Tim Atkin’s insightful post about terroir reminded me of one of my pet peeves in discussions about terroir—misguided expectations. He compares terroir to the practice
Accounting for Taste
Originally published at Three Quarks Daily. This post is not about wine or food specifically, but everything I say here about art and aesthetics applies
The Problem of Good Taste
What precisely is good taste? It can’t be merely a sense for what is appropriate given contemporary social norms because people who are alleged to
Wine is More Than Just Stories
Wine is not just a beverage but a revelation, almost a spiritual experience for some people. For others, wine is a subject that commands years
Biodynamics Has Gone Mainstream
The headline of this article by Dave Macintyre says it all Biodynamic wine has roots in pseudoscience, but the proof is in the bottle Dave
To Oak or Not to Oak
The days when every quality bottle of wine had to show a touch of overt oak are happily over. it is rare to find one
Exploring the Philosophy of Food and Wine 