Last week, one of the nation’s only real newspapers (the New York Times) published a little piece about the popular wine review mobile app Delectable. What I found most interesting about the article was the discussion of Delectable’s user trend data with the company’s resident wine pro, Julia Weinberg.
Here’s a look at the Delectable data as graphed by NYT:
And here’s what they had to say about wine consumption trends suggested by those data:
“…wines from the Loire Valley in France and Piedmont in Italy — again already favored among the wine pros — have become slightly more popular among regular users, while interest in the typically bolder wines of Tuscany and especially Bordeaux has fallen. Ms. Weinberg said that does not necessarily mean that drinkers are souring on Tuscany and Bordeaux but rather that they are consuming a broader array of wines. ‘It’s always a tricky question,’ she said. ‘Are these kind of higher-acid, lower-alcohol hipster wines taking over? Or is there just so much more access to a greater diversity of wines? One of the reasons why wine is so exciting these days is there’s so much more in the mix.'”
I’ve got a problem with this.
Not because I question the data, but because we have people referring to higher-acid, lower-alcohol wines as “hipster.” It’s not hipster if it’s already mainstream, folks…
Read the rest of this stuff »
Earlier this week, I was fondly recalling my little Hungarian jaunt and missing the camaraderie (and the vino!) of the film and production team that made that video series happen (we all stayed together in an old mansion in Tokaj, so it was sort of like a big fraternity house, only done high-end with, amazing Hungarian wine instead of Natty Bo beer…).
The SmartFilm crew, hard at work in Tokaj
God bless the Internet: a mere couple of days later, I get pinged by one of those former comrades, Juhász Bálint, to let me know that his company, and the modest video series that we put together while in Tokaj, were shortlisted for Hungary’s 2015 Online Video Awards, in the category of Branded Short Film Series (at least, I think that’s the category… it’s not as if Hungarian is an easy language!).
“Oh, you need a corkscrew for these?”
I want to wish luck to my Hungarian cronies; they deserve the recognition, and their work, work ethic, and professionalism and generally awesome demeanor continually impressed me.
Sok szerencsét, my friends!
To view the entire series of our Furmint Adventures, check out 1winedude.com/tag/furmintusa and www.FurmintUSA.com.
Ok, geeks; REMAIN CALM.
That’s the message we need to repeat to our geeky wine selves after reading the article “Science has spoken: Big wine doesn’t mean more flavour” by Beppi Crosariol in The Globe and Mail.
In case you missed it, the scoop is that a rather cleverly executed experiment involving 26 “relatively inexperienced wine consumers” who tasted wine and had their noggins MRI scanned revealed that those tasters had a bit more brain activity happening when the wines that they tasted were lighter-bodied and lower in alcohol.
To the tape:
“Contrary to prevailing wine-industry wisdom that most consumers prefer brawn to finesse, the scanner revealed startling images. There was greater activity in the taste-processing regions while the subjects drank the lighter wines. The implication: Lower alcohol encourages stronger attention to aroma and flavour nuances.”
Is this finding interesting? Hell yes.
Is it definitive enough that we can draw any serious conclusions from it? HELL NO!
Also, even if we did draw conclusions from this study, I am not sure those conclusions are where are focus should actually be trained…
Read the rest of this stuff »