DISQUS

I think healthy debate about natural vs. conventional wine is part of the education process. It is essential that wine lovers understand the wonderful diversity of wine available to them.
But like Jeff, I want to avoid looking down at winedrinkers who do not embrace natural wines.
I agree with Alice about different levels of tasting sophistication, however thats an opinion not a fact, and I cringe at the idea of natural wines being viewed or presented as elitist.

It seems to takes years of working in the wine business before we realize we know next to nothing. Or rather, that there is so much more to know. I regret to admit that I was a know it all at one point, and I knew a tenth of what I do now.
I am sure your gentle instruction will be appreciated...in hindsight.

Yes, I love the beautiful wine list and the raw adrenaline of Ten Bells too. But definitely not for conversation. Will check out Falai when I visit in July. I also find myself increasingly sensitive to prolonged loud background noise and yet a part of me is happy to see wine bars as vibrant hangout spots.

Yes, you beautifully captured that moment when wine goes from panacea to passion.
Cheers, Amy

Waiting with bated breath to hear about the Gemister satz craze.....

Hmm. Not sure I agree that the restaurant buyers are being 'duped'. I think many are playing it safe and asking for well known brands so they don't have to handsell every bottle or train their staff adequately. Also, the business model for many restaurants is to make outrageous margins on alcohol, it is standard for them to have a 2.5 or 3 times markup of wholesale costs.
But this is being challenged as American consumers become more wine savvy. I agree that 90% of wine lists are extremely lackluster but I am hopeful that will change as the market demands it.
Cheers
Amy

Yes, most of the Argentines are bruisers in that popular style. I had not heard of Carmelo Patti but will amend that situation right now. Thanks for the tip.

I just ordered some Enologica Temera last week from K&L but haven't tried it yet. But now am intrigued to try out the Canary Islands wine you mention too.

I would have loved to been at that table. Two of the most interesting iconoclasts in the modern American wine industry together!

I believe you gave them fair warning. If they insist on serving wines that ignite no passion for the speaker, there is no guarantee that you won't share your views with the audience:)
Brigitte Armenier's CD is beautiful. I listened to during my travels last week and finally did a post about Brigittie and the connection between art and wine today.
Cheers
Amy

Love the impromptu kitchen tasting. Hope you do more.
Why did you mention that the reductive characteristics might be connected to toasted oak?

I am planning a trip to Spain for next year. Your recommendations are in my file now.
Yum Txacoli and seafood!

Thats a good start to any dialogue right? Both parties being interested and respectful?

I am actually one those few that have a stack of books next to my bed...and I really read them too!
Look forward to your next chapter.

Nice to hear of a wine power broker (i.e. Owner of a cult wine brand) that has respect for the wine lover and the wine.

The Drops of the Gods is brilliant. I have spent much time pondering how to translate the power of the medium to the U.S.
But in the end, what has more cool factor than Japanese comics? I love the fact that it is story and character driven. This approach does make wine more accessible to the casual wine drinker. Have fun in Spain!

I have Worcestershire sauce days sometimes, so metal doesn't sound too weird.
I will check out Domaine des Chandons Des Brialles asap.

I will be in NY soon and look forward to checking out your list at Pranna.
I saw Eric's piece about your list. Nice props!

The wine vertical needs an entertaining video/tv option.
That field is wide open right now. I am sure you will nail it.
And yes, the female wine consumer is underserviced online.
Segments still seem a bit long.
Cheers
Amy@mydailywine.com

This seems to be the final stop for all serious vinegrowers. Question all, don't abuse blindly and listen to your land.
A truly existential vinegrowing approach.

Wow, Alice. I feel like such a neophyte now. Because I honestly didn't know gum arabic was a common addition to wine.
But I have encountered many wines that were unexpectedly and unpleasantly viscous.....now I know what to ask.
I am a label reader but I would hate to see even more government bureaucracy involved.
Perhaps if more wineries started labeling all additives, then market pressure (read consumers) would force more to follow suit?
Cheers,
Amy

Love the Pee Wee character. Will add this to my ever growing list. I was pleased to see many natural wines available at most of the bistros and wine bars I visited in January. Hope the trickle down effect moves stateside......

I haven't received an update in awhile...do I need to do something?

Ahh, the ever attractive barrel sample memories. If only they crossed the ocean so perfectly intact and fresh!

Ok, great reminder for me to order some Jenny & Francois wines!
I have spent many a day working the wine trade in a sales rep's car that obviously doubled as a dog bed during off hours.