Wine statistics guru David Morrison wades into the issue of wine scores. Despite their alleged usefulness as a marketing tool, he finds them fundamentally misleading
Category: Philosophy of Food and Wine
It’s Time to Change How we Describe Wine
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
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
Exploring the Philosophy of Food and Wine 