My experience with Sir Roger Scruton started—as most philosophical journeys do— with a question. Broadly speaking, my question was about wine and life, and as a professional wine writer, I had researched, traveled, and tasted widely in
Reflections on Denis Durantou and the wines from his final vintage Is it because of informality? (There are no classifications, no official hierarchies here.) Perhaps because the properties are small? Or maybe just luck? I’m not sure,
What is the latest thinking on the potentially damaging effects of light on sparkling wine—and what can be done to avoid them? The famous Italian scientist Galileo Galilei is quoted as saying “Wine is sunlight, held together
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