Audio and Wine?

So many big reds mentioned. To me California Cabs and Bordeaux are like solid state and Burgundy, and a good part of Northern Italy are more tubelike. Just kidding, I couldn't resist! As a 11 year veteran of the wine biz my tastes have certainly changed. I began as a Zin fanatic, a sucker for any blowsy fruit bomb that came down the pike. My tastes slowly migrated to the more elegant end of the spectrum, Pinot Noir, Sangiovese, Nebbiolo, wines of fragrance, delicacy, and earth. Sometimes the best thing isn't the most obvious. And for you Cab lovers tired of California rip-off prices two recommendations, L'Ecole No. 41 in Wash. state, great wines and Marty Clubb is a great guy, and many Bordelaise-style wines coming out of the Stellenbosch region of South Africa, such as Rustenberg and Klen Constantia. Sorry to be so long-winded but it's great to see a wine thread here. Cheers!!

Screw caps have a great amount of support industry wide as the ideal closure, but it will be up to restauranteurs and retailers to sell the closure to consumers. Winemakers down under are leading the charge, with the 2002 vintage all Clare Valley, Australia, Rieslings will be bottled with screwtops. There are also quite a few vintners in New Zealand on the bandwagon as well. Lets hope this movement spreads because in my opinion cork taint is affecting upwards of 15-18% of all wines I taste. The worst part about that is the less knowledgeable consumer who tastes a corked wine,and not realizing the wine is corked simply dismisses it as bad wine.

Musicslug,
Absolutely. I would be very interested as to what your inclinations are as a professional buyer. For the record, there are many great restaurant winelists out there, but there are also many bad ones. Fill us in.

Hi,
I'm 32 but I started in the wine biz when I was 21.