What did the wines that stimulated conversation in Plato’s Symposium taste like? Or the clam chowder in Moby Dick, the “brown and yellow meats” served
Master Sommelier Tim Gaiser has a wonderfully informative post about what happens when a wine ages, how to appreciate aged wines, and how to communicate
This argument, this time from W. Blake Gray, gets really tiresome, but there seems to be no end to the joy wine writers get from
We typically don’t think of wine tasting as an imaginative activity. But imagination is an important part of appreciation and is crucial to wine writing.
Oliver Styles is largely right about the purpose of wine reviews. He argues that people don’t read wine reviews to guide their buying decisions. I
Installment two of my series on wine language, entitled Fleshy With a Bad Attitude: Metaphor and Wine Tasting Notes, is up at Three Quarks Daily.