I feel liberated—the aromatic wheel that has enveloped me as an emerging wine scholar has dissolved into a faint methodology, far from a requirement. The “professional language of wine,” a phenomenon that materialized in the 1970s, reflects an obsession with classification and nomenclature of aesthetics that has plagued food and drink studies for decades, if not centuries. Enter the singularity of epistenology: Nicola Perullo’s inventive way of not consuming wine, but rather of co-existing with it. A mixture of “epistemology,” the study of knowledge, “enology,” the study of wine, and a touch of “ontology,” the study of being, Epistenology: Wine as Experience interrogates more significant questions of aesthetics and knowledge formation as it guides readers through the vivaciousness of wine, sip by sip. Perullo proposes forms of embodied knowledge with wine, not through it, in which the beverage is not a monolithic cultural object to be judged against specific...

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