Oh, So THAT’s How You Make a Cult Cabernet

Thanks to an e-mail from Hector Hill, a regular Vinography reader, I caught a couple of articles yesterday in the Los Angeles Times about California Cult Cabernets. The Times tasting panel went through a dozen or so top Cabernets (minus Screaming Eagle and a couple of other big names) and then staff writer Corie Brown did a piece about how these winemakers go about making their wines. I wasn’t particularly impressed with the tasting notes, but Corie managed to uncover something so brilliant in his piece that I must reprint it here. Yes folks, it’s the L.A. Times 12 step…

How to Hold a World Class Wine Tasting Event

I go to a lot of big, public and trade-only wine tastings, some of which are great, and others of which are lousy. Some are bad because they don’t have good wines, others are bad because they’re poorly organized, which amazes me, because it doesn’t seem like it would be that hard to get right. But maybe no one has ever really defined what makes for a great public wine tasting event. Given that my “day job” is helping companies improve their customers’ experiences and my “night job” here at Vinography is blabbering about wine, perhaps it’s time for me…