Skip to content

Wine Reviews
Our Wine Review Philosophy
Mindful Eating 2

Exploring the Philosophy of Food and Wine

Home
About
American Foodie: Taste, Art and the Cultural Revolution
Beauty and the Yeast: A Philosophy of Wine, Life, and Love

Are “Smooth” Wines a Form of Liquid Kitsch?

March 26, 2018 Dwight Furrow 3 Quarks Daily Column, Philosophy of Food and Wine Leave a comment

In my 3 Quarks column this month I argue that our obsession with smooth textures limits the expressiveness of wine.

Share this:

Twitter
Facebook
Reddit
Tumblr
LinkedIn

Like this:

Like Loading...

Related

wine aesthetics

Post navigation

Previous Post: Wine Blog Daily Monday 3/26/18

Next Post: Wine Review: Tenuta Dell’Ornellaia Bolgheri Superiore 2000

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Google account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

Notify me of new comments via email.

Notify me of new posts via email.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

Search for:

Available at Amazon

Join the Food Revolution

American Foodie: Taste, Art, and Cultural Revolution

Categories

RSS - Posts
RSS - Comments

Visit Us On Facebook

Promote Your Page Too

Like Us On Facebook

Like Us On Facebook

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Email Address:

Blogroll

Contemporary Aesthetics
Mindful Eating 2
The Philosophy of Food Project

aesthetics aesthetics of food aesthetics of food and wine aesthetics of wine Aphorisms Argentinian wine Art art and food Art and wine Australian Wines authenticity beauty blogging Bordeaux Cabernet Franc Cabernet Sauvignon California wine California Wines Chardonnay Chianti Chilean Wine creativity food aesthetics food and emotions food and identity food and wine aesthetics food business French wine Italian Wine Italian Wines locavorism Malbec Matt Kramer merlot Monterey County natural wine Nebbiolo objectivity objectivity and taste oregon wines Paso Robles Philosophy of food and wine philosophy of wine pinot noir Red blend Red blends restaurants Riesling Sangiovese Santa Barbara Wines Sauvignon Blanc Sonoma Wines Spanish Wine Sparkling wine Steve Heimoff Syrah Tempranillo terroir Washington State Wines Willamette Valley wine aesthetics wine and art wine and emotions wine and food pairing wine blogs wine business wine criticism wine education wine evaluation winemaking wine news wine science wine tasting Wine Writing zinfandel

Networked Blogs

Blog:

Topics:

Food, Aesthetics, Wine

Blog at WordPress.com.

%d bloggers like this: