RESPECT CONSUMERS IN REJECTING THE INDECENTE It is far from the days of arrogance. We must admit that it becomes laughable (a kind of end system) to find that few, offering a wine too expensive, loss of market, are still in a process where they make fun of consumers. We see that some chefs are returning (it's to their credit) understanding that we can not now continue to sell food at prices indecent. It The same applies in the wine, except a very few bottles (ten?) swimming in a world of luxury and not in the mouth, where the price is more indicative of the simple quality. The time is no longer a sham, and these must agree to do as others do, is to say "wet shirt" to sell their products. When we see the dynamism and business know-how (that is to say a wine offering at a price consistent, from the lowest to highest) many lesser known French appellations and many foreign countries, we understand that some great wines whose fame is now outdated can be worries.
I know more than 3,000 wineries, many of whom I respect, even if they are absent from the Guide. Wine producers who think only increase their prices, earn good note by concealing their wine, a wine to adapt the fashion, have no interest. What good do a wine without pleasure? Would it not be better to praise the effort and talent that "gonflette" and cheating? What is the most worthy champion: the one who is "dope" or whoever wins because he is the best? Raising a wine is to be humble. Humility is a nature, not for marketing purposes. There are some very expensive wine producers who deserve respect. Others consider themselves superior to others and show.
Wines "putassiers" still exist because there are buyers who are "bluff", but there is a downside. The phenomenon of "garage wine" is slowing down, because we realize that these wines do not last the distance. The disappointment is great, but many more very small compared with that of a consumer who has paid without a bottle today interest in more than 200 or 300 €. If you want to be respected, we must respect others, ie consumers. It therefore makes (what other word could be used?) Here and there make-up of wines, produced as a drink or cocktail. Some choose to make a wine that appeals to everyone who has a uniform taste, where you simply put the grape variety particularly party forward, and this proves that we want to retract the soil, or simply that we do not! In this game, we can not also fight against the multinational wine. More reason to do not.
REJECT THE DOPING AND DEFEND THE TYPICALITY
What good-concentrated wine, add yeast aromatic bitter end, a farm 100% (even 200%) in barrels when livestock should be that a contribution, add wood chips, practice disproportionately reverse osmosis, micro-bubbling or micro-oxygenation, filtering more and more ... All this depersonalizes wines and "sanitizes" the wine lauded by some, sold at prices ineligible because of it, not worth Tripette after 3 years when they are served in a glass. So there is plenty to smile on the phenomenon of "wine mode. As GMOs, so there are these "VPC" (wines produced Amended) . To take humorously, although this is not very funny.
So we made wine from doping, that's all. This simply means that one must live with nature, accept its risks, just enjoy the new techniques to better fight them, but still differentiate each vintage, to restore its style and ostentatious techniques are not used to much if we did not land. The takes precedence is to allow expression its soil, respecting the vineyard, restricting yields, by practicing sustainable farming, leaving made nature, which does not need anyone ... A good winemaker, makes a good wine, needs no to justify or recant. When you have a chance to leave its soil a Sancerre "mineral", a Chateauneuf-du-Pape spicy, a Pomerol that smells of truffles, a Sauternes from Botrytis ... we do not need to cheat. Then we need to know, communicate, explain why this gives the local grape and wine, the taste of pepper or cinnamon, another one of honeysuckle or blackcurrant. The use the barrel can be definitely a plus, still need to know to master it.
HAVE THE TASTE OF WINE
For me, wine has never been a beverage. If you are thirsty, it is water. Wine is much an art in itself. No one can appreciate a Picasso or a Van Gogh, jazz or opera, a sculpture, a culture different from his own without a modicum of knowledge. We can love each other that if one understands the why of things and human passion. Well, for wine is the same: we must explain why a Chinon unlike not a Gigondas, explain the terroir, the grape, the alliance of one and the other, he must explain again that the Cabernet Franc is different from Grenache, and advisor, crucially, the agreement of wine and food, according to regional patterns, people, mood ... What counts is originality. Tasting, a consumer must be able to recognize a Saint-Emilion, Chateauneuf-du-Pape varietals by this diversity so well adapted to different soils French. The strength of wine is to be a living product and friendly. So art of living, of loving force of nature, dreaming of reading a few verses of poetry, share a nectar, knowing that quality through diversity, that ecstasy is the same with great vintage wine or a modest, since only have the pleasure of the moment and the taste and share. This taste of wine is primarily cultural, it's a question of collective memory with a history, a tradition that can never offer a wine "manufactured" French or foreign ...
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