Sommelier and wine bar owner Cong Cong Bo has a nice article on the language of wine and its difficulties posted at Tim Atkin’s site.
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Good Wines and Great Wines
Eric Asimov at the New York Times has a thoughtful post about what makes a good wine. It’s behind a paywall but here is the
Tannin Management: An Under-Reported Story?
Much has been made of the sharp about face we’ve seen over the past 20 years from the over-ripe, alcoholic fruit bombs in fashion at
End of an Era?
When I began blogging about wine and food back in 2011, Jeff Seigel (aka The Wine Curmudgeon) was a daily must-read. His posts about affordable
Terroir and Wines’ Conundrum
The claim that terroir is an illusion used to be bandied about with some regularity. Thankfully, it seems to have receded as a topic of
Wine and Mystery
One way to distinguish beautiful objects from objects that are merely pretty is that beautiful objects have an aura of mystery about them. In the
Exploring the Philosophy of Food and Wine 