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
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
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
Brooks Gewurztraminer 2012 Columbia Gorge Oak Ridge Vineyard
So many wines taste like, well, wine. They do their job but lack a distinctive voice–the drones of the wine world. So it is a
Budget Wine: Villa Tonino Nero D’Avola 2011
I wouldn’t be surprised if Nero D’Avola, Sicily’s signature grape, becomes a go-to bargain wine for people in the know. They are typically fruit forward,
The Science of Terroir Has a Long Way to Go
Debates about the existence of “terroir” are among the most hotly contested in the wine world, with defenders of the idea insisting that some wines
Can Wine Be Sexy?
Valentine’s Day is fast approaching; it’s time to think about which wine will precisely calibrate the proper mood. But why wine? Why not a nice
Exploring the Philosophy of Food and Wine 