In an otherwise interesting and informative essay on the history of wine talk, historian of science Steve Shapin leads with this puzzling paragraph: One ought
A (very thin) Silver Lining from Covid 19?
I like the sentiment of the headline from W. Blake Gray’s discussion of the state of the wine business and the threat of declining demand:
Wine Review: Chateau Larroque Bordeaux Superieur 2015
A waystation on the hunt for the elusive cheap Bordeaux gem. This blend of 63% Merlot, 32% Cabernet Sauvignon, 5% Cabernet Franc is not quite
Do You Believe the Wine Critic or Your Lyin’ Nose?
Are wine critics reliable? Isn’t taste subjective? Can there really be wine expertise in the same sense that doctors have expertise at diagnosing diseases and
A New Wine Map?
This attempt to rewrite the wine map appears whimsical—it’s called the Children’s Atlas of Wine after all—but it contains an important insight. For the past
When a Sandwich is More than a Sandwich
My Three Quarks Daily column this month is about the difficulties of describing food and the important role imaginative language plays in compensating for the
Exploring the Philosophy of Food and Wine 