Professor David Craig and Hannah Fairfield, William Smith Class of 1996, collaborated on the graphic used in the article “The Hard Stuff Now Includes Wine” from the April 13 New York Times.
The article gave the pros and cons of new wines being produced in California that contain 15 or 16 percent alcohol. Standard French wines contain 12.5 percent alcohol. Craig and Fairfield's graphic showed blood alcohol rates in men and women after consuming various amounts of wine in one hour. The chart compare the blood alcohol levels from a glass of wine with 12.5 percent alcohol and 15 percent alcohol.