Thursday, 31 March 2011
Scarecrow Second Label Unboxing Photos
Pretty impressive - I wonder what kind of treatment the flagship wine receives?
With a $225/btl release price and current auction prices of the '07 Scarecrow approaching $600/btl it's intriguing to seek a taste of their wines. One way to taste the greatness is with this second label Monsieur Etain that goes for $125/btl.
Another is to seek out Scarecrow winemaker Celia Welch's Corra where she's the winemaker and owner: http://corrawines.com
Or you could just live vicariously through RJ's Wine Blog. His notes on the '06 Scarecrow and the '08 M. Etain.
Question of the Day: Have you ever tasted a wine rated 100 points by Wine Spectator or Wine Advocate? If so was it a disappointment? Or could you see where their perfect rating was coming from?
Subscribing to the Idea Wine Mags Must Go Digital
Calistoga ? Really Getting Away in the Napa Valley
Wine Word of the Week: Old World
Wine Word of the Week: Old World was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.
Source: http://feedproxy.google.com/~r/WinePeeps/~3/AXZdZHc0UCI/
Taste Washington 2011: Highlights from Washington Wine?s Signature Event
Taste Washington 2011: Highlights from Washington Wine?s Signature Event was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.
Source: http://feedproxy.google.com/~r/WinePeeps/~3/Gy4UmbyObYY/
How does cabernet franc age? A visit to Domaine Baudry
Source: http://feedproxy.google.com/~r/blogspot/GuSC/~3/W1kU8i0ipCo/
Phelps Pastiche Ritchie Creek Rochioli Rosenblum St. Clement
Cana?s Feast Winery: Turning Water into Wine
Cana?s Feast Winery: Turning Water into Wine was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.
Source: http://feedproxy.google.com/~r/WinePeeps/~3/YkX4aKn65EE/
The Top 10 Wines of 2010
Source: http://www.beyondnapavalley.com/blog/the-top-10-wines-of-2010/
Wednesday, 30 March 2011
Wine research through a distorted lens
Source: http://feedproxy.google.com/~r/TheWineConversation/~3/2TGAFBxD3H4/
An Ultimate Luxury Experience
Source: http://feedproxy.google.com/~r/vagablond/ysSN/~3/GghhF7Mwcic/
Stags\\\' Leap Santa Barbara Shafer Shafer Firebreak Sinskey
Identifying The Best Wine Writing
Who?s the loser in The Great Pinot Switcheroo?
Source: http://feedproxy.google.com/~r/blogspot/GuSC/~3/PKJdNbcPr_E/
Champagne Sparkling White Wine Rose Alex. Vall. Vyds Andrew Murray
Lubricating the wheels of policy
Source: http://feedproxy.google.com/~r/blogspot/GuSC/~3/GsXpQlsLRNw/
Tasting notes - Berlin Tasting
No. 1 - 2005 Chateau Mouton-Rothschild (Bordeaux)
Dark colour with intense smell of pencil, cigar, currant and spicy wood. It’s full-bodied, rich and concentrated but also with an upfront softness. 96/100.
No. 2 - 2004 Sassicaia (Tuscany)
Not so intense in the nose - a little cherry. The [...]
Source: http://www.wine4freaks.com/40/tasting-notes-berlin-tasting/
Assessing risk and reward in white Burgundy
Source: http://feedproxy.google.com/~r/blogspot/GuSC/~3/6TY6WdcyquI/
Good News Spreads Fast
Tuesday, 29 March 2011
Cana?s Feast Winery: Turning Water into Wine
Cana?s Feast Winery: Turning Water into Wine was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.
Source: http://feedproxy.google.com/~r/WinePeeps/~3/YkX4aKn65EE/
Treat Yourself with an Unforgettable Repose
Source: http://feedproxy.google.com/~r/vagablond/ysSN/~3/cirQ-nb7e6g/
2007 Sauternes & Barsac
Sauternes & Barsac
Decanter
Wine Advocate
WineSpectator
Price
Chateau d’Yquem
***** 19
96 - 98
97 - 100
Chateau Guiraud
**** 17,5
92 - 94
91 - 94
Chateau La Tour Blanche
**** 18
86 - 88
90 - 93
Chateau Lafaurie-Peyraguey
**** 18
91 - 93
91 - 94
Chateau de Rayne-Vigneau
***** 19
91 - 93
92 - 95
Chateau [...]
