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.
Number of corked wines is down, but TCA is still a BIG problem
TCA, the chemical that causes cork taint, is still a major problem, even if it’s much less of a problem than it once was. What’s particularly pernicious about it, as Heimoff points out, is that at levels where it can’t be detected it can still be present and has the effect of suppressing the aromatics of a wine. So a wine that comes off as simply lacking in fruit and aroma may be an excellent wine with a very low level of TCA masking its good points.
It’s truly amazing how little of the cost of a bottle of wine is actually for production of the bottle of wine. Here, Jo Diaz breaks down the cost of a $50 bottle of wine. The cost of actually producing the bottle: $10.
So, Are You Ready to Order Yet? Exploring the Mysterious Language of Wine Lists
W. Blake Gray
Gray challenges wine list writers to come up with something more informative than what most of us see most of the time, which even for a wine professional leaves a lot to be desired. But for the wine novice, these lists are close to worthless, and off-putting to boot.
Wine Labels Gone Wild
This is a really interesting list of twelve wine labels that were submitted to the TTB, with the results (approved or rejected). What the TTB will accept or not is bewildering. I’ve submitted the same verbiage on two different applications, only to have one accepted and one rejected. The reasoning often defies any logic, but you’re at the whim of the TTB, so even if the TTB’s rejection of your label makes no sense, it’s still your problem.
For keeping up to date with what’s going on the in wine world, the best all around source is http://winebusiness.com.