Yesterday I linked to and briefly discussed an interesting interview with Barry Smith, a philosopher who works on taste and flavor perception and is a
Category: Philosophy of Food and Wine
Is Wine Flavor in the Wine or in the Mind Part 1
Last week Jamie Goode interviewed philosopher Barry Smith on the topic of wine and the objectivity of flavor. I haven’t waded into these waters in
How to Identify a Wine of High Quality
Any discussion of wine quality must begin with a distinction between commodity wines and premium or fine wines. Commodity wines usually sell for under $15,
Wine and the Metaphysics of Time
If you’ve been reading this blog you know I love well-preserved aged wines. But there is more to aged wines than just flavor. My essay
Terroir: Is it Real or Is it Marketing?
I’m giving a presentation on terroir this week so I’ve been thinking about the controversies that surround this mysterious concept. Is terroir real or is
Sweet Reason
Here is a little mental misdirection for a Thursday. If you drink aged dessert wines you’ve probably noticed that as a wine ages it seems
Exploring the Philosophy of Food and Wine 