Posts for "Conventional Wisdoms" Category
One Headlight . . . and a Beautiful Week
Driving to work this morning, I noticed that I was not able to see the road as clearly as I should . . . and then noticed that one of my headlights had burned out. Not a big deal, except when you drive around early morning and late night hours like I do. No biggee Read more…
A Drive By Sip and Spit . . .
I read a wonderful article this morning in today’s Santa Barbara News Press entitled Tercero Wines – An Anatomy of a Drive-By Sip and Spit. The article was written by Dennis Schaefer, who has followed Santa Barbara County wines and wineries for quite some time.
Rhone Rangers – What Would You Do ??!?!?
I am proud to say that I have recently been asked to sit on the Board of Directors for Rhone Rangers, the preeminent organization for Rhone varieties produced in the US. I am honored and humbled by the invitation, but above all, I am psyched to lend an ‘alternative’ voice to the leadership of this Read more…
Conventional Wisdoms – Smaller is Better in the Wine Industry . . . Or Is It?
It seems that with most things in life, bigger is considered better . . . In the wine industry, though, conventional wisdom is that ‘smaller is better’ . . . smaller yields, smaller tanks, smaller presses, smaller case volumes, etc. ‘Smaller’ wineries produce better wine then ‘bigger’ wineries, right? Well, just as with all things Read more…
When 30 Brix May Still Not Be High Enough . . . .
Brix is a measure of sugar levels in grapes in the wine industry. It roughly translates as follows: a grape sample showing a reading of 20 brix means that that sample has approximately 200 grams of sugar per liter of solution . . .or almost 2 lbs. of sugar per gallon! Yikes! It also means Read more…
White Zinfandel is King and Goes Great with Steak!!!!
Now that I have your attention, I wanted to tell you a bit about one of my favorite hours spent at UC Davis in my Viticulture and Enology study days . . .
Conventional Wisdoms . . . Red Wine With Fish?
There has not been a lot of ‘scientific research’ about matching certain wines with certain foods. Most of the ’common knowledge’ about the subject has been disseminated by wineries themselves, with specific suggestions of which food to pair with their specific wines.
Conventional Wisdom – Filtered vs. Unfiltered Wines
I ‘love’ these two words – Conventional Wisdom – especially when used together to talk about the wine industry! There are MANY conventional wisdoms that folks hold as ‘truths’ or ‘near truths’ just because . . . For instance:
