One of the ongoing conceptual debates in the world of wine is whether “terroir” refers to geology and climate alone or should we include cultural
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Why Do Wine Writers Review Only Wines I Can’t Find?
This article by NY Times columnist Eric Asimov is receiving lots of justifiable attention because it articulates one of the main frustrations of wine writers
Damilano Barolo 2009 Lecinquevigne
Barolo is like the brilliant, teenage lout who, as he ages and gains wisdom, lives on the edge between exquisite, refined eccentricity and cynical misanthropy.
Budget Wine: Mirassou Pinot Noir 2012
The quest for a perfect Pinot is long and arduous. So is the quest for a passable Pinot under $10. Pinot Noir is notoriously difficult
A Chef’s Mythology
Usually when chefs talk about their “philosophy”, it amounts to a few platitudes about using fresh ingredients or locally-sourced ingredients—admirable and tasty but calling it
Wine: Will Chemistry Destroy the Romance?
What do we seek to know when we gain wine knowledge? We learn to distinguish the taste of Cabernet from Zinfandel, recognize the different flavor
Exploring the Philosophy of Food and Wine 