by Dwight Furrow

Philosophy has been an ongoing enterprise for at least 2500 years in what we now call the West and has even more ancient roots in Asia. But until the mid-2000’s you would never have encountered something called “the philosophy of wine.” Over the past 15 years there have been several monographs and a few anthologies devoted to the topic, although it is hardly a central topic in philosophy. About such a discourse, one might legitimately ask why philosophers should be discussing wine at all, and why anyone interested in wine should pay heed to what philosophers have to say.

This philosophical discourse about wine did not emerge in a vacuum. Prior to the mid-20^th century, one would never have encountered “philosophy of economics,” “philosophy of law,” “philosophy of science,” “philosophy of social science,” or the “philosophy of art” either, each of which has become a standard part of the philosophical canon. Philosophers have always had much to say about these practices but not as organized into discrete sub-disciplines with their own subject matters.

The assumption behind the emergence of these sub-disciplines is that the study of philosophy brings something to them—particular skills or insights—that immersion in the disciplines themselves would struggle to employ. Thus, in trying get clear on what the philosophy of wine can contribute to the community of wine lovers, we quickly run up against the question of what distinctive skills or insights characterize philosophy. Read more »

by Dwight Furrow

I often hear it said that, despite all the stories about family and cultural traditions, winemaking ideologies, and paeans to terroir, what matters is what’s in the glass. If a wine has flavor it’s good. Nothing else matters. And, of course, the whole idea of wine scores reflects the idea that there is single scale of deliciousness that defines wine quality.

For many people who drink wine as a commodity beverage, I suppose the platitude “it’s only what’s in the glass matters” is true. But many of the people who talk this way are wine lovers and connoisseurs. For many of them, there is something self-deceptive about this full focus on what is in the glass. Although flavor surely matters, it is not all that matters, and these stories, traditions, and ideologies are central to genuine wine appreciation.

Burnham and Skilleås, in their book The Aesthetics of Wine, engage in a thought experiment that shows the questionable nature of “it’s only what’s in the glass that matters”. They ask us to imagine a scenario in 2030 in which wine science has advanced to such a point that any wine can be thoroughly analyzed, not only into its constituent chemical components (which we can already do up to a point), but with regard to a wine’s full development as well.

Read more »

by Dwight Furrow

In discourse about wine, we do not have a term that both denotes the highest quality level and indicates what that quality is that such wines possess. We often call wines “great”. But “great” refers to impact, not to the intrinsic qualities of the wine. Great wines are great because they are prestigious or highly successful—Screaming Eagle, Sassicaia, Chateau Margaux, Penfolds Grange, etc. They are made great by their celebrity, but the term doesn’t tell us what quality or qualities the wine exhibits in virtue of which they deserve their greatness. Sometimes the word “great” is just one among many generic terms—delicious, extraordinary, gorgeous, superb—we use to designate a wine that is really, really good. But these are vacuous, interchangeable and largely uninformative.

It’s a peculiarity of the wine community that when designating the highest quality, we sometimes refer to a score assigned by a critic. But that tells us how much that critic liked the wine in comparison to similar wines. It doesn’t tell us why it deserves such a rating. We have criteria to judge wine quality such as complexity, intensity, balance, and focus. But these refer to various dimensions of a wine, not an overall judgement of quality.

Although most wines provide pleasure, some wines are not merely pleasurable. They stand out from the ordinary and have a special claim on our attention. We need a way of describing the depth and meaning of that experience. In the history of aesthetics “beauty” has filled this role as an indicator of remarkable aesthetic quality. It is less frequently used today than in centuries past since many works of modern or contemporary art do not aim at aesthetic pleasure.  After the disruptions of 20^th Century art, it seems most people in the art world are disillusioned by beauty as if it were a fusty old term genuflecting toward conventions left behind, something false or inflated that reflective people no longer believe in. Read more »

by Dwight Furrow

The wine community is often accused of being snobby and elitist. The language used to describe wine is one source of this innuendo. Although most people have become accustomed to the fruit descriptors used in wine reviews, when wine writers wax poetic by describing wines as “graphite mixed with pâte de fruit”, even some wine professionals get up in arms.

The general complaint is that metaphorical attributions are too subjective and ambiguous. When a wine is described as “a streetwalker” or “sinewy” it’s unclear to some readers what features of the wine are being described.  The further inference drawn is that these are just attempts to make wine descriptions less monotonous or call attention to the writer’s talent for verbal calisthenics without getting at something important about the wine.

There are several things to say about these objections. Read more »

by Dwight Furrow

Wine writers, especially those who write wine reviews, are often derided for the flowery, overly imaginative language they use to describe wines. Some of the complainants are consumers baffled by what descriptors such as “brooding” or “flamboyant” might mean. Other complainants are experts who wish wine language had the precision of scientific discourse. The Journal of Wine Economists went so far as to call wine writers “bullshit artists”. (The feeling is mutual.)

Even the sommelier-trained author of the bestselling book Cork Dork, Bianca Bosker, has reservations about the accuracy of such language. After taking writers to task for using terms such as “sinewy” and “broad-shouldered” she writes: “It seems possible that what we “taste” in a fine wine isn’t so much its flavor as the qualities of good taste that we hope it will impart to us.” She seems to be suggesting that wine writers just make stuff up to sound impressive.

