The techniques and science of winemaking are essential to making great wine, but so are creativity and imagination when unlocking nature’s secrets. I discuss the
Category: Philosophy of Food and Wine
Wine Fundamentals Are Not Like Rules
As usual, Matt Kramer’s essay “Why the Fundamentals Matter”, in which he compares wine to the 5 fundamental ballet positions that every aspiring dancer must
Importing Local Cuisine
As the virtues of eating local food have gone from a radical idea to a commonly accepted norm in the food world, it has systematically
The “Aha” Moment
Most wine lovers have had one. My Three Quarks Daily post this month is about the meaning of that moment when wine becomes extraordinary.
Wine and Emotion
I’m attending the Society of Wine Educators Conference in Washington D.C. this weekend which means no time for me to write a blog post or
Is Haute Cuisine a False Prophet?
Daniel Duane’s story in the NY Times about haute cuisine in Silicon Valley identifies the central paradox of fine dining. The fabulous, tech-driven wealth floating
Exploring the Philosophy of Food and Wine 