Comments on The Zinquisition: Savor Sonoma, cheers & jeers

Your staff which is pouring wine should be well ve...

2008-06-05T05:56:00.000-07:00

Your staff which is pouring wine should be well versed in what wine flaws and acceptable levels of defects are.

Presenting a wine which had a brett level so high that there was nothing behind it which remained detectable is a problem, especially when the person pouring lauds the wine for its fruit and ripeness. When the person in question goes further to claim that those aromas are “

I think someone has learned a new cocktail party t...

2008-05-29T12:30:00.000-07:00

I think someone has learned a new cocktail party term and throws around "bret" just to seem smarter than his pourer. If a wine with bret is not your style, then move on and try not to feel the need to belittle the staffer who poured it for you.

Brett is a spoilage organism, or a style choice. ...

2008-04-20T08:03:00.000-07:00

Brett is a spoilage organism, or a style choice. It depends on where you are and what you are trying to do with your wine style. The real art is keeping it out if you don't want it in the barrels. It does indeed mask fruit. I think this entry is a rant, and the bold print with exclamation points is total overkill.