Cooking is an art mired in tradition. Each nation has its food rules encrusted with the patina of age, and each region within each nation
Category: Philosophy of Food and Wine
A Fundamental Mistake about Subjectivity in Wine tasting
I keep seeing this inference in discussions about subjectivity in wine tasting by people who should know better. Gordon Shepherd makes it in his book
Emotional Wines
We call wines elegant, simple,sexy, sophisticated, brooding, lively, rustic, authentic, and subtle. These terms are already a routine part of the wine lexicon. So why
What Do We Owe A Great Bottle of Wine?
Like anything of beauty, a great wine demands something of us and we can fail to live up to that demand. In my Three Quarks
The Taste of Round
When I taste and evaluate wines, one of the most readily apparent feature of the wine is the wine’s shape and the way that shape
Not all Arguments Against Wine Scores are Coherent
I have no particular axe to grind with regard to wine scores. Consumers seem to like them because they are convenient. However, there is no
Exploring the Philosophy of Food and Wine 