It’s 1814, and we find ourselves in a hidden cellar on a dark backstreet in the less noble parts of London. This is the domain of a ‘wine-brewer’, the artist among food forgers. ‘Wine-brewers’ possess many talents: they can give an immature red wine more astringency, render cloudy white wine transparent, and even conjure a … Continue reading How to Counterfeit Champagne and Other Tricks of ‘Wine-Brewers’