A Presentation by Kenn Pogash - Learn to Taste Wine Like a Pro

Taste Wine Like A Pro – The Basics of Wine Tasting
Date: 3/24/2011 (Thursday)
Time: 7:00 PM - 8:30 PM
Location: Chester, NJ Library 250 West Main Street, Chester, NJ 07930
(Located on Route 24 - 1/4 mile west of Route 206)

Description: Most of us know how to drink wine, but we can deepen our appreciation for both wine and wine making by learning how to correctly taste wine. Kenn Pogash from Shop Rite Wines & Spirits of Chester will discuss and demonstrate a systematic approach to tasting wine and educate us on the characteristics and important considerations of wine tasting. Kenn who holds certification from the Wine & Spirits Education Trust in London.

Presenter: Kenn Pogash, Shop Rite Wines & Spirits of Chester
Contact: Mary Murphy or Telephone: 908-879-7612
Reserve Your Seat NOW: www.chesterlib.org

R Collection Field Blend Lot No 7 - 2008

Appearance: Bright, deep, almost opaque, garnet core with a medium(-) dark pink rim. The "legs" seem to be slow moving (Guess alcohol to be above 13% ABV. There is no indication of sediment or floating particles.

Nose/Aroma: Medium(+) intensity of elusive fruit (unripe black or maybe red fruits) with black licorice, vanilla and fresh currant. When the glass was empty there was the pronounce aromas of vanilla and bitter-sweet chocolate with only a hint of black licorice.

Palate: Dry, medium bodied with medium(+) round tannins and a refreshing mouth-watering acidity. The fruit characteristics are of medium(-) intensity displaying, once again the elusive fruit (either unripe or fresh black fruit or maybe red fruits) with hints of blackcurrant and black licorice. There was a slight alcohol burn on the back palate which implies that the 14.1% ABV is not balanced with the other components.

Finish/Length: The finish is clean with a short length (nothing remained)

Conclusion: This is an unremarkable wine that seems out of balance primarily due to the alcohol burn. At a retail price of about US$16.00 it seems to be just another California red wine in a field of many. Not really a wonderful value. If you were to buy it, drink now and with a beef dish where the protein and fat might mitigate the alcohol burn on the back palate.

Producer Tasting Notes: Our 2008 R Collection Field Blend is a complement to any occasion, whether it be a casual dinner at home or a more formal gathering with friends and family. Aromas of ripe red fruit and spice immediately capture your attention and entice you to taste. Flavors of tangy raspberries, fresh-picked blueberries and ground white peppercorns explode in your mouth, with a delightfully rich profile from the front of the palate through the back. This full-bodied wine is well balanced and smooth, juicy tannins that make it approachable, food-friendly wine. Recommended pairings include marinated steak kabobs, pasta with marinara or Alfredo sauce, and grilled portabella mushrooms with balsamic vinaigrette.

Nederburg Pinotage 2008 (Western Cape, South Africa)

Appearance: Clear, Bright. No sediment/particles or effervescence. Color is ruby red of medium intensity with hint of bluish highlights consistent to narrow dark pink rim. Bluish highlights might be remnant of deeper more youthful violet color.

Nose:Aroma: Clean with youthful fruit characteristics displaying pronounced, but elusive, black-cherry, raisin, hints of vanilla and bitter-sweet chocolate with undertone of earthiness. (Question: Vanilla due to American oak? Typicity?)

Palate: The wine is dry although there is a sweetness in the mouth that might be due to the ripeness of the fruit or the level of alcohol. The tannins are of medium intensity (fine rained and velvety) that provide enough of a pleasant puckering/drying sensation on the gums and mouth and structure/backbone to the wine. The acidity is moderate(+) causing my mouth to water. There is no indication of alcohol burn (13.9% ABV) indicating the the alcohol is in balance with the other components. The wine is full-bodied, almost oily or mouth-coating. The fruit characteristics show a somewhat ripe black-cherry and sweet cooked plums with hints of clove.

Finish/Length: Clean finish with medium(++) length of lingering black-cherry and vanilla. Continued to hold my interest.

Conclusion: This Pinotage seems of good quality with all the components in balance with good concentration of flavors, complexity and length. Due to inexperience with wide assortment of Pinotage from South Africa cannot judge “typicity” for type, region or winemaking. Delicious but should be drunk within 12 months from date of tasting. Retail Price: about US$11.00. Good Value.

