In Gordon Shepherd’s fascinating book Neuroenology: How the Brain Creates the Taste of Wine, he reports on some research that raises obvious difficulties for wine
Wine Review: Domaine Sigalas Assyrtiko/Athiri Blend Santorini 2017
We don’t pay enough attention to Greek wine. I have had several recently that I found impressive. This is a blend of Assyrtiko (75%), a
Lies and Moral Panic About Food and Health
Who’s trying to mislead us and why? Here is a recent story from the NY Times about the dangers of processed meat. (Thanks to Michael
Budget Wine Review: La Grande Côte Paso Robles Petite Côte
Hmmm. This looks like an oversupply picked up by TJ’s for pennies. There is too much intensity for a $3 wine. It’s a blend of
The History of Chardonnay and Tasting Creatively
Elaine Chukan Brown’s recent 4-part series on the history of Chardonnay in the U.S. is a fascinating read for wine lovers. Chardonnay is the most
Americans Discovered Good Taste by Copying the French
Although we create new varietals, discover new wine regions, and develop new technologies and methods. these innovations produce minor deviations from a core concept that
Exploring the Philosophy of Food and Wine 