Love! Do this next.

The world of food and wine runs on nostalgia. Wine perhaps more than food. The labels, the cellar lore, the talk of old vines and ancestral methods, the image of the vigneron out in the fog at dawn…

A team led by Penn State scientists has developed a way to chemically characterize and identify individual tannins — water-soluble compounds found in both wood and grape skins — in wine that come from oak barrels and contribute to its flavor profile.