Questions of Taste: The Philosophy of Wine

by Barry C. Smith

Interest in wine has steadily increased in recent years, with people far more sophisticated about wine than they used to be. And, inevitably, those who take a serious interest in wine find themselves asking questions about it that are at heart philosophical.
Questions of Taste is the first book to tackle these questions, illuminating the philosophical issues surrounding our love of wine. Featuring lucid essays by top philosophers, a linguist, a biochemist, and a winemaker and wine critic, this book applies their critical and analytical skills to answer--or at least understand--many thorny questions. Does the experience of wine lie in the glass or in our minds? Does the elaborate language we use to describe wine--alluding to the flavors of cheese or fruit, or to a wine's "suppleness" or "brawniness"---really mean anything at all? Can two people taste one wine in the same way? Does a wine expert enjoy wine more than a novice? These questions and others are not just the concern of the wine lover, but go to the heart of how we think about the world around us--and are the province of the philosopher.
With a foreword by leading wine authority Jancis Robinson (editor of the highly acclaimed Oxford Companion to Wine ), this volume will be of interest to anyone who thinks seriously about the experience of enjoying wine, as well as those interested in seeing philosophy applied to the world of the everyday.

Genres: Wine, Philosophy, Food

222 pages, Paperback

First published October 1, 2007

Reviews

[Cougar · Rating 3 out of 5]

The first of philosophy books on wine I've had an interest in tasting. A variety of subjects can be found within this compilation of essays such as wine's interaction with the brain, the impact knowledge can have on aesthetic experience, and if wine could be considered art. Although the topics whetted the appetite for diversity, many of the essays (specifically towards the mid-palate) blended together in an exhaustive focus upon the objectivity and subjectivity of taste, something Scruton and Smith already covered in the first few essays of the book. Despite the lack of distinctiveness in some of the essays, others such as the short discussion on the linguistic theory behind wine description was insightful for a novice like myself. The realest essay was the final one where Paul Draper (a philosopher gone winegrower) puts forth a more organic and simple understanding of wine that answers the questions posed in earlier essays.

[Tony Gualtieri · Rating 4 out of 5]

A collection of essays by different authors on various philosophical topics related to wine: the effect of information on evaluation, the metaphorical language of sensory description, the status of wine as a work of art, etc. Several of the essays are excellent and gave me a lot to contemplate. A few were a bit overwrought or lazily thought out (perhaps the subject was a bit too close at hand during the writing). The book concludes with an interview with winemaker/philosopher Paul Draper of Ridge Vineyards, which provides a wonderfully specific counterpoint to the abstractions which preceded it.

[Laura Morriss Hodge · Rating 3 out of 5]

As with any book of essays, some will appeal and some will not. However, each chapter brings up a pertinent question, many that are not often considered in regards to wine. For people that already have some wine knowledge, this is a nice change from all the books that aim to teach you to taste or that catalog all the varieties and regions.

[Katja · Rating 3 out of 5]

hit or miss with the essays, unfortunately.

[Eddie · Rating 3 out of 5]

Are the qualities of wine objective or subjective.? What terms and language should we use to describe how wines taste? Does knowing anything about wine make it more enjoyable to drink? These are just some of the issues that this book covers in the form of a series of essays.

I particularly like the first chapter or essay by Roger Scruton on intoxication. He looks at the intoxication produced by different substances but he believes that the way we normally drink wine imposes a regime of moderation and therefore avoids some of the downsides of intoxication. Rather, whilst eating and whilst with the company of others it makes us more gregarious. And he quotes a proverb that tells us there is true in wine. The true lies not in what the drinker perceives but in what with loosened tongue and easier manners he reveals.


The last chapter is in the form of an interview with a wine producer and his views on influence of the land, the commercialisation of wine and how a vineyard should be run. His view is that viticulture is more of an art than a commercial enterprise and that the best vineyards are not run just to make money.

Overall this book just made me feel better about drinking and appreciating wine. Like many people I have a vague dream about owning a vineyard in Burgundy or Chianti but as it is never going to happen I will have to be content with reading books like this.

[Caroline · Rating 3 out of 5]

I abandoned this because the library ebook app mysteriously returned it for me six days before the month ended. I thought I had till Tuesday and set it aside to read something else for awhile, and yesterday when I tried to go back to it, it was gone.
That's ok, though - I wanted to like this a lot more than I did. I didn't know exactly what to expect but this was less accessible and fun than I thought it would be. It was written mostly by philosophers who happen to like wine, not wine lovers who happen to enjoy thinking, so it went on for pages and pages about what it means to 'taste' something... ok, but not for me. So I don't recommend this book to anyone unless you enjoy reading contemporary philosophy.

[Pyqos]

Livre passionnant, en particulier l'article de Kent Bach et celui de Jamie Goode qui répond à certaines questions passionnantes soulevées par K. Bach. On appréciera aussi l'interview du génial vigneron Paul Draper, à la fin, où je note cette phrase tout simplement parfaite : "I was born in 1936 ; I still have some Yquem and Latour from that less-than-stellar year, so every tenth birthday I open a bottle of each. The Latour is interesting for about a half an hour. The Yquem for somewhat longer. Then again, I should be careful. The same might be said of me."

[Annette · Rating 2 out of 5]

Try as I might, I just can't get into this on any level and I am a huge fan of academic studies of food and drink. I gave up early in the book and have not finished...

[Laura · Rating 3 out of 5]

An obsessive book, but so am I about things like this. It was good, thought provoking read.