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Dec. 31, 2010
Don't Cork That Champagne
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| There may be more mythology about pouring, drinking and storing Champagne than there is about any other fermented grape juice. Chemist Richard Zare and food writer Harold McGee set the record straight on the proper protocol for enjoying sparkling wines this New Year's Eve. |
Produced by Christopher Intagliata, Associate Senior Producer
Guests
-
Harold McGee
Author, "On Food and Cooking: the Science and Love of the Kitchen," (Second Edition, Scribner, 2004)
Author, "The Curious Cook," (John Wiley, 1992)
Palo Alto, California -
Richard Zare
Marguerite Blake Wilbur Professor in Natural Science
Stanford University
Stanford, California
RELATED READING
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
by Harold McGee
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
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