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!
Goode’s take on the situation in more on the informational side, but the online reactions were mostly pitchforks-and-torches negative, with the ire planted squarely in the “Big = Bad!” mindset.
My friend Fred Swan penned a cogent, even-handed, level-headed piece in response to the online outcry, in which he extols the virtues of industrial-scale wines in consumer terms:
“Aficionados of “fine wine” may find …affordable, high-volume, big-brand bottlings too bold, too sweet, too simple, or not varietally representative. The wines aren’t made for those people. They’re made for specific, but very large. audiences, are made with intention, and made after considerable research and development by highly-trained people.”
My response today, on the other hand, will be neither level-headed nor even-handed, though hopefully it will be cogent enough for the detractors of industrial-scale wine to understand that they are acting like morons when they lash out against high-volume, low-cost wines as having no place in a modern wine market. The truth is that those high-volume, low-cost wines make up the majority of the fine wine market, and without them the high-end market would likely be in severe economic dire straights…
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!
You can head over to the NVWA website to get the skinny on the new Austrian Sekt designations, its history, and what it all potentially means for the fine wine sparkling import markets. You’ll want to hit that article first so that you get the context of the new Sekt pyramid levels, and because you’re just that kind of informed person who digs learning and not just drinking, right?
As for what the latest developments in Austria’s Österreichischer Sekt mit geschützter Ursprungsbezeichnung (g.U.) means for your mouth, I did have my boots on the ground, tasting through several examples in every level of the Sekt g.U. pyramid. In a Sekt vineyard. In the Weinweg Langenlois, which sports a panoramic vineyard viewing platform, riddling rack, charming little tasting huts, and a couple of hammocks. Go ahead and hate me, I even hated myself for a few minutes after experiencing that embarrassment of riches (if it’s any consolation, it did rain on us, cutting short the tasting by about five minutes… ok, forget it…).
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