Producer Tasting Note: The color is ruby with purple edges. The aromas are ripe plums and prunes with a hint of licorice and slight oak spices in the background. A full mouthfeel with rich fruit flavors, soft tannins and a lingering aftertaste.

Bodegas Bilbainas ZACO 100% Tempranillo (Rioja) 2007 (Might contain a fault) read on --

Appearance: Deep, almost opaque, pleasant "dusty" garnet core moving to a medium(-) dark pink rim. There was no indication of sediment or floating particles. (2nd bottle the same - see below)

Aroma: Medium(++) intensity of earthy, "dusty", and chocolate aromas with a hint of barnyard. Due to the barnyard aroma (could be "Brett"???).

Setting the glass aside for about 15 minutes, I smelled the wine a second time and the barnyard aroma seemed to disappear replaced by a "dusty" black-cherry aroma with a hint of black licorice spice.

To re-assess the aroma, I rinsed and cleaned my glass and did another pour and the barnyard aroma was present. The barnyard aroma reminded me of a horse barn or next to horses and horse saddles. (I evaluated a second bottle and the result was the same.)

Palate: The wine is dry, medium(+) body with medium(+) soft tannins and a medium(+) level of acidity. The fruit character was of a weak intensity of undefined (red, fruit?). There was an intense alcohol burn immediately upon initial entry into the mouth (14%). The second sip only gave an alcohol burn on the back palate. The barnyard, horse characteristic was more pronounced on the palate for both bottles sampled.

Finish/Length: The finish was not clean. The length was long with pronounced barnyard/horse flavors lingering.

Conclusion: Both bottles sampled with the same characteristics. The barnyard aroma, the weak intensity of the fruit and baryardyard on the palate combined with alcohol burn made this very uncomfortable to drink. The retail price is about US$16.00.

Did immediate research: I believe the wine is suffering from contamination by Brettanomyces, specifically either 4-ethyl phenol(4-ep) which imparts a horse stable, sweaty saddle aroma or isovaleric acid which has an unpleasant smell of sweaty animals. Brett could also smell of wet dog and others. This may have occurred in the oak barrels during the winemaking process). My research seems to point to the reality that "Brett" is not completely a bad quality. It is a matter of degree.

Producers Notes: The color is an intense, bright cherry with violet hues. The nose has an initial dominant notes of black fruits, violets and licorice followed by the underlying spicy notes of barrel ageing - vanilla and clove. The palate is full-bodied with a long, fresh finish.

Pine Ridge 80% Chenin Blanc - 20% Viognier (California) 2009

Appearance: The wine is bright, clear and pale in color (almost winter wheat white to water-white). The "legs" are wide indicating some viscosity.

Nose/Aroma: Pronounced combination of pear and honey-dew melon. After a swirl there is a hint of elusive citrus.

Palate: This is a dry, full-bodied wine with a medium(++) level of mouth-watering acidity. The fruit characteristics are of a medium(-) intensity of apricot and pear with a hint of citrus. There is no indication of alcohol burn (11.8% ABV).

Finish/Length: The finish is clean with a medium(-) length primarily of citrus with maybe a lingering hint of apricot and lychee.

Conclusion: This is a crisp, pleasant, and refreshing wine. Its US$12.00 retail price makes it an attractive value. Although the producer states there is a subtle sweetness, I did not perceive this but the wine certainly is in balance.

Producer Tasting Notes: Our 2009 bottling of this distinctive blend presents a fragrant bouquet of fresh fruit notes including Asian pear, pomelo and lychee, touched with a delicate floral layer of jasmine blossom and kaffir line leaf. On the palate, enjoy a slightly off-dry harmony of fruit flavors including honeydew melon, ruby red grapefruit, juicy white peach and crisp golden apple. Bright acidity and a clean, refreshing finish round out this wonderfully radiant and delightful wine.

Chalone Vineyards Merlot - Monterey County 2008

Appearance: Clear, bright, with an opaque deep cherry/garnet core moving to a narrow dark pink rim. There might be some bluish reflections. The "legs" are narrow and slow moving showing some medium(+) viscosity.

Nose/Aroma: Light(++) intensity of black-cherry fruit both before and after the swirl. I did get an initial, but fleeting, whiff of eucalyptus but that never reappeared. There is also a slight hint of spice, clove and vanilla, but they are elusive and only appear after the swirl.

Palate: This is a dry, full-bodied wine with medium(++) tannins that are somewhat hard (austere) with medium(++) acidity. The fruit character is of medium intensity displaying unripe black cherry, spicy clove with a hint of vanilla or baking chocolate. There is no indication of alcohol burn (13.5%ABV).

