Important New Book: Growth & Cycles in Australia’s Wine Industry

The University of Adelaide Press has just released an important new book, Growth and Cycles in Australia’s Wine Industry: A Statistical Compendium 1843-2013 by Kym Anderson (with the assistance of Nanda Aryal). The pdf version of the 610 page book is available as a free download.

I’ll post a full review of this book on The Wine Economist in the near future, but the subject is so important and the analysis so timely that I wanted to get the word out as soon as possible. Hence this brief announcement.

Sustainable growth is the goal for most wine regions, but boom-bust cycles seem inevitable. Anderson analyzes Australia’s attempt to chart a course around the five major cycles of its wine economics history, ending of course with the current cycle that started in 1986 and is still unfolding.

The goal here is, first, to better understand the Australian experience through a clear and detailed examination of the evidence. Then it is possible to ask what lessons history offers for Australian wine and for the global wine industry more generally? The text, charts and tables provide much food for thought. Click on that link and get to work!

>>><<<

Kangaroos in the vineyard? I don’t know if they are a common sight but we saw a pair much like these when we visited Hahndorf Hill Winery in the Adelaide Hills in 2013.

 

A Bottle of White? 30th Anniversary of Kevin Zraly’s Wine Course

Kevin Zraly, Windows on the World Complete Wine Course 30th Anniversary Edition. Sterling Epicure, 2014

Pearls (traditional) or diamonds (modern practice) are the symbols associated with a 30th anniversary according to Hallmark and it would be easy to make a case for either as a suitable metaphor when it comes to the 30th anniversary of Kevin Zraly’s  wine guide.

The U.S. wine revolution is only about 50 years old. People like Kevin Zraly and books like this one took a budding wine culture and helped nurse it into full bloom.  The publication of this 30th anniversary edition of Zraly’s book is cause for celebration and, like a wedding anniversary,both  looking back and pondering the future.

The Commanding Heights

So it is both appropriate and  interesting that Zraly writes here about his personal journey through wine and about the famous Windows on the World restaurant (and wine school).  The restaurant and school were perched high atop the World Trade Center in New York City and from those commanding heights Zraly directed an ambitious wine education initiatuve until that fateful day — September 11, 2001 — when the building (but not the program) came crashing down.

Sue and I had the pleasure to dine at Windows on the World just once — in the company of her parents, Mike and Gert. I can remember everything about the view (the Statue of Liberty seemed like a toy down in harbor below us) and the company, but alas nothing in particular about the food. I’m pretty sure that the wine we drank was a relatively modest cru Beaujolais — a choice that Zraly (who probably put the wine on the list) would approve according to his restaurant wine advice here.

A Bottle of White? A Bottle of Red? 

Zraly has been an enormously successful wine educator. His approach as outlined in the book works so well because  he basically asks the student/reader to engage with wine as one would in a restaurant — doesn’t that make sense? Where many wine guides jump into geography, geology, variety and so forth in encyclopedic detail, Zraly more or less begins with the question, “A bottle of white? A bottle of red?” as you would in a restaurant.

So this is wine list 101 — simple, clear and useful — that empowers the reader through its easy approach but also provides enough depth and detail to draw her in. White wines come first as they often  do on the wine menu, with chapters on France, the U.S. and Germany. Then red wines: Burgundy and the Rhone, Bordeaux and California. Spain and Italy share a chapter as do Champagne, Sherry and Port. If Zraly was based in San Francisco instead of New York the Old World – New World order might be different, but I’m sure the basic approach would stay the same.

Finally we have the rest of Zraly’s world with a chapter than roams Austria, Hungary, Greece, Australia, New Zealand, South Africa, Chile, and Argentina. Obviously breadth takes precedence over depth here and in the book generally, but its a big wine world and Zraly has fewer than 400 pages to work with. This will frustrate the seasoned enthusiast looking for esoteric information, but if it does then maybe this book isn’t for you. And in any case, I found something to learn in each chapter when I drilled down. A final chapter looks at food and wine pairings and provides lists of best wines and best values under $30.

I applaud Zraly’s decision to look beyond the usual suspects in the U.S. wine industry, although I wish he’d go into more detail, especially about Washington and Oregon where I spend a good deal of my time. His discussion of California is detailed, as befits the largest producing state, followed by basic information about Washington, Oregon, New York, Virginia, Texas, Pennsylvania, Ohio, Michigan, Missouri, North Carolina and Illinois (sorry Idaho — maybe next time). Zraly played an indirect role in the spread of wine producton from coast to coast — good to honor that contribution here.

