I’m not sure how I feel about this. Leslie Pariseau in Punch writes: A handful of natural winemakers is pushing the limits of co-fermentation, aromatizing
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Wine Review: Chateau Ducluzeau Listrac Medoc 2016
A good, affordable Bordeaux that hits all the standard Bordeaux notes. An intense, alluring nose of cassis, graphite, and nutmeg. With a bit of swirling
Why We Still Need Appellations
James Lawrence in Wine Searcher makes several important points in his argument that appellations have outlived their usefulness. I think there is an important perspective
A New Blog
This is not about wine or food. You know, I do think about other things sometimes. For those interested in philosophy, I have a new
What Wine Has Taught Me about Philosophy
Philosophy in its academic form has unfortunately become a forensic process of detecting flaws in someone’s ideas. Too many discussions degenerate into thinly disguised, tendentious
Emerging Science Conflicts with Traditional Views of Taste and Smell
The view that wine and food lack the cognitive dimension characteristic of genuine aesthetic appreciation is getting more difficult to defend. For much of the
Exploring the Philosophy of Food and Wine 