Good Reads Wednesday

by Jeff Miller of Artisan Family of Wines (Seven Artisans, Sly Dog Cellars, Red Côte)

jeff-smEvery Wednesday I post my recommendations of the best of last week’s postings concerning wine, whether blogs or news. I list them in the order I read them, so you shouldn’t infer anything about the order in which I list these posts.

Do people like certain wines because certain critics tell them they should?

Steve Heimoff

http://www.steveheimoff.com/index.php/2011/11/14/do-people-like-wines-just-because-the-critics-tell-them-to/

If people like a critic-recommended wine, is it simply because the critic recommended it? Heimoff isn’t sure, but I’m willing to go further and think that lots of people will follow the critic’s recommendation whether or not they would have liked the wine tasting it blind.

The Downside of AOC

VINOGRAPHY: a wine blog

http://www.vinography.com/archives/2011/11/the_good_and_the_bad_of_aoc.html

This post exposes the common practice in France of adding sugar to the must in weak years to beef up the alcohol content. The bigger question is how much the rules that are enacted to establish appellations really hinder the winemaker’s ability to make the best wine he can. I think most winemakers would like as much freedom as possible. As they say, rules are made to be broken.

Putting Your Best Oak Forward: Diversity in the World of Barrels

Palate Press

http://palatepress.com/2011/11/wine/putting-your-best-oak-forward/

This post examines the difficulty of matching wine with oak. It’s not easy to come with a good pairing, and, with barrel use, you must predict the outcome without being able to do trials.

Feeling The Heat In California: Are Paso Robles Wines Too High In Alcohol?

1 Wine Dude

http://www.1winedude.com/index.php/2011/11/17/feeling-the-heat-in-california-are-paso-robles-wines-too-hot/#more-5750

Another writer weighing in on the subject of how much alcohol (and ripeness) is too much. I think most winemakers prefer to let the grapes hang to get riper flavors, but everything can be overdone.

Of Oxygen, Nitrogen and Copper.

Shut up and make wine

http://shutupandmakewine.wordpress.com/2011/11/14/of-oxygen-nitrogen-and-copper/#more-7266

One of the potential problems in a fermentation is the production of hydrogen sulfide, or h2s. It’s critical that it be eliminated either by aeration or copper, or you’ll end up with wines with garlic/onion scents. This is a pretty common winemaking defect, and can certainly be avoided.

For keeping up to date with what’s going on the in wine world, the best all around source is http://winebusiness.com.

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2 Responses to “Good Reads Wednesday”

  1. 1WineDude says:

    Thanks for the shout-out!

  2. I would like to tell others about your post so I went ahead and posted a bookmark on Digg.com using the name of your blog and the post title. I hope that’s OK. My email list would like to read this post as well I’m sure.

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