subscribe: Posts | Comments      Facebook      Email Steve

A Thursday afternoon Pinot Noir tasting

11 comments

 

I did a small tasting session yesterday up at Jackson Family Wines for some folks and, as it was highly informative, I thought I’d share some of the findings here.

Pinot

All the wines were 2012 Pinot Noirs. Here was the lineup:

Foxen Fe Ciega

Siduri Clos Pepe

Domaine de la Côte, Bloom’s Field

Foxen La Encantada

Cambria Julia’s

Loring Cargasacchi

Brewer-Clifton 3D

Lutum Sanford & Benedict

Brewer-Clifton Machado.

You’ll notice that all the wines were Santa Rita Hills except for the Cambria. I thought it would be nice if we included the Julia’s (a wine we at Jackson know well) to see if we could detect it and also if it showed a “Santa Maria Valley” character as opposed to a “Santa Rita Hills” character. After all, the two appellations have nearly identical climates, although the soils are different, and are separated only by the 101 Freeway and a little bit of latitude.

My top wines easily were the two Brewer-Cliftons, the two Foxens and the Loring. All showed what I think of as the fleshiness I want in a great California Pinot Noir: rich, ripe, almost flamboyant fruit, great tannins and acidity, enormous complexity, and deliciousness right out of the bottle yet with the capacity to age. Interestingly, all five were at least 14% alcohol by volume. By contrast, the wine with the least alcohol, the Domaine de la Côte, at 12.5%, was my least preferred wine.

The tasting was blind, and all of us thought the Bloom’s Field was dominated by oak. Even though the tech notes say there was zero percent new oak, still, the wine was aged in barrel for 20 months, and the vanilla and char were overwhelming. I think the problem was that the wine simply didn’t have the power to support the extracted wood. It’s fine to aim for a low alcohol wine, but not at the cost of trading away richness and ripeness. This is California, not Burgundy. If you take ripeness away from our Pinot Noirs, there’s not much else that remains.

The Lutum, which was made by Gavin Chanin, was an interesting wine, but even though the alcohol was offfically 13.7% I found it a bit hot and rustic. I think, concerning these lowish alcohol levels, that we really have to resolve this discussion about how to keep Pinot Noir “balanced” and yet retain its opulence. Balance for the sake of balance seems silly to me, if by “balance” you mean simply alcohol below 14%. I don’t think “balance” is determined by a number. Shouldn’t deliciousness and opulence be a part of the equation?

Incidentally, the four Foxen and B-C wines were fabulous, but aside from neither of them having an obsession with alcohol levels, they were separated by the fact that Greg Brewer loves whole cluster fermentation whereas Billy Wathan destemmed all his berries. And yet their wines were magnificent, stunning and, yes, balanced. This shows that the degree of whole cluster is irrelevant, provided, of course, that those stems are lignified if you do include them.

Did I identify the Julia’s? No. Mea culpa. It was right in the middle, score-wise.

Anyhow, I can think of worse ways to spend eternity than tasting Pinot Noir and talking about it! Salud, and have a great weekend.


Stories, stories, stories at Unified

6 comments

 

Great time yesterday moderating my panel at the Unified Wine & Grape Symposium on “Content is King: How to Craft and Feature Stories that Stand Out.”

We had a good-sized crowd—it filled the better part of a ballroom—which tells me that people really have a desire to master this storytelling thing. For my part, in my opening remarks I made three points I think hold true:

  1. What is a story? What makes a good one? How do you figure out how to tell your own, unique story?
  2. Once you have a story to tell, you need a medium to tell it through. There’s print, of course, but also the whole range of digital. (And, as one of my panelists pointed out, your tasting room staff is part of your story!)
  3. Once you’ve crafted a story and told it through your preferred media, you need a way to see if it achieved the results you hoped for. This is, of course, the famous (or infamous) ROI everybody talks about.

I suppose we could have a seminar on any one of these topics, they’re so complicated and filled with possibilities. As it was, we had only 75 minutes to get through it all, a hopelessly inadequate amount of time. But one must try! I believe the audience got so much information thrown at them from the three speakers (each of whom had a PowerPoint presentation), it must have been hard for them to take it all in. All I ever want, in these sorts of public events, is for folks to leave feeling like they were glad they came, and that they learned a thing or two they can use in the future. In this case, I’m sure they did. They had so many questions afterwards, we didn’t have enough time to get to everyone because we had to leave the room so the next panel could convene. Later, at the bar, I ran into a young guy whose family started a winery. He’d been to my panel. He said they were having trouble figuring out how to sell their wine. He’d come to “Content is King” hoping to learn about some magic bullets. Alas, there are no magic bullets. It’s hard work, selling what you make. Not for the faint-hearted.

