In which Winemaker Academy’s Matt Williams interviews me about how to make better wine, and the discussion is not technical at all. Because that’s not what I do.
Rather, I offer perspective from the consumer side. This is crucial, I think, because winemakers, faced with the difficulties inherent in winemaking, sometimes don’t have time or the the motivation to understand there is another perspective. If they like oak, the wine gets oak. even if the wine doesn’t need it. If they like Bordeaux-style wines, they make Bordeaux-style wines, even if the grapes aren’t suited for it. The term for this is tasting room palate, and it’s to be avoided at all costs.
My thanks to Matt for letting me share this with his winemaking community, because I don’t think it’s something they hear very often.