That is the opening sentence in Eric Azimov’s NY Times article “Four Ways to Think about Wine.” (Behind a paywall.) I couldn’t agree more. As
Praising the Competition
Robert Joseph at Wine Business International points to a really fascinating study that makes perfect sense when you think about it. Two sets of consumers
Do Diners Want Creativity or Just a Good Meal?
It feels like, since the pandemic, the dining scene has been put on hold with restaurants just trying to survive in a difficult environment and
Does Chianti Really Pair With Tomato Sauce?
Check almost any book or website on pairing ideas for Italian tomato sauce and the first recommendation is Chianti. But, to be honest, I have
Wine and the Many Sides of Beauty
Some wines have the status of classic works of art: First growth Bordeaux; Burgundy Grand Cru; or, well aged Giacomo Conterno Barolo to name a
Natural Wine Redux
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
Exploring the Philosophy of Food and Wine 