I ran into many old friends: Mr. Darrell Corti (such a legend, and such a gentleman), Nicholas Mlller from Bien Nacido, Rick Kushman from the Sacramento Bee, the fabulous Nick Goldschmidt, George Rose (snapping pix all over the place), Nancy Light, Rick Smith from Paraiso, down in Monterey, whom I’ve known and liked for a really long time, and too many others to mention. Rick Smith is one of those salt-of-the-earth guys. He was a founding farmer/father of Monterey viticulture and wine and in particular the Santa Lucia Highlands (whose appellation status he helped create). It’s always a pleasure to meet old friends, but it also makes you feel your age when you remember how long you’ve known some of these guys. But I also made some new friends, including Melody Fuller, who it turns out not only lives near me in Oakland, but is the founder of the Oakland Wine Festival, which I’d never heard of (shame on me), but seems like a great thing for Oakland. My city has become a real hub of excitement, of restaurants and bars and the most interesting people moving in, so it’s only natural for us to have our very own wine festival, which I’m sure will be a huge success.


The Hill grape fraud case does NOT taint Napa Valley!

27 comments

 

Last week’s very long (3,700 word) article in the New York Times about the Jeff Hill case has stirred up tension in Napa Valley, where some people think the author, Vindu Goel, went over the top in painting Napa as a place where wine quality is “built on quicksand.”

(Some of you might not be able to open the NYT link if you don’t have a Times subscription. Even if you can’t, you can probably find it on Google.)

Last Spring, Mr. Hill, a vineyard manager, was charged with grand theft for allegedly stealing tens of thousands of dollars worth of grapes from a client during the 2013 harvest.

Reporter Goel took the serious and significant charges of fraud in the Hill case and, some folks say, stretched them to tar Napa’s reputation in general. Prices of Napa wine, Goel wrote, are based more on consumers’ belief in the superiority of the region’s grapes than in the inherent quality of the liquid in the bottle.”

And “[M]any bottles on wine-store shelves aren’t what they seem because of loopholes in American wine labeling laws,” he added, based on an interview with the master sommelier, Emmanuel Kemiji. The inescapable implication is that a top-notch Napa Valley Cabernet Sauvignon may contain “a cheaper grape varietal like syrah or zinfandel” that could be from “anywhere else in the state, like Fresno.” Most damaging of all Goel’s assertions, perhaps, is this one, which suggests that spin and hype, rather than quality, are behind Napa Valley’s reputation as the supreme place to make wine in America: “Much of Napa’s price premium stems from savvy marketing, not any objective superiority of the wine.”

Reactions, mostly offended, have come from in and around Napa Valley. My friend Lewis Perdue (for whom I used to work, years ago), in Wine Industry Insight took particular umbrage over what he perceived as the Times’ unfair broadside.

“NY Times Uses Hill Wine Company Debacle To Take A Shot At Napa Valley,” he headlined, explaining that the article left an overall impression that varietal fraud and some level of adulteration were relatively common practices” in Napa.

Here’s my take. Most of what Goel wrote is objectively true, based on the facts. U.S. labeling laws do allow for up to one-quarter of a varietally-labeled wine to consist of varietal/s other than the named one. Those same laws also allow for a certain percentage of the grapes to come from areas other than the official appellation on the label. And, yes, part of the rationale for Napa Valley wine prices is due to Napa Valley’s reputation.

Did Goel go over the line? Yes. Dropping the word “Fresno” into that sentence was both unnecessary, and calculated to shock. It’s a little like the famously self-incriminating question, When did you stop beating your wife? Now that Goel has implanted the thought in people’s minds that Napa Valley wine may contain grapes from Fresno, there’s no way Napa vintners can convince them that it’s not true, no matter what they say.

Granted that Mr. Hill may (or may not) have been a crook, it’s hyperbole and unprofessional to use a single case to stain an entire region: it’s like saying that fraud is widespread in Burgundy based on the Rudy Kurniawan case, or that all of Bordeaux is suspect because a famous chateau once used illegal wood chips instead of real barrels.

