In the wine world today, despite the emergence of quality wine across the globe, Bordeaux and Burgundy remain benchmarks of quality. The finely honed matches
Category: Philosophy of Food and Wine
How to Talk About the Body of a Wine
Several weeks ago I argued that the body of a wine is not a single quality but a group of related yet distinct features that
What is the Philosophy of Wine?
Philosophy has been an ongoing enterprise for at least 2500 years in what we now call the West and has even more ancient roots in
Wine Brands and Friendship
Alphonso Cevola’s post last week on the future of Italian wine got me thinking more about the aesthetics of branding, which I wrote about recently.
Why Wine and Food Writing Matters
Food writer Monica Bhide posed the question of the value of food writing via a email from a student soliciting career advice. The student wondered
The Winemaker as Artist
In Club Oenologique, Harry Eyres does a decent job of covering the question of whether winemakers are artists. Along the way he exposes several fallacies
Exploring the Philosophy of Food and Wine 