What did the wines that stimulated conversation in Plato’s Symposium taste like? Or the clam chowder in Moby Dick, the “brown and yellow meats” served
Category: Food History
Rappie Pie: An Acadian Delight
We’re in Halifax, Nova Scotia which of course is known for lobster, lobster and more lobster. But you can get fresh lobster almost anywhere. The
Correcting the Corrections: The Search for Chardonnay Quality
The story of Chardonnay is in part a story of how new technology supports inventive approaches to winemaking. It’s also a story of how technology
The History of Chardonnay and Tasting Creatively
Elaine Chukan Brown’s recent 4-part series on the history of Chardonnay in the U.S. is a fascinating read for wine lovers. Chardonnay is the most
Americans Discovered Good Taste by Copying the French
Although we create new varietals, discover new wine regions, and develop new technologies and methods. these innovations produce minor deviations from a core concept that
Americans Loved Their “Bum Wine”
I commented recently on how conservative and tradition-bound wine is. Wine is about nuance not large changes or dramatic shifts in style. Nevertheless, sometimes wine
