« $$$=better wine? The false and truth | Main | how to tell a wine fake? »

03/06/2012

Comments

Kevin Hamel

The only down side to native yeast fermentations that I've experienced is that yeast reps don't take you out to lunch any more. Of course, if you tell barrel reps you're not into new oak, you don't get invited on trips to France either. But we still have cork... ;-)

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

My Photo
I'm hunting the Leon Trotskys, the Philip Roths, the Chaucers and the Edith Whartons of the wine world. I want them natural and most of all, I want them to speak the truth even if we argue. With this messiah thing going on, I'm trying to swell the ranks of those who crave the differences in each vintage, celebrate nuance and desire wines that make them think, laugh, and feel. Welcome.
And, if you'd like a signed copy of either THE BATTLE FOR WINE AND LOVE OR HOW I SAVED THE WORLD FROM PARKERIZATION or NAKED WINE, feel free to contact me directly.