Tag Archives: Alice Feiring

Geek Notes 9/25/2018 — New Wine Books for October

Fall is here which means shorter days but longer nights to spend curled up next to a great wine book. Here is a look at some of the upcoming October releases that I’m excited to get my hands on.

Amber Revolution: How the World Learned to Love Orange Wine by Simon J. Woolf (Hardcover release October 2nd)

This Two Vintners “OG” Gewürztraminer made in an orange wine style with extended maceration blew me away with how complex and delicious it was.

For many wine lovers, “orange wine” is the biggest wine trend that they’ve heard of but haven’t had the chance to try yet.

It’s tempting to call this a fad and chalk it up to Millennials’ latest fancy. But this is a really old winemaking style that has been around for as long as wine has been made. At its most simplest, orange wine is basically just white wine that has spent time in contact with grape skins. This exposes it more to oxygen than the modern method of quickly pressing white grapes and processing them anaerobically.

While a couple 2017 releases like Marissa A. Ross’s Wine. All the Time, Master of Wine Isabelle Legeron’s Natural Wine and Alice Feiring’s The Dirty Guide to Wine touched a little on orange wine, to the best of my knowledge, Amber Revolution is the first book devoted exclusively to the topic.

Judging by the recent popularity of the category, Woolf’s book is quite timely. Here he covers the history and production methods behind orange wines, as well as profiles 180 producers in 20 countries.

At this year’s Louis Roederer international Wine Writers’ Awards, Simon Woolf took home the Domaine Ott International Feature Writer of the Year award for his work at Meininger Wine Business International, Decanter and blog The Morning Claret.

Update:

On Instagram Simon Woolf had this advice for folks wanting to get a copy of his book. “Btw although in the US the book is only available from October, in Europe it can also be ordered direct from my site. Also for US customers, best to order direct from the publisher.”

Kevin Zraly Windows on the World Complete Wine Course: Revised, Updated & Expanded Edition by Kevin Zraly (Hardcover release October 16th)
Photo by tomasz przechlewski. Uploaded to Wikimedia Commons under CC-BY-2.0

The new edition of Windows on the World likely will also touch on orange wine and the renaissance in Georgian winemaking of using Kvevri (Qvevri) amphora jars buried in the ground to ferment and age wine.

From the very first edition in 1985, Kevin Zraly’s Windows on the World books have been a benchmark standard in wine education.

In addition to his Windows on the World wine classes and books, Zraly has also authored the very useful wine texts The Ultimate Wine Companion: The Complete Guide to Understanding Wine by the World’s Foremost Wine Authorities and Red Wine: The Comprehensive Guide to the 50 Essential Varieties & Styles with Mike DeSimone and Jeff Jenssen (authors of Wines of California that I mentioned in last month’s Geek Notes).

Frequently updated, the Windows on the World series has grown to include a pronunciation guide (Kindle only), a tasting notebook and food pairing companion.

The current 2018 edition has been expanded to 432 pages (up from 384 pages in the 2016 edition). It includes more detailed coverage of South America, Australia, China and New Zealand with new maps and infographics.

For geeks on a budget, there is one advantage of the frequent updates and releases. You can get used copies of previous editions of Windows on the World super cheap on Amazon. For instance, the 2012 edition is going for around $1.30 for the paperback version. While a tad outdated, at 352 pages it still covers the basics and the classic wine regions very well.

The Sommelier’s Atlas of Taste by Rajat Parr and Jordan Mackay (Hardcover release October 23rd)

This is probably the book that I’m most excited for because of the atlas’ focus on blind tasting. As the Amazon description notes:

“There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste.”

Any wine student seeking higher level certifications through the Court of Master Sommeliers or the Wine Spirit & Education Trust should be intimately familiar with the wines on the Probable List of Examinable Red Grape Varieties, Examinable White Grape Varieties and the Certified Sommelier Examination Grape Varieties & Growing Regions.

All these wines will have distinctive profiles (typicity) with the examination board picking examples that demonstrate these distinctions well. Not only do you need to train yourself how to identify these wines, when you get to examinations like those of the Institute of Masters of Wine you will also have to explain why these distinct profiles exist (terroir, viticultural decisions, winemaking, etc).

