Corkology - A Wine Discovery Blog

Wine Spectator Embarrassed!

2008-08-20T11:08:00.003-04:00

Of interest in today's Wine Business Daily news was this story:

One of the most talked-about presentations was the intro to author Robin Goldstein's discussion of whether or not wine value correlates with consumer appreciation of a wine's intrinsic qualities (not necessarily, he found).

Working with a colleague in Italy, Goldstein said, he wanted to discover what it takes for a restaurant's wine list to receive an award of excellence from the Wine Spectator. The magazine's ratings are a signal of quality to many consumers, and Goldstein was curious regarding the underpinning of that value. Goldstein said that he and his partner accordingly established a virtual restaurant in Milan, Italy, complete with its own website.

He said they submitted the supposed restaurant's wine list for an award of excellence. The list included some of Wine Spectator's worst-rated wines and vintages of recent decades. Goldstein paid the obligatory $250 application fee, and in Wine Spectator's August 2008 issue, his putative Osteria L'Intrepido was one of 22 Italian dining spots to receive an award of excellence. L'Intrepido's "riserva" wine list now is posted online along with an explanation of the venture. It should be mentioned that, although most of the listed vintages were rated by the magazine's tasters at under 80 points, some came from respected Italian producers and were priced accordingly, from 80 to 300 euros per bottle. The list contained at least one ringer, a 90-point 1995 Tenuta San Guido from Sassicaia, at 300 euros.

Wine Spectator executive editor Thomas Matthews was unaware of the apparent subtrefuge when Wines & Vines phoned today for comment. He declined to comment until the magazine had thoroughly investigated the apparent sting.

Goldstein's revelation was merely a preamble to the discussion of the role played by expert opinion in creating a consumer experience. The formal paper that followed concluded that a high rating of a wine, and in turn a premium price (or--although it wasn't stated--award of excellence for the wine list that features it), wouldn't necessarily lead to a consumer appreciating a wine any more than if it brought a lower price. The gambit, if nothing else, demonstrated that even a list of lowly wines can be recognized as being of excellence.

While this was one of the most flagrant examples discussed of a betrayal of the value consumers and the market perceives in choice wines--and wine lists--the work of other researchers also questioned inferred value.

August Wine Tasting Robot

2008-08-05T00:47:00.001-04:00

From a web site called "MachinesLikeUs.com" - the future of wine assessment? You decide:

Robot wine taster knows variety and vintage

You don't need a wine expert to identify a '74 Pinot Noir from Burgundy – a handheld "electronic tongue" devised by European scientists will tell you the grape variety and vintage at the press of a button.

Designed for quality control in the field, the device is made up of six sensors which detect substances characteristic of a certain wine variety. Components such as acid, sugar and alcohol can be measured by this detection, and from these parameters it can determine the age and variety of the wine.

The tongue was invented by Cecilia Jiménez-Jorquera and colleagues from the Barcelona Institute of Microelectronics, Spain, and is reported in the Royal Society of Chemistry journal The Analyst.

Wine industry specialists told the researchers they lacked a fast way to assess quality of wines -- it takes a long time to send samples to a central laboratory for processing.

This new tongue is not only swift, but also portable, cheap to manufacture, and can be trained to "taste" new varieties as required.

Jiménez-Jorquera says "the device could be used to detect frauds committed regarding the vintage year of the wine, or the grape varieties used."

June and July Wine Travels

2008-07-07T12:38:00.003-04:00

I haven't been blogging much in the early summer but am committed to updating this wine blog more often.

Of notice lately is how the wine business is somewhat recession proof in this tough economy.

An article from Business Week on ALCOHOL'S ECONOMIC RESILIENCE:

*Business Week issued an interesting write up that sums up several reports and themes over the past couple of months in the industry.

1. For example, alcoholic beverages are pretty recession resistant and are not as affected by the economy as other consumer-discretionary products.

2. Premium and ultra-premium spirits continue to outperform the rest of the market.

3. Although Fortune issued a profit warning yesterday, analysts generally agree that its spirits division is less sensitive to the slowing economy than its home and hardware and golf divisions.

4. Spirits has been taking back market share from the beer industry since 2001, but is expected to moderate.

"We think wine and spirits will be the last to be impacted, so some of this may be a delay. But there's enough strength in that income [group] that they can probably weather this pretty well," said Richard Hurst says Richard Hurst of Nielsen, as quoted in the article.

Music Changes the Way you Taste Wine?

2008-05-16T13:33:00.001-04:00

Of note, a May Post:

May I Suggest Jimi Hendrix With Your Red Wine, Sir?

LONDON, May 13/PRNewswire/ -- Research by Chilean wine producer Montes has revealed a world scientific first - music has a direct impact on taste. Research carried out by the Department of Applied Psychology at Heriot Watt University has shown that the style of music we listen to whilst drinking wine affects how the wine actually tastes.

Montes winemaker Aurelio Montes plays monastic chants to his maturing wines, convinced that the gentle vibrations improve the quality and energy of the wine. Indeed, his Feng Shui designed barrel room is even built in the form of an amphitheatre, allowing each barrel of wine the optimum musical experience.

