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What electric car patents and some AVAs have in common

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Elon Musk made a bit of news last week when his Tesla Motors announced that the company is “opening all its electric car patents to outside use.”

This “open sourcing” means that anyone can use Tesla’s proprietary procedures without having to worry about a patent lawsuit.

Why would a successful company like Tesla give the farm away? Originally, Musk had hoped that “the big car companies would copy our technology and then use their massive…sales and marketing power” to promote electric cars. While this would have presented Tesla with serious competition, it also would have promoted the concept of the electric car, which is a hard sell for most consumers. This “rising tide lifts all boats” concept would, Musk hoped, in the end benefit Tesla.

But it didn’t happen. “The unfortunate reality,” he said, “is…electric car programs…at the major manufacturers are small to non-existent.” Musk therefore is gambling that giving his manufacturing secrets away for free will help lift the tide that will help lift Tesla.

This story neatly dovetails with something that’s been on my mind lately, namely whether a winery in an appellation should promote only itself, or promote also its appellation, which means promoting all the other competing wineries in its appellation. This can be a tough decision for a winery. For example, I remember when I was a critic how surprised I was that Fess Parker Winery almost never put local appellations on their wines, like Santa Ynez Valley. Instead, they put Santa Barbara County. I thought it was wrong then, and told company officials so, but they argued that in their judgment no one had ever heard of Santa Ynez Valley, whereas everyone knew about Santa Barbara (which conjures up images of white-sand beaches, palm trees, movie stars and affluence). When I asked them, in turn, how the public ever would learn about Santa Ynez Valley, if wineries wouldn’t put it on their labels, there was radio silence.

We have a similar situation with regard to the Santa Maria Valley. It’s a great place to grow wine grapes, as I assume readers of this blog know. But it’s off the beaten path; even wine tourists to Santa Barbara County are more likely to visit Santa Rita Hills or Santa Ynez Valley than this northwestern, fairly remote part of the county. How, therefore, should S.M.V. wineries deal with the situation?

In different ways. Although they all (to my knowledge) put Santa Maria Valley on their labels, they still struggle with the public’s general absence of understanding of this region (which is shared, alas, in too many cases by sommeliers and merchants). Therefore, it would stand them all in good stead to promote the valley, but this would mean cooperating together, which is easier said than done. There have been efforts over the years to promote Santa Maria Valley, mainly through a local association, but, having followed these efforts, I have to admit they’ve been fairly tepid. Some influential local powers organized the Chardonnay Symposium a few years ago (with which I was involved), and held it at Byron Winery, where it largely showcased Santa Maria Valley wines. But this year, the Symposium closed up shop and moved north to Shell Beach, so now, even that slight exposure of the valley’s wines to consumers has ended.

My own feeling is that a single winery can’t promote its appellation, especially these lesser-known AVAs. A winery doesn’t have enough money, manpower or clout to pull off the massive consumer educational program that’s needed. It takes collaboration between all the local wineries, but as I said above, this can be politically difficult to achieve, because after all, these wineries are competing against each other. But in the end, collaboration is something they should do. It’s like Ben Franklin’s old woodcut says: Join, or die.

join_or_die_flag

 

Unity is better than disunity. It worked for Napa Valley: that region promoted itself with ruthless efficiency, so that now, a winery that isn’t even making very distinguished wine benefits from having “Napa Valley” on the label. Even earlier than that, it worked for Bordeaux. Promoting the appellation is a tried-and-true practice.

* * *

I’m off to Anderson Valley today, to spend a little time at Edmeades. It’s been a couple years since I’ve been there and I’m looking forward to it. I’ll be reporting from there for the next several days.


Conversations with Carlo: whole cluster fermentation of Pinot Noir

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Carlo Mondavi, whom I got to know and like last year in Kapalua, emailed to bring me up to date on his new project, RAEN, a Sonoma Coast Pinot Noir he’s making in collaboration with his brother, Dante.