Finish/Length: The finish is clean with a medium(-) length of unripe cherry along with the lingering sensation of astringency from the tannins.

Conclusion: This is not a fruity wine. Although the tannins are of a medium(++) level they seem too hard (possibly from an attempt at over-extraction of color during production). The fruit intensity and flavors combined with the hard astringency might make this perfect for a non-spicy BBQ Hamburger but without a beef dish, beware! At a retail price of US$16.99 I do not perceive much value when there are other wines on the market at the same or a lower price with better balance. Drink now or over next 12 months. Maybe the tannins will soften, but I doubt it.

Producers Notes: This supple, full-flavored Merlot features a fine-tuned acidity that lifts and accentuates a brooding dark-fruit core. Juicy black cherry spreads thick across the middle and is joined by spicy clove and sweet vanilla notes. The velvety tannins span the medium long finish for a well-balanced, mouthwatering finale. This approachable, enjoyable Merlot make a fine companion to roasted game, pasta or rich risotto.

Sweet Bliss Red Wine (Washington State) by RielslingRules.com - Pacific Rim

Appearance: The wine is clean with medium brightness (It seemed to lack the vibrancy of a Bright wine) displaying a deep cherry color core that is consistent to a dark pink rim.

Nose/Aroma: Weak intensity of red fresh fruit with a hint of mint.

Palate: Off-dry with an initial attack of sweetness that quickly dissipates. The wine is medium-bodied with a medium(-) level of grained tannins. The acidity is mouth-watering. The fruit character is a weak intensity (hinting of) of cherry and vanilla. There is no indication of alcohol burn (12.5% ABV).

Finish/Length: The finish is clean with a short length (no lingering flavors)

Conclusion: Although expecting a "sweet" wine, except for the sweet attack at the very start of entry in the mouth, I cannot describe this wine as "sweet". You be the judge. This is a pleasant wine with no outstanding characteristics except for its slight sweetness with tannins. It probable would be perfect complement for a spicy BBQ sauce. The retail price is US$10.00. Based on the producer's description of the wine my expectation was a lot different. Again, you be the judge. If possible get it on sale. Drink as soon as you buy it!! Serve slightly chilled.

Producer Tasting Notes: The aromas are a heavenly blend of ripe red fruit and subtle toasted oak with deep cherry flavors and a velvety chocolate mouthfeel. The producer states the residual sugar as 4%. This is a blend of Sangiovese, Barbera and Zinfandel. Only the Zinfandel portion of the blend has oak treatment.

Rainer Wess Niederosterreich Gruner Veltliner (Austria) 2009

Appearance: Clear, pale winter wheat color consistent to rim.

Nose/Aroma: Clean with a light intensity of melon and a hint of minerality/chemical.

Palate: The wine a dry, light-bodied wine with mouth-watering acidity. There is no indication of an alcohol burn (12%ABV). The fruit characteristics a weak/Light(-) of citrus and even lighter minerality similar to the nose.

Finish/Length: The finish is clean and short. Gone in a second.

Conclusion: This is an uncomplicated quaffing wine for a retail price of US$14.00

Poliziano Rosso di Montepulciano 2007

Producer Full Name: Agricola Poliziani di Fererico Carletti

Appearance: Medium intensity garnet color with some transparency but seems a muddy garnet (dull). The garnet core moves to a dark medium(-) dark pink rim.

Nose/Aromas: The wine is clean with pronounced earthiness with a hint of vanilla and bitter sweet chocolate. After aeration (a slight swirl) there were hints of cooked fruit or dried blackcurrant or raisin. There was also a very fleeting hint of wet wool that quickly disappeared after a moment.

Palate: The wine is dry and medium(+) body, medium(+) acidity and medium(+) tannins. There was a slight alcohol burn on the back of the palate (14% ABV). The fruit character was weak/light in intensity with flavors similar to the nose.

Finish/Length: The finish is clean and short with little flavor remaining.

Conclusion: This is an ok wine but I expected more on the palate. I believe the retail price is about US$15.00. The Rosso di Montepulciano DOC was established to assist producers of the Vino Nobile di Montepulciano to produce a wine in which the yields per hectare, alcohol level, and ageing are slightly different. The actual production for both wines is exactly the same. The producer has the choice of the two DOCs, depending on the exposure of the land, weather during the growing season, etc. that might make one DOC selection better than the other.

