Apr 7, 2006
Everyone you talk to in Northern California can’t seem to get past the dismal weather we’ve been experiencing. Even yesterday’s momentary headfake by Mother Nature when the sun shone for an hour or two caused people to criticize the Great Mother rather than thank her for the momentary rays. Now the media is starting to talk about it. How could they not. We’ve had what seems to be a constantly grey sky now for nearly 40 days. The main concern…
Apr 5, 2006
"Lodi was famous for wines," lamented John Beckman, a city councilman. "Suddenly we became famous for terrorists." It’s not hard to understand the frustration that Councilman Beckman feels. His little town out outskirts of the Bay Area is becoming more and more connected with terrorism as the trial of two Lodi men on terrorism charges has gained national attention. This is an interesting PR situation for Lodi wineries and wineries that put "Lodi" on their label to indicate this is…
Apr 4, 2006
Terroir. I never tire of this subject. It is unquestionably the most intellectually stimulating subject in the world of New World wine today. Happily, in the near future we are going to see much more writiing on the idea that wine should taste like a place. The recently completed U.C. Davis Terroir Conference assures that a number of treatise will emerge from what has reported to have been a spirited, if not somewhat academic and confusing, get together or winemakers,…
Mar 30, 2006
Yesterday’s post on Biodynamicism, faith, gambling and viticultural techniques appeared to some (see comments) as a bit of a rant…perhaps even over the top. First of all I’m shocked, shocked I tell you, that anything that appears on FERMENTATION would be considered a rant. I much prefer it be considered "unhinged verbosity." That said, There is a place where one can go to find a someone different, and perhaps more reasoned perspective on the state and nature of Biodynamic Viticulture….
Mar 29, 2006
When considering the apparent rise in global temperatures, wine types tend to ask, what will be come of my Bordeaux or Napa Cab or German Riesling as the temperatures continue to rise? There is a worry that these wines, forced to be produced with grapes asked to thrive in warmer temperatures will just not be the same.Decanter Magazine has an article concerning just his issue and how it was addressed at the recent World Conference on Global Warming and Wine…