Carlo
Carlo Mondavi

His email prompted me to ask him some followup questions, which led to an exchange I thought is interesting enough to reproduce. The subject is Pinot Noir, and the role of stems in the fermentation.

Carlo had sent me this video of him and Dante making the wine. Along the way, Carlo says, concerning the whole-cluster fermentation he enjoys, “I can smell the greenness of these stems, they’re super-green.” My ears perked up at this, because I had thought that you don’t want green stems in the fermentation, you want brown, ripe ones, in order to avoid passing on that green, vegetal aroma and harsh tannins to the wine. So I asked Carlo, “If you whole cluster with green stems doesn’t that make the wine taste and smell green?”

He replied, “I…believe that the stems being green and thus under ripe or ideal is a complete misconception.” His response is worth quoting in full:

“In fact DRC and most of the best whole cluster examples are harvesting when the stems are electric green. This also means most likely and certainly for us that the sugars are lower and the extraction of bitter flavors will be lower. We also take into account sap flow…

“I believe that sap flow is greater in certain clones and in certain sites varying vintage to vintage… There is no perfect map so we go on taste and observation… To determine the amount of whole cluster vs destemmed fruit we ferment we run a quick tasting. We take the stem sans fruit, cut it up, put it inside a pastil bag and squeeze the sap out. We then observe the sap (how much, how sappy) then taste the sap to see how astringent it is. From there we make decide if we will use some, none or all of the whole cluster.…  This past vintage we certainly used a great amount of whole cluster as it was a new moon and the sap seemed to much less than what we might have seen on a full moon.

“Thirdly I also like the balance of bitter and sweet… Stems add potassium and tannin to a wine and can balance the overly strawberry, cranberry, rhubarb fruit flavors… to me it gives the wine a middle palate of velvet and structure and in some examples and slight elevation of minerality.

“Waiting for full brown clusters is a major mistake in my opinion… If you wait that long you are looking at harvesting well north of 25 brix of sugar and in December in some sites. This would yield a wine of incredible bitterness and a PH that would be certainly unfermentable and unstable naturally. With that said where we make our cuts is where the rachis meets the shoot this area is brown and lignified. We make our harvesting cuts right in the middle of this browning area to minimize sap flowing out into the juice.”

Still puzzled, I asked Carlo, “In a vintage like 2011, I found some coastal Pinots to have a green, minty edge. So, where does that come from?”

Carlo: “Huh… That’s a Good question. I would think some stems, the local terroir and for late harvesters, botrytis… I see a bit of botrytis each year… Pinot noir clusters are so tight it just seems to happen when the heat comes after the rain or In some vintages with the humidity…  With that said green can be no stems with green seeds or Rosie’s, tough under ripe skins or jacks… I have tasted de stemmed and 10 percent whole cluster wines and found them be more green than 100 percent whole cluster wines depending on the site and vintage… I also enjoy wine that can have a slight green note… I don’t see green to be bad so long as it is not over the top… Just like anything.”

I’ve never felt that whole-cluster fermentation is better than destemming, or vice versa. California Pinot Noir can be delightful either way. I do feel, as does Carlo, that stems can give Pinot Noir a fuller body and more tannins, not to mention spiciness. Still, I’m not quite convinced that green stems do not bring a green note to cool-climate Pinot Noir, and I’d love to hear the opinion of others.

This is one of the wine taster’s biggest conundrums: it’s easy to detect something in a wine but a lot harder to identify exactly what causes it. When I was a reviewer, I tried to avoid attributing specific results to specific causes, if I couldn’t be absolutely sure about the connection. Asking winemakers to explain can sometimes clear things up, but sometimes it can make you even more confused. Which is why I was always happy to leave the winemaking to the winemakers, if they’d leave the wine reviewing to me!