Commenting on the research, Montes said: "I've always believed that playing Gregorian chants aids in the maturation of our wines - it was therefore a natural extension to link with Heriot Watt and to scientifically determine the impact that music has on how wine tastes."

The research, conducted by Professor Adrian North, head of the Dept of Applied Psychology at Heriot Watt University in Edinburgh, is based on the cognitive priming theory. When a particular style of music is heard, it stimulates or 'primes' specific areas in the brain. Subsequently, when wine is tasted, these areas of the brain are already active and prime us to taste the wine in a corresponding way.

Professor North explains: "I was intrigued by Montes' approach of incorporating music in the winemaking process, and was keen to explore whether music could actually influence the taste of their wines. This is the first time it has been scientifically proven that music can affect perception in other senses and change the way wine tastes."

The research could have wide reaching implications on how wine is marketed and sold with supermarkets, bar owners and restaurants tailoring their music selection to ensure consumers get the most from their wine.

Note to editors:

Extra material available

Images: Montes barrel room, Prof Adrian North, Aurelio Montes, bottle images, people enjoying music and wine

Interview: Professor Adrian North - Tel: +44(0)131-451-8239 / +44(0)7811-121950

Research: Original research document from Heriot Watt University

Date: 13th May 2008

For further information, please contact:
Scott Burton,
CUBE Communications
Tel: +44(0)20-8401-5505
E-mail: scott@cubecom.co.uk

Source: Montes

For further information, please contact: Scott Burton, CUBE Communications, Tel: +44(0)20-8401-5505, E-mail: scott@cubecom.co.uk

January Wine Humor

2008-01-12T12:22:00.000-05:00

"French Wine Club Promo - Hilarious!"

Holiday Newsletter

2007-12-10T11:11:00.000-05:00

This is a sample of what was sent out on December 5th

b>What I'm drinking this Holiday Season (Seeking something interesting and off-the-beaten-track for my holiday table,) I received a shipment of interesting Wisconsin wines at my Florida home. Here is a peek at what I will be enjoying with my friends and family:

Wollersheim Winery, Deeper Exploration sampler case

Prairie Fume Seyval Blanc, their delicious Domaine du Sac Marechal Foch, and their multi-award winning Prairie Blush Marechal Foch Rose (highly recommended on Appellation America).

This week, I'll also be ordering some EXCELLENT wines from Texas for my Atlanta, Georgia entertaining. You can count on the editorial team at Appellation America to source some great deals, like this one:

My top recommendation this newsletter is a 6-pack sampler of Fall Creek Vineyards wines, perfect to have on hand as the holidays rush towards us!

You still have time to discover for yourself the truly distinctive taste of Texas with your own sampler pack from this outstanding Texas winery.

Atlanta Wine Chef Blog

2007-12-03T11:36:00.000-05:00

I just left a post on my friend Harry Haff's blog "Wine With A Chef"

He's got an excellent piece on wine filtration and fining still driving from November.

Happy Thanksgiving!

2007-11-22T10:11:00.000-05:00

My Thanksgiving Day Newsletter just came out for Wine Explorer Society members. Even if you're not a member, view it HERE!

Anyone who loves wine and wants to EXPLORE American wines can join the Wine Explorer Society (it's free) and get these newsletters FREE!

Gotta go, the Turkey's in the oven and I hope everyone out there has a safe and wonderful Holiday.

DT

Corkology - A Wine Discovery Blog: Comments Welcome!

2007-11-19T09:07:00.000-05:00

Corkology - A Wine Discovery Blog: Blog Launch

Here's my number one wine for Thanksgiving: RayLen Vineyards (North Carolina) VIOGNIER

DETAILED TASTING NOTES:

RayLen Vineyards and Winery

2004 Viognier - $13.00 - click here to buy now at Appellation America

This brilliant yellow-gold wine appears rich, and it is! Perhaps a little darker than most Viogniers upon release with a light rim and noticeable viscosity.

NOTE: Let this wine warm up about 10 degrees from your "fridge" temperature (52 - 60 degrees is ideal).

OLFACTORY SENSATIONS: Pears, apricots, peach, honey, lychee, honeydew melon, a slight cooked-fruit smell.

FIRST SIP: Nicely weighted, it seemed a little "flabby" (lack of acid) at first, but then nice crisp acids attacked the sides of my tongue.

OVERALL: Wonderful fruit flavors come out and cover the mid-palate with complex repeats of the pear and melon flavors found in the aromas, along with bright, crisp, lemony-citrus, minerals and light-but-balanced finish!

This wine will pair perfectly with Roast Poultry (especially Thanksgiving Turkey!)

> 11/12/07 DT

Blog Launch

2007-11-02T09:16:00.000-04:00

Hello Wine Explorers:

This blog promises to take you on a consumer-empowered Expedition into the heartlands of American Wines.

Wanna yack about French or Australian wines? No problem.

When it comes to wine, there's no rules here!