March 25th – The Good, the Bad, and the Ugly

The-good

One of the blogs that I have to admit that I haven’t paid nearly as much attention to as I should is the Louisville Juice blog that is published by Tom Johnson. Every time I go there I read fantastic content, and yet I just haven’t surfed over as often as I should. I plan to rectify that.

This week Tom posted a couple of great connected posts about his search for a new wine villain. Both the initial post and comments, and the follow up summary of his search results are really great. I give him kudos for doing a great job of crafting a post that would elicit some great response, and for doing a great job of writing. Entertaining stuff.

The-bad

As you know, Vinotology does not discriminate against other libations, so I’m devoting a little space here to a beer related post about idiotic beer inventions. I pretty much knew I was going to include this when I read the words, “If your beer tastes bad when it gets a few degrees above the freezing point, you don’t need a sleeve of foam insulation to protect it — you need to stop drinking shitty beer.” Thanks to my friend, brew and BBQ master Cary Franklin from Sograte BBQ and Brew for posting this on Facebook.

The-ugly

The ugly is the recent fooforah over alcohol levels and balance that resulted from a stunt by winemaker Adam Lee. I first found this item in a post on the Samantha Sans Dosage blog (which is great, btw). She references the post by Eric Asimov blog in the New York Times that lays out the details. I tend to side with those who say that the actual level of alcohol doesn’t matter if the wine is balanced. If I don’t think, “Good Lord, this has to be a 16% ABV, I don’t really care if it’s a 16% ABV.” Maybe that’s just me.

Cheers!

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