Earlier this week in a post about the potential of commercial, natural wine, I lamented the fact that natural wine has become identified with simple,
Corporate Natural Wine?
This is a curious experiment. Since the beginning of the natural wine movement, natural wine has been produced almost exclusively by small wineries who often
Barbera the Underdog: Bava Pianoalto Barbera d’Asti Superiorie Nizza 2014
Why do we root for underdogs? Maybe we resent the top dog so we root for the underdog out of a sense of schadenfreude .
How Cheese Tasting Works
Like the wine industry, the cheese industry uses professional tasters to assess their products. This post from The Takeout describes the cheese tasting process which
Ironies of the Food Revolution
Even while the U.S. was mired in the convenience foods of the 1950’s, the food revolution in the U.S. was starting to gather steam. Julia
Leave Caymus Alooooone!
Caymus Cabenet Sauvignon may be the best known fine wine in the United States. It is ubiquitous on pricey restaurant wine lists and, for many
Exploring the Philosophy of Food and Wine 