When we think of wine, we imagine underground cellars filled with wooden barrels. But that could change thanks to the growing popularity of "concrete eggs." E-NEWS has featured links on this topic before; this latest one comes from a July 23 posting on
The Huffington Post. Although concrete has been used in winemaking since the 19th century, the new egg shape's lack of dead corners provides better uniformity of the liquid's composition and helps it maintain a more constant temperature.
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