Sometimes More (Zraly) is More

Criticisms? There is a lot of interesting data here, but I couldn’t find  many sources, which was frustrating since some of the statistics are (inevitably) out of date . Ernie Loosen will be surprised to learn that he has “recently” entered into a partnership with Chateau Ste Michelle to make Eroica Riesling wine in Washingtong State, for example. The relationship goes back to 1999.

And as with the last edition I am disappointed with the “digital” elements. QR codes send you to web pages with very brief videos of Zraly in action, pronunciation guides and to an on-line store where you can purchase wines.

Zraly’s videos show why he has been such an influential teacher, but at about 2 minutes each they are too short to add very much. One video was mainly devoted to showing a chart that was printed on the page where the QR code was found, which seemed redundant to me. I think the videos are a good idea, but if Zraly is going to do them there needs to be more time and effort invested. My suggestion: instead of overviews why not pick a topic in the book and drill down in the video, taking full advantage of the opportunity of live action? Use the videos to add to the book in ways that text and tables cannot.

But these are small matters in the bigger context and not things that you want to dwell on when making a 30th anniversary toast (Champagne is best for this, we are advised, and I won’t argue even though I’m on a Prosecco kick these days). So cheers to Zraly and the book he has used to help guide us all these years. I hope both man and book enjoy many more years (and editions) and that the wine culture they have helped create will continue to bloom extravagantly.

>>><<<

A bottle of white? A bottle of red? Sorry, I couldn’t resist a Billy Joel video. Cheers!

Not That Easy Being Green (Wine): Review of Two Books

Britt & Per Karlsson, Biodynamic, Organic and Natural Winemaking: Sustainable Viticulture and Viniculture. Floris Books, 2014.

John Kiger, A Vineyard Odyssey: The Organic Fight to Save Wine from the Ravages of Nature. Rowman & Littlefield, 2013.

It’s really not that easy being green if you are a winegrower or wine maker. For a long time green wines (organic, biodynamic, sustainable and so forth) were not a very dynamic category here in the U.S. You could find them, but they were tucked away in what I call the “green ghetto” neighborhood at the supermarket, close by de-alcoholized wines, half-bottles, and other sometimes slow-selling SKUs.

Some research actually suggested that consumers were not only unwilling to pay more for organic wines, as they often do with other organic products. They actually valued them less than other wines. So many people who made organic or biodynamic wines didn’t go out of their way to advertise the fact. Much different from Europe, where “bio” wines are a strong category.

This is changing and I expect to see green wine sales grow, albeit from its current small base. The dynamic is driven by both supply and demand. On the supply side, more and more wine grape growers and producers simply want to be green — they see it as the best way to do business, especially in the long run — and want to advertise that fact and develop the market category.

Jean-Guillaume Prats, chief of the wine group at LVMH, goes further. He told the Wine Vision 2014 audience that in considering vineyard investments, if you can’t grow the grapes organically, maybe you shouldn’t grow them at all! He’s obviously focused on the luxury wine segment, but the message resonates in other parts of the market.

On the demand side I see green wines as part of a bigger movement. A friend pointed out to me that consumers who shop at Whole Foods, Trader Joe’s and other upscale supermarkets simply expect that the products they find there will be organic — and are turned off if they are not. They look for organic certification everywhere else in the store. Why should wine be any different?

So things are changing, although it may take a while for the build-up of small ripples and waves to come crashing to shore. I think this is a good time to rethink green wines and the two books reviewed in this column are excellent places to begin.

Green Wine Primer

Britt and Per Karlsson write about wine from their base in Sweden and this book, which first appeared in Swedish in 2012, is a welcome green wine primer. Its scope is broad, including organic, biodynamic, sustainable and natural viticulture and winemaking.  The Karlssons provide good depth and detail, covering the science, economics and regulatory politics of green wine today. Theory and practice, just what you need.

I was especially interested in the curious politics of EU organic wine regulations. Because of the desire to have one set of rules for everyone from Greece to Latvia, the compromise results can seem illogical. The limits on copper use, for example, seem driven by the need to accommodate Burgundy in a particularly bad year and so are out of balance for other parts of the EU. A regional approach would seem to make better sense here as in many other instances, but I think some of the Eurocrats are suspicious of regionalism, so illogical compromise rules.

