Comments on: So Tired of the Samo-Samo

By: Wayne

Wayne — Mon, 05 Jul 2010 07:54:42 +0000

Great post, and true every word. For me the key element is acidity… So many of these wines are jammy and thick and syrupy. Give me a little zing on my red wines, not the fruit bomb blackberry syrup that makes an impact during 100-bottle blind-tastings!

By: Fredric Koeppel

Fredric Koeppel — Sun, 04 Jul 2010 18:06:42 +0000

ok, ok, Walla Walla fans, i get the idea, i get the idea!

By: passionate about wine

passionate about wine — Sun, 04 Jul 2010 16:17:27 +0000

AMEN!!!!

By: jb

jb — Sun, 04 Jul 2010 00:23:55 +0000

It’s time you spent a few days in and around Walla Walla tasting cabs.

By: Dennis Schaefer

Dennis Schaefer — Sat, 03 Jul 2010 23:36:36 +0000

We must be on the same samples list, ‘cepting I don’t get the expensive stuff

By: Fredric Koeppel

Fredric Koeppel — Sat, 03 Jul 2010 21:17:40 +0000

thanks, Pete, you have summed up the situation exactly. and of course in other countries, they see what (they think) American consumers want and make their wines accordingly.

By: Pete

Pete — Sat, 03 Jul 2010 20:42:24 +0000

Perfectly understandable POV, Fredric. You love wine, love its (potential) diversity, love how it can reflect place. For many wineries, however, the idea of making something unique is scary, because — they assume — most consumers don’t want to be surprised. So the wineries play it safe and turn out very well made varietal facsimiles. Then they attempt to differentiate it from their competitors with the marketing/PR, ironically (moronically) by saying the same old sh– everyone else is saying. Yep. Pretty sad state of affairs.