This is a new segment I am putting on my blog, and it is dedicated to a very special British woman friend of mine. In the U.S., we say random things or miscellaneous items. In Britain however, they use an endearing phrase that I think sounds much nicer… Bits & Bobs.
This segment will include random, quick thoughts on the wine world and related (or not) subjects. I hope you find it both informative and entertaining. So, here is my very first collection of random thoughts under the “Bits & Bobs” section of my blog….
One of the new fads in the wine world is wine in a can. It’s a great idea for hikers or boaters, but as my son astutely pointed out…”Why do they put it in a can that looks like a beer?” He makes a good point here and I have to say that wineries would do themselves a favor by putting their wine in a unique can that makes the consumer look at and think about what they are buying.
Matt Kramer is a columnist for the Wine Spectator who seems to have a knack for writing some of the most inane thinks I have ever read in a wine journal. One of his latest was an article where he claimed that titles such as Sommelier or Master of Wine or you get the picture are completely unnecessary in the wine world. I don’t know about any of you, but I have the greatest respect for those who have the passion for wine required to obtain Master Sommelier or Master of Wine status. Having studied wine myself for many years, I understand what they had to do to get there. Fortunately for all of us, Somms are not pompous like said columnist, they are simply faithful stewards of the wine industry, and in a majority of cases humble.
Is it Monastrell or Mourvedre? According to famous British wine critic Jancis Robinson, Monastrell is the correct name for the grape that hails from Spain. The French named the grape Mourvedre most likely after the town Murviedro near Valencia where it originated according to most sources. It was brought to Provence in the middle ages where it still thrives. It is also grown extensively in southern Rhone where it is used to ramp up the reds particularly in Chateauneuf-du-Pape. Also known as Mataro in Spain, France and Australia. It has a few synonyms, but Mourvedre, Monastrell and Mataro are the top three. Take your pick, they’re all correct, depending on where you live of course.
Why do we still have to endure the scientist that pops on the scene to argue that “Terroir” is not real. Most of us do not care if it can be proved. The facts lie in the wines. Many, if not screwed up by wine making methods WILL show characteristics from whence they came. I don’t need a scientist to try to pry me from the obvious.
I am still amazed that wineries are allowed to blow-up their prices only to reduce them drastically at the store level. I can’t tell you how many customers will buy a wine simply because they can save $10 off the original price. Words to the wise, they were never going to sell that wine at the higher price in the first place.
Cheers!
Stan The Wine Man
