I taste a bunch-o-wine (technical term for more than most people). So each week, I share some of my wine reviews (mostly from samples) and tasting notes in a “mini-review” format.
They are meant to be quirky, fun, and (mostly) easily-digestible reviews of (mostly) currently available wines (click here for the skinny on how to read them), and are presented links to help you find them, so that you can try them out for yourself. Cheers!
One of the best responses to my rant came via another blog (and yeah, I realize that bu writing about someone writing about me writing about wine is several orders of magnitude of meta), Dwight Furrow’s Edible Arts. Dwight is a PhD (Philosophy) and WSET Advanced and CSW, so I’m going to make the (extremely safe) assumption that he knows what he’s doing when it comes to stringing words together regarding how we as humans conceptualize our discourse on wine.
Dwight’s entire response is worth a read (and so it’s embedded below), but I wanted to highlight two quotes in particular:
“We have a disturbing tendency in the U.S. of thinking that the only people who are competent and motivated to do X are people who are paid to do X. Writing and the arts are perhaps the best example of an activity where this assumption doesn’t hold.”
I love this response for several reasons, primarily because Dwight hits on what has made user-generated content such a potent force in today’s marketplace (and in modern discourse, in general). What I love most about it, however, is that it equates amateur content about wine with amateur content about everything since ever. That’s an important reminder, because we tend to forget that amateur content can be excellent, despite the fact that this has been true for a few hundred years. We are distracted by the fact that we can find both the lousy and the excellent amateur wine writing with equal amount of ease in our online world, and so we draw the incorrect conclusion that somehow there is more crap created these days relative to excellence than there has been in the past.
I still find the future of professional wine writing – in terms of making a living at it – very dark, indeed. But Dwight has rekindled a bit of hope in me that wine content in general is likely to remain strong for a good long time.
I taste a bunch-o-wine (technical term for more than most people). So each week, I share some of my wine reviews (mostly from samples) and tasting notes in a “mini-review” format.
They are meant to be quirky, fun, and (mostly) easily-digestible reviews of (mostly) currently available wines (click here for the skinny on how to read them), and are presented links to help you find them, so that you can try them out for yourself. Cheers!
2017 Susana Balbo Brioso White Blend (Valle de Uco): There’s pretty much nothing about this floral little number that isn’t tasty, or expressive. $24 B+
2016 Riverbench Estate Chardonnay (Santa Maria Valley): You’ll think that it’s a tad too buttery; and you’ll be totally wrong. $26 B+
2016 Tolosa Winery Estate Pinot Noir (Edna Valley): Leather clad sultry characters that are selling leather, then relaxing in leather chairs while putting on more leather. $68 A-
In my final piece in the Barbera Moves series, I urge you to kind of ignore Barbera; temporarily, at least. To put that ostensibly odd stance in proper context, here’s a brief quote (and yeah, I am quoting myself):
Barbera is the “gateway drug” to the rest of Piedmont. Barbera is a bridge that starts an adventure into the history, land, people, and tastes that make up such compelling and unique wines as Ruchè, Grignolino, Albarossa.
David Creighton on Blah Blah Blah, Natural Wine, Blah Blah Blah: “So, some questions: Is pruning grapevines natural are jacketed stainless steel tanks and chilling must natural? is…” Aug 2, 11:35
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