Dwight Furrow

Smoke Taint and the “Smoke-Curious”

The evidence of the past few years strongly suggests that wildfires are part of the ecosystem of wine regions in Western United States and Canada

In tasting notes, wine education materials, and wine discourse in general, aromas are assumed to be the most accessible properties of a wine. In fact

I enjoy dry Riesling because of its textural complexity. When well made, it has biting acidity but enough round, warm, generous fruit to hold the

Issues about social justice have become a hot topic in wine media as the wine industry grapples with charges of sexism and racism. James Sligh’s

This is a big deal. Chicken bites are made from meat grown in a laboratory. The “chicken bites”, produced by the US company Eat Just,

I argued last week that flavors and aromas do not exist in the wine or in the mind but at their intersection. What exists in

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