Champagne Confidential

Dear Publisher, Excuse the impersonal greeting, but I am sending this along to quite a few of you bow-tied literary types and I really can’t be bothered looking up all your names, can I?  As someone already deep into the first draft of a blockbuster tell-all, I think all that research would be rather a…

Lessons from the Haberdashery

Some of the chief pleasures wine affords derive from its effects on the special, hyper-sensitive tissue that lines the inside of our mouths — grasping the lips, tongue and palate in a palpable, sensuous embrace. The food science word for this is mouthfeel, a term I find unbearably awkward and clinical. A better choice is texture,…