First the good news. This post by Sarah Heller (MW) at Club Oenologique about how Barolo and Barbaresco have adapted to climate change paints a
Beauty Doesn’t Stand Still
David Schildknecht writing in the World of Fine Wine (issue 78, 2022) notes the difficulties in coming up with a standard by which to assess
The Travails of Wine Communication
Sommelier and wine bar owner Cong Cong Bo has a nice article on the language of wine and its difficulties posted at Tim Atkin’s site.
Good Wines and Great Wines
Eric Asimov at the New York Times has a thoughtful post about what makes a good wine. It’s behind a paywall but here is the
Tannin Management: An Under-Reported Story?
Much has been made of the sharp about face we’ve seen over the past 20 years from the over-ripe, alcoholic fruit bombs in fashion at
End of an Era?
When I began blogging about wine and food back in 2011, Jeff Seigel (aka The Wine Curmudgeon) was a daily must-read. His posts about affordable
Exploring the Philosophy of Food and Wine 