Although there is more detail about European practices and regulations than New World activities, I found plenty to work with and the contrast of regimes helped me understand them all much better.

The book is clearly written and organized and lavishly illustrated with color photos that are both beautiful and informative. I learned something new in every chapter, but I was especially interested in the biodynamics section. The combination of thorough research and personal interviews with growers and winemakers made this material come alive for me.

Sometimes the smallest points are the most satisfying, so I was pleased to learn the origin of the numbers that are used to identify the biodynamic preparations. These preparations often raise eyebrows because they seem to represent the “voodoo” side of biodynamics — manure stuffed in cow horns, buried in the vineyard and then made into a tea to spray on the vines, for example. Why are they identified with numbers not names? Numerology?

No, it’s more about politics. The numbers (cow horn manure is Preparation 500) may have come about when the Nazis in Germany banned biodynamic agriculture, the Karlssons report. Proponents learned to speak in a numbers code to avoid detection.  Who would have guessed?

The Karlssons present all this information objectively and openly question some of the most extreme claims of green wine proponents, but I don’t think you write a book like this unless you think there is something in the concept itself. In this regard I think they reflect both the times, which as I noted before now seems to favor organic products, and their location (Scandinavia is a good market for green wines).

This is a fine book and worth your attention.

Green Isn’t Easy at All

It really isn’t easy being green — not easy at all — and as much as the Karlssons give a strong sense of this in their survey, there is really nothing like a report from the front lines of the battle. John Kiger and his wife Deb own and operate Kiger Family Vineyard in Sonoma Valley, which is not a region where nature cuts the green winegrower any slack. Just the opposite in fact. At times it seems like being natural is a battle against nature itself.

Kiger’s book makes a nice pairing with the Karlssons’ because it is at once so similar in topic and yet so different in approach. Kiger’s book is clearly personal, for example. The author presents a first person account of the triumphs, failures and struggles. The book has heroes (including the Kigers and their allies) and villains, too, chief among them is oidium or powdery mildew, which  is a threat to vineyards everywhere and perhaps especially in cool-climate Sonoma Valley.

Kiger becomes obsessed with powdery mildew, by his own account, and so we learn a great deal about it. This intense focus is very helpful because an organic wine farmer necessarily becomes obsessed with all the harmful fungi and harmful insets and so forth and is driven to find natural ways to combat them.

The book’s first chapter is titled “If I’d Only Known Then What I Know Now,” which tells you that it really hasn’t been easy being green, and the last chapter is called “Truce.” which might suggest that the Kigers have come to terms with nature’s many sides. But I think it is really that they have accepted that  each new year starts a new cycle of natural challenges like powdery mildew and that this struggle has value in itself in addition to the grapes and wine that are produced.

These two books make a nice pairing for your wine economics bookshelf. File them alongside Caro Feely’s books on her struggles with organic and then biodynamic winegrowing in France. Follow this link to read my review of Feely’s books. Cheers to everyone who struggles to be green — we know it’s not easy!

>>><<<

Here’s the obvious music for this column and the lyrics sort of apply to the green wine case, don’t you think?

Book Review: Best White Wine on Earth

Stuart Pigott, Best White Wine on Earth: The Riesling Story. Stewart, Tabori & Chang, 2014.

I was surprised when I saw that Stuart Pigott had titled his new book on Riesling “Best White Wine on Earth.” Best white wine? If you know Pigott or have followed his work you have to guess that the original title was “Best Wine on Earth.” Someone must have talked him into the more limited claim — or maybe I’m wrong and there’s a red wine that he thinks is better than Riesling.

But I don’t really believe this. I run into Pigott every few years when he comes to Seattle to serve as master of ceremonies at the Riesling Rendezvous meetings that Chateau Ste Michelle and Dr. Loosen organize and his passion for this wine is beyond question. He writes about Riesling a lot on the web and in books, but it has been a while since he’s published a book in English (he lives in Germany these days). You can see that he wanted to make up for lost time here.

Rodney Dangerfield of Wine

The book is just crammed with information, opinions and interesting ideas that will reward the diligent front-to-back reader and also the enthusiast who likes to dip in here and there. The book’s organized in three main parts. The first two chapters tell you just about everything you might want to know about Riesling the grape and the wine, including a rather thorough break-down of where the aromas, textures and flavors come from and why.

