In my 3 Quarks column this month I argue that our obsession with smooth textures limits the expressiveness of wine.
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Wine Blog Daily Monday 3/26/18
A daily sample of thoughtful writing and discussion from (mostly) independent wine blogs: In an amusing blog post, importer Bartholomew Broadbent describes a day in
Wine Blog Daily Friday 3/23/18
A daily sample of thoughtful writing and discussion from (mostly) independent wine blogs: The Academic Wino has penned an article on the role of synthetic
Budget Wine Review: Kirkland Signature Rioja Reserva 2013
A Rioja Reserva for $7 raises eyebrows. Unlike the term “reserve” in the U.S., in Rioja “reserva” actually means something. It must be aged for
Wine Blog Daily Thursday 3/22/18
A daily sample of thoughtful writing and discussion from (mostly) independent wine blogs: W. Blake Gray profiles Almaviva the collaboration between Baron Philippe de Rothschild
Drink Better Wine!
The food revolution in the U.S. continues apace. It has arrived in the cheese aisle and beer shelves of some supermarkets at least up to
Exploring the Philosophy of Food and Wine 