A new company makes wine recommendations based on your DNA. Plus, listeners ask about the grapes in Rosé, what’s the best material for wine glasses, and why we sometimes don’t know what grapes are in a wine. And our Horrible Wine Writing has some head-spinning attempts at literary descriptions.

Researchers say our genes are evolving to make alcohol intolerable for the human body. We discuss. Plus, we have questions from restaurant people, including one about how they should store opened wine overnight, another listener asks about wine in kegs, and our Horrible Wine Writing is another great case of Horrible Overwriting.

Researchers say our genes are evolving to make alcohol intolerable for the human body. We discuss. Plus, we have questions from restaurant people, including one about how they should store opened wine overnight, another listener asks about wine in kegs, and our Horrible Wine Writing is another great case of Horrible Overwriting.

We answer a question about where does wine snobbery come from. Plus, listeners ask about the wine displays in the middle of supermarkets, about “tricks” to make cheaper wine taste expensive, and about the wine subject that is tangled in urban legend – sulfites.

We have proof wine snobbery will get you arrested, we found a health study that says wine fights tooth decay – Paul is skeptical – listeners ask about wine and allergies and why writers make pairings with cheese so complicated, plus in our Horrible Wine Writing we wonder if a website is making up customer quotes. We’re shocked

We give advice to a loyal listener who wants decent wine glasses that won’t break the bank and toss in a study on why glass shape matters, plus, besides our Horrible Wine Writing, we have some bonus Horrible Academic Writing that almost makes wine writers sound clear. Almost.

We have more questions from our new friends in Vancouver, and it would be impolite, and un-Canadian, not to answer them all. They include: Why does red wine taste like dirt? and How do you describe a wine that’s smooth? (Hint: say that it’s smooth.) Plus, our Horrible Wine Writing makes Pinot Noir sound ridiculous, and we have another installment of Stuff We Love.

We’re back from the Vancouver International Wine Festival and can report we caused no diplomatic incidents. We think. We also have some lessons learned, including one about – remember, they’re Canadian – politeness at wine tastings, plus we have some questions from north of the border and proof that horrible wine writing knows no boundaries.

We have some new, always-useful studies this week, including one that says wine has a compound that helps heal your liver. And listeners ask if it’s a waste of good wine to cook with it and why important wine people never seem to recommend wines from the U.S.

We talk about friendly rivals beer and wine, and how they’re adapting to each other as the Craft Beer world matures. We also have beer-related listener questions, including one asking, what has more calories, beer or wine. We have Really Horrible Beer Writing – they do it, too – and we’ve got philosophy from one of the world’s great beer drinkers: Cliff Clavin."