Along the way you will take the Stuart Pigott Acid Test, learn the truth about sulfur, cork and screw-caps and encounter documentary evidence that good Rieslings once commanded higher prices than first-growth Bordeaux wines. I’m sorry for Riesling’s diminished status (think of it as the Rodney Dangerfield of wine), but I have no complaints about price — Riesling is one of the great bargains of the wine world today and I take advantage of that fact whenever I can.

Tour of Planet Riesling

The book’s core is a tour of Planet Riesling, which you would expect to begin and end in Germany, but it doesn’t. One of Pigott’s themes is that Riesling really is a global phenomenon, with fine wines of different styles being made in many parts of the globe. So we begin in the American northeast — New York, Ontario and Michigan. There are stunning wines being produced here and I appreciate Pigott drawing attention to them. Next stop is the west coast — Washington, Oregon, British Columbia and California.  The section on the “Great Riesling Desert” is especially clever — who would think that great Riesling would come from the arid vineyards of Eastern Washington? But they do and Pigott explains how and why.

The tour continues in Australia and New Zealand then on to Austria and finally Germany. Well, actually Germany is not the very last stop because it is followed by a chapter on “Riesling’s Lone Rangers” that goes east (Eastern Europe) and south (Chile, Argentina and South Africa).

It is hard to complain about coverage in a book that spans so much territory, but I wish there had been room for more detail about Chile and South Africa here. I’ve had some stunning wines from both places, especially the South African Rieslings from Elgin (shout-outs to Paul Cluver, Spioenkop, and other Elgin Valley wine farms).

The Top 100 List

Wine enthusiasts love lists and Pigott feeds this thirst in the very last chapter that presents the author’s global Top 100 Rieslings divided into groups of 20 by style with a final listing of the best extreme “Riesling Blade Runners.” But before he lists his Top 100 Pigott gives us a shopping list. What are the best Rieslings that you can buy for less than $15 or £10?

You will probably not be surprised to know that six of the ten value wines are from Washington State (three from Riesling specialist Pacific Rim, two from Chateau Ste Michelle plus Charles Smith’s “Kung Fu Girl”),  two are from Germany (the Leitz “Eins-Zwei-Dry” and “Dr. L” from the Loosen Brothers) and one each from New York (Red Newt Circle) and Ontario (Cave Spring Niagara).  Germany may be Riesling’s motherland, but it is clear that America is its successfully adopted home, especially when it comes to the quality/price ratio.

The Power of Positive Globalization

There’s a lot of particular things to like about this book, but as someone who has written extensively about globalization (see my 2005 book Globaloney for example), one of the things that I like best is Pigott’s general attitude toward the global spread of Riesling culture. Rather than doing as some would and finding fault with this or that he embraces the opportunities the global mix creates. He does this specifically in a section titled “What is Positive Globalization and How Can You Do It Too?” but really it’s infused throughout the enterprise.

Do you have to love Riesling as much as Stuart Pigott to enjoy this book? Of course not! But his enthusiasm is contagious and its hard to read this without feeling that familiar urge to run to the wine shop and come home with a few bottles to explore. Riesling of course — after all, it’s the greatest white wine on earth.

>>><<<

Surefire holiday gift idea: this book plus one of the wines mentioned in it.

This book makes me thirsty  for more than wine. I’ve heard through the grape-vine that John Winthrop Haeger is working on a book about dry Riesling around the world. Can’t wait to read it when it’s finished.

Book Review: Drinkers Guide to Healthy Living

Irving Fisher, one of the greatest American economists of the 20th century, was interested in both the world of money and interest and the world of health. After facing and overcoming some personal health challenges, he devoted great energy to understanding how the body functions and how best to regulate its activities to be healthy, happy and productive.

Fisher even wrote (with Eugene L. Fisk) a best-selling book — How to Live: Rules for Healthful Living Based on Modern Science – to share his insights with others. The Foreword was written by William Howard Taft. That’s a pretty strong recommendation.

Gerald D. Facciani is one of the most prominent American actuaries of his time and he seems to be interested in both the world of risk and expected value and the world of health. After facing and overcoming some personal health challenges he has devoted great energy to understanding how the body functions and how best to regulate its activities to be healthy, happy and productive.

Facciani has even written a new book – The Drinkers Guide to Healthy Living – to share his insights with others. The Foreword is written by Robert M. Parker, Jr. That’s a pretty strong recommendation here in the world of wine.

Facciani’s book, like Fisher’s, provides both a great deal of useful objective information and aims to persuade the reader to adopt a particular strategy for a  healthier lifestyle based upon the evidence provided. Both are deeply rooted in personal experience (Facciani even provides his own medical test results just in case you have any doubts about the efficacy of his program).

