Mark S wrote:Huh? This coming from an importer who writes tasting notes full of verbiage in his annual catalogues?
David M. Bueker wrote:Seriously though, there was a time when I wanted to know all the stats and techniques. I was (as Terry points out) in a learning mode.
I still find the stats interesting, but that's largely because I am an engineer and I love data! How often do I make decisions about a wine based on that data...almost never.
Joy Lindholm wrote:I think Theise's backlash is completely called for, especially with the current wave of wine professionals hell-bent on blind tasting wines to death and geeking out to an extreme over numbers and "techniques", rather than letting the wine speak for itself and simply enjoying it.
Bill Hooper wrote: Passionate, ignorant people aren’t much fun.
Bill Hooper wrote:I’m the opposite. I think that people should learn more about how their wine is produced (and food, electronics, clothing, etc.) I also think that consumers have every right to know exactly what they are buying –but responsibility is also a two-way street: if you are a consumer who makes judgments about vineyard and cellar practices, you better educate yourself on the reasons for the inclusion or absence. There is a lot of misunderstanding in the wine-world because of this lack of knowledge. Passionate, ignorant people aren’t much fun.
David M. Bueker wrote:Joy Lindholm wrote:I think Theise's backlash is completely called for, especially with the current wave of wine professionals hell-bent on blind tasting wines to death and geeking out to an extreme over numbers and "techniques", rather than letting the wine speak for itself and simply enjoying it.
I am not seeing that wave. If you're referring to Parker and his changing band (excepting Schildknecht whom I have the greatest respect for) then you're dealing in an old story, not a current wave.
Bill Hooper wrote:I’m the opposite. I think that people should learn more about how their wine is produced (and food, electronics, clothing, etc.)
Brian Gilp wrote:I always find the discussions on internet boards about wine making to be very amusing. Everyone of them seems to end the same way, with on one side the enlighted wine enthusiast who does not understand why anything should touch the grapes except maybe a press, maybe. On the other side are those who have more than a few fermentations under their belt and are rarely willing to say that they would never do something. There is something enlightening in that first batch of horrible, undrinkable, disgusting wine that you made from perfectly workable grapes that makes one realize that sometimes one needs, DAP, or SO2, or acid, or sugar, or maybe CuSO4O, or wood staves, or water, or just a small bit of Syrah, or ..........
Brian K Miller wrote:Of course, yet as these evil souls fall further under the influence of the Dark Lords of Wine Marketing, pretty soon they are working for Bronco Wines in Manteca (or somewhere...not picking on Manteca) and insisting that $2.49 manipulated plonk is BETTER THAN the purist stuff. And I guess it is, in the sense of selling three million cases.
David M. Bueker wrote:Joy,
No offense to you or Terry, but there is no right way to enjoy wine.
Joy Lindholm wrote:I think a lot of folks are missing the point. It's not about not having all the details or information available...it's about that stuff getting in the way of appreciating the wine in and of itself. When you go out to a really nice restaurant, do you grill the server and demand a 20 step explanation of how each individual item was prepped in every dish you are served? That stuff might be cool and interesting to some people, but you go out to eat to enjoy the food, not for a culinary school lesson. It can be very helpful to know some things about how a wine is produced, but if all that gets in the way (or causes you to make pre-conceived judgments) of tasting, enjoying and "listening" to the wine, then you might was well just be reading a wine textbook. There is a time and place for information, just as there is a time and place for just sitting and enjoying wine without having to overthink it.
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