That was the working headline of the killer story that I wrote for this month’s issue of Wired magazine. It’s all about how most cheap (and, ahem, some decidedly not-so-cheap) wines are made nowadays, thanks to the magic of technology and modern chemistry. You’ll never gulp down the “house red” the same way again.
- Bad Red vs. Bad White?
- Review: Draftmark Beer Tap System
- Esquire’s Best Cheap Booze
- Interview: Paul Draper of Ridge Vineyards on Wine Labeling