Last week I wrote about whether the concept of terroir could be applied to bourbon. Bourbon is made with at least 51% corn in the
Vicki Denig writes a balanced article on minerality despite an ambiguous headline and a misleading introduction. Entitled “Nailing the Myth of Minerality”, she introduces the
Vicki Denig performs a valuable service by explaining one of the new wine buzzwords—reduction. Unfortunately, the winemakers she interviewed weren’t quite on the same page.
The last time I checked into the progress of lab-grown meat, it was still expensive and didn’t taste so good. But times are a-changin’. Mosa
In Gordon Shepherd’s fascinating book Neuroenology: How the Brain Creates the Taste of Wine, he reports on some research that raises obvious difficulties for wine
Who’s trying to mislead us and why? Here is a recent story from the NY Times about the dangers of processed meat. (Thanks to Michael