Stuck Fermentations

I've fooled you - this isn't about recalcitrant yeast in a non-zero brix environment. Instead I wanted to comment on a post by Mike over at Winery Web Site Report titled Is Wine Stuck? Mike quotes another post on Seth Godin's blog titled Is Culture Stuck?

Still with me?

Anyway, the concept is that things get stuck when "the masses" want them to be stuck. For example, French restaurants that don't want to risk their three stars so they don't ever change their menus. Or wineries that produce Cabernet and Chardonnay, often in a manner tailored to produce high scores from wine publications...

I don't think wine is stuck. But I do think some wineries and winemakers are stuck. I do know personally at least one winemaker who left a great gig making top-scoring wines every year, because the wines did not please him. Now he's doing other varietals his way, and I believe he may be happier.

If you are tired of stuck wines and stuck wineries, get out there and try something you've never heard of, or from someplace you have never heard of. Better yet, come by and see us and try some Viognier and Tempranillo - "Just like Chardonnay/Merlot, only better!"

Just please don't disturb the rubber chickens roosting in the trees as you drive in! That's our job...

Comments

[Ken Schmahl]

Jeff,
It's not the disturbed rubber chickens in your office I'm worried about...

:-)

Ken