Off to Newark to head out to judge wines for the Portland Indie Wine Festival but wanted to steal a few non-literary moments to point out the lively discussion on New York Time's Eric Asimov's blog on wine technology. I couldn't help myself and I dove right in. Take a look. I have come to see this as one of those Pro Choice vs. Right- to- Life topics where there is no debate, only argument. Like, people who are peddling the tools of modern wine making technology, the heavy-duty artillery machines and the potions and powders, are going to say they don't make a better wine? Hell no. They'll talk themselves out of a livelihood. Clark Smith likened wine to chocolate making. Really? I thought it was more like artisan bread (with natural yeast ). Chocolate must be processed. Bread on its own yeast happens naturally. Yes you need an oven. Well, it's a faulty analogy but it must act as a stand-in until I can come back home, get back on the 'puter and come up with a better one. What else. Hmm. Went to the Pre-La Paule wine tasting last week and was so saddened to see more and more new oak used in Camille-Giroud (but how can it be otherwise with Californian's owning the venerable negoce). So many fine wines ruined. Pousse d'Or? Oh terrible. Terrible. I hate that cold-maceration. I think when wines are cold macerated they hold the wood more prominently. Was disheartened to see that Domaine David Duband who bought Jacky Truchot makes wine I can't tolerate. Damn. All of that lovely land going to waste. I did come away with a new appreciation of Michel Lafarge. Isn't it a breath of fresh air to taste a wine that is highly structured and needs time? Oh yes!