Robert Parker On California Pinot Noir

I honestly get the impression he is just stirring the pot on some points. The good news is that as someone who drank Cali Pinot in the early 90s ... I would agree that the region has made great progress. I can't really compare to other regions. It is sad that he makes silly comments like, "but most of them will eclipse almost any red Burgundy made today." The aromatic and flavor profiles are very different. Also, remember that Parker does not rate Burgundy nor like it. He likes California Pinot Noir because it is a different animal ... and his palate is completely blown ;-)

Jason

P.S. For more CLICK HERE Some interesting discussion ... but mostly just silly bickering :-)

Interview w/ Scott Paul Wright

Very timely since we'll be tasting one of his wines on Friday. I think very highly of his wine and he is a great guy ... which always adds to the enjoyment. And I believe that is Martha Pirrie in the picture.

HERE WAS MY LAST VISIT W/ SCOTT

J

Good Read About Mark V. of St Innocent

Mark is one of my favorite wine-makers. Not just for the wine but his philosophy. It is a quick read that I would recommend. Before too long I think we should have a VLG featuring some St Innocent wines. Maybe you'll be intrigued as well.

Jason

Mark V Interview

Just in case you want more info...Click HERE and HERE for a couple of my visits with SI.

J

The Acid Test

This is something I had previously posted on my other blog. I think it an important aspect of tasting and enjoying wine. Cheers, J

I had been meaning to write a post on “acid” with regards to wine. Well Robin Garr did it for me. I think he does great job of explaining acid in wine. If you have any interest in wine, I recommend reading this and then experimenting. Try a wine before you begin to eat and then have it with you meal. See the effect of food on your wine. I like to open two different wines, maybe a pinot noir from California (generally lower acidity) and a pinot noir from Burgundy (generally higher acid), so that I can compare them with and without food. When you get use to identifying the acidity in wine, you will be better able to pick the right wine. If you want a wine just to drink and enjoy with your friends prior to a meal, you may choose a wine with less acidity. The wine still needs balance and should not be flabby. Once the food comes, you can open something with more acidity so that the food can shine as well.

Click Here

Jason

Wine Geek Info On Pinot Noir

The link below has some great info if you are curious about alcohol and sugar level in Pinot Noir. Among the contributors are some wine-geeks with a lot of wine knowledge as well as some of very prominent American wine-makers and winery owners.

It is somewhat long...and growing but it was really cool to get this kind of debate for free!

CLICK HERE

Of Note:
Tim Perr - Pali Wine Company Winery Owner
Jim Arterberry Maresh - Arterberry Maresh Vineyard and Winery Owner, Wine-Maker
Todd Hamina - Maysara Winery - Wine-Maker
David Dain Smith - Dain Wines - Wine-Maker/Owner
Brian Loring - Loring Wine Company & Pali Wine Company - Wine-Maker, Owner (Loring Wine Comany)
Kevin Harvey - Rhys Vineayards - Winery Owner
Kathleen Inman - Inman Family Wines - Vineayard and Winery Owner, Wine-Maker
Mark Vlossak - St Innocent Winery - Wine-Maker/Owner (I have put Mark's name in bold because he is one of my favorite wine philosophers and have been a long time fan of his wine. There are more St. Innocent wines in my cellar than any other producer. For more CLICK HERE
Adam Lee - Siduri Wines & Novy Family Wines - Wine-Maker/Owner

Nice line up!
Cheers, Jason