Roughly two months ago, in the follow-on discussions on a feature on the wines of Lodi producer Matt Powell, a reader named Olivier chimed on with some though-provoking questions, the kind that, for me, define the 1WD readership because they exponentially increase the value of the content on this little ol’ website.
The discussion was around how we might define wines of “true character,” and it ended with a bit of a challenge from Olivier:
“…[It] would be nice to dig into detailed info (taste/aroma/flavors) that differentiate wines of true character and C+/B- wines. I have my own idea, but listening to others and getting examples would be great and very educational.”
We are certainly rabbit-hole bound, because in the course of thinking about this question, I had to get deep into the very heart of wine ratings.
And I’ve determined that all of them (mine included) kind of suck, even if they do provide value to a lot of people (and they do), and even if they help sell wine (and they do).
Once again, don your miner’s hat, the one with integrated flashlight bulb and intercom link, because you’re gonna need it where we’re going…