Greece is currently the only map remaining with a planned release date of February 2018. I know we tried to get it out this year but got bogged down with an overload of information working on the Austria and Hungary map.
We're now working on a summer release for the boxed set.
Note: The chart has been updated 7/14/2017 to include up to 2015 vintages.
In 2007 Hugh Johnson said that vintages don't matter anymore and I pretty much agreed. His statement was more of a rebuke to the wine trade and its use of snobbery and insecurity of consumers to inflate prices. This has been especially true of top Bordeaux wines but after a string of difficult years, there has been less emphasis on using vintage as a marketing tool.
This is exactly why we should pay at least a little more attention to vintages. The world is getting warmer but more importantly, the weather is getting more erratic. Our vintage chart is deliberately done in broad strokes on a 1 to 5 scale mainly because it's impossible to be precise for an entire region. Unfortunately it can't do a very good job showing a mixed vintage, so when you see any vintage less than a 4, it makes sense to be a little cautious especially when purchasing expensive wines.
If you would like to read more about how a vintage chart is made, here's the original story on The Making of a Vintage Chart.
Using our wine map tube labels, here are our plans for continued mapping of the wine world.
We would love your input.
Current maps (including Germany which we are now putting the final touches on):
We're now committing the resources to complete all of the maps within the next year. To be honest, when we started, we thought it would be much easier. But we haven't compromised accuracy, fact checking or quality in putting our maps together. Thank you for your patience.
Any amount of input on our mapping would be greatly appreciated. To show our appreciation, we're giving away a set of our first six maps. To enter, simply write a response to this blog post. A winner will be chosen at random on Friday, November 15th 2014.
Please have a go at any one, a few or all of these questions:
Any input is greatly appreciated. Thank you for your support!
Desert Island Sixes are a mixed half case of the wines that you would want if stranded on a desert island. They may not be the greatest you've ever tasted but ones that you won't tire of (you may be on that island for a while!). Vintages are not given - these are wines that are enjoyed even in bad years. It can be tricky to narrow it down to six (a few bottles may have to be thrown overboard!). Come up with your own - it's a fun way to take a snapshot of your taste in wine!
Here are ours:
Steve's Desert Island Six*:
Deborah's Desert Island Six*:
You can also make up fake lists:
Bordeaux Bob's Desert Island Six*:
Come up with your own - it's a fun way to take a snapshot of your taste in wine!
Post your list below!
This map was almost as difficult to produce as our Wine Map of Italy. There weren’t bribes to paid to shady men in funny hats or anything like that but four different countries with different rules and agencies made it much harder than imagined.
Chile is well documented and straight-forward as you might expect in a exporting powerhouse. Brazil and Uruguay are also fairly straight-forward but some digging through their wine laws was essential to provide more detail. Argentina was just confounding. The Wines of Argentina publishes maps that are somewhat accurate but also somewhat vague, mislabeled, with some regions in the wrong place and some using non-standard names. For example, Uco Valley center isn’t a region – it’s actually called Tunuyán. This is just one of many. When I asked them about this, they were very friendly and a little defensive. Hopefully they’ll revamp their maps in the future. Especially since the internet easily facilitates the bobbling head repetition of errors and misinformation.
A fascinating tasting took place on the New York Times. (watch the video)
Soylent, a new food replacement, was tasted by a sommelier, a gastroenterologist, a personal trainer and a New Times dining reporter. All have sensible reactions but watch sommelier Michael Madrigale for a great example of how to taste.
At the start he's the most non-judgemental and analytical of the tasters. He's actually giving it a fair chance. But his assessment is the most brutally honest and the one to cheer for: "If this was the only thing left on earth to eat - why bother?" Go Madrigale!
. . . corked wineSome corks look strange or have strange things growing on them and it doesn't affect the wine. This one, however, was unbelievably strong and a good (or horrible) example of TCA (the technical acronym for 2,4,6-Trichloroanisole or cork taint). I won't mention the winemaker since I don't want to taint them for something out of their control.