tag:blogger.com,1999:blog-9210235767643862872.post909846512890272495..comments2024-03-18T04:47:16.199-07:00Comments on The Gray Report: Trends in the wine world: a conversation with Wine & Spirits' Josh GreeneW. Blake Grayhttp://www.blogger.com/profile/17755307711801965966noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9210235767643862872.post-81962179839537629822017-10-17T14:34:24.509-07:002017-10-17T14:34:24.509-07:00Nice rant, Kent. You're right about most of it...Nice rant, Kent. You're right about most of it. <br /><br />It's not my job to defend Josh Greene, but I should say that he is uniquely qualified, more so than most of us, to judge which wines "taste of a place," because I believe the answer to your second question is "yes." (Which makes many, but not all, proclamations that a certain wine tastes of a place marketing W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-65915453075203988632017-10-17T14:28:39.300-07:002017-10-17T14:28:39.300-07:00I must admit, I'm growing weary of phrases suc...I must admit, I'm growing weary of phrases such as, "tastes of a place." Just exactly how does one detect that a wine tastes of a place? Must one taste many wines from that place to qualify as an official arbiter of their of-a-placeness? Are these taste-of-place verifiers really able to judge whether or not a particular wine tastes of the place from which it came? How would they Anonymoushttps://www.blogger.com/profile/12518530875317856476noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-2976378230678012732017-10-12T07:23:33.237-07:002017-10-12T07:23:33.237-07:00He's aware that cheaper red blends are sweet. ...He's aware that cheaper red blends are sweet. The conversation is edited. His point is that he has found greater sweetness in some more expensive wines than before.<br /><br />I cannot answer your other questions.W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-87375613354648602152017-10-11T17:26:35.457-07:002017-10-11T17:26:35.457-07:00There's a lot to comment on in your interview ...There's a lot to comment on in your interview with Josh Greene. I was struck by the following "But there's a whole lot of new sweet red wines." His comment brought to mind a wine column that appeared in the NY Times in 2006, "Too sweet to be invited to dinner".<br />Is Mr. Greene late to notice this trend? Is he correct to note that this trend has moved into higher Tommasohttps://www.blogger.com/profile/01803973629259959615noreply@blogger.com