Dearth of Blind Tasting Resources

There are not many resources out there tackling blind tasting and typicity from an examination point of view. Of course, there is  material from WSET and CMS that you get with classes but outside sources are hard to find.  Neel Burton’s The Concise Guide to Wine and Blind Tasting has been the closest I’ve found. But even that strays more into a “Windows on the World” type overview instead of getting into the nitty gritty details of teaching you to look for this while tasting a Chablis Grand Cru like Les Clos and this while tasting a Chablis Premier Cru like Montmains, etc.

I’ll be honest. At this point in my studies, all I can tell you is that they are both delicious.

Parr and Mackay’s book looks like it’s going to fill in that sorely needed niche–at least regarding terroir.

To understand the role of viticulture and winemaking decisions on the taste of wine, James Halliday and Hugh Johnson’s The Art and Science of Wine and Jamie Goode’s The Science of Wine: From Vine to Glass are two of the best books I’ve found so far.

Vines and Vintages: A Taste of British Columbia’s Wine History by Luke Whittall (Paperback release October 30th, 2018)

I’m only about 3 to 6 hours away from the wine regions of the Okanagan and Vancouver Island. Yet, in all practicality, the wines of British Columbia might as well be from China. Here in the US, they are incredibly difficult to find. Even restaurants in Vancouver are far more likely to offer French, Australian and Californian labels instead of local BC wines.

While I haven’t been overly impressed with the Bordeaux varieties in BC, this 2016 Clos du Soleil Cab Franc/Cab Sauv rose from the Upper Bench of the South Similkameen Valley was quite tasty.

But every time I do eventually get my hands on wine from BC, I tend to enjoy them.  It’s clear that this is a growing industry. With the influence of climate change, it is only going to become more significant on the world’s wine stage. This is definitely an area worth exploring.

The few other books that I’ve came across dealing with BC wines have been a brief inclusion in Cole Danehower’s Essential Wines and Wineries of the Pacific Northwest and some of John Schreiner’s (a bit outdated) works The British Columbia Wine Companion (1997) and Chardonnay & Friends: Variety Wines of British Columbia (1999).

But with 370 pages, I can see Luke Whittall (already an established authority on BC wines with his blog and podcast at Wine Country BC) going into far more detail about the British Columbia wine scene and the remarkable growth it is has seen in the last 20 years.

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Trading Out instead of Trading Up


Seven Fifty Daily reposted an old Jon Bonné article from October about Do Wine Drinkers Really Trade Up?

This is a question that regularly percolates in the wine industry, occasionally bubbling over. Bonné gives lip service to (but doesn’t link) the New York Times op-ed by Bianca Bosker Ignore the Snobs, Drink the Cheap, Delicious Wine that created a firestorm last year. The op-ed was an excerpt from her book, Cork Dork, which, likewise produced some interesting reactions.

The gist of Bosker’s take is that wine industry folks shouldn’t turn their noses up at so-called “cheap wine” because there is actually quality in these bottles, even if there isn’t terroir. To add seasoning to her opinion, she includes a quote from no less of an esteem source than that of Master of Wine Jancis Robinson.

“It is one of the ironies of the wine market today, that just as the price differential between cheapest and most expensive bottles is greater than ever before, the difference in quality between these two extremes is probably narrower than it has ever been.” — Jancis Robinson as quoted in the NYT March 17th, 2017.

This narrowing in the quality gap has come via technological advances and winemaker “tricks”, several of which Bosker list in her op-ed, like the use of the “cure-all” Mega-Purple, toasted oak chips, liquid oak tannins and fining agents like Ova-Pure and gelatin.

Still despite these mass manipulations, Bosker contended that these technological advances had help “democratize decent wine.”

Needless to say, many folks disagreed with Bosker, few more passionately than natural wine evangelist Alice Feiring in her post to Embrace the “Snobs.” Don’t Drink Cheap(ened) Wine. But my favorite rebuttal had to be from Alder Yarrow of Vinography.

By M.Minderhoud - Own work, CC BY-SA 3.0, from Wikimedia Commons

I think Ronald would want to have a few words with Alder.

“[Bosker’s argument] is the wine equivalent of saying that McDonalds deserves the affection and respect of food critics and gourmets the world over for having engineered such tasty eats that can be sold at prices everyone can afford.” Alder Yarrow, Vinography March 23rd, 2017

Some certainly defended Bosker’s view with most of those defenses centered around the idea that these cheap democratized wines introduce people to a less intimidating world of wine. A world that they may eventually trade up from for “better wine”–whatever that may be.

