Despite their preoccupation with the analysis of sensory experience, philosophers have ignored taste, smell, and touch, focusing instead on vision as the most important sense.
Category: Philosophy of Food and Wine
The Problems With Wine Scores Episode 489
Stats wizard David Morrison has a compelling argument that scores between wine critics cannot be compared except in the rare case in which two critics
Can Wine Express Melancholy?
In my conversation with Tyler Thomas, winemaker for Dierberg and Star Lane Vineyards, part of which I posted last week, he said that he didn’t
How Do You Know a Wine is of Great Quality?
Forget the scores, aroma notes, hype and price points. How do you know a wine is of great quality? If you want to get to
Are “Smooth” Wines a Form of Liquid Kitsch?
In my 3 Quarks column this month I argue that our obsession with smooth textures limits the expressiveness of wine.
We Shouldn’t Sacrifice Creativity for Ideology
Meg Houston Maker at her website Terroir Review has an interesting proposal for how to classify wines, one that I think is in the right
Exploring the Philosophy of Food and Wine 