Check almost any book or website on pairing ideas for Italian tomato sauce and the first recommendation is Chianti. But, to be honest, I have
Wine and the Many Sides of Beauty
Some wines have the status of classic works of art: First growth Bordeaux; Burgundy Grand Cru; or, well aged Giacomo Conterno Barolo to name a
Natural Wine Redux
If you want a synopsis of the current state of play in the reception of natural wine you could do worse than Oliver Styles’ recent
Why Care about Food and Wine as Art
Our capacity for generosity and renewal rests on inspiration, and beauty is among the things that inspires us most of all. As life in our
Pet Names and Aesthetic Communities
When I started thinking philosophically about food and wine many years ago, one of the first things I noticed was that the wine world had
The Challenge of Regenerative Agriculture
“Regenerative agriculture,” the new buzzword in viticulture practices, is already being “misused, abused and diminished by growers, winemakers and wine writers across the world,” writes
Exploring the Philosophy of Food and Wine 