On Palate Press: When Nobels + wine = more than just festive toasts

My latest piece for Palate Press points out that last week’s Nobel Prize for Physiology or Medicine has a lot more to do with sparkling wine than just being an excuse to raise a few glasses of Champagne. Dr. Ohsumi’s work on autophagy provides a lot of detail about what yeast are doing during that long aging in the bottle, and how a particularly organized form of dying means that they’re doing a lot more than you might imagine.

Find the full piece here.

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