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.
Category: Food Science
Coming Soon to a Future Near You
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
How Many Simultaneous Aromas Can We Detect in a Wine?
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
Lies and Moral Panic About Food and Health
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
The Study on Emotion and Wine Revisited
Last month I discussed a report of a new study that showed correlations between wine and emotions. At the time I didn’t have access to
Emotions and Wine: Finally Some Empirical Data
As dedicated readers of this blog are likely aware, I’ve been arguing that we respond to wines not just with our senses but with emotions
Exploring the Philosophy of Food and Wine 