Archive for the ‘BS’ Category
“…it has not been scientifically proven that the flavor even exists“, says Morgenthal.
The article relates that a team of researchers has been fast at work (late into each night, presumably) trying to understand this phenomenon.
It’s not like the burnt rubber character has not been widely identified as a real sensory finding in South African wines. And it’s not like the character has been understood as a real chemical phenomenon by others (….) or that it has been linked to disulfide flaws (….) or even published anywhere (certainly not summarized here or here). (more…)
Ever get the feeling some people have no perspective?
Ever get the sense that some journalists get a little shrill in their pursuit of sensationalism (and, in the process, get a little sloppy with facts and too generous with opinion or fail to see how they interject their biases into the story)?
Apparently, that is the case with the folks who run CNN’s “Political Ticker”. Now they are decrying the choice of Shafer Cabernet “Hillside Select” 2003 to be poured for “leaders of the U.K., France, Russia, China, India, Brazil, Saudi Arabia, South Africa, Turkey and 11 developing economies” who are in Washington D.C. to address the current economic turmoil. (more…)
Ah…. to be young and full of opinions.
L.A. Times columnist Joel Stein demonstrated today that spouting opinons is the folly of the uninformed.
In his column today, he says: “When wine drinkers tell me they taste notes of cherries, tobacco and rose petals, usually all I can detect is a whole lot of jackass. ” before admitting that “part of my problem is that I have a weak sense of smell”. Well, that makes him perfectly qualified to comment on all things wine! To remove all doubt, he declares Zinfandel to be “[America's] greatest native grape [sic]“.
Joel’s bio does not indicate any wine education beyond his report in the article that he watches Gary Vaynechuk. I like Gary and I think that he does a lot to educate budding wine lovers and to encourage them to learn about wine. But Stein misses the fundamental tenet of what Gary is about: There are a myriad of aromas, textures and flavors in wine and Vaynerchuk regularly references these when describing wines on his show. Gary also emphasizes training one’s palate by smelling and tasting different things and then trying to identify those same components in wine. (more…)