Science Friday: Wine Tricks of the TradeBy Norman Chan In case you didn't believe us when we first told you that putting your wine through a blender makes it taste better. "Dr. Gavin Sacks of Cornell University's Viticulture and Enology Program translates popular wine jargon such as "breathing," "corked," and "wine tears" into chemistry you can understand. He also explains some tricks you can use to experience the versatility of wine."