The big difference, as you have already guessed, is that Facciani’s quest is to to live long and well and to enjoy wine in the process. Fisher, on the other hand and like many others in the Prohibitionist era (How to Live was published in 1915), put wine in a category with other unhealthy products. “The best rule for those who wish to attain the highest physical and mental efficiency,” he writes, “is total abstinence from all substances which contain poisons, including spirits, wine, beer, tobacco, many much-advertised patent drinks served at soda-water fountains, most patent medicines, and even coffee and tea.”

Facciani’s book presents a survey of the scientific research linking alcohol consumption with both health and lack of it. Since new studies seem to appear every week, this list of studies was obviously dated as soon as the book went to press, but reading through the quick summaries of scientific results is still very useful for the layman. I may not now know all there is to know about alcohol and health, but after reading this I have a better view of the landscape and appreciation of the complex issues. A good foundation for further research for the serious reader.

Much of the book is devoted to the conventional topics of diet and nutrition, exercise and wellness. Facciani sincerely wants his readers to live a good and healthy life and argues his points passionately, especially in the case of a program developed by Dr. Steven Gundry. Fisher’s scope was equally encompassing although his advice somewhat different. A century after Fisher’s book, I guess we still need help learning how to live.

I was surprised by Fisher’s book when I first encountered it years ago and although I certainly haven’t followed all of his advice over the years I must admit that some parts of it stuck. I suppose it is that economist’s way of thinking that we have in common. I have a feeling that Facciani’s book will have something of the same good effect on my life.

Concerned about wine and  your health? Maybe this is the book for you.

Booze Science, German Geography & Essential South America: New Books for Wine Geeks

One of the most appealing things about the study of wine is that the subject is shaped like a “T,” broad at the top, with lots of aspects and elements that are fun to study  even at a superficial level, but with great depth, too, for anyone with a truly geeky disposition. There’s no end to what you can learn if you decide to drill down. Do you see the “T” shape?

Three recent books exploit these properties in different ways and will reward both browsers and drill-down geeks in equal measure.

>>><<<

Adam Rogers, Proof: The Science of Booze. Houghton Mifflin Harcourt, 2014.

Adam Rogers is articles editor at Wired magazine and he combines his interest in science and his passion for spirits in Proof, which is organized around the T-formation. The chapters take us through the process of alcohol creation and consumption in order: Yeast, Sugar, Fermentation, Distillation, Aging, Smell and Taste, Body and Brain, Hangover. In each case, Rogers drills down into the science and history, but in a lively way, focusing on people as much as process. Inevitably the reader learns a lot about things that might not have seemed that interesting – he really draws you into the story.

I was disappointed that wine didn’t get a bigger role, but after  all it is not the only fermented beverage and Rogers admits that he is really a “brown spirits” guy. Still, there is enough here to make wine lovers happy.

Unexpectedly, wine economics makes an appearance in the form of the Princeton gang behind the Liquid Assets analysis of wines and wine ratings,which eventually evolved into the American Association of Wine Economists. “The entire endeavor has turned into a streamlined locomotive of skepticism about the vast, lucrative world of wine tasting and reviews. It’s not a train you want to get in the way of,” Rogers writes.

He may be right about the locomotive effect, but I’d like to think this group has more on its agenda than beating up wine critics. Interesting that this piece of wine geek trivia makes the book, but I suppose that concerns about critics and their influence are not limited to wine. Proof is a fun book and a good addition to your reading list.

>>><<<

Dieter Braatz, Ulrich Sautter and Ingo Swoboda (translated by Kevin D. Goldberg), Wine Atlas of Germany. University of California, 2014.

I just love wine atlases and this is the first wine atlas of Germany that I have seen. I takes that T-shape idea to the logical extreme, moving from Germany’s long wine history and a discussion of the most important grape varieties down through the regions Ahr to Württemberg and then finally down to the level of the individual vineyard. This vineyard specific approach will remind many readers of an analysis of Burgundy.

Some of the beautiful maps are amazingly detailed – very impressive! The authors take up the challenge of identifying the best vineyards in each region, classifying them as exceptional, superior and merely good (plus the hundreds not classified). Then each of the noted vineyards is analyzed in suitable technical detail: area, steepness, soil, most important grape varieties, most important producers and the style of wine produced. The detail continues in the index, which provides specific information for each vineyard and village and contact details for each major wine producer.

