Exploring the Philosophy of Food and Wine

Wine regions have always changed. We pretend they don’t because wine culture loves continuity. It loves old stones, old vines, old cellars, old maps, old families, old words printed on old-looking labels. But climate change is making t...

Sangiovese with 10% Merlot, aged 12 months in 800 gallon casks; south-facing vineyards on sandstone and clay at 1,300–1,800 feet; 13.5 % alc.

Lively and lyrical, this wine’s personality gestures toward delicacy without aban...

In wine, “smooth” is a dangerous compliment.

It sounds harmless. Who could object to smooth? It’s friendly and never interrupts dinner with an opinion about volatile acidity. It’s easy to like but that is not the same as  being w...

Wine has always been associated with ceremony. That is part of the problem.

The wine bottle is theatrical site. You cut the capsule, pull the cork, inspect the color through glass, pour, swirl, sniff, and wait. The bottle says “this mat...

I don’t think there is one single right way to appreciate a wine. But that doesn’t mean anything goes.

Wine appreciation is not like solving an equation. There isn’t one correct answer sitting there waiting for us. Still, s...