This article by Tim Requarth in Slate is one of the better articles on wine and health that I have come across. It tells the
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Whither Typicity?
I have always been ambivalent about typicity as a value in appreciating or evaluating wines. In wine tasting, “typicity” refers to the degree to which
A Post Glou Glou World
Earlier this week in a post about the potential of commercial, natural wine, I lamented the fact that natural wine has become identified with simple,
Corporate Natural Wine?
This is a curious experiment. Since the beginning of the natural wine movement, natural wine has been produced almost exclusively by small wineries who often
Barbera the Underdog: Bava Pianoalto Barbera d’Asti Superiorie Nizza 2014
Why do we root for underdogs? Maybe we resent the top dog so we root for the underdog out of a sense of schadenfreude .
How Cheese Tasting Works
Like the wine industry, the cheese industry uses professional tasters to assess their products. This post from The Takeout describes the cheese tasting process which
Exploring the Philosophy of Food and Wine 