California cuisine and California wine: partners through life

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It had been years since I dined at the Stanford Court Hotel, on top of Nob Hill, so I was looking forward to meeting some folks there last night—not for dinner, just for a few drinks. Still, I wanted to check out the restaurant menu. Reading—no, make that devouringJoyce Goldstein’s new book, Inside the California Food Revolution, I was curious to see how the menu had evolved from 20 years ago, when Fournou’s Ovens, the hotel’s grand restaurant, served what I recall as rather rich food, French-influenced, and heavy on the meat.

Alas, the menu has evolved, but not as I’d anticipated; as it turns out, there is no restaurant at the Stanford Court, just a rather plain bar menu (sandwiches, steak and such). I asked the concierge about that, and he replied, “New ownership—changing times.” Indeed.

Which brings me back to Inside the California Food Revolution. The mark of a great book is that it gets you thinking. I loved the juxtaposition Joyce, and many of the chefs she interviewed, set up between the Los Angeles and San Francisco culinary scenes of twenty years ago. L.A. was “food as fashion,” in Joyce’s words, as well as “overdone, very over-manipulated…places to see and be seen,” according to another restaurateur. By contrast, S.F. chefs were obsessed with purity, quality ingredients, seasonality and eclecticism.

The problem with appealing to fashion is that, quoting the former owner of a famous L.A. restaurant, Citrus, “the life of a restaurant is very short [in L.A.]..very trendy. You’re good, you’re busy, and then, when a new restaurant opens, say good-bye to your business.”

Well, you can say that about any restaurant, to some extent (Daniel Patterson’s Plum just closed in Oakland, after a run of several years), but San Francisco and the Bay Area seem more willing to bless a great place, like Boulevard, with longevity than L.A. is. There is, of course, a wine tie-in to all this: I have often wondered about the lifespan of some of these super-expensive California lifestyle wineries, which pop into existence (often in Napa Valley) with the alacrity of mushrooms after an autumn rain, only to disappear just as quickly. With a hired “name” winemaker, the brand enters the “you’re busy” phase, which is quickly succeeded by the “good-bye” phase, unless the owner is so wealthy that he can afford to ride an ocean of red ink.

Still, there was one thing both the Southern and Northern California founders of the California cuisine revolution shared in common: a passionate ingenuity bordering on the naïve. As one of them told Joyce, “Back in the 1980s and early 1990s, a lot of chefs weren’t [classically] trained. That was freeing. You weren’t tied down to a set of rules and told, ‘You have to go this way.’ No, I don’t, because I don’t even know what the rules are.”

It was that disregard for “the rules” that enabled chefs, including Joyce Goldstein, to do their own thing. They figured that, if they liked something, others would, too. There’s a connection, I suspect, between that approach and the loss of Fournou’s Ovens: the grand hotel restaurant, with its banquettes, snooty somms, heavily-sauced food and pontifical atmosphere, is no longer suited to today’s dining needs, which are more casual. Joyce anticipated that at Square One, her own restaurant, when she opened it (after leaving Chez Panisse) in the mid-1980s. Today, I look at a place like Boulevard, which I think and hope will never close. It’s as California-cuisine-y as you can get: the California Lamb Prime T-bone, “wood oven roasted, served off the bone, with zuckerman banana fingerling potatoes with fresh turmeric, aleppo & coriander sauteed bloomsdale spinach, thumbelina carrots, our cardamom orange blossom yogurt, huckleberry molasses, sicilian pistachio aillade, and roasted lamb jus” is a triumph of World ingredients, a happy concoction of elements no one would have conceived of before the California food revolution tore down the walls. Yet Boulevard is noisy, happy, relaxed and fun—all the elements I associate with California (and Northern California, especially). And when you think of it, that’s what we want in wine, too, isn’t it?


Does your content pass the “So what” test?

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That’s the headline on a little article from Rachel Luxemburg, a “social media strategist” at Adobe, who defines the “So what? test” this way: “Ask yourself, ‘Is this something my fans / friends / followers are truly going to care about or will they shrug and say ‘So what?’”

