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.

The App that Will Revolutionize Your Wine Tasting

VINOGRAPHY: a wine blog

http://www.vinography.com/archives/2013/04/the_app_that_will_revolutioniz.html

I can’t tell if this is a practical joke or for real.

That Poopy Smell In Your Wine…It’s All Good

Fermentation

http://fermentationwineblog.com/2013/04/that-poopy-smell-in-your-wine-its-all-good/

The essence of this post addresses the question: what is a flaw? I personally don’t like brett in wine, but other people do. And it’s not as simple as saying whether Brett is in the wine, because Brett takes on various guises. It can be spicy, or it can be barnyardy, and other things as well.

I think most people would like the spicy character, but not the barnyard. But even here, there is no hard and fast rule. Some barnyard is appreciated by many people, even if most don’t like it.

So is Brett a flaw or not? There can be no one answer to that question. It really varies from person to person.

Tasting wine? Don’t try so hard

Steve Heimoff

http://www.steveheimoff.com/index.php/2013/04/04/tasting-wine-dont-try-so-hard/

Heimoff takes aim at the whole concept that you can accurately identify the different flavors in wine. I know when I have been tastings with other people, and we’ve been asked to identify the flavors in a wine, it’s a scattergun-we’re all over the place. I think in part this is due to the fact that the flavors in wine don’t clearly translate into flavors of other things. Cherry in wine is not the same thing as cherry in cherry. But the other factor is that we are all very different when it comes to detecting the different flavors that are present.

Therefore, I have always felt that the other factors besides taste are more open to objective identification. We may disagree about whether the wine has a blueberry flavor, but will probably agree pretty much on whether it is a tannic wine or not. I think Heimoff is saying much the same thing.

Easter

Shut up and make wine

http://shutupandmakewine.wordpress.com/2013/03/31/easter/#more-9587

After a long hiatus, Shut up and make wine is back, at least for now. This post focuses primarily upon the efforts necessary to work a vineyard. The fact that it’s in Los Angeles doesn’t make it a whole lot different than one any place else.

The mystery of soils and wine, part 1

jamie goode’s wine blog

http://www.wineanorak.com/wineblog/wine-science/the-mystery-of-soils-and-wine-part-1

Of all the wine myths (and there are many of them), the idea that wines obtain flavor from the soil is the most persistent one. I remember going out to sell wine with a sales person, and when I told her that the flavors in the wine cannot come from the soil I thought she was going to drop me on the spot to find my way back to the hotel on my own.

That’s why I appreciated this post, which at least acknowledges what cannot really be disputed from a scientific point of view. Namely, that a wine does not pick up flavors from the soils, but in fact simply take some water and nutrients in a fairly molecular way. For reasons other than obtaining flavor from the soil, the quality of the soil can certainly impact the quality of the wine. Even here, I think this is overblown, but certainly not outside the realm of possibility.

Goode indicates that he wants to explore this issue further, and I’m curious to see what he thinks on the subject.

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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