Italian grape and wine domestication took 7,000 years. Seeds show a shift from wild to cultivated types. Sardinia played a key role early.

Artichokes are packed with a naturally occurring chemical called cynarin that magnifies sweetness. Once it’s on your palate, cynarin amplifies the natural sweetness in wines, causing most of them to ...

History, tradition, countless medical studies and its own cultural identity have all demonstrated wine’s ability to stand on ...

An increasing level of a 'forever chemical' called trifluoroacetic acid (TFA) has been detected in European wines produced ...

PFAS are called 'forever chemicals' because they don't naturally break down in the environment. View on euronews ...