There are lots of good wines available but only a few great ones. What makes the difference? My 3 Quarks essay this month untangles the
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Budget Wine Review: Leone De Castris, “Maiana” Salice Salentino 2013
From Puglia, the heel of Italy’s boot, this wine is made from 90% Negroamaro grapes, a robust, tannic varietal supplemented by 10% of the floral,
A Neuroscientist on Wine
Neuroscientist Gordon Shepherd, author of Neurogastronomy, has a new book out entitled Neuroenology: How the Brain Creates the Taste of Wine (Columbia University Press, $25).
A Remarkable Wine Story
I would be hard pressed to identify the “best wine I’ve ever had”. But one of the candidates would be the Romano Dal Forno Amarone
Wine Review: Alma Rosa Pinot Noir Clone 115 Sta. Rita Hills, 2014
During a recent stopover in the Santa Barbara area, I had a chance to visit one of my favorite Pinot producers, Alma Rosa Winery. Richard Sanford,
Of Mice and Taste
Two stories caught my attention recently because they involve taste and mice, subject matters not often found together. The first is a study that suggests
Exploring the Philosophy of Food and Wine 