Fleur of California Pinot Noir (North Coast) Rose 2010

Appearance: Clear, bright with a meduim salmon color or even the center of a ripe watermelon.

Aromas: Medium intensity of sweet floral aroma with candy lifesaver notes.

Palate: Dry, medium-bodied wine with mouth-watering acidity. There is no indication a an alcohol burn (13.05%ABV). The fruit characteric is a light intensity (elusive) of red fruit. On a second taste I thought I might be picking up a flavor like a raspberry sauce used to decorate the plate of a dessert. (could be my imagination)

Finish/Length: The finish is clean with and medium(++) length of lingering, but still eleusive, red fruit flavors. There seemed to be a very slight hint of cherry candy that is pleasant to have for the ending.

Conclusion: This is a GOOD VALUE at about US$14.00. Enjoy this crisp freshing and flavorful wine now.

Producer Tasting Note: The Fleur de California Pinot Noir Rose is created with spring and summertime in mind. This wine is made in a crisp, dry style that is designed to accompany food. The Fleur Rose combines the typical Caneris Pinot Noir floral and fruit aromas with a mouthful of fresh strawberry and honeysuckle. The wine has a fresh mouth-watering finish that cleanses the palate. This is a delightful wine that reminds us that even though the wine is light in color, it can still retain all of the character and beauty of the varietal. Pair this wine with seafood, salads, cheeses, white-sauced pastas, and your favorite light-mdium fare.

Rodney Strong Chardonnay Sonoma County 2009

Appearance: The wine is bright pale wheat color. The "legs" or "tears" are quick moving and show no indication of coating the sides of the glass (lacks viscosity)

Aromas: Clean with pronounced tropical fruit (pinapple) and peach and/or pear. As the wine warmed it continued to display tropical fruit with a hint of brown sugar which migh indicate the carmelization due to the barrel but it was elusive and disapeared quickly. Almost as though it really was not there.

Palate: This is a a dry wine with a medium(--) body and mouth-watering acidity. The fruit characteristic is a weak/light intensity of maybe unripe pinapple. There is a very slight alcohol burn on the back palate. The 13.5% ABV would indicate a wine that should be a little fuller on the palate.

Finish/Length: The finish is clean and short leaving nothing to ponder except the question, "I must be missing something considering the notes the producer wrote about the wine."

Conclusion: This is a refreshing and rather neutral wine that has a retail proce of US$15.00. I might pay $9.00 but the issue is that there a better constructed wine available for $9.00. So why would I purchase this wine.

Producer Tasting Note: We barrel fermented about 60% of this wine, and aged that portion in barrel for 4 months, offering the wine a touch of brown spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Bright lemon and apple aromas mingle with hints of toasty barrel complexity, and on the palate, pear and pineapple with spice and refreshing acidity will have you coming back for another glass. Enjoy this lively chardonnay now and over the next couple of years.

Yellow Tail Malbec

Appearance: Bright with a deep purple color core that is consistent to the rim. It is almost violet or bluish highlights.

Nose: The aromas are pronounced red fruits with a "brambly" impression (This could be my imagination). There is also the hint of ripe black cherry.

Palate: Dry, medium(+) body with pronounced black cherry (very ripe sweet fruit). There is a low level of soft tannins accompanied by a medium level of acidity. There is no indication of alcohol burn.

Finish/Length: The finish is clean and the length is short with no lingering flavors.

Conclusions: Aways on sale in most stores (between US$6.00 to US$ 8.00), this is a wine is has very ripe fruit flavors and lacks structure. If you do not like the "astringency" of tannins (the drying sensation on your gums) and prefer your wine having a slightly sweet character, this wine is perfect for you.

Producer Tasting Note: [yellow tail] Malbec is packed with rich berry flavors, dark spice and pepper. Oak maturation adds a delicious balance of chocolate and vanilla flavors and the texture is soft and round with a long and persistent finish.

Yellow Tail Bubbles

Appearance: Bright pale yellow with rather large bubbles that seem to cling to the sides of the glass without moving. They are just there.

Nose: The wine is clean with aromas of pineapple, apple, tropical fruits and a hint of honey.

Palate: Off-dry (slightly sweet) full-bodied with mouth-watering acidity. The flavors are similar to the nose. There is a tingle on the tongue from the effervescence.

Finish/Length: The finish is clean with a little stickiness and sugary. The length is medium(++) with the candy-like stickiness remaining n the palate. It is like a tropical fruit "Lifesaver" candy.

