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Frances Lopez

Brava! This post is so great, I'm sending it to a friend of mine as a huge "I told you so!"


That was not just a can of whoop ass you done served but a TANK full of whoop ass.

A Facebook User

Well said Alice. Even industrial fino (the great, great majority of fino made) can be very good with food and a welcome change of pace. -michael


But, but, but the New Yorker doesn't make mistakes. They have that famous fact checking department.


Beautiful Alice, nice to read about the wine we call Sherry. Tio Pepe will be available En Rama in a couple weeks and will hopefully make it to your doorstep. Great piece and cheers! Tim


Yes, Michael. Agreed. I'll take industrial fino or manza over industrial 'wine.' For years it's been my 'almost' safe bet.


We all make mistakes, this one was a particularly...well, spoke to a point! And hopefully I'll be able to taste that TPER. Thanks for the comments.

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I'm hunting the Leon Trotskys, the Philip Roths, the Chaucers and the Edith Whartons of the wine world. I want them natural and most of all, I want them to speak the truth even if we argue. With this messiah thing going on, I'm trying to swell the ranks of those who crave the differences in each vintage, celebrate nuance and desire wines that make them think, laugh, and feel. Welcome.

And, if you'd like a signed copy of either THE BATTLE FOR WINE AND LOVE OR HOW I SAVED THE WORLD FROM PARKERIZATION or NAKED WINE, feel free to contact me directly.