At Wine Enthusiast, Caroline Hatchett asks “Is it Time to Change How We Describe Wine?” My answer to that question is of, course, yes, and
Category: Philosophy of Food and Wine
Tasting Vitality (2): Structure
In a previous post I described the motivation behind a revised wine tasting model that elevates a wine’s rhythm and motion on the palate, giving
Tasting Vitality: An Introduction
For the past two years, I’ve been working intermittently on developing a new wine tasting model to be included in the book I’m writing on
Minerality as Structure
Typically when we refer to a wine’s structure we mean those components of a wine that form its foundation, the way the wine is put
What Is a Delicious Wine?
In discussing his criteria for a good everyday wine, Master Sommelier Tim Gaiser writes: But above all, a wine has to be delicious. And if
Your Wine Cellar is Teeming with Life
In my Three Quarks Daily column this month entitled Vino Veritas: What Truth Might that Be? I explore the aesthetics of aged wines and what
Exploring the Philosophy of Food and Wine 