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Terroir-izing California wine
1.
While they might be overpriced, I simply don't want anotheroverripe, juicy, one dimensional, 15.5% alcohol -- it's a wine cocktail, and not food friendly -- and might as well be labeled Barry Bonds Estate Cabernet.
Our wines are also becoming less popular around the world. People's palates just tire of the monster wines that leave little to the imagination. Look what happened to Australia.
I am not going to say that I am against irrigation and other things she considers unnatural -- but the balance of nature and tech has fallen out of balance -- and I think that needs to be taken to heart or the industry will suffer.
2. I love Oreos, but I know they're not "good." Lots of people bought CDs of Britney Spears "music," but its popularity did not confer quality, nor were her efforts superior to Bach because it sold more. This is very bad intellectual processing, at best, and “nationalist chest-thumping” at worst. The first sentence of the third paragraph gives this idiot away. If Mr. DeBord isn't familiar with reverse osmosis on overipe fruit, or the use of "chips" on fermenting must, or spinning cones - or a host of other "technologies" employed in the "race to scores," then he shouldn't be writing about wine.
3. As Mr. Deron identifies above, DeBord does miss the point. It is careless of Feiring to seemingly generalise all wine of CA (though she does mention a few exceptions), but there is cause to worry if winemakers can discard their entire vintage feeling unable to sell the wine if "tastes too French". And if when someone comments that CA wine has room for much more than a homogenic alcojam style, it is met with panicked FOXnewsesque outrage, it is really time to worry.
4. Perhaps Mr. Debord should actually get his facts straight before discussing the market share for wine imports relative to the strength of the dollar. The reality is that, during a period of record collapse of the dollar, wine imports HAVE STEADILY GAINED MARKET SHARE. More than anything else this fact--at odds with over a century's worth of international economic theory--speaks to how strong the market backlash against California wine is. The American wine consumer is growing up, is taking the training wheels off and is increasingly turning to better balanced European wines--despite a weak dollar!
5. I enjoy looking down at a balanced bottle of wine and see it is empty. The big CA profile wines to me are like cheesecake - one slice will do but heaven help me if I eat the whole thing. But for those of you who love it all I can say is "Let them eat cake!". If we all liked the same wine it would be an awfully dull world and most of us would be out of jobs.
6. Wine is an emotional trigger. Matthew demonstrates that in this passion in the article. Thank God we have the right to chose for ourselves what is good or bad. Either way though, wine should never be a challenge to drink. If you prefer the over-manipulated, over-ripe, over-alcohol fruit bombs then knock it back and enjoy. Personally I like balance, which was the spirit of Alice's article. I like having my wine and food work together and not fight for center stage in the flavor arena. I like acidity because, as any good chef will ask "Why add lemon to cooking?", it enhances the flavors and brightens the palate.
7. Considering the source of the article it comes as little suprise his stance on CA wines. I have worked and continue to work in the wine industry for 20 years now. I agree in large part to the comments made by Alice about CA wines and their flavor profile. Look at the latest trends in Chardonnay out of CA. The consumer expressed their dislike for oak so now it is all stainless steel - out of balance and astringent, like its big oak & buttery sisters used to be. (to be continued)
8. Of course there are some decent wines being made in CA but to suggest they are bargains even witht he dollar devaluation is laughable. Why then is European wine GAINING in the US market share, even DESPITE the euro's dominance. Its because Americans are out of their grape cough syrup wine infancy and developing a more sofisticated palate that appreciates nuance, vitage variation, and the interaction of winemaker, vine, and place that makes winebeautiful and INTERESTING. California wine may be popular here in the states but your decieving yourself if you think it gets much respect elsewhere.
9. Wow, this has it all - hysterical claims that California wine is THE BEST and everyone knows it, hopelessly subjective arguments about "quality" promoted as facts, self-contradictions...condescending, shameful and also just wrong.
