Don Giovanni

The future of the wine world and realtime TN's & purchasing The below e-mail was sent to some people ITB to help with the vision... ... Date:5/7/2009 2:21:20 P.M. Eastern Daylight Time The way I see Wine 2.0 being replaced by Wine 3.0 thing from a different vantage point .if publications don't merge with Web 3.0 in real time they will see diminishing returns over time, lose power and become irrelevant...we are at the Cross-Roads of web transformation and making real money monetization of the web like it was never done before...it is only through synergies and joint ventures that this will happen... >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Please understand I am looking in from the outside and am giving you my perspective. You do have permission to share this info to better the wine world only. As you know the traditional publications (being done by the top critics) went from print to websites linked to BB's with an interfacing of a library of official critic TN scores and BB members notes provided. Good, but not nearly enough connectivity with the consumer or reader. You and your competitors have the archived collective real-time notes as the wine develops from its original score. From a wines original professional score it goes through what I am calling the ‘Cycle Of Flavors ’ or the COF some of the vast data formats like yours gives the consumer up to date TN's that you provide via your site. One function of the site should be to total the majority of the scores of a wine, omit the extremes and come up with an average score. The average score could be broken down by time, I.E. show me the average score from Feb 2007 until present, etc. Your real time TN scores will become the true floating score of a wine, just like a stock quote. Your index will be called Cellar Tracker or XYZ index identifying your Co. then looking up the wine will be a comparison to all the info from real professional critics who also have the original scores posted. So Parker and XYX, etc would have their own index symbol. You will no longer have a fixed score done X years ago by XYZ set in stone you will have a rolling score of the COF index unique to each database. As long as you have a unified union to control the index and to issue Symbols for future competitors. I can see POS for retail / internet with real time average ratings from the indexes and then display the most common collective current TN descriptions notes. One simple way is to have the wine barcode as most are and bring the bottle over to a scanner or vice versa and via real time get the review. On the web it would be a click away...with the advent of personal web conduits one could do this real time anywhere via the device. The more tracking companies interface and setup their unique indexes the better it works. This way you control your proprietary rating function, specific to your website and software code. A common platform must be built to combine all this information so it is interface friendly as symbols are given out. The unique symbol needs to be clear enough to express the depth of the data base of the trackers symbol, thus each symbol will have more creditability as your industry consolidates. For example Cellar Tracker symbol CT, etc. The current system we have now does have the original baseline TN' and score from the critic at that specific moment in time when the wine was tasted and then it was published. So a score became locked in time, until another review if any by the critic. Now with all this real time TN's from as many tasters, obviously the accuracy increases with the collective view in real time. What I am seeing is social networks take traffic away from the traditional BB's ...twitter is an example of the free flow of TN's in real time…Twitter has taken away a lot of BB traffic, because it’s real time and interactive.... unless the current BB’s or any business does not communicate with the consumer they will miss real time trends. Web sites with large wine TN's by the collective have not utilized this potential BB's or communities. The old way has functioned very efficiently until something called collective real time TN bogging started to be posted on web sites like your or others. This is what I am seeing as the development of Web 3.0 takes money from traditional publications, web sites and monetization of the reviews, etc. translating to sales due to the new paradigm. Now what and why are bloggers important? Bloggers are people without any ideal of what they are blogging about half the time. Most like xxx xxxxxxx sponge off of everyone who will give him free wine…he tries to write from his perspective, well it’s nothing more than the opinion of a child…I have humiliated him as he can’t tell one AVA from another nor even wines, this is a problem…so a blogger pretending to be a wine critic is a problem…people believe what they read…it’s a fact…sad but true…bloggers should not be deemed critics only one voice in the collective…they must be held to the same standards as true critics…right now most bloggers take money from whom ever then can for various reasons… XXXX XXXXXXXX is a perfect example of blogging gone very wrong… How to handle small bloggers don’t give them a voice or over weight them over Joe/ Jane The Wine Drinker in the index, or create a common blogger index a copulation of the top 100 with a large data base of TN’s and scores the average must be posted in the form of an index symbol CT or RP, etc…they attack the big critics for publicity so they can garner traffic get paid per click, view…it’s all about frustrated people who really want to be wine-makers, or real professional critics… In the end the cream will rise to the top of the blogging world…we should not leave them alone or discourage there blogging, only we should know how to weight their opinions into the collective…

Thanks for your warm wishes they worked...!!! Finger Lakes East Side of Seneca Lake the Banana Belt region... We are done with frost for the LT forecast with some highs in the 80's coming up...we are pasted the frost ...that was a real big problem... Well the wife gets credit for this idea...she bought some flats of Petunia flowers told me to place them around the cold spots in the vineyards...how they survived during the last two nights, was no different than using a Canary in a tunnel... It worked...took all the guessing out...those delicate flowers look very alive, it's just like they are talking to me... http://thm-a01.yimg.com/image/0b126b8dfa597dc8

