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By TOM MARQUARDT and PATRICK DARR At a recent wine gathering, we found ourselves politely sipping a wine we really didn’t like, but one that the host had generously offered to us.

In 1928, Hungarian biochemist Albert Szent-Györgyi isolated a component called ‘hexuronic acid’ from plant juices, it was later called ‘vitamin C.’...

By TOM MARQUARDT and PATRICK DARR Of France’s main grape-growing regions, the Loire Valley is one of the least well-known.