News from the world of food and wine that you might have missed this week.
- How to love rotten things. The joys of mold, fermentation, and old age.
- How do you know when wine has become an art form? When some fool is willing to pay $168,000 for a wine made from the oldest producing Cabernet Sauvignon vines in the world.
- Instead of bottling fake Bordeaux to rival their knock off Gucci bags, China is actually trying to make genuine Chinese fine wine, although most seem to be copying the wine culture of Europe or the U.S.
- The idea of devoting as much thought and creativity to the preparation of vegetables as we do to meat is catching on. And why not? Vegetables are more diverse than meat, not to mention healthier and cheaper. What are the chances of something so intelligent and progressive coming to dominate U.S. attitudes?
- While I doubt that sherry is the most interesting wine in the world, it is nevertheless a too often overlooked style of winemaking. Here is an unabashed tribute to joys of a good fino.
- For anyone anxiously awaiting the arrival of Napa wines from 2012, here is an up-to-date harvest report.
- Midwestern shrimp farming is still not profitable. Is that a surprise?
Exploring the Philosophy of Food and Wine 