“She seems to share the view that mass-marketed, everyday wines eventually will lead a person introduced to wine through them to step up to more challenging wines. This perception isn’t without precedent.

I have a hunch that industrial wines will prompt neophytes who find that they enjoy wine to search for wines that have more to say.” — Mike Dunne, Sacramento Bee April 11th, 2017

And this is where we get back to the concept of “Trading Up”

Many people in the wine industry are unconvinced that this phenomenon exist. While the Bonné article above tries to paint some nuances around the concept, you will find many writers who doubt that people ever really trade up and instead think that the reason why we are seeing an increase in “premiumization” is simply because older 4 liter box wine drinkers are dying off while newer Millennial drinkers are starting right off the bat with a little more pricier $7-10 wines. In the article linked above, The Wine Curmudgeon expresses skepticism that a Bogle or Rodney Strong drinker would ever “trade up” to a Silver Oak.

Bonné also notes that there is a significant segment of wine drinkers that are risk and change adverse, pointing to Constellation Brands’ Project Genome study that found around 40% of consumers prefer to stick with drinking the same ole thing they drink everyday.

British wine writer Guy Woodward, in another Seven Fifty Daily article, quoted a buying manager at the UK grocery chain Morrisons flat out saying that his customers aren’t interested in trading up, being quite content with their £5 (around $7) bottles.

Maybe the industry should count its blessings that Millennials are even buying $7-10 wines and just cross our fingers that the next batch of wine drinkers in Generation Z start out their wine journey in the $10-15 range?

Or we can stop talking about “Trading Up” and start talking about “Trading Out”.

A major hang up in the “Should we love ‘cheap wine’ debate?” is the focus on the word “cheap”– which means different things to different people. For some, it means the type of mass manipulated wines that Bosker describes from her visit to Treasury Wine Estates. For others, cheap just means…cheap. This is especially true when you are talking about a Millennial generation of wine drinkers saddled with student loans and a lower wage economy. It is a victory for the wine industry when a Millennial reaches for that $7-10 wine instead of a six-pack of craft beer.

By Jami430 - Own work, CC BY-SA 4.0, on Wikimedia  Commons

I mean, seriously, we could get about 7 meals of avocado toast for the price of one bottle of Silver Oak.

But for “natural wine advocates” like Alice Feiring who want wine drinkers to take their wine seriously and folks, like me, who despair at supermarkets monopolized by brands made by the same handful of mega-corps like Constellation, Treasury and Gallo, perhaps the potential of the Millennial market offers the perfect solution to our woes.

Going back to Alder Yarrow’s Vinography post, he references a Bosker rebuttal from Troon Vineyard’s general manager Craig Camp, that aptly notes the abundance of inexpensive but non-industrialize wine on the market. These include under $20 wines made in Beaujolais, the Cote du Rhone, Languedoc, Spain, Portugal, etc. Heck, you can even find tasty wines from these regions under $10. Now you might not find these in a grocery store, but they exist and often just down the road from the grocery at your local wine shop.

But how do we get drinkers to seek out these wines?

I think it is best to start small and encourage wine drinkers to get in the habit of “trading out” which simply means trying something new. Even if you are still shopping at your convenient grocery store looking at the litany of industrialize wines–try a new one. Sure, grab a bottle of your regular “go-to” but also grab something else. Just one bottle of something you never had before. Try it. If you hate it, you still have your ole trusty.

Why? Because drinking the same wine over and over again is like eating the same food. To echo back to Yarrow’s quote, you wouldn’t eat at Mcdonald’s everyday, why would you want to drink the same thing everyday?

So let’s say you try something different but in the same grape or from the same wine region. That’s a good start but it is still like limiting yourself to just one type of cuisine (Italian, Chinese, Indian, pizza, etc). Now granted, you can have a fair amount of pleasure exploring all the delicious possibilities of pizzas or Indian cuisine, just like you could have exploring all the delicious possibilities of the Riesling grape or the wines of Washington State. But you have even more potential for more pleasure when you trade out your standby cuisine for a chance to try something different–like Moroccan food or stuffed portobello mushrooms.

So many Cru Beaujolais….which incidentally goes great with both pizza and Indian food.

