My fellow colleagues-in-wine and I are always discussing, debating, and arguing about hot wine topics. Sometimes it’s about oak, over-extraction of fruit, old world v. new world, and of course…terroir. We also discuss what makes a wine good and what sells, and we often find that the good wines don’t sell.
A couple weeks ago, Patrick wrote about Malbec and it’s rise and fall. Weeks before, Nic wrote about the concept of terroir. These blogs are the result of our on-going conversations. Both blogs got my attention. Continue reading Wine Existentialism
I take a very skeptical look at “green cred” wines. I think if you have to sell your product based on things like the winery’s carbon footprint, then there’s probably a reason that you haven’t been able to sell your wine based on its quality. That said, what I value in a bottle (after, of course, establishing that it is good) is uniqueness and expressiveness. I want to be convinced by the winemaker that what I’m drinking is different than any other bottle, opened any other day. He can’t convince me if he didn’t put in the time making something that reflects what he grew, and to start at that basic level comes the responsibility of keeping a vineyard and cellar that will continue to produce for a very long time to come.