The “So what? test” is something every blogger understands. Or, this blogger, anyway. I realized early on, when I started blogging more than six years ago, that no one would care about what I wrote, unless I gave them a guarantee of two things: (a) the writing would be as good as I could possibly make it, and (b) I’d change the post five times a week, so that people could look forward to something fresh Monday through Friday.

I knew that you can’t assume people will come to your site unless you offer them a reason to come—and to return on a regular basis. It’s hard work, and I knew that I’d better not even begin, unless I meant to follow up and do what had to be done. After all, I don’t want to do anything unless I can do it really well. That was my approach to karate when I studied it; it included being a professional wine writer and critic for 25 years, during which I deferred to no one; and so by extension I applied that same exacting standard to steveheimoff.com.

From a marketing point of view, the “So what? test” also is important for wineries. As I’ve written many times in the past, having a presence on social media, including blogs, is fine and dandy, but I would argue that my two criteria—good writing and frequent updates—mark the difference between mediocre, ho-hum social media, and social media that attracts eyeballs. People are busy; no one has the time to go to an online site that’s boring, with the same content it had yesterday, and last week, and last month, and—gasp!—last year. But we all know winery sites that are fossilized; they’re the walking dead, zombies that look alive but aren’t.

Rachel, the Adobe strategist, suggests three simple ways a social media site can attract viewers: is “what we’re sharing…actually interesting, useful, or just plain fun?” It doesn’t have to be all three. What’s interesting may not be useful, although what’s useful generally is of interest. And fun need not aspire to any standard higher than simply giving people a few moments of enjoyment. It’s not rocket science, this business of making online content “interesting, useful or just plain fun,” which makes it all the more surprising when you see how many wineries don’t seem capable of doing it.

Well, in fairness, a winery can’t do it, if there’s not somebody at the helm who cares about social media, and has the time and resources to pull it off. Again, not all wineries have such a person, and it’s a pity, because it doesn’t take a tremendous amount of time or effort to do it reasonably well. I think the uppermost thing to keep in mind, for a winery social media person, is to find a “voice” that’s natural, human and communicative. Too often, winery social media is written and managed by public relations people who—for all their positive virtues—aren’t always the best communicators. They tend to take refuge in hyperbole and clichés, thinking that giving a stale old marketing message will engage readers. Unfortunately, that’s not true. Today’s consumer has seen it all, heard it all, and isn’t in the mood for another commercial disguised as a conversation. They want to be engaged as intelligent adults. They have finely tuned B.S. meters that can detect falsity a mile away.

Social media has evolved a lot since I started blogging, but in some fundamental way, it has remained the same—and will continue to. The rules of authenticity, transparency and respect for your readers and viewers still apply.

 


On “blindfolded monkeys” and blind tasting

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I love graphs like this.

stockgraph

 

It illustrates, in stark honesty, the multi-year stock performance of the S&P 500 compared with a randomly-selected portfolio that could have been picked “by a blindfolded monkey.”

Those, at least, are the words of the person who wrote the article, “A Random Way to Get Rich,” which appears in a summer, 2014 supplement on “Money” from the Wall Street Journal.

The article’s point—which investment advisors will not like—is that “If your money manager hasn’t managed to beat some random stocks…you might want to start asking some questions.” I don’t suppose it will come as a shock to anyone that managed stock portfolio accounts will, often as not, perform more poorly than a portfolio chosen by, well, a blindfolded monkey. Every time I see those ads on T.V. for companies that will “help you retire with confidence,” a wave of despair washes over me, for I don’t trust these companies any more than I trust, well, a blindfolded monkey. After all, their promises of “security” were completely undone by the Recession. But there is a point to be made here, and that concerns professional wine tasting.

You have heard me say time and time again that the only wine review you should place your trust in is one that was conducted blind (albeit, not by monkeys). This is because of the nature of human psychology. If a financial analyst (I love that term, which conjures up images of brilliant, altruistic M.B.A.s working for no reason other than your financial security) imagines that he or she is being strictly objective in the choice of particular stocks, that M.B.A. ought to take a remedial course in freshman Psych 101. The stock market is, by definition and experience, a place of unpredictability. It is so random, so utterly un-analyzable by any human device yet conceived, that the 1905 description of Brownian motion, by Albert Einstein—for which he won the Nobel Prize, and which went on to become a conceptual base of quantum mechanics—could well apply to market fluctuations.

