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
Category: Philosophy of Food and Wine
Wine and Soul
Wine importer Terry Thiese’s wonderful book What Makes a Wine Worth Drinking: In Praise of the Sublime raises many philosophical issues. For Theise, wine has
The Influence of “Terroir” in Bourbon Production
I’ve been doing some research on bourbon recently for a writing project I was hired to do. One question I wanted to answer was whether
Why Drinking the Icons Only is a Bad Strategy
I know people who insist on drinking only the best wines from any category, the wines with pedigree and reputation. After all, there is a
Wine Lovers Carry On
Those of us who are fascinated by wine live in a world where we looked upon by most people as at best peculiar and at
You Can’t Describe New Impressions by Using Old Expressions
I have been arguing recently that complaints about the use of metaphor in describing wine are misguided. Most metaphors used in wine writing are no
Exploring the Philosophy of Food and Wine 