Gawker, Starbucks, stinky Brett, sequences – sipped and spit

SIPPED: imitation as flattery?
From the coffee threatdown files: Starbucks will extend its wine bar concept with up to seven locations in Chicago. Make it a venti vino? [SeattleTimes]

SPIT: stinky reporting
A microbial enologist laments the lack of rigor in Decanter and Wine Spectator’s recent reporting of sequencing the genome of Brettanomyces, a cause of feral, animale aromas often considered a flaw. She says that while sequencing is an accomplishment and helpful, but “by no means guarantees a solution to winery brett problems.” [wineoscope]

ANNOUNCED: sequences
Speaking of sequencing, David Schildknecht hit the airwaves to say that Parker told him almost a year ago that Miller was retiring at the end of 2011. [Jim’s Loire]

GAWKERIZED: Recent personnel changes at Robert Parker’s Wine Advocate make Gawker, in typically colorful style.

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5 Responses to “Gawker, Starbucks, stinky Brett, sequences – sipped and spit”

  1. I hope someone produces a docu-drama about Jay Miller.

  2. “Typically colorful style”? I suppose. The work of A.J. Daulerio causes me to reach for different adjectives, like “creepy” and “disgusting.” It’s enough to make a person almost (but not quite) feel sorry for Miller. But then I guess I’m just one of those lah-dee-dah types.

  3. Brett can already be stripped out of a wine through a cross-flow filter. A great solution, unless you are trying to represent the character of your vineyard in your wine.

    The bottom line is that science can always “fix” a wine, but science can never make a wine that is truly profound.

  4. Robin – Ken Burns? Michel Moore? Hmm, not quite there yet…

    Dave – Snarky? I did like the la dee dah line.

    Gab – True but I guess sequencing could lead to Brett elimination without the need to filter. Ask wineoscope. 😉

  5. […] courtesy of Freaking News, Beyond the Bottle and Dr. Vino. var addthis_pub = ''; var addthis_language = 'en';var addthis_options = 'email, favorites, digg, […]


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