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
Category: Philosophy of Food and Wine
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
Does Wine Have a Rhythm?
That sounds like a curious question at first. Rhythm refers to the placement of sounds through time. But an ordered pattern of blinking lights might
More Insight on Spirits and Terroir
Last week I wrote about whether the concept of terroir could be applied to bourbon. Bourbon is made with at least 51% corn in the
Exploring the Philosophy of Food and Wine 