Source: http://www.wine4freaks.com/41/2007-sauternes-barsac/
Bordeaux Tasting Reveals Affordable Gems
Vintage variation is a tricky thing for me on a number of levels. More experienced folks will tell you it's not a matter of good and bad - it's more a matter of appreciating vintage variation. Further, the way Bordeaux is priced, better vintages fetch higher prices. This is different than domestic wines and different from most regions. This presents an opportunity to pick up wines from quality producers in "off" vintages at a good price.
Bordeaux is a tricky thing to publicize and market. In one sense it's the noblest of wine regions, but in another I rarely find myself with a taste for Bordeaux on a weeknight - or even a weekend night for that matter. It's this quirky quandary - brand recognition many regions wish they had yet too fancy for many occasions and relegated to high holidays. Too much tradition for its own good?
Below high flying names costing $50 and up are Bordeaux Superieur wines costing $20 or less. As part of an live online tasting through TasteLive, Planet Bordeaux offered up five 2006-2008 Bordeaux to wine bloggers across the United States to get together online and concurrently share their thoughts.
Here are my notes:
2006 Chateau La Gatte La Butte
$15
13.5% Alcohol
100% Merlot from old vines. Light magenta. Cherries and earth on the nose. A little Leuden's cough drop action. Earth too with undeniable Bordeaux markings. On first sip I get a twinge of acidity in my cheeks and even my ears. Comes together really nicely. Well balanced. Great start.
http://chateaulagatte.com
88+/100 WWP: Very Good
2008 Chateau Lugagnac
$16
13% Alcohol
On the nose I get burnt earth, cocoa, some fruit. Grippy tannins. Surprisingly hot for only 13.5%. Needs some time to settle down, but still a pretty nice wine.
http://chateaulugagnac.com
87/100 WWP: Very Good
2008 Chateau de Terrefort-Quancard
$14
13% Alcohol
Tightly wound with tart cherry fruit and harsh tannins. Should improve with time but for now it's one of the more challenging wines in the lineup.
http://chevalquancard.com
84/100 Good
2007 Chateau de Parenchere Cuvee Raphel
$15
13.5% Alcohol
Medium-full bodied with a really enticing nose. A nice combination of fruity and savory components. Velvety mouthfeel. Low-medium acidity. Doesn't beg for food the way the others do but I think it's versatile enough to play well in a lot of settings. My wine of the night.
http://parenchere.com
90/100 WWP: Outstanding
2008 Chateau Penin Tradition
$15
13% Alcohol
Made in a soft, easy drinking style. Limited aromatically.
http://chateaupenin.com
82/100 WWP: Good
My thanks to the folks from Planet Bordeaux for supporting wine bloggers with this tasting!
Samples for review.
The Best Deals in Wine Country
Valentines Special at Cross Roads Winery
Source: http://thegrapesaroundtexas.com/2011/01/17/valentines-special-at-cross-roads-winery/
Announcing WBW 71: Rhones Not From The Rh�ne
Announcing WBW 71: Rhones Not From The Rh�ne originally appeared on Winecast. Licensed under Creative Commons.
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Announcing WBW 71: Rhones Not From The Rh�ne
Announcing WBW 71: Rhones Not From The Rh�ne originally appeared on Winecast. Licensed under Creative Commons.
Source: http://feedproxy.google.com/~r/Winecast/~3/jrDA0wzAgrw/
Monday, 28 March 2011
Competition Winners Announced
Domaine Pierre Usseglio
But I [...]