Finger Lakes UPDATE: WE ARE OK...NO FROST !!!...ty G-d we will be making a donation for such fantastic luck...as of last night early we looked screwed...the wood was in place, hay, etc...and you know me ...I was up driving around all night checking the temps ready to start the fires...running on Adrenalin it's time to grab a cat nap for a for a few hours ... before I hit the bed ... I am making a toast to Mother Nature this AM, although she gave us all a slight heart attack, kept us respecting what we can't control... Now we should be safe...and I just knocked wood so hard my knuckles hurt...time for some AM wine to help me unwind... Our low was 34 F ... it was high drama with itchy fingers wanting to burn wood, hay, rice husks...the wood will now be used for a bond fire when we are 100 % sure we are ok...it looks that way, so this is how I will think, positive...can't waite for the no frost party...any excuse... anyone who ever planted a flower or anything and lost it to weather is scared with this memory...mine is still hurting from 04'...I think I am rambling on so...who ever sent us warm thoughts TY... Cheers !!!

A NumWine TN's That Convey The Truth Need Numeric System To Work: Hears Why! Wine as an experience is, emotional, physical, mental, even supernatural. When I speak of supernatural you know that "Je ne sais pas" feeling you can't communicate. Language as we know it does not capture real 'Truth or Reality', so anyone with verbal peculiarities becomes suspect. The limits of language in describing wine are so great in order to really understand them you have to experience the wine yourself... at this point you will be able to learn the actual Critic tastes. Not by words that run over one thousand, only tasting and reading the TN will you be able to calibrate your palate to a Critic... by tasting what they love and hate...it is at this point in time when you really need a great source, someone you can trust...even if the Critic is you... At this point in time it becomes very clear why we have a numerical grading systems with TN's. A tasting note by itself is meaningless unless a value is placed on it, something clear and unemotional, that would be numbers... To prove my point I will borrow and give credit to a young scholar for this help, ty ... The young scholar submitted this as proof that words are useless, evoke extreme emotions and in the end we fight over agreeing, but can't seem to see we agree on the result because of the emotions... My point is that tasting notes that venture and usher in different meanings are welcomed...therefore the more succinct we can define wine, but only through a numeric score will we be able to make any sense out of the TN's, thus one is as important as the other...you need the metrics of numbers to deliver the abstract thoughts... So are you as frustrated with the current state of your own TN's recycled, or have you found the lyrical, numeric wine poet in you?

Never Buy a Bad Bottle of Wine Again Click On me

Women more affected by price of wine than men Could this be true...... Click On Me And then because of this I took notice...

Wine 101 TV Fact:Learn To Spit: make a strong brew of tea leave the bags it the water for a long time...you have to let it cool with the bags in it...next strain the bags with all the tannins into the brew... then take an empty bottle fill it...get yourself a spit bucket something simple, anything and a glass...then sip the tannic tea and yes you will want to spit...just finish the bottle keep on spiting...then you will have graduated the Wine 101 TV learning how to spit class...

I think there is some unknown link to Catawba and Isabella : Finger Lakes Update 2009 Fascinating to see that Isabella is used and appreciated as a fine wine... it is a Hybrid ...Labrusca X vinifera... I think there is some unknown link to Catawba and Isabella the time line is way too close as is the area...so who was this unsung hero that knew how to propagate grapevines ...???... was it just cross-pollination and birds eating the new DNA seeds and taking a @rap thus the new variety...???...Something to think about... Finger Lake Update . We came out of the ice age and summer slammed up went from 32 F to 95 F in 24 hours...the vines are having major bud swell...it's early so we started to snip the ends of the pruned vines again to fake them into shutdown...this will slow the bud-break by one week min...it's a very old trick I was taught... Source Jancis Robinson Isabella sometimes Isabelle, widely distributed and widely planted vitis labrusca american hybrid of unknown origin. It is said to have been named after a southern belle, Mrs Isabella Gibbs, and to have been developed in South Carolina in 1816. It can withstand tropical and semi-tropical conditions and has been planted all over Portugal, Ukraine, Japan, and the southern hemisphere, notably in Brazil, where it is by a substantial margin the most common vine variety. In New York state, it was one of the first hybrids to be planted after phylloxera's late 19th-century devastation but it has largely been replaced by concord. New plantings were banned in France in 1934. The vine is high yielding but the wines are very obviously foxy. Catawba deep pink-skinned labrusca grape variety that was extremely popular in the 19th century and is still widely grown in new york state. Identified in North Carolina in 1802

It's a good thing they did find this , it's a slow way to go... Ethyl carbamate Click On me

DR Frank update ...just got off the phone it was the 3 year old tasting-room only...the winery is fine,,Fred Frank says spread the word A OK

Dr Frank Fire In The Finger Lakes Fire at Local Winery - WETM 18 Online http://www.wetmtv.com/news/local/story/Fir...Pw.cspx?rss=127

American folk culture: Street wine Click On Me Could this correlate to the high rate in alc.'s now and the economy...???>...