10. Most Californian wines are labeled in the high 13 percents right up to 13.9% The Feds say that number need be only within 1.5% of actual--and if the winegrower declares 14%, he/she must pay an extra tax. Winegrowers are incentified to understate. So I add 1.5% to whatever is declared--unless more than 14% is declared (like most Ridge wines.) I conclude most Californian wines are 15%. The difference between 12.5% (what California used to produce) and 15% alcohol is 20%. The drunk driving risk is commensurate. "Powerful fruit" indeed. Joe Coulombe, founder of Trader Joe's
Submitted by: Tom
2. I love Oreos, but I know they're not "good." Lots of people bought CDs of Britney Spears "music," but its popularity did not confer quality, nor were her efforts superior to Bach because it sold more. This is very bad intellectual processing, at best, and “nationalist chest-thumping” at worst. The first sentence of the third paragraph gives this idiot away. If Mr. DeBord isn't familiar with reverse osmosis on overipe fruit, or the use of "chips" on fermenting must, or spinning cones - or a host of other "technologies" employed in the "race to scores," then he shouldn't be writing about wine.
Submitted by: This is stupid
3. As Mr. Deron identifies above, DeBord does miss the point. It is careless of Feiring to seemingly generalise all wine of CA (though she does mention a few exceptions), but there is cause to worry if winemakers can discard their entire vintage feeling unable to sell the wine if "tastes too French". And if when someone comments that CA wine has room for much more than a homogenic alcojam style, it is met with panicked FOXnewsesque outrage, it is really time to worry.
Submitted by: Tobias Ř
4. Perhaps Mr. Debord should actually get his facts straight before discussing the market share for wine imports relative to the strength of the dollar. The reality is that, during a period of record collapse of the dollar, wine imports HAVE STEADILY GAINED MARKET SHARE. More than anything else this fact--at odds with over a century's worth of international economic theory--speaks to how strong the market backlash against California wine is. The American wine consumer is growing up, is taking the training wheels off and is increasingly turning to better balanced European wines--despite a weak dollar!
Submitted by: Lenny Pepperidge
5. I enjoy looking down at a balanced bottle of wine and see it is empty. The big CA profile wines to me are like cheesecake - one slice will do but heaven help me if I eat the whole thing. But for those of you who love it all I can say is "Let them eat cake!". If we all liked the same wine it would be an awfully dull world and most of us would be out of jobs.
Submitted by: BDMoore
6. Wine is an emotional trigger. Matthew demonstrates that in this passion in the article. Thank God we have the right to chose for ourselves what is good or bad. Either way though, wine should never be a challenge to drink. If you prefer the over-manipulated, over-ripe, over-alcohol fruit bombs then knock it back and enjoy. Personally I like balance, which was the spirit of Alice's article. I like having my wine and food work together and not fight for center stage in the flavor arena. I like acidity because, as any good chef will ask "Why add lemon to cooking?", it enhances the flavors and brightens the palate.
Submitted by: BDMoore
7. Considering the source of the article it comes as little suprise his stance on CA wines. I have worked and continue to work in the wine industry for 20 years now. I agree in large part to the comments made by Alice about CA wines and their flavor profile. Look at the latest trends in Chardonnay out of CA. The consumer expressed their dislike for oak so now it is all stainless steel - out of balance and astringent, like its big oak & buttery sisters used to be. (to be continued)
Submitted by: BDMoore
8. Of course there are some decent wines being made in CA but to suggest they are bargains even witht he dollar devaluation is laughable. Why then is European wine GAINING in the US market share, even DESPITE the euro's dominance. Its because Americans are out of their grape cough syrup wine infancy and developing a more sofisticated palate that appreciates nuance, vitage variation, and the interaction of winemaker, vine, and place that makes winebeautiful and INTERESTING. California wine may be popular here in the states but your decieving yourself if you think it gets much respect elsewhere.
Submitted by: Brian
9. Wow, this has it all - hysterical claims that California wine is THE BEST and everyone knows it, hopelessly subjective arguments about "quality" promoted as facts, self-contradictions...condescending, shameful and also just wrong.
Submitted by: CA Refugee
10. Most Californian wines are labeled in the high 13 percents right up to 13.9% The Feds say that number need be only within 1.5% of actual--and if the winegrower declares 14%, he/she must pay an extra tax. Winegrowers are incentified to understate. So I add 1.5% to whatever is declared--unless more than 14% is declared (like most Ridge wines.) I conclude most Californian wines are 15%. The difference between 12.5% (what California used to produce) and 15% alcohol is 20%. The drunk driving risk is commensurate. "Powerful fruit" indeed. Joe Coulombe, founder of Trader Joe's
Submitted by: Joe Coulombe