Source: http://www.wine4freaks.com/42/domaine-pierre-usseglio/
Time to Sniff, Swirl, Spit
How Wine Became Modern: Design + Wine 1976 to Now; an SF MOMA Exhibit
The Grapes around Texas at the Grayson Hills 2010 Grape Harvest
Source: http://thegrapesaroundtexas.com/2011/01/24/murder-at-mardi-gras-crossroads-winery/
March 23rd ? Florida Jim Cowan?s 2011 Tasting Notes Archive
Source: http://feedproxy.google.com/~r/gangofpour/uncZ/~3/9nBkXe6Mch8/florida-jim-cowans-2011-tasting-notes
Sunday, 27 March 2011
Deluxe or Do-it-Yourself: The Wine Cooler Solution and Giveaway
At some point in a wine enthusiast’s journey, for reasons practical or aesthetic, there comes a time when a refrigerated wine storage solution jumps onto the wish list. If you don’t have a wine cooler (or, even if you do) you’re in luck because I’ll be giving a Kalorik 21-bottle wine cooler away to one lucky commenter to this post, a $300 value.
For me, I lucked into a wine fridge as a way-too-generous wedding gift nearly six years ago. One of my best friends (and a groomsman) gave me a bottle of 1999 Joseph Phelps Insignia and a Danby Silhouette 51-Bottle Dual Zone Wine Cooler. Getting married in your thirties does yield benefits – the gifts are better, certainly.
Since then, much to my wife’s chagrin, I’ve also managed to overtake the garage refrigerator in addition to using a dedicated full-size 1950’s-era vintage refrigerator (set to cool, but not cold setting) in my basement that I use for reds and whites that are in the drinking queue. Aside from general cellaring in my basement (no furnace heating so it stays 58 degrees year-round), I have my refrigeration needs well-covered and it all follows a circuitous path to my palate in a system that only makes sense to me.
When looking for a refrigeration solution, the options are clearer. There are two paths: The do-it-yourself (DIY) practical path or the aesthetic (read: cool and more expensive) path.
If you’re on a budget and not concerned with looks, you should take a look at a nifty gadget called the Wine-Stat II that works with any refrigerator, including the 1970s avocado green model that is probably in your grandparent’s garage.
Hardly a new development, the original Wine-Stat was developed in 1984 before later being replaced by the next generation Wine-Stat II. Invented and sold by Bill Happersett, the Wine-Stat II is about the size of a television cable box and acts approximately in the way a light dimmer does.
In the same manner that a light dimmer controls lighting to degree of brightness, the Wine-Stat II controls temperature on any refrigerator allowing a wine enthusiast to take the guesswork out of temperature control.
Would you like a perfect 55 degrees for your special reds? For $149 the Wine-Stat II lets any wine enthusiast turn an old refrigerator into something useful.
On the aesthetic side of the equation, the options are more plentiful.
Search for “wine cooler” or “wine refrigerator” at Air & Water or Amazon.com and you’ll find more brand names and size options than you’ll probably care to research and all of them are reasonably expensive, at least as compared to a regular dorm size or standard refrigerator. Yet, they all have the very important aesthetic aspect of having a glass door, temperature control and some level of stainless steel for the modern kitchen look giving them an appearance of a lifestyle tool that can reside where it must combining form with function.
For my part, I’ve been happy with the Danby, but if I were going to supplement with a smaller size unit for my kitchen (countertop or built-in), I’d look at a couple of other brand names including Kalorik, an appliance manufacturer who seems to hit all of the consumer review factors (no Freon, low energy usage, quiet, no vibration) at very competitive prices.
And, kudos to Kalorik and their online retail partner Air & Water for graciously offering to give one Good Grape reader the opportunity to win an absolutely free, shipping paid 21-bottle cooler (link here for details on the wine cooler).
The contest will be open from Sunday, March 27th at 9:00 pm EST to Tuesday, March 29th at midnight EST. Here’s what you need to do to win: Leave a comment on this post and answer this question: Which of the wines that you own would you want to put into your wine cooler first? That’s all. Did I say the wine cooler is a $300 value?
