Getting toasty with the Maillard reaction

At Brock University, Hannah May Charnock is diving into what gives Traditional Method sparkling wines some of their most distinctive flavours

Welcome, bubbleheads.

A deep dive into flavour science this week. If you’re anything like me, some of this may feel like the blind leading the blind (although your esteemed author does hold a hazy A-level in Chemistry). I never cease to find this stuff fascinating though, so I hope you enjoy the trip.

For those of you waiting on more news on the Tim Atki…