Well, I missed last week and am slightly disappointed in myself. However, it doesn’t mean I can’t go on, so here I am. I need to discipline myself when it comes to writing. I love to put things down on paper (so to speak) and I love this particular segment I try to put out each week. I started a piece that I hope will turn into a book entitled “Wine Scribbles, thoughts from a blue-collar wine steward.” It will be part memoir and part opinion about the wine world from the viewpoint of someone who works in the wine retail field. I’ve started penning an outline several times, but it’s time to get serious about it. Wine is such an interesting subject that is surrounded by many opinions. When it comes to opinions, nobody is wrong. However, on what are those opinions based? That is the key, and it should be compelling coming from someone in the trenches, not as a winemaker but as someone who has sold wine to many different people over the years. Time’s wasting!
I’ve been pondering something. From time to time, I watch different wine programs on YouTube. One thing I’ve noticed quite a bit lately is the tendency to refer to one’s personal preferences when reviewing a wine. Don’t get me wrong; I get it. I believe they are doing their best to be transparent. However, when reviewing a wine, is it possible to remove personal preference from the picture? In other words, wine can be judged based on how it meets accepted criteria—things like balance, structure and being true to the varietal. As a person who reviews wine, I do my best to divorce myself from personal preferences. Is this truly possible?
For instance, I do not enjoy high-acid wines. Does that mean they are not well made if they have a hefty dose of acidity? Absolutely not! What is true is that the acidity needs to be balanced and in harmony with the rest of the wine. If not, it could not be considered a well-made wine. I am surrounded by wine people who bow down to the god of high acidity. The higher the acidity, the more they like the wine. I’ve never allowed myself to be sucked into that frame of thinking. Acidity is the backbone of high-quality wine. Without it, it becomes a flabby mess. It will not age or hold up to a meal. However, if it is out of balance with the other elements of a wine, it becomes a problem rather than a positive contribution. So, when reviewing a wine that I dislike because of its higher acidity, I will consider it a well-made wine if it is balanced with all the other elements of a good wine. It seems like a simple concept but let me tell you that I have to work at it to be fair to a wine that I am reviewing.
It’s just three weeks until Susie and I fly off to Europe. First, we will visit London for a few days, then off to Crete for a couple of weeks. We are both super excited as we go over the details of the trip, making sure that everything is in order. We will visit a couple of wineries, including Lyrarakis, a winery I do some business with at the store. We also have some tours lined up, giving us a good grasp of the island and its culture. Everyone I’ve talked to who has been to Greece loves it. We are doing our best to learn some simple Greek words to help us communicate. However, I hear they speak excellent English. Phew! I hope to document much of the trip so I can share it on TikTok and YouTube.
Cheers!
Stan The Wine Man
