Great Fine Wine
Burgundy for kings, champagne for duchesses, claret for gentlemen.
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Suzanne D. Larsen Sandra Lee Magazine Should have Stayed in Print When the "Sandra Lee" magazine was actually a print magazine, I thoroughly enjoyed reading it. When my subscription ran out and I didn't get a renewal notice, I started investigating and found out that now the magazine is available only in a digital version. I hate it. I like having the feel of a print edition in my hands. With the digital version, I had to constantly enlarge it on my Kindle and it made it difficult to read. It didn't hardly seem worth $1.99 to get something digitally...
TheSharkMMV The best publication in its class, but not perfect Of the two major wine magazines, Wine Spectator and Wine Advocate, I have to say that Wine Advocate is my preferred source for finding a truly exceptional wine to enjoy. Wine Advocate is primarily the work of the noted wine critic Robert Parker, who is sometimes accused of being one of the leading "wine snobs" in the industry. Although Parker does use some pretentious lingo and some obscure references in his tasting notes, I find his tasting descriptions generally more accurate than those of...
Goldar When A Traditional Wine Style Is Altered By Modern Winemaking, Should The Winery Have To Label It Thusly? Otherwise, consumers coming to the style for the first time will be mislead into believing this is the way it was always intended to taste. Currently there are no restrictions, for example, on producers of Brunello or Amarone from altering the traditional style with the generic, modern "international" style of winemaking. What suggestions would you give to regulators for distinguishing between a traditional and a generic "international" style of wine on the label? For example, say the combination of grape X from region Y traditionally equals style Z that has less alcohol, tannin, or fruit forwardness, and the modern generic style takes it in the completely opposite direction, with no indication on the label of the divergence from the original model. This is at least misleading as to what is meant by style Z, especially for a newbie having it for the first time. Here are some links: http://www.thewinenews.com/octnov00/cover.html http://www.castellobanfi.com/features/wnew17.html (last paragraph) http://en.wikipedia.org/wiki/Brunello_di_Montalcino (last paragraphs) Even a regulated area still allows significant variation in style from traditional to "international" within that appellation. And as the the first article notes, rules in Brunello have changed numerous times in the last 2 decades (and are relatively young in the history of Brunello to begin with). I'm advocating a distinction between an international and traditional style on already regulated labeled wines. Perhaps even a voluntary distinction on the label between a food wine and a social wine (high alc, low acid, over-oaked international style fruit bomb) would be nice. another link: http://www.winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=A3017EE5269F4DDAB7210B3F969DA475
Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?
Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.
Vincent They are dangerous and banned by the United States government. If you're outside the United States, check on the legality where you are. Even if they're legal, they're still dangerous.
Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?
Goldar When A Traditional Wine Style Is Altered By Modern Winemaking, Should The Winery Have To Label It Thusly? Otherwise, consumers coming to the style for the first time will be mislead into believing this is the way it was always intended to taste. Currently there are no restrictions, for example, on producers of Brunello or Amarone from altering the traditional style with the generic, modern "international" style of winemaking. What suggestions would you give to regulators for distinguishing between a traditional and a generic "international" style of wine on the label? For example, say the combination of grape X from region Y traditionally equals style Z that has less alcohol, tannin, or fruit forwardness, and the modern generic style takes it in the completely opposite direction, with no indication on the label of the divergence from the original model. This is at least misleading as to what is meant by style Z, especially for a newbie having it for the first time. Here are some links: http://www.thewinenews.com/octnov00/cover.html http://www.castellobanfi.com/features/wnew17.html (last paragraph) http://en.wikipedia.org/wiki/Brunello_di_Montalcino (last paragraphs) Even a regulated area still allows significant variation in style from traditional to "international" within that appellation. And as the the first article notes, rules in Brunello have changed numerous times in the last 2 decades (and are relatively young in the history of Brunello to begin with). I'm advocating a distinction between an international and traditional style on already regulated labeled wines. Perhaps even a voluntary distinction on the label between a food wine and a social wine (high alc, low acid, over-oaked international style fruit bomb) would be nice. another link: http://www.winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=A3017EE5269F4DDAB7210B3F969DA475
Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.
Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?
