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
Category: Philosophy of Food and Wine
How Should We Evaluate Distinctive, Original Wines?
What is going on when we evaluate a wine (or book, film, or musical work for that matter). Here is one way of conceptualizing it.
To Know a Wine, Try a Little Tenderness
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,
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
Exploring the Philosophy of Food and Wine 