Casual readers will enjoy the maps, the photos by Hendrik Holler  and overviews while the serious student will find her reward in the details. Because I have some general knowledge about the Nahe region I focused on that section and learned a great deal. Highly recommended.

>>><<<

Evan Goldstein, Wines of South America: The Essential Guide. University of California Press, 2014.

Evan Goldstein’s new book on South American wine has a whole different shape from the others in this review. His topic is so broad — everything you might want to know about wine in the continent of South America — that depth is necessarily limited.

That makes this book different, but not necessarily less valuable, since most of us have as much to learn about South America as we do about booze science and German geography.  Pulling together this amount of information is quite an accomplishment and if it is a bit thin in places, well that’s what the web is for. At least you will know the questions you want to ask!

Let me give you a sense of this book’s broad scope. First there’s the geographical sweep — big chapters on Argentina and Chile, smaller ones on Brazil and Uruguay and then a quick survey of Bolivia, Colombia, Ecuador, Paraguay, Peru and Venezuela. You might not have known that they produce wine in all these places, but they do and their industries are quite interesting (we’ve sampled some Peruvian Cab and it was very respectable indeed in a Bordeaux kind of way).

Then of course you have the regions within each country (and the top producers), the grape varieties and thumbnail profiles of dozens and dozens of producers.  That’s a lot to deal with, but wait because there is even more in the form of brief chapters on touring South American wine country, dining South American style, pages of lists of recommended wines of various types and prices, and a guide to understanding South African wine labels.

Here’s how I found the book. When I was in unfamiliar territory I discovered new and interesting facts around every corner. When I was in a region I already know quite well, I could sense limited depth.  That is actually not a bad balance, earning this volume a place on the wine geek bookshelf — unless you are that rare wine geek who already knows South America very very well.

Saving our Skins: French Vineyard Dreams (and Reality)

Caro Feely, Saving our Skins: Building a Vineyard Dream in France. Summersdale Publishers, 2014.

Caro Feely, Grape Expectations: A Family’s Vineyard Adventure in France. Summersdale Publishers, 2012.

Caro Feely is an economist and a dreamer and so there was bound to be a bit of cognitive dissonance when she and her husband Sean and their two daughters pulled up stakes in Dublin and moved to Saussignac to grow grapes, make wine and live the dream instead of just dreaming it.

The Vines Aren’t the Only Ones that are Stressed!

Cognitive dissonance? Yes, that’s the stress that you feel when you try to believe two contradictory things at the same time and there cannot be two thoughts that are much more in contradiction than the idea of taking over a dilapidated house and run down vineyard and cellar and making great wine and the notion that you will be able to pay the bills and support a family in the process.

The easiest way to make a small fortune in wine is to start with a big one, they say, and the Feely fortune was not all that big to begin with. Stress? Yes, lots of stress.  And two fine books, too.

I’m not quite sure if Feely’s 2012 book Grape Expectations was written as a creative outlet, a cheap form of therapy or to generate an additional revenue stream, but it is a delightful book that I recommend to all my friends. Feely tells her family’s story and the book could be placed on a shelf along with Under the Tuscan Sun or A Year in Provence because of its ability to give all of us a peek at expat daily life in a suitably romantic setting,

More Than Just a Good Story

But while there’s enough romance in Feely’s book to make it attractive to someone looking for an escape, it is the reality of her situation that appeals most to me. Besides telling a good story about her family’s experiences she also teaches us a great deal about the arts and craft of winegrowing and the economics of the wine business, with its peculiar challenges and opportunities.

I enjoyed Grape Expectations enormously, so I couldn’t wait for the sequel, Saving our Skins, which is released this month.  The Feely saga continues in the new book, but with a twist. Having survived their first vintages with their marriage, home and business intact, Caro and Sean take the possibly fatal step of pushing things to a new extreme.  They decide to go biodynamic. Yikes!

Biodynamics brings with it a new set of cognitive dissonant stresses and strains, which is tough on the Feelys who must struggle through them but good news for us, because we get to pleasantly continue our wine-growing and wine business educations.

Both books are highly recommended. Great summer (or anytime) reading.

>>><<<

This video leans toward the romantic side more than the books do, but it does let you view the Feely’s property. Sean is the fellow with long hair, Caro has short hair and glasses. Look closely for their daughters. Click here to read about their winery and wines.

Follow

Get every new post delivered to your Inbox.

Join 2,023 other followers