I greatly admire Eric Asimov’s wine writing, but his recent column in the New York Times about what makes a great wine badly misses the
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Terroir Reflects Culture as Well as Geography
Andrew Jefford’s recent post reports on his disorientation at encountering a Castillon Côtes de Bordeaux from Chateau Le Rey sold in a slope-shouldered bottle instead
You’ll Taste Raspberry and Vanilla with Just a Hint of Arrogance
Is it weird or helpful when servers and sommeliers tell you what a wine tastes like? Norm Roby thinks it’s creepy: I also found it
Wine Review: Hillinger Blaufränkisch Leithaberg DAC 2016
Blaufränkisch (also known as Lemberger) is one of Austria’s principle red grapes. It is little known in the U.S. which is a shame because this
Necessity and Invention in the Wine Business
Much has been written during this ongoing pandemic about how it would change the wine industry. Now we are beginning to see the outlines of
Thanksgiving Hiatus
House guests and a week of intense cooking will keep me away from my computer this week. Edible Arts will be on a 1 week
Exploring the Philosophy of Food and Wine 