Wine making in Hungary dates back at least to the Romans and perhaps to the Celts. But, thanks to phylloxera and communism, it has been
Amuse Bouche
News stories from the world of food and wine that you might have missed this week: Weird food: Here is another raw meat contrivance: pork
Are California Winemakers Cutting Their Own Throats?
In my Tuesday post, I listed a variety of obstacles to wine evaluation mostly having to do with the inherent unreliability of our flavor sensors
Who Do You Believe? The Wine Critic or Your Lyin’ Nose
Do wine critics matter? Isn’t taste subjective? Can there really be wine expertise in the same sense that doctors have expertise at diagnosing diseases and
San Diego Wine Society Blind Tasting
Last Saturday, San Diego Wine Society held its monthly blind tasting and dinner, and once again the wines were extraordinary and the company engaging. San Diego
Wine Review: Ferrari-Carano Siena 2009
I don’t often review crowd-pleasers. Although enjoyable and approachable, their flavor profile and structure tend to be too generic to be interesting. But occasionally I
Exploring the Philosophy of Food and Wine 