If you want to want to earn a second entry into the random drawing, simply tweet this: 21-bottle wine fridge giveaway from @goodgrape at Goodgrape.com. Comment at GG to win! Provided by the folks @teamkalorik
Good luck and thanks for reading Good Grape: A Wine Manifesto.
Source: http://goodgrape.com/index.php/site/deluxe_or_do-it-yourself_the_wine_cooler_solution_and_giveaway/
Somerston Tasting Room in Yountville ? Two Thumbs Up
Tuesday March 1st: Dunn Vineyards Tasting at The Urban Grape
Dunn produces two Cabernet Sauvignons -- one from Howell Mountain and another labeled as Napa Valley. The Howell Mountain is said to be a bigger wine - massive fruit and tannins. The Napa Valley wine is 85% Howell Mountain fruit/15% from the Napa Valley floor and is softer and more approachable.
The wines are tough to find at retail in Massachusetts. The Howell Mountain typically sells for around $120/btl and the Napa Valley falls somewhere around $75/btl. The 2007s will be available at the tasting at a one-day discount price.
More info on The Urban Grape's event's page.
Also - I hear there are just a few seats remaining for their Thursday Barolo/Barbaresco dinner at The Capital Grille. Jump on that now if you're available and interested because space truly is limited for their dinners.
Further Reading:
- A store review of The Urban Grape
- An event report from their Quintessa wine dinner at The Capital Grille
The Urban Grape
7 Boylston Street
Chestnut Hill, MA 02467
617-232-4831
Great advertising is about message, not product
Source: http://feedproxy.google.com/~r/TheWineConversation/~3/0H4fwWtMnkM/
Kirkland Signature, Merlot, Alexander Valley 2008
Kirkland Signature, Merlot, Alexander Valley 2008 originally appeared on Winecast. Licensed under Creative Commons.
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Champagne Sparkling White Wine Rose Alex. Vall. Vyds Andrew Murray
Wine research through a distorted lens
Source: http://feedproxy.google.com/~r/TheWineConversation/~3/AFg2e7uOeFo/
Online Wine Writing and the Trust Divide
For about $100, the cost for a couple of profile tests, I’ve gotten to know myself better and hopefully you’ll get to know me better, as well.
Why would you even care? Maybe you don’t, but as a reader of this site you are a participant in reading the scribbling’s of an online wine writer. As Woody Allen said, “90% of life is just showing up.” By showing up, you are part of my wine life as well as others that take to their computers to live their wine life out loud.
Recently, spurred by year’s long acrimony that continues to rear its head every couple of months, I’ve been thinking deeply about how to overcome what I perceive to be a lack of institutional trust with online wine writers. It seems it’s not enough to write well, often and with knowledge of the subject. Derision is still manifest. This derision is not necessarily directed at me, but of the genre of online wine writing in which I choose to participate.
I have identified four contributing factors:
Systemic skepticism. Our national trust, according to the 11th annual Edelman Trust Barometer, has fallen precipitously low across business, government, non-profit and media. There’s never been a better time to not trust what you hear, see or read.
Information ubiquity. There’s too much information and opinion. The signal-to-noise ratio is dangerously skewing towards noise. While I don’t have facts to back it up, I would hazard a guess that the last five years has seen a greater quantity of wine writing than the previous 20 years combined. Here, when everybody is a critic, nobody is a critic. Put another way, when you’re supposed to trust everybody you end up trusting nobody.
Insularity. When I made my two year long sojourn into the wine business, virtually every meeting amongst relative strangers started with a recitation of their resume; this is a phenomenon I’ve not seen repeated in other industries. In the wine business, your credibility was vetted within five minutes based on who you know and where you’ve worked, not your bona fides. It seems interlopers need to earn their merit badge, a difficult and long proposition denoted by tacit approval and tenure, not a meritocracy.
Brands. Whether we want to admit it or not, brands, especially media brands, lend credibility to writers. Without naming names, a review of the weekly Wine Opinions “Wine Review Weekly” will reveal wine writers with column inches in major dailies that possess less experience than many online wine writers who don’t have a masthead with an engendered brand that burnishes their personal star by proxy. When talent is equal between two writers, the reader will defer to a brand—that’s marketing 101, and true of our media consumption, as well.