Randomness, too, characterizes the tasting and reviewing of wine. While wine reviewing may appear to be, or approach being, an exact science, of course it is anything but; and by this, I do not mean to undercut the role of the wine critic, which was a job that paid my bills for many years, and which I thoroughly enjoyed. No, I mean only to suggest that, if you consistently taste wines blind, wrapped in their little brown paper bags, you will find results quite different from those published by the majority of famous magazines and newsletters.

Correction: let me rephrase that. You might or might not find results that might or might not be quite different. In fact, in one parallel universe, if you taste enough wines, blind, for a long enough period of time, at least one of the results will look exactly like any given edition of The Wine Advocate. But an infinitude of other possible results will be different, sometimes only slightly so, sometimes significantly. That is the Heisenbergian truth of random results: they are random precisely because they are unpredictable, an aspect of reality that is hard-wired into the fabric of the universe.

Some conservatives lament theories of the random nature of outcomes. They say that experience proves otherwise—a car, driven at high speed, will not pass through a brick wall, but will smash into it with deadly results, despite the slight relativistic possibility that it will in fact emerge unscathed on the other side. So, these anti-relativists argue, it is ridiculous to think that anything other than our well-understood cause-and-effect universe could be “real,” except, possibly, in some fantastic mathematical sense.

This is true as far as it goes in our macro world of cars and brick walls. It is patently untrue when it comes to the anything-goes micro world of sub-atomic particles. And while the human mind seems neither to be part of the macro world nor of the micro world, it does in fact have more in common with the latter; for it is a “black box” into which others cannot peer, and of which the owner himself may be unaware, in terms of its particulars. Tasting wine openly, with full appreciation of its origin, is in fact contamination of the black box’s insides: you cannot do it without discombobulating the entire process. Thus, you cannot call open tasting “real,” since it represents a serious interference with the reality of what a wine actually tastes like. In the famous thought experiment called Schrodinger’s cat, one is confronted with a paradox: “This poses [says Wikipedia] the question of when exactly quantum superposition ends and reality collapses into one possibility or the other.” Open tasting illustrates this paradox: It is utterly impossible for the outsider to know, or even to begin to comprehend, what the thought process was of the reviewer, whose mentation may (or may not) have been influenced by any one, or combination of, multiple factors. Therefore, one cannot say that the reviewer’s conclusion is “real,” except within limits, and even then subject to faith and belief. One can accept the conclusion—it may influence one’s own conclusions and behavior—but one cannot assume that the conclusion itself has validity, at least in the scientific sense of being replicable.

Should therefore we entrust our wine reviewing to “a blindfolded monkey” or indeed a team of blindfolded monkeys? No; that would be a logical fallacy. But the realization that a random portfolio of stocks outperforms the S&P 500, which is the basis of so many mutual fund portfolios, should alert us to the fact that winetasting results from open tastings may also not be the best source of information; and this in turn should put the results of any such tasting into perspective. This is a revolutionary statement: if everyone subscribed to it—tastemakers, gatekeepers, consumers, producers, the media—the wine world as we know it would turn completely upside down. Nobody likes disruption, though, which is why the status quo is unlikely to change anytime soon, despite the burgeoning presence of Millennials who, it is said, are going to upset every apple cart there is. They should, in the case of formal wine reviewing; but they are unlikely to, because (speaking of apple carts), the fruit never falls far from the tree; each Millennial is more like his or her mother or father than one may care to admit. Still, go back and take another look at the chart. If instead of AAPL, CAT, XOM and NFLX you substituted Lafite, Romanée-Conti, Yquem and Screaming Eagle, would that cause you to reconsider your reliance on professional critics, now that you understand how perfectly random these things are?


