If there’s one topic that has caused more controversy than almost anything else in the wine world in recent years, it’s the level of alcohol in pinot noir. Of course, the “booze wars” have been an ongoing issue for some time now, but with pinot’s current popularity occasionally running head-on into the vogue for wines that have a bit more octane, so to speak, it’s a topic that has flared up fairly regularly.
In today’s New York Times, wine columnist Eric Asimov recounts a recent incident at a pinot conference in California involving some of the biggest names in the business. Take a look at the article, linked up right here. We’d love to hear what you think in the comment section below.
1 comments:
I participate in wine tasting many times.Sometimes tasting barrel samples is quite different from experiencing the real thing; an entirely different mindset and metric is brought to the task than it is for tasting the finished product.
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