | “Wine is like that super cool kid in school we all want to hang with, but don’t fully understand — thanks to the many myths about wine that are out there, anyway. Whenever we’re with wine, we seem to be smarter, creative, and more attractive. Wine just gets us. But with that, wine can also be intimidating as all hell. We seem to think there’s a set of unwritten rules we all have to follow if we’re to properly and respectfully indulge in this drink (while still looking very cool, of course). While it’s true that there’s a certain art to creating and understanding good wine, this should not come in the way of appreciating it.”
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Research and Markets: Potassium Metabisulfite Market by Application (Wine Industry, Beer Industry, Food Preservatives, Textile Industry, Photographic Chemicals, & Others) – Global Forecast to 2020

BUSINESS WIRE | “The potassium metabisulfite market in terms of value is estimated to grow from USD 355.5 Million in 2015 to USD 436.3 Million in 2020 and is expected to register a CAGR of 4.2% Europe dominates the market in terms of consumption of potassium metabisulfite. The increased demand for wine, beer and food preservatives in countries of this region is the major driver of potassium metabisulfite. Europe is estimated to grow at a moderate rate; this can be attributed to the demand for wine and beer industries in European nations.”
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Wines from Spain Debuts Second Edition of The Wine Bible at…

BWW | “Wines from Spain will be debuting the second edition of Karen MacNeil’s The Wine Bible at the Spain’s Great Match event in New York on Wednesday, October 7. Karen MacNeil will be hosting two seminars, selling and signing books and providing a complimentary electronic version of her first chapter, “My Spain” to guests.”
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Local Microbes Give Wine Character

THE SCIENTIST | “The distinct regional conditions, or terroir, in which grapes are grown are thought to shape a wine’s character. But strict scientific evidence of this phenomenon has been lacking. Now, researchers in Auckland, New Zealand, have confirmed that at least one aspect of terroir—local differences in yeast strains—does indeed alter the outcome of Sauvignon Blanc fermentation. Their findings were published today (September 24) in Scientific Reports.”
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