100% Vermentino; steel fermented, aged in steel on fine lees for 3 months; fruit from controlled vineyards in the foothills of Luni, Castelnuovo Magra, and
To Dry Farm or Not? That is an Aesthetic Question
Irrigation usually enters wine discussions via viticultural practices, water policy, regional regulation, or sustainability. But irrigation also shapes what wine tastes like and what we
When Is a Wine Flaw No Longer a Flaw?
In wine culture, wine faults create fierce disagreements. Some people find volatile acidity thrilling. For others, a hint of it will cause them to pour
Why Aromas Defeat Language
Wine tasting notes are full of nouns that reference fruits and other aromatic substances. These are helpful in giving readers a foothold in understanding a
How Many Wine/Food Pairing Theories are There?
I don’t know if anyone has tried to make a canonical list of wine/food pairing theories. But in looking through some of the empirical studies
Wine Criticism Should Explain How Wine Works
Most wine writing tells us three things: whether the critic liked the wine, what the wine smells and tastes like, and how good it is
Exploring the Philosophy of Food and Wine 