I wrote recently that what counts as a great wine is an “evolving and unsettled matter” because the value of specific styles change over time
Category: Philosophy of Food and Wine
On the Synthetic Nature of Wine Tasting (Part 2)
In a recently published review article, Portuguese microbiologist Manuel Malfeito-Ferreira argues that wine tasting is essentially synthetic or holistic in contrast to the dominant view
Wine Scores and the Right Kind of Subjectivity
Several years ago, at Wine Searcher, Joel Peterson, Zinfandel pioneer and founder of Ravenswood, in response to a question about the 100-point scoring system, related
The Contested Concept of Great Wine
How do we go about identifying a great wine? We might leave it up to critics to tell us which wines are great. Or we
Winemaking and Creative Theories of Art
Posted originally at Three Quarks Daily Theories that specify which properties are essential for an object to be a work of art are perilous. The
The Soul of a Wine Happens at Midpalate
Stacy Briscoe’s article in Wine Enthusiast provides an excellent overview of what we mean when we talk about a wine’s midpalate. In doing so she
Exploring the Philosophy of Food and Wine 