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
Category: Philosophy of Food and 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
Poor, Stressed Wine Drinkers Battered by Wine Experts
More drivel about wine and subjectivity, in this case, from a Professor of Oenology no less. In an article for US News and World Report
Exploring the Philosophy of Food and Wine 