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Exploring the Philosophy of Food and Wine

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Title of Exploring the Philosophy of Food and Wine: "Exploring the Philosophy of Food and Wine"

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It is entirely possible to be an expert wine taster and have rather boring taste in wine. I suspect this is more common than wine educators would like to admit.

Consider someone who can identify grape varieties, distinguish among reg...


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Twenty years ago, the wines attracting the most attention and the highest scores were often big, powerful reds, loaded with ripe fruit, oak, and alcohol. But tastes have changed. Certainly many critics and  sommeliers but also everyday wine drinke...


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Years ago, I wrote a post asking whether wine could be sexy. I considered alcohol and wine as an aphrodisiac. ...


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Originally posted at Three Quarks Daily

It’s not intimate, it...


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If you read this blog you have probably heard the the standard advice about the right temperature to serve various wines.

Sparkling wines should be served quite cold, around 42-48°F. Light-bodied whites and rosés at roughly 45-50°F, wi...


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