Consumers are not stupid. There, that’s the crux of this entire op-ed.
Although I do have something to add: If consumers are stupid, it’s only because
We assume that about them.
We treat them...
What producers need to know to get their wines into the hospitality sector.
—Melanie Young
Restaurants closed throughout much of 2020 when the novel coronavirus caused a series of lockdowns. To cover the...
Terroir as like a tree falling in a forest. Just because you don’t hear it, it doesn’t mean it didn’t fall.
—Randy Caparoso
I think that the one aspect of terroir-related qualities that we...
This op is written from a sommelier’s perspective. I know a lot of them because I was a sommelier who worked in restaurants for over 28 years, and am currently affiliated SOMM Journal.
—Randy Caparoso
This...
—Randy Caparoso
Does wine-related terroir exist anymore?
This is a valid question, even if a silly one. Of course, terroir exists. If it doesn’t, entire belief systems built upon the premise that terroir...
And eliminating high-alcohol cancel culture
—Randy Caparoso
Talking about “balanced wine” used to be perfectly acceptable—until about ten years ago, when the term suddenly became politicized. People started...
What is umami and why should wine lovers care? Haven’t foods and wines become complicated enough without having to understand one more odd sounding concept?
The simple answer is this: When you think...
Three Austin Sommeliers win the 2019 TEXSOM Best Sommelier Competition
Irving, Texas (August 21, 2019) – TEXSOM co-founders and Master Sommeliers Drew Hendricks and James Tidwell today announced at...
How Wine Businesses Are Using Emerging Technologies: Technology plays a vital role in all aspects of our lives, but with the speed of new developments, the choice of what tech to use and how to use it...
Is Copper Safe for Wine? : It's a top tool of organic grapegrowers. But is copper sulfate truly safe for vineyards...
