Erkenntnis 84 (4):805-822 (2019)

David Sackris
Arapahoe Community College
A position has been advanced by a number of philosophers, notably by Burnham and Skilleås, that certain knowledge is required to aesthetically appreciate a fine wine. They further argue that pleasure is not an integral part of aesthetically appreciating wine. Their position implies that a novice cannot aesthetically appreciate a fine wine. This paper draws on research into tasting and psychology to rebut these claims. I argue that there is strong evidence from both the average consumer and from wine experts that they are unable to separate enjoyment from aesthetic evaluation; secondly, I argue that wine knowledge may actually preclude tasting of the wine as it exists in the glass due to perceptual bias. I conclude by arguing that it is unclear how exactly knowledge of things like terroir is supposed to affect the taste, as well as question what role conforming to a certain style plays in aesthetic success, as arguments that require knowledge for appreciation typically emphasize knowledge of styles of wine.
Keywords aesthetics  wine  epistemology
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Reprint years 2019
DOI 10.1007/s10670-018-9981-z
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References found in this work BETA

Making Sense of Taste: Food and Philosophy.Carolyn Korsmeyer - 2001 - Journal of Aesthetics and Art Criticism 59 (4):421-423.
Category Independent Aesthetic Experience: The Case of Wine.David Sackris - 2013 - Journal of Value Inquiry 47 (1-2):111-120.
Akrasia and Aesthetic Judgment.Patricia Herzog - 2000 - Journal of Aesthetics and Art Criticism 58 (1):37-49.

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Citations of this work BETA

The Arbitrariness of Aesthetic Judgment.David Sackris - 2021 - Journal of Value Inquiry 55 (4):625-646.

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