It was also a little misleading for Goel to use Kemiji’s quotes to suggest that Napa Valley’s terroir is no different from any other place. Emmanuel (who I suspect didn’t know how his quote would be used) said, “You line up cabernets from Napa and good-quality cabernet from Sonoma and Lake County, and it’s really tough to say where they’re from.” This is true; as someone who’s tasted countless Cabs from those areas (and many others), I know it’s not easy pinpointing where a great Cabernet comes from. But still, it misses the point.

For the fact is that Napa Valley produces more great Cabernet Sauvignon than any other place in America, and has for a very long time, which surely gives it legitimate claim to prestige; and every prestigious region and wine in the history of the world has been considered more desirable—and thus more costly—than the competition.

As for Goel’s contention that “savvy marketing” is behind Napa’s success, this doesn’t stand up to the facts. Napa Valley achieved its success well before the modern era of marketing. The fame of the boutique wineries of the 1960s and 1970s wasn’t due to P.R., which most of those little wineries didn’t know anything about, but to the appreciation of educated wine lovers who recognized that what they were experiencing was something special. Besides, “savvy marketing” may give a winery or region fifteen minutes of fame—but if the stuff in the bottle doesn’t live up to the hype, the fame is fleeting. That is emphatically not the case with Napa Valley.

There is no evidence whatsoever—not a sniff or a shred—to suggest that the majority, or even a significant minority, of Napa Valley Cabernet Sauvignons are not what they say they are: grown and produced in the valley, and made from Bordeaux varietals. (And besides, if adding 2% Syrah makes the wine better, who cares?) I also suspect that, when Kemiji told Goel that “there is an incentive to fudge [on blending] because the price of Napa cabernet is so high,” he didn’t know in what context his words would be used. I’m a longtime reporter myself; I know the game. Some questions are a form of entrapment. The reporter who goes into the interview knowing what points he wants to prove, and then asks set-up questions, is not being objective or fair.

Honestly, Goel’s story is a combination of personal anecdotes, irrelevant throw-ins and editorializing, in addition to the facts. Rather than illuminating an interesting story, it feeds into America’s current obsession with conspiracy theories, in this case that “wine quality” is an elitist myth, and that everything is equal because it’s not permitted for anything to be better. Breitbart.com, an online news service, covered the Hill case, and here’s a telling comment one of their readers sent in:

“I always got a kick out of these wine snobs. I knew you could give them a swig of Night Train™ and tell them it’s gourmet and they would believe it. sort of like the ‘art community’… a crappy painting of campbell’s soup cans garners millions ?????” The commenter is entitled to his opinion, of course, but it’s pathetic that the truth is lost in the shuffle: Night Train is not as good as Napa Valley Cabernet, period, end of story. And no “gourmet” in the world would ever confuse it for such.

I’m not saying the Hill case isn’t worthy of reporting, or that the Times shouldn’t have allowed Goel to run with it. What I am saying is that American journalism has sunk to its lowest level in my lifetime, in terms of scandal-mongering. What Woodward and Bernstein set in motion, nearly 40 years ago, has run amok. Not every instance of law-breaking is a major scandal. Sometimes an illegal act is just that: The isolated act of a single individual, not an indication that an entire region is unscrupulous.


Talking to an audience with different levels of wine knowledge

5 comments

 

That was part of my challenge last week at a wine dinner I hosted, for Jackson Family Wines, at Ling & Louie’s, a fine Asian-fusion bistro in Scottsdale, Arizona.

Seasoned speakers know it’s helpful to have advance knowledge of who your audience is. (Actually, it’s “whom” your audience is, but that sounds so precious.) The more you know about them—their backgrounds, careers, level of wine knowledge—the better you can tailor your remarks to their interests and desires.

But this advance knowledge isn’t always possible, which is why some speakers will start things off by asking the audience questions. Where are you guys from? Do you work in the wine industry? Are you casual wine drinkers or collectors? Starting on this interrogatory note not only informs the speaker, it’s an ice-breaker that establishes an interactive back-and-forth, drawing the audience in and softening the initial atmosphere, which may be stiff, into one of cordiality and ease.

Sometimes, as I imply in the headline, your guests’ wine knowledge is all over the place. On Friday I had serious collectors as well as folks who couldn’t tell a Zinfandel from a xylophone. In this case, you have to tread a careful middle way. You don’t want to talk down to the true wine geeks, or to go over the heads of the novices. It’s a balancing act, but careful listening and sensitivity will help you hold everyone’s interest.

