Andrew Jeffords is absolutely right on the importance of the imagination for making wine interesting. In his essay “Stories Should Cling to Wine Like Mussels
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
On Aroma and Emotion
Over the past several weeks, I’ve been digging into microbiologist Malfeito-Ferreira’s literature survey on holistic wine tasting. One of the more interesting dimensions of his
Graham’s Six Grapes Reserve Port Porto NV
For a port, this ruby is light on its feet and refreshing. Aromas are complex. Fresh black cherry, dried plum, and mocha meld with raisin
This “Defense” of Anti-Terroirism is a Disaster
There are legitimate and interesting debates in the wine world about the nature of terroir. How should we define it? Should it include human inputs
Music and Wine Pairing Research in the Master of Wine Program
One good indicator of an important emerging topic within the wine world is when Masters of Wine candidates choose that topic for their research paper.
Typicity and Its Challenges
Is typicity any longer a meaningful criterion for evaluating wine? David Schildknecht at World of Fine Wine has some insight into that question. Communality of
Exploring the Philosophy of Food and Wine 