Wine needs a Nordic Food Lab. I’m not making a call for mealworm merlot or even necessarily for reclaiming ancient, lost grape varieties. I’m saying that wine needs a space for really off-the-wall research, done very well and in full view. If mealworm merlot just threw you for a loop
Surely we've all met someone, or been the someone, who asks whether that expert really discerns purple peaches and cassis in that merlot-cabernet blend. Even if we trust in someone's sincerity, are they really feeling it or have they just convinced themselves? Then we layer the imprecisions of language on
You've likely heard that pinot noir and pinot gris (and pinot blanc) are genetically the same grapes. If you found that unsatisfying, you had the same reaction I did. Obviously they're not the same. Unless the interns go out and paint all of the pinot noir clusters purple at veraison,
We all want authentic wines, or at least it’s currently fashionable to say so. But do we really want wines to taste authentically of their place instead of aiming for the flavors we value the most? Whatever authenticity means, we know it's a good thing. At the very least “authentic”
Stanford linguistic professor Dr. Dan Jurafsky's recent book on The Language of Food: A Linguist Reads the Menu includes a perspicacious observation about high-class versus budget restaurant menus. Explicit adjectives about yumminess are pretty much the sole purview of the bottom lot. Red Lobster will offer you flaky cod fillets hand-dipped
The international authority on chimpanzees taught me something about wine this past month. If you were fascinated with animals as a kid or even enjoyed reading non-fiction, you probably remember Jane Goodall; the story of the fearless young woman sallying out into the African forest to live with the chimps
Need to flee the Californian drought? Try Waiheke Island, just off the coast of Auckland, New Zealand. The island has no public water supply, but plenty of blue and green water, and not just from the ocean. If you're a wine lover who enjoys big cities, you'll find Auckland very
In 1880, Dr. Eugene Hilgard asked the California state legislature for $3000 to start a wine research program at the University of California, and he got it. His first start-up – the “California Agricultural Experiment Station,” now transmogrified into the University of California Davis's massive agricultural extension program – had