Review: Joyce Goldstein’s new book on California cuisine

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In the 1980s and early 1990s, I was a fairly frequent visitor to Square One, the restaurant Joyce Goldstein had opened, in 1984, in the Jackson Square neighborhood of downtown San Francisco.

There, I was treated like a regular, mainly through my acquaintance with the sommelier, Peter Granoff, whom I had met earlier when he’d served in the same capacity at the old Mark Hopkins Hotel. Well do I remember strolling into Square One on any given night, usually by myself after an evening of doing something else that had brought me to the area from my home in Noe Valley. I’d take a seat at the bar and order something off the chalkboard menu—a little pizza or focaccia, some fettucine, wood-fired grilled shrimp—while Peter surreptitiously brought me tasting sips of the most interesting wines of the evening. Peter also held regular wine tasting classes in a small room of the restaurant. It was there that I learned, more than anyplace else, about Condrieu, Cote Rotie, Spanish sherry and other wines to which I would otherwise have had little access.

These were not mere wine tastings. Peter’s boss, Chef Joyce, provided delicious little plates to wash down the wine. One night, a blind tasting of Monterey County Chardonnays (Estancia, Morgan, Pinnacles, Talbott, Chalone, Wente and so on) was paired with a signature crab cake with mango salsa, and ginger-marinated pork loin on a bed of corn pudding.

That food was, of course, California cuisine, or what came eventually to be called California cuisine, although Joyce herself, after extensive research for her new book, Inside the California Food Revolution, writes that exactly who coined that phrase remains a mystery. Not mysterious at all, though, is what California cuisine means. Joyce Goldstein: “…restaurants broadened from formal and ceremonial to more democratic and casual. Kitchens that had been hidden were opened up to become part of the dining room. Chefs who had toiled behind closed doors in anonymity became stars. Ingredients such as arugula, baby greens, and goat cheese, virtually unknown previously, became household items…”. California’s fabulously diverse ethnic constitution, including Mediterranean, Asian and Latin American cultures, also became part of the mix that contributed to the new, complex combinations that constituted California cuisine, whose “one common element,” Joyce writes, was “fresh, seasonal ingredients, preferably raised nearby.”

I hadn’t known Joyce had written this book until I ran into her son Evan, an old friend, at a wine tasting event. I’d told him how much I’d always longed for a formal history of California cuisine, which was restaurant-based long before it became a staple of home kitchens. Evan smiled and told me there was one: He arranged to have the publisher, University of California Press, send me Inside the California Food Revolution. If you’ve ever hankered for an insider’s account of everything and everyone from Alice Waters and Chez Panisse to Wolfgang Puck, Jeremiah Tower, the French Laundry, Laura Chenel, Zuni Café and, yes, Joyce Goldstein (as insider as they get), this is the book. It recounts, in loving terms, what Mark Miller (Fourth Street Grill and Santa Fe Bar and Grill, both in Berkeley) describes as “California cuisine[‘s] revolutionary [nature], in terms of not only its fashion, its style, but also its culinary ethos.”

The California food revolution cited in Joyce’s title spilled over, of course, to the California wine revolution—or perhaps it’s fairer to say that both were the result of the revolutionary attitude that always has characterized California. In the book, too, you will find references to Paul Draper and Ridge (whose wines Alice Waters celebrated early at Chez Panisse), Randall Grahm and Bonny Doon, Josh Jensen (Calera), Dick Graff (Chalone), Bob Long (Long Vineyards) and others. Interestingly, Joyce, in retrospective hindsight, goes back to this period to foreshadow wines “with overly hard tannins, too much oak, and in time, higher alcohol levels”—shades of today’s ongoing debate. But that is another story.

goldstein


A little more information about my new job

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I haven’t written much about my new job because it’s been important for me to keep steveheimoff.com a place independent of whatever job I have, whether it was the guy who wrote wine reviews for Wine Enthusiast or my new position at Jackson Family Wines.

