I was sent a fascinating article by a friend (and my osteopath) who happens to be quite clued up in the worlds of food blogging and wine too.
He thought this article by Arielle Johnson, who is a scientist and researcher at MIT Media Lab (with fascinating side projects, including working with NOMA), was worth reading. It sounds technical, but it brings together wine, food and … yes, science in a very interesting way. Many such articles are used to attack wine reviews as ‘nonsense’ (actually, the technical term is bullshit) but there is hope yet:
What I’m getting at is that you could use science as a smug way to debunk food myths or dismiss “minerality” and other wine-tasting terms as groupthink for swirling-and-sniffing assholes. But I think that the impulses that motivate people to think deeply about making or explaining wine—or any food—have a lot in common with the impulses that motivate people to do science: a curiosity about and desire to make sense of the world. Sometimes the science just takes a little time to catch up
We are all just ahead of the science, that’s all!
I recommend you download the PDF from this site (it is the second article, after the Mums Drinking Mom Wines)
… oh, and if you like talking food & wine while getting some osteopathic treatment, I can give you a great recommendation