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The lack of agreement about the meaning of common wine-describing terms such as structure has led to conflicting views about the ontological nature of wine as an aesthetic object. I argue that a wine’s structure is a dispositional property of that wine realized in the temporal organization of qualities centered in the middle palate of a taster’s gustatory experience. I defend this claim from those (e.g., Scruton) who argue that only experiences have such properties, not wines. I also oppose those (e.g., Kant) who hold that gustatory objects are hedonically experienced immediately and hence do not afford an extended temporal encounter. I follow Brillat-Savarin’s lead in arguing that gustatory experience has a progressive temporal character. Finally, I further articulate the theory that a wine’s structure is a temporal organization of qualities.

DOI: 10.4000/estetica.1402

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