Do wine and food critics have a special expertise that gives authority to their pronouncements, or is it all just subjective preference dressed up with
The debate about whether wine tasting has objective standards too often assumes a mistaken picture of how taste works. The mistaken picture is something like
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
It is common to associate ripeness with warm climates. But there is more nuance to this relationship between heat and ripeness than is commonly assumed.
Blind tasting is considered to be the gold standard of wine evaluation. And the reason for its status is that it allegedly blocks the biases
Esther Mobley’s thoughtful article in the San Francisco Chronicle entitled “Wine’s diversity issue starts with the way we talk about wine” raises important questions about