Encouraging the wanderlust and sense of adventure that Millennials have demonstrated, is the best path for wine industry folks promoting alternatives to industrialized wines. Yeah, mass produced and mass manipulated wines are probably going to be the starting point for a lot of wine drinkers. Bosker is quite right in that their accessibility and approachabilty has helped democratize wine.

But stop stressing if people reach for bottles of 19 Crimes or Apothic. Instead, keep encouraging them to “trade out” at least one of those bottles for something, anything different.

Perhaps if they keep trading out and exploring new wines, they may eventually find themselves on the wine industry’s holy path of “trading up” into more esteemed quality wine. But even if they don’t end up trading up to a higher price tier of wine, at least their journey is going to be a heck of a lot more interesting than just eating at McDonalds.

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Jamie Goode is a tool

by Dezertscorpion on Wikimedia Commons released under PD-Self
So is Robert Parker.

And Jancis Robinson.

And Antonio Galloni, Allen Meadows, Michel Bettane, James Suckling, James Laube, Alice Feiring, Karen MacNeil, Tom Wark.

Tools.

Frankly, so am I. But rather than one of the nice Sears Craftsman or Ryobi tools from Lowes, I’m more of the extra Phillips-head screw driver you picked up at the dollar store on impulse. A tool stashed away at the bottom of a kitchen drawer but a tool none the less.

All wine writers are tools which is why I read Jamie Goode’s defense of wine criticism and expertise on Vine Pair, Wine Critics Matter Because Some Opinions Are Better Than Others, with great amusement. The source of Goode’s ire is the view that the musings of wine critics like him are merely personal opinions and, since everyone has an opinion, there is not enough due credit given to the value and experience of expert opinions like his.

This is not a new complaint with many critics such as Jancis Robinson commenting on how the proliferation of smartphones and websites like Wikipedia and CellarTracker creates an arena where the esteemed opinion of a Master of Wine like hers has to fight for attention. Even outside of wine, many commentators have noted a general apathy towards “expert opinions” with anti-intellectualism being a full-fledged cultural movement in the West.

In this day and age since everyone has an opinion, everyone is an expert. It’s no wonder that this modern arena of ideas is terrifying for folks who have devoted years of time, patience and labor into building a well of experience and expertise in their trade.

But what should be the response of the beleaguered experts who find themselves shouting into the void of crowd-sourced expertise?

Show, don’t tell.

I suppose the opinion from the god of wine, Bacchus, would be better than most. But only on wine. Not sure how much I would trust his opinion on fashion.

Jamie Goode is quite right in that there is immense value in the writings and opinions of wine experts like him. But it is not because he’s a pontiff, whose opinion and superior palate is blessed to be better than that of us regular joes.

It’s because he’s a tool. A tool that been honed and tested over time to produce reliable and dependable results. The value in wine critics like Jamie Goode is not in their opinion, itself, but in the background story and context that they can bring. When the average wine drinker is limited to the extent of their wallet and options at the local liquor store, a critic that can take them into the vineyard and winery offers a lens to the world of wine that can’t be gleamed from Wikipedia or in the pages of a new wine book.

This was a conclusion that Jancis Robinson, herself, came to during her existential pondering on the state of wine writing today.

But could it also have something to do with the fact that, even in this era of the citizen critic, my 40 years of visiting vineyards, listening to winemakers, watching trends emerge, making comparisons and seeing wines evolve from barrel to decades in bottle might just be regarded as worth something? — Jancis Robinson, The Financial Times September 4th, 2015

Jamie Goode is wrong in that his opinion, or final pronouncements on wine, is better. No one really cares if he picks up apricots and quince aromas or finds a wine to be exceptionally well balanced. Opinions are just the holiday wrapping around the package. Some packages are more skillfully wrapped than others. But really anyone with some tape and paper can wrap a package or deliver an opinion about wine.

Give a monkey a typewriter…. and he will be able to wrap Christmas gifts better than me.

The value in Jamie Goode’s expertise comes in what’s inside the package.

There his readers can unpack his years of observations and experience, following winemakers and wine regions as they emerge and evolve, gaining from him a perspective and tools that will ultimately help them get more pleasure out of finding and drinking new wines.

The value in anyone’s opinion peters out when the subjectivity of taste comes in. What might be a fabulous wine to one person could be just “meh” or even downright awful to another. Wine drinkers do not need wine experts to tell them what is good. Instead, show us why you think its good.

