In my 3 Quarks column this month I argue that our obsession with smooth textures limits the expressiveness of wine.
Category: Philosophy of Food and 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
The Magic of Wine Production
Winemaking involves a series of activities generated by an idea of what the finished product will be like. That idea first appears in the winemaker’s
Art Wines May Not Be The Most Expensive Wines
From the Archives: I defend the view that wines can be works of art. But certainly not all wines. Most wines in fact are just
Hemingway Really Understood Wine
Hemingway was a notorious drunk who also did a bit of writing. He captures the appeal of wine as well as anyone: “Wine is one
Are Fine Wine and Creative Cooking Arts or Crafts?
The explosion of interest in the aesthetics of food and beverages over the past several decades inevitably raises the question whether certain culinary preparations or
Exploring the Philosophy of Food and Wine 