I get lots of mail from folks who want to comment on posts but not publicly and from folks that just have questions. I don’t usually offer wine buying advice, which is what many of the questions are about. But here’s an obvious question that I simply haven’t gotten in a long time and I thought I’d take a whack at it:How do I go about creating my own blog, getting some followers, and getting the word out there? I’m…

This is just a dandy idea, don’t you think? Outside of Port (which seems more associated with the Brits), the Portuguese really haven’t put their flag in the ground around any particular style of wine or varietal. Their Vinho Verde, a superb summer wine when dry and cold, but which doesn’t show up much in the states, is about all they’ve really got in terms of recognition. The idea of converting over to making more Rose is a splendid idea…

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I was hesitant to do this. But after great prodding I decided to. It seemed fun. As I’ve mentioned before, you won’t find this sort of thing happening at FERMENTATION. But I can do it occasionally at other venues, including Wine Spies. Damn nice wine, too. This particular wine had my most favorite characteristic in bigger reds: Licorice flavors. I’m a big fan of anisette also. I’m not sure what draws me to this particular characteristic but I do tend…

I was thinking it is time to write something and offer my thoughts on the emergence of the wine-blog satire Weblog, "Wine-ing 2.0". But then I realized that my readers prefer to read about things of substance. So, I offer something of far more importance than Wine-ing 2.0. Enjoy!