Comments on: Philosophy of Pinot (super link-o-rama) http://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/ A blog about starting and building a family winery in the Russian River Valley. Tue, 18 Oct 2011 15:58:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: 21 blackjack roomshttp://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/comment-page-1/#comment-164829 21 blackjack rooms Mon, 10 Nov 2008 10:38:14 +0000 http://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/#comment-164829 <strong>21 blackjack rooms...</strong>hyphens balkiness cowerer adage retries Visigoth ... 21 blackjack rooms…

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]]> By: Paul Sharphttp://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/comment-page-1/#comment-72049 Paul Sharp Wed, 05 Dec 2007 07:44:19 +0000 http://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/#comment-72049 Hi Josh,Whilst not indulging in the 16 + pages of ebob I think that you would find a lot of these sort of things would go away if wine was held to the same level of labeling that foods are (depending on the country your in of course) I favor full disclosure labeling. Otherwise the consumer often thinks that they are getting natural grape juice fermented with yeast.Keep up the good workP.S. nice wp theme :) Hi Josh,

Whilst not indulging in the 16 + pages of ebob I think that you would find a lot of these sort of things would go away if wine was held to the same level of labeling that foods are (depending on the country your in of course) I favor full disclosure labeling. Otherwise the consumer often thinks that they are getting natural grape juice fermented with yeast.

Keep up the good work

P.S. nice wp theme :)

]]> By: Joshhttp://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/comment-page-1/#comment-61615 Josh Fri, 02 Nov 2007 21:19:40 +0000 http://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/#comment-61615 Rama,Good to hear from you again!I'm right there with you on the sekret sauce stuff - if I had a sekret sauce that is. And really, at this point there really isn't much in terms of proprietary technology or techniques that one producer has that another doesn't also. But in principal, if I found something totally novel that made my pinot taste better than everyone else's, I'd probably keep it to myself. At least until I was consistently selling out, then I'd tell the world and bask in the acclaim (natch). :PNot sure why brewers are more open. I will say that take themselves a LOT less seriously than us wine folk. Maybe that has something to do with it?Thanks for the comment! Rama,

Good to hear from you again!

I’m right there with you on the sekret sauce stuff – if I had a sekret sauce that is. And really, at this point there really isn’t much in terms of proprietary technology or techniques that one producer has that another doesn’t also. But in principal, if I found something totally novel that made my pinot taste better than everyone else’s, I’d probably keep it to myself. At least until I was consistently selling out, then I’d tell the world and bask in the acclaim (natch). :P

Not sure why brewers are more open. I will say that take themselves a LOT less seriously than us wine folk. Maybe that has something to do with it?

Thanks for the comment!

]]> By: ramahttp://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/comment-page-1/#comment-60079 rama Sun, 28 Oct 2007 00:38:38 +0000 http://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/#comment-60079 thanks for the tasty looking links. i look forward to reading thru the (now 16 page) eRP thread. on your philosophy of open-sourcing your recipe, i can honestly see justification for being in either camp. whereas I love that you share your process (being a 5th year amateur myself), and do so myself to some degree (http://blogs.sun.com/rama/entry/2007_cabernet_fermentation_underway)- if I were commercial and felt I had some special mojo or special sauce that caused my wines to stand above the others, I'm not so sure I *would* share it. Most winemakers are in it for profit, are they not? Sharing it with trusted friends and colleagues is one thing-- sharing it with the whole interwebs is another.Curiously enough-- most beer makers are more open with their processes. And as beer ingredients (including most yeasts) are readily available to anyone, the recipe is the only thing a brewery has that could be considered IP. So why are brewers [more] open than vintners? thanks for the tasty looking links. i look forward to reading thru the (now 16 page) eRP thread. on your philosophy of open-sourcing your recipe, i can honestly see justification for being in either camp. whereas I love that you share your process (being a 5th year amateur myself), and do so myself to some degree (http://blogs.sun.com/rama/entry/2007_cabernet_fermentation_underway)- if I were commercial and felt I had some special mojo or special sauce that caused my wines to stand above the others, I’m not so sure I *would* share it. Most winemakers are in it for profit, are they not? Sharing it with trusted friends and colleagues is one thing– sharing it with the whole interwebs is another.

Curiously enough– most beer makers are more open with their processes. And as beer ingredients (including most yeasts) are readily available to anyone, the recipe is the only thing a brewery has that could be considered IP. So why are brewers [more] open than vintners?

]]> By: Wine Biz Radio » Blog Archive » Wine Biz Radio: October 22, 2007http://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/comment-page-1/#comment-59152 Wine Biz Radio » Blog Archive » Wine Biz Radio: October 22, 2007 Thu, 25 Oct 2007 20:43:58 +0000 http://pinotblogger.com/2007/10/19/philosophy-of-pinot-super-link-o-rama/#comment-59152 [...] Pinotblogger and the Philosophy of Pinot Super Link-O-Rama! [...] [...] Pinotblogger and the Philosophy of Pinot Super Link-O-Rama! [...]

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