A few of the articles on wine and food we enjoyed this week:
The Science of Dry Aging | Lucky Peach :
Harold McGee discusses the enzymatic process behind dry-aging meat.
The Pinnacle of Cheesemongering | WSJ :
A cheesemongering competition in New York.
Consider the Apple | World of Fine Wine :
A primer on cider; background on the tradition in Normandy and Brittany, and a look at the state of cider today.
A History of Whiskey Labels | NPR The Salt :
A look at the packaging and labeling of whiskeys over the years.
A New Era for Beaujolais | Punch :
A look at the post-carbonic era of Beaujolais, complete with a heated comment section.