If you want a synopsis of the current state of play in the reception of natural wine you could do worse than Oliver Styles’ recent
Why Care about Food and Wine as Art
Our capacity for generosity and renewal rests on inspiration, and beauty is among the things that inspires us most of all. As life in our
Pet Names and Aesthetic Communities
When I started thinking philosophically about food and wine many years ago, one of the first things I noticed was that the wine world had
The Challenge of Regenerative Agriculture
“Regenerative agriculture,” the new buzzword in viticulture practices, is already being “misused, abused and diminished by growers, winemakers and wine writers across the world,” writes
Technology vs. Terroir
Are technological developments robbing wine of its authenticity? asks Vicki Denig in Wine Searcher. That depends on what you mean by that troubled word “authenticity.”
Is Alcohol Really a Taboo Subject?
I’m not sure what to say about Lettie Teague’s recent article in the Wall St. Journal entitled “Why is Alcohol in Wine a Taboo Subject?”
Exploring the Philosophy of Food and Wine 