Comments on: What’s in a Wine Anyway

By: Lindsay

Lindsay — Sun, 23 Aug 2009 05:29:27 +0000

Great comment Stump… definitely agree with you about the critics and how they drive demand. However, I do believe this is changing. Especially in the economy where consumers are trading down in their wine purchases. As far as why does life have to be so unfair? Heh. That’s a toughy…

By: stump

stump — Thu, 13 Aug 2009 06:23:47 +0000

I’m a little late to post to this blog entry – I just subscribed to cork’d and saw your connection with it, so I thought I would research who you are, and here I am. Anyway – the basic issue here seems to be manipulation. I’m not sure I understand the general consensus on this topic – seems to be an old world vs new world thing. I know that there are ways to please the masses – lots of people will drink something if it appeals to them on a certain base level – ie easy immediate drinking. Or if they are simply told that it is good. This kind of mentality, however, makes me crazy – you can’t polish a turd – oak is makeup, etc. In your blog post you mention how the industry should charge more for quality terroir – ideally, there should maybe also be a higher charge for a strong vintage. Unfortunately the economics can’t be dictated this way. Demand seems to be driven by critics – it is only tangentially related to the ‘natural’ factors. And why does life have to be so unfair that we should pay so much for something so beautiful, something that everyone should have?

I can’t answer your question about vineyards. I drink A LOT, trying to refine my palate. I’m not sure I understand how people can identify vineyard, let alone AOC, or what have you. That is amazing to me that some can do it. Some day I will be comfortable with my palate enough to attempt this. Keep writing.

By: KonstantinMiller

KonstantinMiller — Tue, 07 Jul 2009 01:07:15 +0000

Hello. I think the article is really interesting. I am even interested in reading more. How soon will you update your blog?

By: Channin DeHaan

Channin DeHaan — Tue, 16 Jun 2009 02:42:49 +0000

I think that using additives can lead to cookie cutter wines that aren’t dependent on time and place but instead on science. I personally prefer wines that are crafted on the vine. I don’t drink many wines from the US because I find that they don’t have the earthy, stony flavor that I crave. I looove Mas de Gourgonnier, and I’m already planning on getting a bottle from Domaine Le Sang de Callioux this weekend. The more it tastes like earth and stone the better!! Of course, this is JMHO.

By: Kelly Brown

Kelly Brown — Fri, 12 Jun 2009 19:41:00 +0000

Hi, interest post. I’ll write you later about few questions!

By: How to Make Thousands of Dollars Posting Links on Google

How to Make Thousands of Dollars Posting Links on Google — Wed, 10 Jun 2009 20:45:09 +0000

Thanks for posting, I’ll definitely be subscribing to your blog.

By: Anuj Mathur

Anuj Mathur — Tue, 09 Jun 2009 19:52:25 +0000

ahh, such an idealistic view of wines. i’ll chalk it up to two years of bschool blinders

from my limited knowledge, additives can make slight to moderate adjustments, but it would be difficult to turn a bad harvest to gold simply through chemistry.

now assuming all things equal, it’s up the wineries to create unique, distinct wines to set themselves apart. there’s always the naysayers when a change in wine making comes. i say embrace the change and keep search for the wines that you love.

By: Reed Coleman

Reed Coleman — Tue, 09 Jun 2009 16:14:44 +0000

Lindsay Ronga!,

Holy Crap, I went to a wine festival here in Austin a couple weeks ago out at the Domain and I was googleing info about one of the wineries etc. and came across your blog. Pretty Crazy! How have you been? Where are you living now? Im still here in Austin, working in commercial real estate. Been married for almost 5 years now and have a 7 month old little girl. Shoot me an email when you get a chance and let me know what your up to.

Good running into you,

Reed