One thing that commonly happens is that a novice will ask a simple question whose answer the experts already know. You want to help the novice understand, but you don’t want to bore the experts. I’ve found that there are ways to answer the simple questions that will engage even the most knowledgeable people in the room.

For example, on Friday a woman asked me why Burgundy and California Pinot Noir taste so different (she preferred California), since they’re made from the same grape variety. You could see the Burgundy guys roll their eyes. I answered by asking the woman to imagine a globe of the planet. “See the lines of latitude in the northern hemisphere? Find Burgundy, then trace the latitude westward, across the Atlantic and the North American continent to the Pacific coast. Now, where are you?”

Before she could answer, someone (a guy) shouted out “Oregon. Washington.”

“Exactly,” I said. Then I went on, “Now, find Central California on our globe and follow the latitude line eastward, across North America and the Atlantic to Europe. Where are you?”

“Italy,” someone said.

“That’s right,” I said, “and not just Italy, but southern Italy, even Sicily. Now, imagine the difference in climate, and in summer daylight hours, between, say, Portland/Seattle and Sicily. Heat and sun ripen all fruit, including grapes. And that, my dear” (I told the woman, who was a sweet older lady) “is why Burgundy tastes different from California Pinot Noir. California is riper.”

The lady gave me a big smile. “That’s the first time I’ve ever gotten an answer to that question I could understand,” she said. She was happy, and I think I kept the interest of even the hard-core collectors.

Of course, the collectors would have been pleased to get into a detailed rap about Kimmeridgian soil, slopes, winemaking techniques and all that, but that would have been a MEGO moment for everybody else. So we had struck a balance. It’s also fair to point out that people in the audience at events like this have their own responsibility for its success. There’s always a “most knowledgeable guy in the room” who, devoid of manners, will want to drop his expertise just to show off, or perhaps to challenge the speaker. Fortunately, most experts have the awareness and self-control to behave themselves, in order to foster the greater good, which is the audience’s happiness. The experts at my event certainly behaved responsibly, and I made it a point, as best I could, to hang out with them afterward.

I never forget that my guests don’t have to be there. They choose to be there, thereby doing me an honor. The least a host can do is return the honor by respectfully listening and sensitively leading everyone in the same direction.

* * *

Tomorrow is my session at the Unified Wine & Grape Symposium, in the lovely capital of California, Sacramento. Our topic: Content is King: How to Craft and Feature Stories that Stand Out. I’m moderator; fortunately,I have some truly great panelists. It’s amazing how this meme of “the story” has grabbed hold of the wine industry’s marketing and communications people, isn’t it. Anyhow, if you’re there, come on up and say hi.


A return to natural simplicity, in all things

27 comments

 

If there’s a new no-makeup, or low makeup, look for women—and the Wall Street Journal says there is–then I’m a fan. I never did like that Tammy Faye Bakker over-the-top clown face, although I did like Tammy Faye herself, who seemed to be a big-hearted, fair-minded, loving woman who never hesitated to part company with her co-religionists when she felt they were wrong on an issue.

 

tammy_faye_bakker

The WSJ article suggests that the tendency for stars such as Jennifer Anniston and Reese Witherspoon to “brave the big screen with little-to-no visible makeup” is a welcome alternative to the “fully made-up look of [the] Kardashian sisters,” a look that “social media [has] helped spread…”. Cosmetic companies, the article reports, “are responding with lighter foundations, sheerer lip glosses and new products” that allow women’s faces to look like what they really are, rather than somebody’s fantasy of what they should be.

This is great news: what America has always needed are people comfortable in their own skins.

And the wine connection? Pretty obvious, really. You can draw a straight line between the no-makeup look and the emerging taste among American wine drinkers for wines that are less oaky and less extracted.

We can all agree that there is such a trend. You hear it from sommeliers and from consumers themselves. Wineries are listening and reacting accordingly. I do not believe that things are as dire as some winemakers and some wine writers allege; we don’t hear overwhelming consumer demand for no oak, or for wines that must be below 14% alcohol by volume. What consumers want are wines that taste of the grapes, and not of toasted barrels and prunes. Well, we all want that.

Actually, speaking of poor Tammy Faye (she died in 2007), the winemaker Jean-Noel Formeaux du Sartel, who co-founded (with his wife, Marketta) Chateau Potelle (whose Mount Veeder estate was purchased by the Jackson family in 2007), twenty-plus years ago told me, as we sipped his fabulous VGS Zinfandel on the winery’s deck, that in his view too many California wines were “like Tammy Faye Bakker,” in that they were too big, extracted, ripe and oaky. His vision was to craft wines more in “the French style”: balanced and elegant. So this current importuning for “balance” is nothing new.

