What do you think of “Brett” in a wine—does it add complexity or is it just a flaw that should be eliminated by attentive winemakers?
Category: Food Science
Geeks Occupy Kitchen: But is it Art?
My monthly column at Three Quarks Daily has been posted where I discuss the current fascination with science in the kitchen. Grading is coming along;
Some Really “buggy” Winemakers
We know soil influences the taste of wine. Expert tasters can identify the region a wine comes from by identifying taste components, and wine sourced
Wine: Will Chemistry Destroy the Romance?
What do we seek to know when we gain wine knowledge? We learn to distinguish the taste of Cabernet from Zinfandel, recognize the different flavor
The Science of Terroir Has a Long Way to Go
Debates about the existence of “terroir” are among the most hotly contested in the wine world, with defenders of the idea insisting that some wines
Will Junk Food Really End Obesity?
The Atlantic Monthly, a well-known and (in some circles) respected publication, published an article last week by David H. Freedman entitled “How Junk Food Can
Exploring the Philosophy of Food and Wine 