“I decided to take the risk and follow my bliss, and it was to the wine industry. It’s worked out better than I ever thought it would.” In the St. Helena Star, Cary Shott writes a wonderful profile of Roy Piper.
Paul Mabray screams, “Hey Wine Industry, You’re Looking at Wine Bloggers all Wrong.”
The Connoisseurs’ Guide takes “the growing group of self-possessed, ‘cutting edge’ restaurant wine directors” to task for trying to “relegate the ‘legacy varieties’ like Cabernet Sauvignon, Chardonnay and Pinot Noir to has-been status.”
“Despite appearances, there’s a serious side to this fresh approach. And it all starts with permeability.” The Associated Press covers the wine industry’s embrace of egg-shaped fermenters.
According to the Wall Street Journal’s Will Lyons, Loire Valley wines are perfect to “pop into your picnic hamper when the sun starts to shine.”
Fred Swan offers a valuable lesson: “The difference… between a bad wine and a good one [is] a matter of degrees — Fahrenheit.”
Bruce Cass explains why he chose Roussanne as his focus during last week’s Rhone Rangers tasting in San Francisco.
Looking to induce superconductivity? Grab some Beaujolais!
In Washington State, “the bids are rolling in on the state’s 167 liquor stores.”