Great wines have dominant flavor and aroma notes that have clarity and focus and exhibit harmony in that they have a sense of cohesion, with
Category: Philosophy of Food and Wine
Le Calandre and the Challenge of Fine Dining
For me, the biggest challenge in fully appreciating tasting menus is the pace, even in dining rooms where the wait staff and kitchen are sensitive
Wine Quality is Partly Intrinsic
Is wine quality an intrinsic property of the wine or is it an extrinsic property? In other words, is the quality of a wine in
A Bad Argument for Why Food Cannot Be Art
There are some serious although mistaken arguments for why some food preparations cannot be works of art. Then there are some really bad arguments for
Wine Critics in Search of Difference
My Three Quarks column this month is, for the most part, a compilation of recent posts published here on Edible Arts on the aims of
Randall Grahm, Vitality, and the Next Phase of the Doon
For the past few years I’ve been obsessed with the idea of vitality in wine which, in tasting, is expressed via the number, type, velocity,
Exploring the Philosophy of Food and Wine 