Palate Press has selected our favorite stories from 2013 and will publish Redux articles over the holidays, starting with a week featuring Palate Press Columnists. The editorial board hopes you enjoy these highlights as we look forward to bringing you the best stories for your palate in 2014.

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My whole wine world is shaken.

What does Syrah taste like? Are floral aromas pretty? Is a “typical Bordeaux” supposed to taste like medicine and ashes? I don’t know anymore.

Lucy Joseph, of UC Davis, presenting the diverse aromas of brett.

Lucy Joseph, of UC Davis, presenting the diverse aromas of brett.

I’ve been to a Brettanomyces tasting at UC Davis. I described it on Twitter as spending a day in a room full of laboratory-created stink cells. I couldn’t get the taste out of my mouth for hours.

But the psychological impact … well, I may be scarred for life. As I said at the tasting, “It’s like learning that Darth Vader is my father.”

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About The Author

W. Blake Gray
Staff Writer

Wine writer W. Blake Gray is Chairman of the Electoral College of the Vintners Hall of Fame. Previously wine writer/editor for the San Francisco Chronicle, he has contributed articles on wine and sake to The Los Angeles Times, Food & Wine, Wine & Spirits, Wine Review Online, and a variety of other publications. He travels frequently to wine regions and enjoys coming home to San Francisco.