We really should not allow journalists to write philosophy. In the Napa Valley Register their wine columnist Allen Balik pontificates on the nature of greatness
Category: Philosophy of Food and Wine
The Decline of Blends and Nature’s Way
Despite the historical importance of blending wine, especially in Bordeaux, and the current popularity of red blends on the supermarket shelves, increasingly among the wine
What Makes a Great Wine?
There are lots of good wines available but only a few great ones. What makes the difference? My 3 Quarks essay this month untangles the
Why Demystify Wine?
One of the enduring mysteries of this moment in the culture of wine is why almost every wine writer from obscure bloggers to the most
The Joys of Aged Wines
Esther Mobley’s paean to aged wines is a wonderful evocation of the joys of finding that gem still going strong after 30 years in the
Distinguishing Cheap Wine from Expensive Wine
I suspect that most people who drink wine regularly think they are able to distinguish expensive wine from the cheap stuff. But there are numerous
Exploring the Philosophy of Food and Wine 