We’ve all heard the complaint: wine is too complex, too nuanced, too transcendent. The sensory ballet performed in a glass of Burgundy is supposedly beyond
Why We Love Artisanal Wines
We like to imagine wine as something humans make. A product, crafted. The fruit of labor, skill, and tradition. We talk of “control,” of shaping
Decadence as Destiny
In the opening pages of The Table Comes First, Adam Gopnik offers a simple but unsettling image: a condemned prisoner eating his last meal. And
The Tyranny of the Algorithmic Palate
There’s a strange comfort in believing that machines know us better than we know ourselves. Spotify delivers the perfect background music for our melancholic Tuesday.
Is Wine a Living Organism?
At first glance, this question seems fanciful— the kind of romantic flourish found in the waxy prose on wine labels. Surely, wine cannot be alive
Making Wine Less Than What it Can Be
It is an oft repeated fact that 90% of wine sold in the U.S is consumed within days of purchase. This is not merely a
Exploring the Philosophy of Food and Wine 