The reason it’s important for me to preserve and protect this space as a sort of safe house is because I have (or think I have) a compact with my readers. That compact is terribly important to me. It’s almost a marriage—I mean, that’s how seriously I take it.

The thing to understand is how hard I’ve had to fight to maintain this blog’s independence. My former employer strongly encouraged me to end it—why, I never could understand. Obviously, I refused. After that experience, I am tremendously grateful to Jackson Family Wines for being supportive of the blog’s continuation.

My official title is director of wine communications and education. As such—and things are still evolving—my work is mainly confined to three areas: writing (they call it “content” creation), giving advice on various matters of my expertise to colleagues within the company, and working with outside gatekeepers in the ongoing work of tasting Jackson Family Wines.

This latter task is driven largely by the fact that there is a body of opinion among some people that Kendall-Jackson is a single wine company and that all of the company’s other brands must somehow be associated with K-J. That perception—real or imagined—is, of course, nonsense. Mentioning only some of the California wineries, it is clear, or should be to anyone who pays attention to these things, that Champ de Réves, Edmeades, Stonestreet, Verité, Hartford Court, Cambria, Atalon, Cardinale, Freemark Abbey, Mt. Brave, Lokoya, Byron and Matanzas Creek, etc. (I could go on) are wineries of the highest caliber; in my years as California editor of Wine Enthusiast I gave many high scores to their wines, including several 100 point scores (and I had the reputation of being stingy with perfect scores). I personally long ago formed the opinion, which was based on fact, that Jackson Family Wines was a large company, with brands at virtually every price point, and moreover, those brands met or exceeded in quality their competitors—and often at a lower price. This gave me great respect for the company.

So when I began to hear, from various others in this company, of an outside attitude that K-J somehow impugns the other brands in the portfolio, it was rather shocking. I wonder how anyone working in this business could fail to make the distinction between price tiers. After all, one doesn’t hear of a gatekeeper’s revolt against Mouton Rothschild because its parent company also produces Mouton Cadet, which is said to sell around 1 million cases annually, making it very much a commodity wine. What’s good for the goose is good for the gander. Besides, I have never heard anyone offer any reasonable argument to dispute the concept that a large wine company can walk and chew gum at the same time: that is, produce fairly-priced wine in large quantities for the everyday wine drinker, and simultaneously make ultrapremium wine, based on estate-grown grapes from the finest coastal appellations, and vinified by some of the top winemakers in California.

If I have any gripe at all with the upper tier of the industry—not the wines themselves, but the critics and somms who concern themselves with those wines—it’s that they so often give the impression that the everyday consumer doesn’t matter—that everyday-priced wines, the kind you find in a supermarket, are somehow illegitimate when compared to the little garagiste labels. This, too, is nonsense, and patently unfair. At Wine Enthusiast, I developed an affection for the everyday segment of the market (and the magazine reflected that affection). It always made me happy to give a Best Buy to an under-$15 wine, because I appreciated, having come from that part of the population that can’t afford expensive wine, that some wine companies take seriously the notion of making inexpensive quality wine, and I also knew how technically difficult that can be on a consistent basis, across vintages. That is one reason why Kendall-Jackson so often got my nod.

So what is it about some gatekeepers that makes them unable to appreciate the qualities of an ultrapremium wine made by the same company that produces an everyday wine? I have to confess that this is an aspect of my job I take most seriously, as I have great respect for “the truth,” and truth, after all, ought to live at the heart of every conversation about wine. Does the wine taste good? Is it clean and well-made? Does it drink well with food? Does it have the interest and complexity to satisfy over the course of a meal? These are the criteria by which sommeliers and gatekeepers should judge wines—not some hocus-pocus about scarcity or romance or garages.

I mean not to impugn any gatekeepers. I was one myself, so I know how hard these people work, and how honest they feel in their own hearts regarding the wines they recommend. I simply look forward to sitting down with them, as best I can, and asking them to put aside whatever stereotypes they may harbor, and perceive reality as it actually is: the wine inside the glass.


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