When drinking fine wine, we tend to focus on the intensity and complexity of aromas, the lushness of the texture, how refined the tannins feel,
Category: Philosophy of Food and Wine
Consistency is the Hobgoblin of Little Wines
It’s probably not true that everything can always get better. Once decline or senescence sets in, it may be impossible to reverse. But for those
How to Be an Objective Wine Critic
In the debate about whether winetasting is subjective or objective we need more nuance. One side claims wine tasting is subjective because we can’t agree
Wine Importer Kermit Lynch Tells Us What Good Taste Is
Since I’ve been banging on this topic a whole lot recently, why stop now? Especially when what I’ve been arguing is supported by a luminary
On Tasting the New
There is a strain of thought in the wine and food world that assumes the object of our affection, a remarkable dish or great bottle
Emotions and Wine: Finally Some Empirical Data
As dedicated readers of this blog are likely aware, I’ve been arguing that we respond to wines not just with our senses but with emotions
Exploring the Philosophy of Food and Wine 