Comments on: The Upside of Doon http://palatepress.com/2009/09/the-upside-of-doon/ The Online Wine Magazine Fri, 12 Mar 2010 22:11:31 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Palate Press: the New Online Wine Magazine | Chardonnay Wine http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-531 Palate Press: the New Online Wine Magazine | Chardonnay Wine Sun, 11 Oct 2009 01:32:52 +0000 http://palatepress.com/?p=723#comment-531 [...] like you. In the first issue, Andrew Barrow wrote a terrific piece on the food and wine of Alsace, Meg Houston Maker reviews Randall Grahm’s forthcoming book, Been Doon So Long, Robert Dwyer examined common shelf-talker practices to determine whether they [...] [...] like you. In the first issue, Andrew Barrow wrote a terrific piece on the food and wine of Alsace, Meg Houston Maker reviews Randall Grahm’s forthcoming book, Been Doon So Long, Robert Dwyer examined common shelf-talker practices to determine whether they [...]

]]> By: PalatePress.com Article On Brett in White Burgundy | Pinotblogger: the Capozzi Winery blog http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-104 PalatePress.com Article On Brett in White Burgundy | Pinotblogger: the Capozzi Winery blog Wed, 16 Sep 2009 06:48:47 +0000 http://palatepress.com/?p=723#comment-104 [...] opening salvo of articles include a piece on Randal Grahm’s new book, a critique of shelf talkers, an ode to Zinfandel, and [...] [...] opening salvo of articles include a piece on Randal Grahm’s new book, a critique of shelf talkers, an ode to Zinfandel, and [...]

]]> By: The Wine Mule http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-96 The Wine Mule Tue, 15 Sep 2009 20:20:26 +0000 http://palatepress.com/?p=723#comment-96 Nice piece. Just one thing, Meg--If I buy the book, will it tell me how many different grapes were in "Tutti Frutti"? I distinctly recall from the label that it contained 3% of each grape, which I presume meant there were 33...(Do I have to add that it was awful? Not all of Grahm's jokes panned out.) Nice piece. Just one thing, Meg–If I buy the book, will it tell me how many different grapes were in “Tutti Frutti”? I distinctly recall from the label that it contained 3% of each grape, which I presume meant there were 33…(Do I have to add that it was awful? Not all of Grahm’s jokes panned out.)

]]> By: Alina Brown http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-93 Alina Brown Tue, 15 Sep 2009 17:32:50 +0000 http://palatepress.com/?p=723#comment-93 Meg, Thanks for the wonderful write-up. I met Randall about one month ago (and was fortunate to recently start working with him) and he blows my mind. He is brilliant, hysterical and truly one-of-a-kind. The launch of the new book website, www.beendoonsolong.com, has been an exciting time for the vineyard. We hope that everyone will check it out! Cheers, Alina Brown Social Media Strategist, Bonny Doon Vineyard www.beendoonsolong.com www.bonnydoonvineyard.com Meg,

Thanks for the wonderful write-up. I met Randall about one month ago (and was fortunate to recently start working with him) and he blows my mind. He is brilliant, hysterical and truly one-of-a-kind. The launch of the new book website, http://www.beendoonsolong.com, has been an exciting time for the vineyard. We hope that everyone will check it out!

Cheers,
Alina Brown

Social Media Strategist,
Bonny Doon Vineyard
http://www.beendoonsolong.com
http://www.bonnydoonvineyard.com

]]> By: Jillianne B http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-66 Jillianne B Mon, 14 Sep 2009 14:58:43 +0000 http://palatepress.com/?p=723#comment-66 Merci, Ms. Maker, for a lively, lovely piece. I particularly enjoyed your conversation on the concept of terroir -- and came away with a feeling about terroir as a way of seeing and being that can be taken in on so many levels. The deceptive simplicity of getting out of the way and allowing essence to emerge. Reminds me of a favorite Galway Kinnell poem, Prayer. Maybe he was writing about terroir! Whatever happens/Whatever/what is is is what/I want./Only that./But that. I look forward to reading more! Merci, Ms. Maker, for a lively, lovely piece. I particularly enjoyed your conversation on the concept of terroir — and came away with a feeling about terroir as a way of seeing and being that can be taken in on so many levels. The deceptive simplicity of getting out of the way and allowing essence to emerge. Reminds me of a favorite Galway Kinnell poem, Prayer. Maybe he was writing about terroir! Whatever happens/Whatever/what is is is what/I want./Only that./But that.

I look forward to reading more!

]]> By: NEWS FETCH - September 11, 2009 | Wine Industry Insight http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-65 NEWS FETCH - September 11, 2009 | Wine Industry Insight Mon, 14 Sep 2009 14:27:45 +0000 http://palatepress.com/?p=723#comment-65 [...] The Upside of Doon [...] [...] The Upside of Doon [...]

]]> By: Thom http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-58 Thom Sat, 12 Sep 2009 18:26:35 +0000 http://palatepress.com/?p=723#comment-58 Great article. Working as a soil scientist for the last 30 years, I've always been intrigued (and a bit gratified) to see how much soil, and other environmental factors, affects the character of wine in all its infinite manifestations. What I am curious to see, after reading this piece by Meg Maker, is just how well the "new" Bonny Doon wines will be accepted by the market. Have we been spoiled by big Zins? What will we make of a simple, honest bottle of Wine? Great article. Working as a soil scientist for the last 30 years, I’ve always been intrigued (and a bit gratified) to see how much soil, and other environmental factors, affects the character of wine in all its infinite manifestations. What I am curious to see, after reading this piece by Meg Maker, is just how well the “new” Bonny Doon wines will be accepted by the market. Have we been spoiled by big Zins? What will we make of a simple, honest bottle of Wine?

]]> By: Richard http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-55 Richard Sat, 12 Sep 2009 02:44:14 +0000 http://palatepress.com/?p=723#comment-55 Great article. Looking forward to the book, but even more so to the wines he produces within this context. I sort of lost interest in his wines many years ago. It will be very interesting to see what they are like now. Great article. Looking forward to the book, but even more so to the wines he produces within this context. I sort of lost interest in his wines many years ago. It will be very interesting to see what they are like now.

]]> By: Mike Vermilion http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-53 Mike Vermilion Fri, 11 Sep 2009 21:49:51 +0000 http://palatepress.com/?p=723#comment-53 Looking forward to this. I used to live a couple houses down from his tasting room in BD, when I was in college. I miss all his eclectic wines that aren't mass produced. Livin down in the OC now, and buy grapes from all over to make my own ecletic wines :-) I have to credit his wines for helping to shape my palette. I'm scared to go back to BD and see what the fire did. Looking forward to this. I used to live a couple houses down from his tasting room in BD, when I was in college. I miss all his eclectic wines that aren’t mass produced. Livin down in the OC now, and buy grapes from all over to make my own ecletic wines :-) I have to credit his wines for helping to shape my palette.

I’m scared to go back to BD and see what the fire did.

]]> By: Francesco http://palatepress.com/2009/09/the-upside-of-doon/comment-page-1/#comment-50 Francesco Fri, 11 Sep 2009 18:55:35 +0000 http://palatepress.com/?p=723#comment-50 Cant wait to get my hands on this book! Cant wait to get my hands on this book!

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