@rovingnomore.bsky.social
Reposted
This is an interesting proposal. Almost anything would be better than the current scoring system. But I have some reservations about it. #Wine #WineSky foodandwineaesthetics.com/2025/12/16/c...
Can Wine Be Rated Like Chess Players?
George Nordahl on his Substack has an interesting proposal for rethinking wine scores. Of course problems with the current system are well-known and have been endlessly discussed. Wine scores prete…
foodandwineaesthetics.com
December 18, 2025 at 7:37 PM
This is an interesting proposal. Almost anything would be better than the current scoring system. But I have some reservations about it. #Wine #WineSky foodandwineaesthetics.com/2025/12/16/c...
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Food and wine have to taste good but Guernica doesn’t have to be “pretty.” Does that disqualify dinner from being art? I argue the opposite: pleasure is a condition of success in every art form, from black midi to Burgundy. #foodsky #WineSky foodandwineaesthetics.com/2025/12/02/w...
When Horror Tastes Good
Food and wine have to taste good. If they do not, we push the plate away and leave the glass unfinished. We are cautious about what we put in our mouths; there is no safe distance when you ingest s…
foodandwineaesthetics.com
December 3, 2025 at 7:32 PM
Food and wine have to taste good but Guernica doesn’t have to be “pretty.” Does that disqualify dinner from being art? I argue the opposite: pleasure is a condition of success in every art form, from black midi to Burgundy. #foodsky #WineSky foodandwineaesthetics.com/2025/12/02/w...
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We don’t just taste vineyards; we taste decisions. Conventions make wine intelligible. Curiosity keeps it alive. #wine #WineSky
foodandwineaesthetics.com/2025/11/11/t...
foodandwineaesthetics.com/2025/11/11/t...
The Hiding-in-Plain-Sight Ligaments of Wine Culture
I don’t know that there is another human sub-culture as bound to habit and convention as the wine community. The wine styles available today—red, white, sparkling, rosé, skin contact whites, and fo…
foodandwineaesthetics.com
November 12, 2025 at 7:48 PM
We don’t just taste vineyards; we taste decisions. Conventions make wine intelligible. Curiosity keeps it alive. #wine #WineSky
foodandwineaesthetics.com/2025/11/11/t...
foodandwineaesthetics.com/2025/11/11/t...
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Remember the 2000s oak-and-extraction hangover? The backlash gave us “low-intervention” dogma. Time to move past the binary. I map a middle path where most great wines are actually made. #wine #WineSky foodandwineaesthetics.com/2025/10/28/t...
The Technology vs. Terroir False Dilemma
Debates that oppose “technology” to “terroir” treat winemaking as a zero-sum game in which each technological intervention diminishes site expression. This framing misdescribes how quality decision…
foodandwineaesthetics.com
October 29, 2025 at 6:29 PM
Remember the 2000s oak-and-extraction hangover? The backlash gave us “low-intervention” dogma. Time to move past the binary. I map a middle path where most great wines are actually made. #wine #WineSky foodandwineaesthetics.com/2025/10/28/t...
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And the sky was happy until it heard about the coastal storm that’s coming.
October 11, 2025 at 2:35 PM
And the sky was happy until it heard about the coastal storm that’s coming.
Reposted
Wine changes. Memory fades. Reviews keep the conversation alive. Read why tasting notes are the postal service of taste. #wine #WineSky foodandwineaesthetics.com/2025/10/08/w...
Why Detailed Wine Reviews Matter to the Wine Community
If you want a community, you need a conversation; if you want a conversation, you need a shared record; and if you want a shared record in wine, you need detailed reviews—the kind that actually say…
foodandwineaesthetics.com
October 9, 2025 at 7:02 PM
Wine changes. Memory fades. Reviews keep the conversation alive. Read why tasting notes are the postal service of taste. #wine #WineSky foodandwineaesthetics.com/2025/10/08/w...
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Non-intervention is a myth. A vineyard offers tendencies and resistances; the cellar organizes them into a voice. The question isn’t “intervene or not?” It’s: which articulation of this place are you willing to own? #wine #WineSky foodandwineaesthetics.com/2025/09/30/t...
Terroir as Interpretation: Why Preserving Place is Always a Style Choice
Let’s retire the pious fiction that the winemaker who “lets the site speak” abstains from style, as if terroir were a shy woodland creature spooked by the faintest human intention. Terroir is not a…
foodandwineaesthetics.com
October 1, 2025 at 6:26 PM
Non-intervention is a myth. A vineyard offers tendencies and resistances; the cellar organizes them into a voice. The question isn’t “intervene or not?” It’s: which articulation of this place are you willing to own? #wine #WineSky foodandwineaesthetics.com/2025/09/30/t...
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Pairing tables ≠ cuisine. Texture, timing, and order can flip the script. I break down where computational gastronomy helps—and where taste pushes back. #food #FoodSky foodandwineaesthetics.com/2025/08/28/w...
What the Hell is Data-driven Cooking?