Show us the story behind the wine. Show us the care in the vineyard or winery that shaped the wine’s journey from grape to glass. Show us where this fits in the big picture of the world of wine and maybe, just maybe, our opinion of the wine’s greatness will eventually fall in line with the “better” expert opinion.

Show, don’t tell.

Because wine writers are tools, not pontiffs.

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Running Out of Stones (and Glaciers) in the Age of Climate Change

By the year 2100, some of the most exciting wines being made could be Scottish Pinot grigio and Suffolk Syrah. Such is the (potential) reality of climate change predicted by professors from the University College of London in a study commissioned by wine merchant Laithwaite’s. While the English sparkling wine industry has already seen some benefits from changing climates, an expected increase in global temperatures of 2° Celsius (3.6° F) and more rain could mean a dramatically new landscape for both wine lovers and producers.

Image Credit: Laithwaites

Image Credit: Laithwaites


But at a cost.

For every climate change “winner”, there are also losers as traditional and well established wine regions have to grapple not only with changing vintage patterns but also the changing dynamics of consumer tastes and fashion. It’s no secret that consumers’ tastes have been trending towards riper, more fruit-forward wines that are either sweeter in sugar or “bolder” in flavor and alcohol for some time now.

While there are still fans of lower alcohol, less fruit-driven wines, it’s hard for those kind of wine drinkers to not feel like their taste and preferences are being relegated to the Stone Age of the wine industry. As we start seeing strings of highly acclaimed “blockbuster vintages” being bolstered by warmer climates, it may be more than just the wine map that has to change in this new age of wine drinking.

Would you like a little acid for your Riesling?

http://www.winesandvines.com/template.cfm?section=news&content=177266

Dr. Monika Christmann. Credit: Jim Gordon, Wines and Vines


In Germany, producers are enjoying a “boon” of riper vintages but are finding themselves in the unique position of being a country known for bracingly acidic and vibrant Rieslings now needing to acidify their wines. A recent Wines and Vines article on the 62nd German Winegrowers Congress in Stuttgart, included comments from the keynote address of Dr. Monika Christmann of Geisenheim University .

Dr. Christmann noted that producers are finding themselves at a crossroads of either letting the impact of climate change steer the style of wines in their region towards a different direction or adapting new methods afforded by modern technology to help maintain the “traditional styles” historically associated with their wines albeit sometimes through very non-traditional means like reverse osmosis, crossflow filtration and the use of additives.

While the issue of climate change and the trend towards fruit-forward, high alcohol wines certainly vexes the hoi polloi of wine writers and “taste makers”, you can complete that trifecta of ire with the battle of modern winemaking that embraces the use of technology versus natural wine which eschews it use.

There are pros and cons to both sides but if the thought of German winemakers needing to add acid to their Rieslings horrifies you, then you may have some sympathies with natural wine enthusiasts who would argue that if you have to “manipulate” your German Riesling to taste like what a German Riesling is expected to taste like, is it still really a German Riesling?

On the other hand, though, if the thought of tasting a German Riesling that is indistinguishable from the tropical, lush, high alcohol flavors of a New World Viognier gives you pause then you may find comfort in this quote from Dr. Christmann.

“The Stone Age did not end because there were no stones left,” she said, but because early humans moved on when they discovered how to work with a better technology: metal.

What is the Greenlandic translation of Vinho Verde?

We may not run out of stones in the world of wine, but an unquestionable consequence of climate change is that something is going to get left behind as the industry and consumers adapt to the changing reality of the world around us. We may have to give up “tradition” and expectations of what certain wines from certain regions should taste like. We may have to open our minds to the possibility of new styles and new fashions. We may gain new knowledge and introduction to fantastic terroirs and see the birth of new classics but we may also have to mourn the loss of old favorites and classics. There will be conflict and there will be battles over the soul of wine. There will be change and there will be costs that the wine industry will have to bear.

By Source, Fair use, https://en.wikipedia.org/w/index.php?curid=37582061

Seriously, if you haven’t seen this film yet, go watch it now.


But in the bigger picture, beyond the scope of wine, will be the tremendous costs that the whole of humanity will bear. Perhaps as we ponder the changing wine map, we also shouldn’t forget that the world is losing things like our glaciers at a frightening clip. Reading the warning of scientists about climate change and watching brilliant, but sobering, documentaries like Chasing Ice is enough to drive anyone to drink.

Though maybe we could pass on the Scottish Pinot grigio.

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