Fit for a King Herbal wine, just the thing for ailing pharoahs Click On Me

www Wine 101 TV Show # 94 Dego Red, The Original Fruit Bomb, Born In The USAhttp://tinyurl.com/cb5ra4 http://video.yahoo.com/watch/4859176/12954979 hello all you lurkers and to those who reply my friends...I have come to a point where I can and have seen the very concept of Born In the USA as in produced products to be clear/...I can remember back in the early days of my youth when we made things...so very sad to see we now just don't do this much any more, but hold on wine American wine the kind of wine the made in Ca in 1976 or in NYS in 1876 beating the french with a sparkler none other than Catawba...well I love NY and the USA WINES...

I agree that in CA they have things very crazy...AVA's in AVA's...I took notice of this on my first trip to that region...so how hard is it for the average person who is not ITB wine...very...it could take many conversations until you go to the wineries you would like...people should do their homework way before they ever go to any new AVA...crazy or not...they all seem a bit confusing to the 101'er...Cheers !!!

“Thermal amplitude” Mendoza...a very good thing ! The vineyards that sit high in elevation have to become very much in tune to the "Thermal Amplitude" the measured differential of the hottest part of the day and the coolest part of night being greater than in low sea level regions...not so bad a growing conditions as they lend the best of both worlds...high sugar and acids...in the Finger Lakes we have to understand this to grow some of the most complex wines in the world...one should note in the link provided how they studied each region to find what works where...at different exposures and altitudes...very similar to our region and the rise of the "Banana Belt" as the greatest land in our region...all due to ...“Thermal amplitude” So what does this do to a wine...?...well lets look at a wine region... Click On Me So you can take this to the next level ... Click On Me

Latest development in 'intelligent' wine barrels Click On Me Ok we all saw this coming sooner or later everything will be smart...this is the fact of advancement in science...if embraced or not we must still know of this helper, the wine barrel... personally I think we are many years away for the commercial AI that is needed for this to work...someday...

Are The Highest Scored Wines Hiding Residual Sugar ? I am starting to think that most of the top scoring wines are starting to taste of a higher RS than I am used to... Has anyone measured the RS of the top scoring wines...?... wines over 90 points... I would bet that from the limited selections of wines that I have tasted most have a high RS to balance the high alc's... From my experience wine drinkers talk dry and drink sweet as in RS greater than 1.5 % RS... Any retailers ever ck the RS of a wine...???...critics do you ck the RS of a wine or do you think you can peg what you have been taught ... remember you might of been taught from wines who are in collusion on the RS disclosure... Last is the lab always right...#ell no...!!!

Yes you are right ... the time of the year is very much a part of this...you would take your trees down after the trees went into the cold season and shut down or slow down...nice point...

AVA questions to think about...??? How transparent is a wine made from two different AVA's...? Would you care ? Could you tell ? If the wine was good would it matter ? What of the winemaker who makes wine from the grapes of two States would you really know ? Just how important is one AVA if it gets diluted and blended with another AVA to the point of...oh no....a lost sense of place, but great wine...???...what a conundrum...???...

Antonio Banderas buys stakes in winery Click On Me

It goes down the tap root and not in the tree...think about taping a tree for Maple syrup...

very nice selection ... I love when the wine opens up ... three hours works for me...I have been known to decant a wine for up to 8 hours ... it all depends on the wine.. Cheers !!!

Antimicrobial activity of oil of Eucalyptus We all have tasted this before in wine mostly in red...The Australian Wine Research Institute is conducting a study ...this study will try to definitively explain the compound in wine and why it's seen more in reds...IMHO it's seen more in red because the Eucalyptus drifts from the trees and gets bonded to the skins...thus white no contact with skins, usually and red most contact...this is the theory...now it will be tested... I want you to look at the timeline 04' ...although they are now definitively studying this compound...beware of people who tell you this is a NEW STUDY... Maybe it's not such a bad thing for the development of wine over time... Click On Me

I love it...you did just what any intelligent person would do ...you made it to your liking...no wine police as of yet, so your safe...really have drink what you want and how you want...Cheers !!!