There is a lot of hype among some sectors of the food industry about data-driven cooking (aka computational gastronomy). It is the practice of using structured food data (recipes, ingredient chemi…
foodandwineaesthetics.com
August 28, 2025 at 6:40 PM
Pairing tables ≠ cuisine. Texture, timing, and order can flip the script. I break down where computational gastronomy helps—and where taste pushes back. #food #FoodSky foodandwineaesthetics.com/2025/08/28/w...
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Silicon Valley wants AI to correct my knife skills. I’ve been cooking for 50 years—I think I’ll survive without algorithmic guidance. #food #foodsky foodandwineaesthetics.com/2025/08/07/t...
The Food Revolution in the Age of the Algorithm
This post piggybacks on my post earlier in the week about the plight of French winemakers as well as the post A Glass Against the Machine from several weeks ago. I am apparently obsessed with this …
foodandwineaesthetics.com
August 7, 2025 at 7:10 PM
Silicon Valley wants AI to correct my knife skills. I’ve been cooking for 50 years—I think I’ll survive without algorithmic guidance. #food #foodsky foodandwineaesthetics.com/2025/08/07/t...
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Maillard, miso, mushroom dust—umami’s everywhere. But what if our obsession with savoriness is slowly starving our sense of contrast? #food #foodsky foodandwineaesthetics.com/2025/07/31/t...
The Tragedy of Umami: When Depth Becomes Default
Umami was once a revelation—an elegant discovery of a fifth taste that illuminated the subtle synergy of fermented soy, aged cheese, and slow-cooked broth. But in today’s kitchen discourse, u…
foodandwineaesthetics.com
July 31, 2025 at 8:24 PM
Maillard, miso, mushroom dust—umami’s everywhere. But what if our obsession with savoriness is slowly starving our sense of contrast? #food #foodsky foodandwineaesthetics.com/2025/07/31/t...
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We detox, we binge, we post the tartare. But what if eating well was already profound? Just don’t tell the influencers. #food #FoodSky foodandwineaesthetics.com/2025/07/17/o...
On Pleasure, Food, and the Moral Meaning of Flavor
Published initially at Three Quark Daily. In a culture oscillating between dietary asceticism and culinary spectacle—fasts followed by feasts, detox regimens bracketed by indulgent food porn—it is …
foodandwineaesthetics.com
July 17, 2025 at 7:07 PM
We detox, we binge, we post the tartare. But what if eating well was already profound? Just don’t tell the influencers. #food #FoodSky foodandwineaesthetics.com/2025/07/17/o...
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The wine writer as flâneur: out of step, out of time—yet oddly at home. Jason Wilson’s elegy from Barcelona is a slow walk through a world that no longer wants to linger. But he may be right in step with the future of wine. #wine #WineSky foodandwineaesthetics.com/2025/07/15/i...
In Praise of the Wandering Palate
This essay entitled “The Wine Drinker as Flâneur” by Jason Wilson is the most pleasurable piece of wine writing I’ve encountered in quite a while. I encourage you to read it, especially if you shar…
foodandwineaesthetics.com
July 15, 2025 at 6:33 PM
The wine writer as flâneur: out of step, out of time—yet oddly at home. Jason Wilson’s elegy from Barcelona is a slow walk through a world that no longer wants to linger. But he may be right in step with the future of wine. #wine #WineSky foodandwineaesthetics.com/2025/07/15/i...
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Taste is memory in motion. It doesn’t just bring the past back—it reshapes it. This is why your grandmother’s soup still haunts you. #food #foodsky #aesthetics foodandwineaesthetics.com/2025/06/26/p...
Palate as Palimpsest: How Memory Shapes the Taste of the Present
A palimpsest is a manuscript on which the original writing has been erased to make room for new writing but of which traces of the original remain. Food is like that. It is not merely nourishment b…
foodandwineaesthetics.com
June 26, 2025 at 6:35 PM
Taste is memory in motion. It doesn’t just bring the past back—it reshapes it. This is why your grandmother’s soup still haunts you. #food #foodsky #aesthetics foodandwineaesthetics.com/2025/06/26/p...
Reposted
This is a remarkable story. Many wineries in California cannot get fire insurance so they are taking on the task of fire suppression themselves. #wine #winesky www.sfchronicle.com/food/wine/ar...
They can’t get fire insurance. So California wineries are seeking out fire trucks and military tech
As summer approaches and Napa Valley’s vineyards grow lush, the specter of wildfire looms. So the community, and particularly its vintners, have taken matters into their own hands.
www.sfchronicle.com
June 26, 2025 at 6:48 PM
This is a remarkable story. Many wineries in California cannot get fire insurance so they are taking on the task of fire suppression themselves. #wine #winesky www.sfchronicle.com/food/wine/ar...
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Aesthetic lives are not made by acquiring rare objects, but by noticing common ones. #wine #philosophy #PhilSky
June 16, 2025 at 7:09 PM
Aesthetic lives are not made by acquiring rare objects, but by noticing common ones. #wine #philosophy #PhilSky