The issue isn't all about recipes, though, and there are a couple of great articles. A guide to post-Ramsey London, a fourth of July party with Bobby Flay in the Hamptons, and a ton of fantastic wine-related stuff. Including an article on texture.
In Emily Kaiser's article, "A Sensualist's Guide to Wine Pairings," the author admits something that holds true for me, as well: when she drinks wine, it's not really about the taste. It's the texture.
I actually hadn't ever thought about it until I looked at the article, either. But I knew I had something in common with Kaiser as soon as I read this:
"For me, it's easier to discern a wine's texture than it is to analyze its aromas or flavors. And when I pick a wine for dinner, I often seek a particular texture more than a specific taste - chewy or sharp, fizzy or smooth, or some sensation in between."
Hey, Emily! Me too!
The article goes on to include more detail about the texture of wine, and it includes some food and wine pairings built around mouthfeel. Overall, it's an exciting read for me, in that it makes me feel less like I have an insufficient palate, especially compared to Cooper's "not quite, but nearly, a supertaster" palate, and more like I just experience food and wine in a different way than some people.
Oh - and what's "artsy" about this? Well, every painting is about color, right? But it's not only about color. It's also about texture. Just like every wine is not just about flavor.