Despite the historical importance of blending wine, especially in Bordeaux, and the current popularity of red blends on the supermarket shelves, increasingly among the wine
Category: Wine Culture
Wineries Face a Predictable Labor Shortage
As I travel throughout America’s wine regions, I keep hearing about this looming labor shortage that has wineries concerned about the upcoming harvest: Research by
A Neuroscientist on Wine
Neuroscientist Gordon Shepherd, author of Neurogastronomy, has a new book out entitled Neuroenology: How the Brain Creates the Taste of Wine (Columbia University Press, $25).
A Remarkable Wine Story
I would be hard pressed to identify the “best wine I’ve ever had”. But one of the candidates would be the Romano Dal Forno Amarone
Of Mice and Taste
Two stories caught my attention recently because they involve taste and mice, subject matters not often found together. The first is a study that suggests
What is Lost When the Best Wines are Unaffordable
Charles Olkin calls attention to a very serious (first-world) epistemic problem. The best wines are so expensive that most wine lovers cannot afford to drink
Exploring the Philosophy of Food and Wine 