Conclusions: This wine at US$10.00 is wonderful for those people who want sweetness. The size and nature of the bubbles seem to indicate that they will not last for any length of time, dissipating rapidly. I would pair with apple cobbler, or some other fruit dessert. This definitely does not have anything close to a "brut" or "extra-dry" character of a sparkling wine. If it was me, I would rather purchase a Moscato D'Asti or some other dessert wine. But to each there own.

Producer Tasting Note: [yellow tail] Bubbles is delightfully fresh, fruity and soft with great palate length. Flavors of tropical fruits are perfectly combined with medium sweetness and a delightful crisp finish.

Feudo di Santa Tresa "Rina Ianca" Grillo (70%) - Viognier (30%) Sicily IGT

Appearance: Bright, pale gold consistent to a water-whit rim.

Nose: Medium intensity of apricot and tropical fruit (guava and melon).

Palate: Dry with a sense that the wine is full-bodied with medium(+) acidity. There is a light intensity of elusive tropical fruit with no indication of alcohol burn.

Finish/Length: Clean finish with a short(+) finish of citrus fruit.

Conclusions: The wine is delightful and refreshing and certainly worth trying at least once. The components are in balance and the wine seems to be well-made but the retail price of US$13.00 seems about US$3.00 too high but definitely try it once. You might feel I am incorrect in my judgement about the value of the wine.

Producer Tasting Note: Rina Ianca has a bouquet of tropical fruit and vanilla aromas, with a perfect balance of fruit flavors and citrus acidity on the palate.

Purato 100% Nero D'Avola Sicily IGT 2009 (Made with Organically Grown Grapes)

Producer is Feudo di Santa Tresa

Certified USDA as made with Organically Grown Grapes (Bioagricert Certified)

Appearance: Deep garnet color core moving to a narrow dark pink rim with bluish highlights. Seems almost opaque.

Aromas: Clean. Smoky with a pleasant "dusty" impression with ripe black fruit. I know this is counter intuitive, but there seems to be a hint of red-currant (or what I imagine red-currant to smell like)

Palate: Dry with a quick impression of smokiness as the nose with ripe red fruit. The flavors are not definite (elusive). The body seems medium(++). The tannin level is medium of a fine grained nature. Medium acidity. No indication of an alcohol burn even with the 14%ABV.

Finish/Length: The finish is clean with a medium(+) length of lingering black fruit.

Conclusion: This wine is a good value at the US$11.00 retail price for those people desiring a wine made from organically grown grapes. All the components of the wine seem in balance. A fresh, clean and easy drinking wine that is meant to be drunk now (and maybe during the next 6 to 12 months but that could be stretching the time).

Producer Tasting Note: The Nero d'Avola embodies Sicily's most important native grape variety from its intense purple color to its unmistakable character. Made from 100% Nero d'Avola, the nose is a rush of black fruits and spices - the palate is extraordinarily round and complete, with a completely natural and effortless balance of tannin and acidity, structure and length. Enjoy with spaghettis, barbecued pork ribs or grilled steak.

Penfold's Koonunga Hill Cabernet Sauvignon (78%) - Merlot (22%) 2009 South Australia

Appearance: Deep ruby core moving to a narrow dark pink rim. The wine seems dull (little in the way of shimmering light off the surface).

Nose: Clean and fresh with pronounced black-currant and black-cherry with a hint of bitter-seet chocolate.

Palate: The wine is dry, light bodied (which surprises me because the alcohol is 13.5%ABV) with medium(++) acidity and low(++) tannins. The fruit characteristics seem to be empty/non-existent although a second taste about 30 minutes later gave an elusive hint of black-cherry (might be because I wanted to find some flavor in an "empty" wine). There is no indication of an alcohol burn on the back palate.

Finish/Length: The finish is clean and the length is short with nothing lingering. The retail price is about US$14.00. I put this wine in a the category of a simple "quaffing" wine.

Rosemount Chardonnay 2009 South Australia

Appearance: The wine is bright with a pale yellow with greenish highlights consistent to the rim.

Nose: Pronounced tropical fruits possibly ripe pineapple and melon with maybe a hint of peach.

Palate: This is a dry wine that seems full-bodied with medium(+) acidity (almost mouth-watering but not quite). The fruit flavors seem to be a light/weak intensity of unripe pineapple and peach with some vanilla spice. There is a slight alcohol burn on the rear back of the throat (13%ABV).

