The food revolution in the U.S. continues apace. It has arrived in the cheese aisle and beer shelves of some supermarkets at least up to
Category: Wine Culture
We Shouldn’t Sacrifice Creativity for Ideology
Meg Houston Maker at her website Terroir Review has an interesting proposal for how to classify wines, one that I think is in the right
The Magic of Wine Production
Winemaking involves a series of activities generated by an idea of what the finished product will be like. That idea first appears in the winemaker’s
Natural Wine: It’s not the Taste, It’s the Imagination
Natural wine is getting more exposure as this article about the Central Coast conversation demonstrates. It’s even attracting the attention of the wider culture including
Wine/Food Pairing Options Have a Glaring Weakness
The recent column by James Lawrence about the increasing popularity of food and cocktail pairings was instructive. As the article points out, cocktails are versatile
Doctored Wine: A Brief History
If they are so inclined, and many are, winemakers today have thousands of products they can use to correct flaws or dial in a particular
Exploring the Philosophy of Food and Wine 