According to neuroscientist Camilla Arndal Andersen, how consumers describe the taste of food can be misleading largely due to inherent biases. Among the most problematic is the “courtesy bias,” which comes into play when people respond with what they see as a socially acceptable opinion that doesn’t accurately reflect how they feel. There’s also the “bias blind spot,” in which we think we’re less biased than others. In short, we’re biased about our biases.
Prolific video blogger and wine writer James Melendez tells me that this insightful interview is one of his most popular to date. Read it on his James the Wine Guy site – https://jamesthewineguy.wordpress.com/2019/08/20/james-the-wine-guy-interview-series-deborah-parker-wong-wine-opinion-leading-communicator-journalist-and-author/#comment-12859
As grape varieties go, it’s fair to say that Alicante Bouschet (Ahlee-KANT Boo-SHAY) is flashy in the vineyard. It’s one of the few—along with Chile’s Carménère and Campania’s Piedirosso— whose leaves turn a deep, brilliant shade as the growing cycle winds down.
The SOMM Journal’s Global Wine Editor, Deborah Parker Wong, DWSET (’09), recently hosted three professional mixers marking the 50th anniversary of the London-based Wine & Spirit Education Trust (WSET).
Parker Wong teamed up with three Sonoma wineries—Balletto
Vineyards, Sangiacomo Wines, and McEvoy Ranch—in welcoming WSET
alumni and students as well as members of the trade to taste and network
during Wine Education Week, held September 9–15. Three lucky attendees were awarded access to a Level 2 online certification course.
I’ll be teaching Wine 123: Causation and Detection of Wine Defects at Santa Rosa JC next semester (Spring 2020). Check out our video courtesy of the Distance Learning department’s Emily Hansen –
There’s little doubt this disruptive reinvention of the beverage category will impact wine and beverage alcohol consumption for a host of reasons. Among them is alcohol moderation or abstinence by younger consumers whose lifestyles already include frequent consumption of functional products. While beer and spirits producers have already found purchase in the category through brand extensions and acquisitions, wine producers don’t seem in any hurry to participate.
Although we understand the physiology of the olfactory epithelium, the organ where volatile aroma compounds are converted in to the electrochemical signals that we perceive as aromas, smell or olfaction is still largely a mystery. For example, we have 400 types of olfactory receptors but we don’t know which volatile aroma compounds activate the majority of them.
When winegrowers in Burgundy found kindred spirits among the winegrowers of Central Otago the resulting collaboration now in its twelfth year has everyone who loves Pinot Noir cheering.
The three-day 2019 Pinot Noir Celebration held in Queenstown, Central Otago delivered on Chairman Paul Pujol’s welcome promise of examining the region, its producers and their wines with a perspective as fresh as a stiff breeze off Queenstown Bay.
The flight of 16 vintage ports produced by the Symington Family Estates, The Fladgate Partnership and Quinta do Noval were presented to the trade during the tasting hosted on May 9th at the Nikko Hotel.