By Tony Perrottet
Today’s oenophiles have to consider the possibility that their valuable wine bottles may be corked, oxidized, “maderized” (ruined due to over-heating), re-fermented (gone fizzy in the bottle) or sullied by a contaminant.
Things were much easier in 16th century Italy: You could just blame the witches. It was commonly believed that after their [...]
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How did the triple-expansion steam engine of the late 19th century drive Henri de Toulouse-Lautrec to absinthe, La Fée Verte?
By Michael Bywater
The wonderful John Aubrey, snapper-up of well-considered trifles, wrote in his Brief Lives that “When a boy, he did ever love to converse with old men, as living histories.”1
You might say the same of [...]
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