Several weeks ago I argued that the body of a wine is not a single quality but a group of related yet distinct features that
So I’m taking a Zoom-enabled advanced, blind tasting class from a Master of Wine (from whom I’ve taken many classes). The topic tonight was distinguishing
Philosophy has been an ongoing enterprise for at least 2500 years in what we now call the West and has even more ancient roots in
This blend of Touriga Nacional, Alfrocheiro, and Jaen from the Dão region of Portugal is ample but edgy. There is softness in the underbelly but
Alphonso Cevola’s post last week on the future of Italian wine got me thinking more about the aesthetics of branding, which I wrote about recently.
Food writer Monica Bhide posed the question of the value of food writing via a email from a student soliciting career advice. The student wondered