But, where to go from here?
Recently, online wine writer Pamela Heiligenthal asked an open-ended question about whether online wine writers should earn one of the alphabet soup wine certifications. She took lumps for her opinion, but I have a hard time arguing with her premise. Those that are serious about wine and writing will undertake a commitment to demonstrate knowledge in the form of academic achievement. Absent a brand, demonstrated knowledge is a hallmark of credibility. And, online wine writers will likely always face limited resources in creating a trustworthy brand.
In addition to demonstrated wine knowledge, I would also humbly suggest a move towards conscientious disclosure that leads to a holistic professional view of a writer that engenders trust.
In the realm of consulting and services-based business development, a touchstone is a book and philosophy called, “The Trusted Advisor.” The premise of the book is the equation that goes into creating trust-based relationships with your clients. In the case of the online wine writer the clients are readers.
In my view, the notion of so-called “transparency” online is a false positive and a little bit of bullshit, because a reader doesn’t know if you’re trustworthy so quantifiably alleviating that question is an imperative. Addressing that, a methodology has grown up around, “The Trusted Advisor” and includes a “Trust Quotient.” In loose terms, a Trust Quotient is made up of your credibility, reliability, and intimacy, divided by your self-orientation.
The Trust Quotient begins to alleviate whether an online wine writer can be “quote/unquote” trusted. But, it’s not the only factor. There are other factors, as well – what are somebody’s strengths, for example. A blog like mine that deals in issues and ideas may not engender trust if the style is contrary to my strengths. Here, the Clifton StrengthsFinder extrapolates on what I’m good at.
And, finally, a more subtle issue: How does a wine writer work? What’s their working personality? Are they subject to irrationality and flights of fancy that impact the quality of their work? The Meyers-Briggs Type Indicator® measures psychological preferences in how people perceive the world and make decisions.
These factors combined:
* What is your wine knowledge base?
* What do you do well / what are your strengths?
* How do you perceive the world and make decisions / what’s your style?
* Are you trustworthy?
All make up the whole person that fills in the credibility gaps that are otherwise deficient in a one-dimensional view of a writer through his or her writings.
So, I’ve created my own equation. If you know me, you would know that a math equation is the last thing that’s a strength, but this is relatively simple. My equation says: Respect = Your Knowledge + Your Strengths + Your Style divided by your Trust Quotient.
Assuming that those factors come out positively, than, ultimately, an online wine writer should stand in judgment against any other wine writer regardless of the masthead they write for.
In that vein, here are is the $100 bucks worth of analysis that I’ve spent to understand myself a little bit better. As my profiles indicate, I’m driven, work towards expertise, I’m self-confident, strategic and an achiever. To that end, I’m willing to stand in the court of public opinion in order to earn your trust and respect.
Jeff Lefevere’s Knowledge (Goodgrape.com archives from 01/05 – 02/11)
Jeff Lefevere’s Trust Quotient (initiates a PDF download of my actual report)
Jeff Lefevere’s StrengthsFinder (initiates a PDF download of my actual report)
Jeff Lefevere’s Myers-Briggs Type Indicator (initiates a PDF download of my actual report)
Finally, if it seems like I’m defensive, I’m not. My personality profile indicates that I’m a leader, responsible and accountable; it’s a mantle I take on for all online wine writers.
Source: http://goodgrape.com/index.php/site/online_wine_writing_and_the_trust_divide1/
Helping Japan, with sake and support
Source: http://feedproxy.google.com/~r/blogspot/GuSC/~3/2qvRckS89qw/
Facebook Deals with Wine
Source: http://feedproxy.google.com/~r/TheWineConversation/~3/LGkYfLiQ4UE/
Saturday, 26 March 2011
It?s Time For Radical Simplification of Old World Wine Labeling
It’s Time For Radical Simplification of Old World Wine Labeling originally appeared on Winecast. Licensed under Creative Commons.
