Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Christian Krautkramer in Food and Philosophy:
The Terroirists Win!
This is interesting in itself from a “look what we can do” perspective: What if it were possible to prove that every vineyard soil, anywhere
Ambiguity and Wine Tasting
Andrew Jeffords writes about a comment from a reader who wonders how wine writers judge wines they don’t like. The reader dislikes: wines that are
Buyer Beware
It was inevitable but it isn’t all to the good. Natural wine is going mainstream according to Jordan Michelman writing in Bon Appétit Restaurants and
Hard to Know What to Say
A columnist for Texas Monthly received this comment from a reader in Lubbock Texas: I recently read that Texas has hundreds of wineries, and that
Blaufränkisch in the Spotlight
I was heartened by this report by Jamie Goode about a seminar on Blaufrankisch held in Slovenia. This is a great grape variety that can
Exploring the Philosophy of Food and Wine 