The general objection is that these descriptors are metaphorical and are therefore too subjective and ambiguous to give readers an accurate, verbal portrayal of the wine. However, these complaints are tilting at windmills. Read more »

by Dwight Furrow

Among the best books I’ve read about wine are the two by wine importer Terry Theise. Reading Between the Wines is a thoroughly enjoyable account of his life in wine and a passionate defense of artisanality. But it’s his most recent book What Makes a Wine Worth Drinking: In Praise of the Sublime that really gets my philosophical juices flowing.

Long celebrated for his portfolio of mostly German and Austrian wines as well as grower Champagne, in these two books he articulates a sophisticated, yet non-theoretical philosophy of wine and introduces a badly needed corrective to our fatally constrained and often vulgar approach to wine that confuses marketing with aesthetics. But like any work of philosophy, this book raises profound questions. Here are a few quotes that I think raise the most important questions we need to answer.

Great wine can induce reverie; I imagine most of us would concur. But the cultivation of reverie is also the best approach to understanding fine wine.

What is it about us and what is it about wine that induces a dream-like state, that sets the imagination in motion? Why does wine’s capacity to induce reverie help us understand fine wine?

If wine had turned out to be merely sensual I think for me its joys would have been transitory. I’d have done the “wine thing” for a certain number of years and gone on to something else. What continued to drive me, and what drives many of us, is curiosity, pleasure in surprise, and those elusive, incandescent moments of meaning—the sense that some truth, normally obscure, was being revealed.

How can a beverage reveal truths? What kind of truth is this and how would we know we have it? Read more »

by Dwight Furrow

It’s fashionable to criticize wine critics for a variety of sins: they’re biased, their scores don’t mean anything, and their jargon is unintelligible according to the critics of critics. Shouldn’t we just drink what we like? Who cares what critics think? In fact, whether the object is literature, painting, film, music, or wine, criticism is important for establishing evaluative standards and maintaining a dialogue about what is worth experiencing and why. The following is an account of how wine criticism aids wine appreciation by way of providing an account of wine appreciation.

Wine critics engage in a variety of activities. They evaluate wines by saying whether they are good or bad, often in order to advise readers about which wines they should purchase or seek to experience. Via their tasting notes, they guide their reader’s perceptions of a wine getting them to taste something they otherwise might have missed. Critics explain winemaking and viticultural practices, feature winemakers and explain how their inspiration or approach to winemaking influences their wines. They discuss styles of winemaking, changes in those styles as they occur, and new developments in the wine world. They discuss the quality of vintages, the characteristics of varietals and wine regions, and describe their own reactions to a wine.

The most plausible goal that ties all these activities together is that the critic aims to help her readers appreciate the wines about which she writes. Wine criticism is not just loosely related to wine appreciation; the purpose of wine criticism is to aid appreciation and thus we need an account of what it means to appreciate a wine. Read more »

by Dwight Furrow

If a rectangular canvas splashed with paint and lines can express freedom or joy, why not liquid poetry?

Works of art are pleasing but they are also intended to communicate or express something. Something is shown or made manifest through a work of art. In many cases what is communicated is some feeling or attitude that in some way belongs to the artist. But not all art is about self-expression. Some works are intended to reveal something about the artist’s materials when worked on in a particular way. For instance, many Impressionist works by Monet and others expressed a singular relationship between color and light, although these works also communicate something about the artist’s point of view regarding what is being expressed.  Some works reveal something about their subject matter when placed in an assemblage with other subject matters regardless of whether they reflect anything about the artist. A landscape may express the relationship between a building and an atmosphere, without expressing something important about the artist’s psychology or biography. To express is to reveal something hidden or not obvious but that need not be restricted to human psychology. Works of art invite us to feel something about them but that feeling need not be something possessed by the artist. Hamlet expresses uncertainty and ambivalence independently of any feelings Shakespeare may have had and there is no need to investigate Shakespeare’s biography to grasp what Hamlet is expressing.

Even when art is expressing some human quality, the expression reaches far beyond facts about an individual artist. The 19^th Century German philosopher Hegel argued that art expresses a shared sense of “the deepest interests of mankind, the most comprehensive truths of the spirit”. Art’s role for Hegel is to express something whole cultures can share when brought to light and put on a pedestal.

What about wine? Can wine be expressive in the way works of art are expressive? I’ve argued that wine can express emotion, although only occasionally is that related to a winemaker’s feelings. But here I want to focus on other dimensions of wine’s expressiveness that go beyond the expression of an individual’s emotions or attitudes. Read more »

by Dwight Furrow

It is fashionable to say that great wine is made in the vineyard. There is a lot of truth to that slogan but in fact wine is made by a complex assemblage with various factors influencing the final product. Last month I argued that the wine quality revolution in the U.S. was a result of a fascination with the French image of wine, new technology, a focus on varietal expression, and the benefits of California sun that enabled grapes to ripen more consistently. However, an additional factor influencing wine quality is the feedback from wine critics who influence consumer tastes as well as production styles. How much do critics influence wine styles and how is that influence transmitted?

Any discussion of the influence of wine critics must start with the iconic Robert Parker who is widely credited with rousting wine production from its complacent slumber in the early 1980’s. Yet, he is also widely blamed, rightly or wrongly, for making wine more homogeneous and less interesting by (1) encouraging more alcoholic, riper wines that lacked nuance while (2) introducing a scoring system for wine judging that made wine more accessible to consumers by suppressing its complexity. Regardless of which side of this fence you’re on, Parker was no doubt extraordinarily influential, and it’s worth looking at the sources of that influence to better understand how wine styles change. Read more »