Daily Wine News: Cellar Beware!

Posted by | Posted in Wine News | Posted on 03-06-2012

“I think [Parker] genuinely believes that 2009 is the finest Bordeaux vintage of his career and that it has the potential to go down as the region’s greatest year ever, and I give him credit for not hedging even one bit. It’s a ballsy thing to do at a stage in his life when prudence would suggest focusing on legacy preservation rather than legacy enhancement.” Mike Steinberger, in response to Parker’s 2009 Bordeaux scores.

In the Financial Times, Jancis Robinson pens a great piece on the rise in wine fraud – and offers some warning signs.

In the Boston Globe, Stephen Meuse looks at the recent article in the Journal of Wine Economics that analyzed rising alcohol levels in California wines.  Meuse can’t figure out why “ wine drinkers have a preference for wines whose alcohol levels (and general scale) push the classical proportions to the breaking point.”

Fred Swan offers some concluding thoughts on his three-part interview (onetwothree) with Antonio Galloni.

When it comes to decanting, “wine lovers rarely agree.”

J.J. Buckley comments from behind the scenes at Premiere Napa Valley.

In his latest Decanter.com column, Andrew Jefford bids adieu to Australia’s wine export approval panel.

“Disney should make a movie about Carmenere. Born in France of noble family, it was lost for decades, thought dead by many, killed by the evil phylloxera. Then it was found in exile in faraway Chile, living among commoners like merlot and cabernet sauvignon. DNA testing revealed its true lineage, and it now is taking its rightful place again in the finer levels of society.” In the Miami Herald, a great piece on Chile’s signature grape.

In Palate Press, a great piece from Caroline Henry on the making of zero dosage Champagne.

W. Blake Gray attends a Wines of Germany event hosted by Jeannie Cho Lee — author of Asian Palate — an concludes that “there is no such thing as an ‘Asian palate.’”

Amidst all the recent stories about how consumers often taste the price of a wine when they drink, it’s easy to lose sight of the fact that “the more you really know, the less you are influenced by price. The more you are influenced by place and producer.” So concludes Alice Feiring in a great post.

Hardy Wallace is heading back for Bordeaux En Primeur! I’m 151.326 points on that.

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