If we keep in mind the distinction between evaluation and appreciation, most of the controversies in the wine world can be cleared up, or so
Category: Philosophy of Food and Wine
Like Moths to a Flame
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
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
Exploring the Philosophy of Food and Wine 