When I started thinking philosophically about food and wine many years ago, one of the first things I noticed was that the wine world had
Category: Wine Culture
The Challenge of Regenerative Agriculture
“Regenerative agriculture,” the new buzzword in viticulture practices, is already being “misused, abused and diminished by growers, winemakers and wine writers across the world,” writes
Technology vs. Terroir
Are technological developments robbing wine of its authenticity? asks Vicki Denig in Wine Searcher. That depends on what you mean by that troubled word “authenticity.”
Is Alcohol Really a Taboo Subject?
I’m not sure what to say about Lettie Teague’s recent article in the Wall St. Journal entitled “Why is Alcohol in Wine a Taboo Subject?”
Epicurus On Wine Education and Its Perils
The ancient Greek philosopher Epicurus not only gave his name to the enjoyment of food and wine. He thought deeply about the nature of pleasure
Appellations as Style Police and Terroir
The purpose of the appellation system was to guarantee the origin of the grapes used to make wine so consumers would know what is in
Exploring the Philosophy of Food and Wine 