A story with a certain narrative arc has captured the fancy of wine lovers. It is a tale of small, artisanal wineries grappling with their
Category: Philosophy of Food and Wine
On Jamie Goode’s Wine Tasting with the Triune Brain
Jamie Goode’s recent post on wine tasting and the triune brain is theoretically suspect but practically insightful. The triune brain refers to a theory from
Wine Scores Have Their Place But Don’t Take Them Too Seriously
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
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
Exploring the Philosophy of Food and Wine 