There is a long standing debate in the philosophy of art about whether art must represent something. One side argues that for an object to
Category: Philosophy of Food and Wine
Wine, Art, and Objectivity
Those who think wine cannot be art because, unlike artists, winemakers lack control over their raw materials have a mistaken view of art. The materials
Typicity and Its Challenges
Is typicity any longer a meaningful criterion for evaluating wine? David Schildknecht at World of Fine Wine has some insight into that question. Communality of
A Great Wine Moves the Mind and the Heart
I wrote recently that what counts as a great wine is an “evolving and unsettled matter” because the value of specific styles change over time
On the Synthetic Nature of Wine Tasting (Part 2)
In a recently published review article, Portuguese microbiologist Manuel Malfeito-Ferreira argues that wine tasting is essentially synthetic or holistic in contrast to the dominant view
Wine Scores and the Right Kind of Subjectivity
Several years ago, at Wine Searcher, Joel Peterson, Zinfandel pioneer and founder of Ravenswood, in response to a question about the 100-point scoring system, related
Exploring the Philosophy of Food and Wine 