Wired
“Descriptive analysis is a strategy for creating consistency in mass-produced foods. It’s not for making fine wine… If you ask, ‘What is wine quality?'” says McCloskey, “people say it’s relative, it’s a matter of taste. But the fact is, it’s not.”
New York Times
“He insists that high-scoring wines can, through chemical analysis, be scientifically proved to be the best wines on the market…”
Wine Business Monthly
“Grapevines have a wide adaptability to temperature between varieties….Average Growing Season Temperature (GST) is becoming the standard metric for discussion of climate effects on wine-growing….While there is a range of increases predicted for upcoming decades… this hot range is not compatible with luxury-priced Cabernet… Other appellations besides Napa Valley are at equal risk.”
An Ideal Wine by David Darlington
“The winemaker on the other end tells McCloskey that one of the winery’s cabernet vineyards still hasn’t been picked. “Are you tasting the velvety characters that happen just before raisining? McCloskey asks. “That’s good! You know how you’re looking for those ripe. Plummy flavors? You’re getting them by delaying.”