Many of you will have seen stories in the press recently based on the following article in The New York Times. (I must confess I was not going to quote it in full but then saw that the author Nicholas Wade quotes my Oxford Companion to Wine in it twice, so hope that that's OK then.)
Biologists have found a class of chemicals that they hope will make people live longer by activating an ancient survival reflex. One of the chemicals, a natural substance known as resveratrol, is found in red wines, particularly those made in cooler climates like...