by Jeff Miller of Artisan Family of Wines (Seven Artisans, Sly Dog Cellars, Red Côte)Every 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 Science Of Decanting
Maybe more than you needed to know about decanting. It’s interesting that decanting is used for two main purposes: to get sediment out of older wines, and to get oxygen into younger ones. I can only endorse the second. While I don’t mind some sediment, many people do. But the effect of oxygen on older wines is largely to speed them on their way to senility. They are often challenged in fruit to begin with and the exposure to oxygen just hastens their decline. Better to tolerate a little sediment.
The International Style of Winemaking, and why it drives so many people crazy
The Wine Curmudgeon
The complaint here is that you can taste wines from all over the world and they all taste the same. Unfortunately, much of the world’s wine has become pretty much a commodity, and a boring one that that.
For keeping up to date with what’s going on the in wine world, the best all around source is http://winebusiness.com.