Source: http://feedproxy.google.com/~r/Winecast/~3/O3SxpboWGf4/
Whitehall Lane Chardonnay Sauvignon Blanc Riesling Chenin Blanc
Let?s Get Fizzacle!
Source: http://www.beyondnapavalley.com/blog/lets-get-fizzacle/
A spot of wine relief
Source: http://feedproxy.google.com/~r/TheWineConversation/~3/ktMNHplCSAA/
Great advertising is about message, not product
Source: http://feedproxy.google.com/~r/TheWineConversation/~3/0H4fwWtMnkM/
Identifying The Best Wine Writing
What?s so Odd about Oddbins?
Source: http://feedproxy.google.com/~r/TheWineConversation/~3/4LLV9rRfbUM/
The Most Fascinating Hotel Opened to the Public
Source: http://feedproxy.google.com/~r/vagablond/ysSN/~3/U3bNf8nHLmI/
Whitehall Lane Chardonnay Sauvignon Blanc Riesling Chenin Blanc
Enjoy a Costly Boat Ride in the Snowy State of Alaska
You can travel by the Alaska [...]
Source: http://feedproxy.google.com/~r/vagablond/ysSN/~3/faNEq-1mtp0/
MIT Turbine Superbike Y2K ? Fast and Furious!
Source: http://feedproxy.google.com/~r/vagablond/ysSN/~3/uq7OnPik9zQ/
Friday, 25 March 2011
Wine Word of the Week: Custom crush facility
Wine Word of the Week: Custom crush facility was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.
Source: http://feedproxy.google.com/~r/WinePeeps/~3/Z9R6dvlSSwM/
A ?Zinful? Experience
Presidential Suite at The Plaza, New York ? where dreams merge with reality
Source: http://feedproxy.google.com/~r/vagablond/ysSN/~3/WM0ygcuEoT4/
Zinfandel Tasting at Fort Mason in San Francisco: Win Tickets
Continue reading →
Helping Japan, with sake and support
Source: http://feedproxy.google.com/~r/blogspot/GuSC/~3/2qvRckS89qw/
The Nose Smells the Truth in Wine
A bullet dodged doesn’t mean a kill shot isn’t in the clip and that’s my fear with HR1161.
With this week’s introduction of House Resolution 1161(HR1161), the horse has left the barn a second time, and the issue at hand is not just the potential loss of rights related to the sale and purchase of wines from wineries and retailers from outside of the state of your residence; it’s also the fact that not enough wine consumers care.
From a wine industry perspective, aside from facing the very real frontal assault on shipping rights, more propitiously, the industry may realize the deficiencies they face amongst the ranks of their consumers. The deficiency is a lack of sensory understanding and palate training, a wholly different, but controllable factor separate from the vagaries of lobbyist influenced three-tier protectionism.
But, it doesn’t have to be this way.
When you consider the increasing number of consumers that are drinking wine (U.S. per capita consumption grew for the 17th straight year in 2010), and recent Wine Market Council research that indicated one in five US adults over the age of 21 are “core” wine drinkers (drinking wine at least once a week and accounting for over 90% of wine consumed), understanding the sensory characteristics in wine while developing your palate, in my opinion, is not only a critical need, but also the lone separating point in between those that are “wine-inclined” and those that are harder-bitten “wine enthusiasts” in the same “core” category.
Frankly, the domestic wine business needs to convert many of the “wine-inclined” into more of the “enthusiasts,” a fact that is often overlooked because of the rosy growth over the last two decades. Here’s why: Wine enthusiasts are likely to pursue their interest in matters of the grape by conscientiously developing their palates, acquiring knowledge, staying abreast of issues, and, most importantly, seeking out unique, small wines that aren’t available in their grocery store aisle, teasing out characteristics of the wine that makes it special to them while advocating for its availability in the process.
The “wine-inclined,” on the other hand, are likely to enjoy wine as a preferred quaff over other beverage choices or for lifestyle reasons, not delving into the minutia.
