The hot buzz word in the wine world over the past few years is “authenticity”, which Jamie Goode and Sam Harrop define as wine with
Category: Philosophy of Food and Wine
Why Wine Styles Change: The High Alcohol Revolution
I’ve been thinking about what drives changes in wine styles—consumer demand, winemaker experimentation, the influence of critics and writers, some combination of these? Take for
Tension is the Key to Great Wines
In my Three Quarks column this month I argue that it is tension and contrast, not harmony, that makes great wine. Here is an except:
If the Wine Review is Dead, so is the Wine Community
Jeff Siegel, aka The Wine Curmudgeon, was rather curmudgeon-like in his post last week arguing that wine criticism was no longer relevant or effective. Asking
When a Chef Becomes an Artist
Just as Van Gogh revealed the secrets of the landscapes near Arles in his paintings of Southern France, culinary artists reveal hidden dimensions of ingredients
Wine Tasting, Subjectivism and Nonsense
Philosopher Barry Smith’s recent article in World of Fine Wine magazine hits all the right points about the rampant, mistaken view that wine tasting is
Exploring the Philosophy of Food and Wine 