Out of the Bottle: Wine Flavor
From smoky to citrusy to peppery, the unique flavor profiles of wines are scrutinized and celebrated perhaps more than any other beverage’s. In the first episode of our wine science series, Dr. Gavin Sacks of Cornell University’s Viticulture and Enology Program details the chemical composition of wine and explains why you detect the faintest aromas of oak, flowers, or green pepper in your glass.
Luke Groskin is Science Friday’s video producer. He’s on a mission to make you love spiders and other odd creatures.