I haven’t been in a wine shop since late last year. But back in the day when it was permissible to be inside a room
Category: Philosophy of Food and Wine
Are Appellations Still Useful?
The Wine Scholar Guild recently hosted a comprehensive discussion of the future of appellations featuring Andrew Jeffords and Robert Joseph. Only the first half of
A Remedy for Tired Wine Tasting Notes
Last month I argued that wine tasting notes don’t give us much information about how a wine tastes. Most tasting notes consist of a list
Why Is Texture Often Ignored in Wine Tasting?
In tasting notes, wine education materials, and wine discourse in general, aromas are assumed to be the most accessible properties of a wine. In fact
Does the New World/Old World Distinction Marginalize Non-Europeans?
Issues about social justice have become a hot topic in wine media as the wine industry grapples with charges of sexism and racism. James Sligh’s
Reflections on Objectivity and Wine Tasting (Part 2)
I argued last week that flavors and aromas do not exist in the wine or in the mind but at their intersection. What exists in
Exploring the Philosophy of Food and Wine 