Comments on: Real Wines For Hard Times – With Lyle Fass – Episode 102

By: Lyle Fass

Lyle Fass — Sun, 05 Apr 2009 23:00:59 +0000

Hank,

That is a great idea! I have no idea why people hate rusticity in their wine but love “rustic Italian meals.” Never understood the disconect.

Jonathan,

Good to see you hear. Glad you like it. So much more fun to come. We had a great shoot on Friday. I love being called rustic by the way.

By: jonathan russo

jonathan russo — Sun, 05 Apr 2009 13:09:59 +0000

Thanks, Lyle. Just great. You’re truly a natural as a wine critic and with the production values being what they are, your rusticity is refreshing. For sure, you’ve taken organicwinejournal.com into the new streaming age. Thanks again. I really hope you enjoy doing these. JR

By: Hank

Hank — Sat, 04 Apr 2009 18:29:05 +0000

Lyle, nice job.

I was struck by your brief mention of rusticity in wine. I think this might be an interesting topic to pursue. Why is rustic considered bad in wine? Why do we want our wines, as you say, polished? Is it because we want a separation of product and the farm? Is “real” too real? Is it too challenging?

Anyway, you got me thinking about it.

By: Lyle Fass

Lyle Fass — Fri, 03 Apr 2009 21:30:33 +0000

LL,

I just shot a segment on spitting. If I can’t eliminate it, why not embrace it.

By: Manuel Camblor

Manuel Camblor — Thu, 02 Apr 2009 21:03:51 +0000

I hadn’t noticed the first time around: Lamp looks great.

And did you know that Vaynerchuk pronounces the “meunier” in Pinot Meunier the same way you pronounce the initial dominant aroma of the Irouleguy?

Good job. Still gotta work on the slurping.