“The Tasting Panel” magazine is one of those small wine publications that boosts its circulation by sending free copies to wineries and other trade outlets. Otherwise I would have missed this gem of a column by editor-in-chief Anthony Dias Blue:

Why Are Most Winemakers Terrible Tasters?

Some years ago, I called out a certain large winery about their wines, which were consistently overwhelmed with vegetal flavors. The winemaker couldn’t understand what I was talking about. To him, the wines tasted exactly the way they were supposed to taste. He had become cellar blind.

Winemakers seem obsessed with flaws. Clearly, many American winemakers have been taught in their university courses to put each wine through a rigorous check list of defects. They are adept at breaking a wine into many pieces. This obsessive attention to detail can obscure the view of the wine as a whole… to miss the individuality and character of a wine. The wine completely without flaws is going to be a wine without character, an innocuous, boring and totally forgettable wine.

When I became director of the San Francisco Competition one of my first official acts was to nicely but firmly tell all winemaker judges to stay home.

Then, paradoxically and apparently without irony, ADB finishes his piece with:

Winemakers, listen up. Go out there and taste other wines, a lot of other wines. Maybe someday you’ll get to be a judge and, more important, it’s sure to make your own wines better.

Tony, Tony, Tony… where to start? First off, I’m going to dismiss the assertion that a wine without flaws is always, by definition, “a wine without character, an innocuous, boring and totally forgettable.” This apologia—that there is a distinction between flaws and faults, and that the former are forgivable in certain wines while the latter are not—seems to be making the rounds just now in the various media. This is hogwash. There is no distinction. And while flaws/faults can be tolerated at certain levels (levels which vary from taster to taster and flaw to flaw) they are never to be celebrated.

Secondly, it is a winemaker’s job to say: “I am making this wine to taste like THIS, not like THAT.” Every winemaker does this—each of us has an archetype, an ur-form, an ideal that informs and inspires the profile of each wine we choose to make. This is not “cellar blindness”, it’s conviction.

Third, again, it is our job to be able to thoroughly deconstruct any wine and identify flaws. Any winemaker that can’t do this doesn’t deserve the title. And the ability to do this is a prerequisite natural talent—not something “taught in university courses.” Some winemakers choose to intersect professionally with wine only in this mode, but every one I know (and that is a considerable number) in their personal relationship with wine appreciates the whole, and understands individuality and character—perhaps on a level a mere wine judge can only dream of.

And that leads to my final point. It was Anthony’s exhortation that “maybe someday you’ll get to be a judge” that I found utterly risible, in that it’s ridiculousness had me nearly falling off my chair with laughter. Anthony seems have to have forgotten something. The Right StuffIn the world of wine, us winemakers are the astronauts. We are the ones with the training, the skills, the talent, the intuition, the guts—the right stuff—to fly this thing. Guys like Anthony are the ground crew: indispensable, talented, specialized. We couldn’t do what we do without them. But we don’t aspire to do what they do.

No, I think it’s Anthony and his like in the ground crew that need to get out more. They have fallen into the same sort of complacent trap exhibited by Howard Chua-Eoan in the misogynistic bit of dross he recently penned for TIME Magazine, “13 Gods Of Food“. In her exquisite riposte, chef Amanda Cohen notes:

One thing we all have to keep in mind when reading these pieces… is that Mr. Chua-Eoan can only include what he knows and, like most editors, he spends so much time typing that he can’t get out into the world like the rest of us and see what’s actually going on. Instead, he’s trapped in a bubble, going to the same parties again and again, seeing the same chefs over and over, fighting for gift bags at the same events as all the other food editors.

Mr. Chua-Eoan can’t get out into restaurants like us normal people and meet chefs on his own… [he] is not so lucky. He has to meet chefs at special events which, as we all know, have their own problems inviting women. It’s a human centipede out there and instead of criticizing we should all just count ourselves lucky our mouths aren’t stitched to some event organizer’s anus.

I don’t have the same level of disdain for wine editors that Chef Cohen apparently has for their counterparts in food media, but her point about “the bubble” is as real in our industry as it is in hers. I believe that folks in the wine media simply can’t get out enough to know what is really going on.

Anthony Dias Blue’s view of winemakers and their tasting modes are clearly based on just a few anecdotes. According to the frequently mis-quoted UC Berkeley political scientist Raymond Wolfinger, anecdotes ARE data—but only when you have enough anecdotes. As my fellow winemaker (and excellent taster) Tyler Thomas commented when I pointed out ADB’s column to him, statistical certainty is dependent on sample size.

But really, I do get it that it’s a lot of work acquiring an adequate sample size to understand how winemakers actually taste wine in the wild. It’s just so much easier for guys like Anthony Dias Blue to create an under-informed, simpleminded fiction. And their readers will never know how they are being misled.