While there is nothing wrong with being simply, “wine-inclined” the ramifications are more dangerous for the industry writ large: The more you know, the more you care. In order to “know,” it’s helpful to analyze wine with a deeper sense of what you’re drinking. Yet, sensory understanding and training your palate takes effort; effort that nobody has made easy for wine consumers leaving a wide swath of drinkers who swill the stuff, but don’t necessarily understand or care about the issues associated with it like HR1161 and niggling details about backdooring consumers to protect the interests of wholesalers.
No, the “wine-inclined” find enough of what they need at their grocery store, big box retail, or their local wine and liquor store.
Given that there are approximately 230 million adults in the US and simple math indicates that 46 million are (or should be) core wine drinkers, the wine consumer advocacy site Free the Grapes! has but 13,000 fans on Facebook. Sad, but true and one can only suspect that relatively few of these 46M “core” wine drinkers would feel the impingement of reduced access to wine that HR1161 represents.
While this is great for the large wine companies and the distributors they work with, it’s bad for the small wineries and the small cadre of enthusiasts who seek out the interesting beyond their state borders—the same people that intuit and appreciate the sensory aspects of said wine.
Solutions do exist to the sensory training issue, however. Le Nez du Vin, roughly translated to, “The nose of wine” is the French olfactory-based palate training tool that contains 54 vials of commonly found aromas in wine. On the market for over 30 years, it continues to be one of the most valuable wine education tools available…that nobody buys. At $400, I’ve never met a single person that owns one or has even used one. Because of the delta in between Le Nez du Vin’s dollar cost and perceived intrinsic value, there continues to be a significant market need for somebody to develop an inexpensive, easy, scent-based way to make palate training easier.
All this is interesting context for an upstart technology company based in Silicon Valley called Scent Sciences.
Launched to market in January of this year, Scent Sciences has an aroma generating product called ScentScape™ that works with their software and strives to add an extra dimension of scent to in-home gaming, entertainment and other consumer markets. A small tabletop product, it plugs into your computer or anywhere there is a USB port, bringing to life, “Smell-o-vision” something that has long been a cultural reference point on cooking shows, as-in, “Boy, I wish you could smell this.”
Imagine watching a movie with a birthday party scene and having the wafting scent of birthday cake and ice cream hit you, creating a multi-dimensional immersive experience. Or, if you’re playing a video game that has a battle scene, imagine smelling the stench of burnt rubber, gunpowder and smoke. You get the idea. And, more importantly, the technology is aimed squarely at a mass consumer audience ($69.99) and runs from a PC with the ability for consumers to customize scents to their own video editing as well as a software developer’s kit for third-parties to customize and enhance. Scent Sciences’ web site indicates that applications for Facebook, YouTube and other online experiences are in the pipeline making a scent-laden media experience in your home a not too distant reality.
This immediately smacks me as a tremendous opportunity for the wine business. Instead of smelling a forest whilst watching Avatar, I want to smell forest floor and mushroom and violets and beet juice while reading about Pinot Noir. I want to smell mint and dust while fine tuning my Rutherford Cabernet chops.
I suspect many others would, as well, if it were easier and cheaper to do so. Hopefully, ScentScape™ has a wine drinker on staff and understands the market potential. Or, ideally, a wine industry insider with some programming skills can run with the software developer’s kit, helping convert millions of the “wine-inclined” into enthusiasts with easy to use education.
In the meantime, we struggle. The industry struggles with mounting enough support to fight off threats while a small band of passionate wine enthusiasts look over their shoulder for infantry support.
In a society that always wants to blame somebody else for their self-interested motives, the wine business and, by extension, its consumers, need to look in the mirror and blame their own benign neglect in not nurturing a deeper concern for the sensory evaluation of wine, as well – the umbilical tie to deeper pursuit of the grape.
In regards to HR1161, I’m not saying that vested wine parties will get what they deserve, but we may sleep in the bed that has already been made, the scent of clean cotton not included.
Source: http://goodgrape.com/index.php/site/the_nose_smells_the_truth_in_wine/