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 Winemaker’s Fraud in Bordeaux is Called Out

Fermentation

http://fermentationwineblog.com/2013/07/the-winemakers-fraud-in-bordeaux-is-called-out/

I’ve always found the En Primeur practiced in Bordeaux a strange ritual. Specially selected barrels of young wine are offered for tasting, and purchases made based on those tastings. You don’t need to be Einstein to figure out that they are going to use their best wines for these tastings, which the tasters know as well as everyone else. I guess I can’t consider it a fraud when everyone knows what’s going one. The real question is why everyone participates in such a charade.

When is a “flaw” not a flaw?

Steve Heimoff

http://www.steveheimoff.com/index.php/2013/07/19/when-is-a-flaw-not-a-flaw/

Nothing in wine tasting is as simple and clear cut, as black and white, as we would like it to be. Here, one taster found the wine flawed. But no one else did. So is it flawed? Like beauty, flaws are in the eye of the beholder.

Before the Chardonnay Symposium, some thoughts on the ABC crowd

Steve Heimoff

http://www.steveheimoff.com/index.php/2013/07/16/before-the-chardonnay-symposium-some-thoughts-on-the-abc-crowd/

Some interesting thoughts on what is far and away the most successful wine grape (at least in terms of sales) in California.

Aging potential? What aging potential?

W. Blake Gray

http://palatepress.com/2013/07/wine/aging-potential-what-aging-potential/

This post really hits the mark on aging potential (and the lack thereof) of most modern wines. While the ability to age is to some degree unpredictable, that’s only to some degree. There are things you can measure that give you some pretty good guidance (acidity, tannins, so2). And when you compare that list to the way most wines are made these days, you can’t be sanguine about the prospect these wines are going to hold up very well.

HOW TO: chill wine in five minutes

Dr. Vino

http://www.drvino.com/2013/07/18/how-to-chill-wine-quickly/

Some commonsense advice on how to chill wines. It’s not rocket science, but it’s amazing how these simple tips are disregarded.

Nude art labels from Jolie-Laide get approval

Dr. Vino

http://www.drvino.com/2013/07/17/jolie-laide-nude-wine-label/

Label approval from the TTB is really a crap shoot, as witnessed by the label that got through.

Brett May Not Be The Enemy (Talking Brett With MW Christy Canterbury, And Tasting WineSmith’s Crucible)

1 Wine Dude

http://www.1winedude.com/brettanomyces-in-wine-with-christy-canterbury-tasting-winesmith-crucible/

A wine flaw is a flaw unless and until you decide you like it.

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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