However it has picked up steam, and social media has certainly played a role in that. I’m onboard, if this movement really is about balance and not an ideological quest for a sort of ethnic cleansing in wine. I do think our era is defined, in part, by a desire for a new kind of simplicity and purity. Post-Sept. 11, post-Great Recession, and still in the midst of political and cultural schism, we collectively yearn for a stripping-away of what’s irrelevant, so that we can focus on the real, the true, the sincere, the credible. This applies to women’s faces; it applies to wines; it applies to the foods we put into our bodies. It’s a good revolution to have, and to be part of.

* * *

Correction: An earlier edition of this story misstated the date of Tammy Faye Bakker’s death.


SVB study: Millennials haven’t made “a dent” in fine wine sales

22 comments

 

The new Silicon Valley Bank “State of the Wine Industry 2015” report is 56 pages long.

I read through every one of them, and by far the most interesting statement was this: “Millennials have yet to make a dent in the fine wine business. So why the difference between the media reports and reality?”

Wow. Tell it like it is, bankerman! As the report noted, “[One] might expect to find the tee totaling Boomers in rocking chairs with the Millennials at the head of the table. But despite the hype, that hasn’t come even close to happening.”

First, a little context. You’ve heard it, I’ve heard it, everybody’s heard for years: Millennials rule the roost when it comes to wine. From Fox Business News: “The face behind the wine glass is looking a lot younger. The Millennial generation, which includes the youngest legal drinkers, is consuming more wine than previous generations when they turned 21, and the industry is taking note.”

From the online PopDust: “Millennials Are Drinking So Much Wine They’re Changing How It’s Sold.”

And this, from Medical Daily.com: Millennials have been driving the wine consumption increase up drastically,..[this is the] ‘Gen Wine’ phenomenon happening right now in this country.”

Well, I could go on and on, thanks to the Google machine, but you get the idea. So why is Silicon Valley Bank saying that, when it comes to sales, Millennials haven’t done diddly?

I have my own ideas concerning that “difference between media reports and reality.” What?!? You mean there’s a gap between what the media report and the real world? I’m sure we’re all shocked, shocked. My take on this dissonance is that there is a lot of me-tooism, cut-and-paste writing, lazy journalism and wishful thinking. That’s a recipe for “Bad Reporter” every time.

badreporter

But what does Silicon Valley Bank itself have to say by way of explanation?

Well, first of all, they point out they’re only talking about “fine wine.” It’s not clear from the report just how they define “fine wine,” but I think it’s most of the wine you and I care about. I guess it’s not jugs or Two-Buck Chuck, and it may even be wines above $20 the bottle: “Starting in mid-2014,” the report says, “wines priced above $20 a bottle broke out strongly higher,” following the Recovery that kicked in after the horrible Great Recession. Most Millennials don’t have that kind of money to spend on wine, saddled as they are with debt.

What will it take for Millennials to finally be able to afford to drink better? Here’s a one-word answer: Time. “One day,” the SVB report says, “Millennials will be at the center of fine wine sales. But”—and it’s a big but—“the reality is—no matter what a generation is called, the most active buyers of fine wine…will continue to be in the 35- to 55-year age group.”

I’ve been saying this for years and gotten my share of bashing for seeming to dismiss the importance of Millennials. Nonsense. It just stands to reason that when you’re 26, have $100,000 in student loans and other debts, and aren’t making all that much to begin with, you’re not going to be dropping $20 and up for that nightly bottle of wine. (A bottle a night? Well, yes, for you and your sweetie/roommate/whatever.)

Now, onto social media! We know that Millennials are obsessed with it, and we know that older people aren’t (except for Facebook). How to explain that? Is it because old people never “get” new-fangled ways of communication? Or is it that there’s something fundamentally adolescent about social media that older people find, well, kind of immature? If it’s the latter, then you have to wonder if today’s social media-addicted Millennial will still be tweeting and instagramming and pinteresting etc. 24/7 when they’re 50 years old. Or will they look ruefully back, with a wry smile, and say, “I can’t believe I was that hooked on my iPhone back then”?

Well, we can’t know without a crystal ball, which I don’t happen to have. But I can’t help but feel that when today’s Millennials get older and have more money they’re going to look and feel more like their parents than they look and feel today. Aging has a way of doing that: You become your mother or father and discover that it’s not as horrible as you thought it would be.

