There are of course many ways to appreciate a wine depending on what one is trying to achieve. If you sell wine, you could appreciate
Category: Philosophy of Food and Wine
Wine Criticism and Appreciation (Part 1 in a Series)
I’m about to embark on a series of posts about wine criticism—what its aim is, what it takes to be good at it, and the
How Many Simultaneous Aromas Can We Detect in a Wine?
In Gordon Shepherd’s fascinating book Neuroenology: How the Brain Creates the Taste of Wine, he reports on some research that raises obvious difficulties for wine
The History of Chardonnay and Tasting Creatively
Elaine Chukan Brown’s recent 4-part series on the history of Chardonnay in the U.S. is a fascinating read for wine lovers. Chardonnay is the most
Wine is a Peculiar Pursuit
The wine world is an interesting amalgam of small but meaningful variations within a context of relative stability. Most major wine styles are embedded in
What Do You Sell When You Sell Wine?
The form of the question suggests that wine is more than wine, more than an alcoholic beverage. In thinking about the problem of slowing growth
Exploring the Philosophy of Food and Wine 