Jam is for toast…and points are for basketball
Alice Feiring has a piece on thedailybeast.com entitled “Big? Jammy? Not Anymore!” about the much-discussed turn in California winemaking toward lower-alcohol, higher-acidity wines. While she rightfully highlights a merry band of winemakers daring to be different, including Nathan Roberts (above) of Arnot-Roberts, she neglects to mention just how hard that alternate path is from a sales perspective. For decades, the basic sales model of California wine has been to make a wine, get a high score, then use that score to sell the wine through a distributor or a mailing list.
These nouvelle vague producers in the Sierra foothills and the outer reaches of Sonoma are not point chasers, by and large. Instead, they have emphasized the food-friendliness of this style of wine, cultivating relationships with sommeliers and using plum placements on restaurant wine lists to serve as a proxy for quality. They have gotten into key wine shops too and have a lot of buzz on them there Internets. Forging a new sales model is both risky and hard work. But it could be an even more important development for the American wine industry than the stylistic change.
On June 15th, 2012 at 1:55 pm ,Turley white zinfandel, more Cali new wave & Burgundy wine fraud | Dr Vino's wine blog wrote:
[…] That’s three articles this week, so it is officially a trend to write about the trend. As I mentioned on Wednesday, perhaps the most interesting part of the story is that these acid-hounds are casting aside the […]