And then there’s this, just in: “Where do tech-savvy Millennials buy wine?” asks the Tribune, out of San Luis Obispo? It answers its own question: “Not online, Cal Poly study finds.”

It turns out that, when it comes to actually buying a bottle of wine, our Millennial friends go to “the grocery store”! Same as their parents and grandparents, a finding the university’s V&E head called “surprising.” Well, life’s full of surprises, isn’t it?

What does this have to do with wine sales in America? The SVB report contains all sorts of interesting things: one of the more troubling aspects for American wine is the increased interest people have in foreign wines, which are cheaper because of the strong dollar, which will probably continue to be strong for quite some time. But it also suggests that these modern Millennials, who are so adventurous and experimental and fickle in their loyalties today, will become more loyal to brands in the future, provided that those brands give them something to be loyal about: good stories, good quality wine, fair pricing, because older consumers do tend to be more loyal (or, you could say, more conservative) to particular brands. This is what wineries should be focusing on now: Not obsessing over social media, in all its evanescent particulars, but laying down solid, well-thought-out plans for the next twenty years.


Learning from somms

0 comments

 

Great time yesterday tasting wine over lunch at a fabulous restaurant, The Loft, at the Montage Resort in Laguna Beach. “Fancy-schmancy,” my grandma Rose would have called it. Chef Casey Overton’s food rocked; the pairings were excellent. Our guests were about a dozen local somms and retailers. The hours flew by and the conversation never lagged, so I guess you’d say it was a success. I certainly enjoyed myself.

It always amazes me that professionals on the retail side of things are so interested in my former job as a wine critic. I mean, I’m there to talk about the wines, the vineyards, the winemakers and so on. There are certainly great stories to tell. But people want to hear about the nuts and bolts of the critic’s job. How do you taste? How do you score? These are things of great interest, I guess, but it’s all the more strange to me given that most somms have a natural (and perfectly understandable) antipathy to critics. They (somms) work really hard to master their trades, and then in comes some customer who wants the latest 100-point wine, instead of depending on the somm’s latest insights.

That would annoy me, too.

I think for somms, and better retailers, the critics basically landed their jobs through a combination of luck and maybe some skill, but certainly not the skill set that a sommelier develops, especially one who’s deep into the certification process. They look at critics and think “That guy doesn’t know nearly as much as I do about [fill in the blank], and yet he’s got more influence on consumers than I’ll have in a lifetime.” This is a profound truth, and there is an element of unfairness. At the same time, it’s life—reality—the way things are—so the somms have to deal with it. Perhaps some of the fascination with the critic’s job is because most critics seem like remote beings, up on some pedestal or magic mountain or something. They’re not really human: they’re brands. There’s the Robert Parker brand, the Jim Laube brand, the Antonio Galloni brand, and, up until last year, the Steve Heimoff brand. I don’t think that’s the way any of us planned it, or even wanted it, but it’s how things turned out.

For myself, one of the biggest challenges of being branded was to try to put people at their ease. But we (all of us; the media, buyers, consumers) have elevated critics to such high levels that they can almost seem like gods. This is understandable in part because we have given over to the critics one of the most fundamental parts of our minds—the ability to make judgments—a part of our mind that really should never be entrusted to someone else. And then, in order to justify this abdication of our own judgment-making capacity, we convince ourselves that the critics must have some insight into the divine—must be in touch with something greater than we can comprehend—otherwise how could we live with ourselves, knowing we’ve entrusted our judgment to a mere mortal?

Of course, that’s nonsense. Critics aren’t divine, any more than anyone else. But the psychology of how we think and make decisions and feel about ourselves is at play here. These are enormous stakes, of enormous interest to people who think about such things, so it’s only natural that these somms and retailers would want to know more about how a critic thinks. We’re all trying to make sense of our world, aren’t we?

All of which makes me wonder about the future of critics. Will they always be with us? Will they go away? If they do, to whom will the public turn for advice? We are at a crucial crossroads here. The public is more confused than ever, what with the proliferation of wine brands, but at the same time they’re more ornery than ever. Older wine drinkers, who are rapidly fading away, are more conservative, but younger ones—bless their souls—are adventurous. This means that any winery can be famous for fifteen minutes. The question is, how does a winery achieve brand loyalty? This is the biggest question the industry faces going forward.


« Previous Entries Next Entries »

Recent Comments

Recent Posts

Categories

Archives