Comments on: Column: Arbor Vinous

By: Clay Johnson

Clay Johnson — Fri, 15 Oct 2010 23:31:23 +0000

Had a great Vigonier made in Georgia from California grapes. Why not?

By: The Wine counselor

The Wine counselor — Fri, 08 Oct 2010 22:05:25 +0000

Excellent job on a hot topic. The standardization of flavor profiles is an assault on common sense and good taste. We love wine because it is unique, speaks to us of it’s terroir and sings it’s own song. While Mr. Rolland is incredibly talented I don’t want wine from Argentina to taste the same as wine from Bordeaux!
Keep up the good work!

By: Terry Stingley

Terry Stingley — Mon, 04 Oct 2010 02:56:23 +0000

Great piece, Joel. We’ve missed this kind of detailed reporting! Personally, I’m more a fan of Michigan wine than I am of California fudge, bottled in Michigan. It will be interesting to see where this goes.

Cheers to you!

Terry

By: Jim Papsdorf

Jim Papsdorf — Sun, 03 Oct 2010 17:57:21 +0000

I’ll take a bottle of the Zin !!!

By: Joel Goldberg

Joel Goldberg — Sat, 02 Oct 2010 18:17:34 +0000

No, there's no law regulating what natural wine means -- and that's part of the controversy surrounding it. Jon Bonne of the San Francisco Chronicle termed it "fudge-prone and generally a mess" in his excellent column a couple of weeks back: [link]

By: TeacherPatti

TeacherPatti — Sat, 02 Oct 2010 18:08:22 +0000

I’m thinking no, but is there any kind of purity law for wine? I mean similar to the 1516 German Purity Law for beer (hops, water, grain and later yeast)? Is there any kind of regulations for what goes in?

By: Bob Martel

Bob Martel — Sat, 02 Oct 2010 16:53:07 +0000

Fascinating! I’m sure this gutsy enterprise will take time to develop to its full potential. Let’s hope the public is patient!