Finish/Length: The finish is clean but with a slight stickiness (could be my imagination) and the length is short with no lingering flavors.

Conclusion: This wine is somewhat out of balance due to the perception of alcohol burn. It would guess that the wine had some contact with oak (possibly new American oak or chips). Retail price is about US$13.00. I wonder if the alcohol burn and the light intensity of flavors would adjust in another context than a tasting room. However, I would not spend my money to experiment.

Estancia Cabernet Sauvignon Paso Robles Keyes Canyon Ranch 2008

Appearance: Bright and clear with a deep, almost opaque, garnet color core with blueish highlights moving out to a narrow(+) dark pink rim.

Nose: The aroma is clean with pronounced black cherry with a hint of vanilla and green herbs (maybe mint). On the palate the wine is dry with a medium(-) body, medium acidy and a low(+) level of tannins. There is a low intensity of fruit flavor that seems somewhat evasive (might be red fruit or raw red-currant). There is no indication of an alcohol burn (13.5ABV).

Finish/Length: The finish is clean and short(+) with a flavor similar to above with a hint of vanilla.

Conclusion: I question the herbaceousness I dedected on the nose and wonder if it is due to the picking of unripe grapes or some other source.

Producer Tasting Note: Deep garnet with crimson hints. Aromas are ripe, dark black chery, chocolate and currant complement the spicy, peppery notes and hints of textured sweet oak. The flavors are jammy dark fruit accompanied by soft velvety tannins, followed with a long rich finish.

Ferrari-Carano Fume Blanc (Sauvignon Blanc) Sonoma County 2009

Appearance: Bright and clear (with no particles or sediment). The color is a pale wheat core consistent to a water white rim with greenish highlights.

Nose: The wine has a clean fresh aroma that displays pronounce citrus (un-ripe pineapple or grapefruit)

Palate: Dry, medium bodied with a slight sweet attack upon initial entry with mouth-watering acidity. There is no indication of an alcohol burn (13.9%ABV). The fruit characteristics (flavors) are similar to the nose.

Finish/Length: The finish is long showing primarily the tropical fruit and viscosity.

Conclusion: I am guessing that this wine has some oak contact during the winemaking process because I did not get the typical Sauvignon Blanc aromas I expected to find. Please comment if you have any idea why? Just read the producer notes and the wine does have some oak contact.

Producer Tasting Note: Citrus, mango, kiwi, and lime aromas are complemented by flavors of vanilla, guava and grapefruit in Ferrari-Carano’s 2009 Fumé Blanc. Cool, stainless steel tank fermentation gives this wine a crisp freshness while the subtle oak character from barrel aging adds great complexity and depth.

The Fragmentation of the Organic Wine

It seems there are professionals i the wine industry that believe that the solution to creating more acceptability of "sustainable", "organic" and "biodynamic" wines resides with: [a} the individual producers to market and sell their products to the consumer; [b} economies of scale; and [c} perceptions of how our actions affect the health of our planet and the health of the inhabitants of our planet.

However, I think there might be other issues summarized by the word "fragmentation".

There seems to be no global regulations for labeling products. It is the port of destination, not the point of origin that is the determinent. Therefore, a producers in the EU shipping wine to the USA would need to comply with US regulations. This, I believe, might preclude many small producers from labeling their products as "sustainable", "organic" or "biodynamic" because it is a costly and confusing process with little global conformity.

Misperceptions abound so I will address just one. My anecdotal research seems to indicate that US wine consumers gravitate to the "organic" wines because they perceive it is "sulphites" that give them headaches and believe "organic" wines do not have "sulphites". US consumers think the wines they drink in Europe do not contain "sulphites" because the bottles do not have the "warning label" they see on bottles in the US.

I realize there is no simple solution, however, I am beginning to think that the "wine industry" (including the "trade organizations") is so fragmented, so competitive, so highly regulated, so provincial, so protectionist, that the wine industry cannot speak with ONE voice. Each producer, importer, distributor, retailer, and trade organization is focused on their own sphere of influence so they cannot, or do not want to, focus on anything else.

I wonder what would happen if all of a sudden the industry, as a whole, realized that it could sell more wine, have a positive affect on the education policies and curriculum regarding alcohol consumption, and more, if they spoke in one voice. Could a "one voice" philosophy result in a severe reduction in the cost of producing and selling these eco-friendly and nutritionally healthy wines? I could be wrong, but it seems that "one voice" would reduce the confusion for the consumer and offer endless possibilities for the wine global wine industry.

What do you think?