Rant: Barefoot Cellars, Avoiding My Champagne Questions

It is poor customer relations for a major winery to ignore three emails, even if the questions contained within those emails make them uncomfortable.  E.&J. Gallo Winery recently made such an error in regards to my own inquiries.  And it all centered on Barefoot Cellars and their use of the term "Champagne."

Back on March 14, I penned a rant, Protecting Champagne From The U.S., in which I decried the fact that over 50% of the sparkling wine in the U.S. is labeled as Champagne. True Champagne only comes from a specific region of France. Though the U.S.-European Union Wine Accords permits some U.S. wineries to continue to legally use the term "Champagne" on their labels, I questioned the reasons why a U.S. winery would want to use the term. Just because you "can" do something does not mean you "should" do it.

I then issued a challenge to those U.S. wineries: "To any U.S. winery that labels its sparkling wine as Champagne, please give us a valid reason why you do so. It is insufficient to say you do so just because you legally can do so. Explain why you believe it is valid to deceive consumers into believing they are purchasing real Champagne when they are not. I don't expect any such wineries though will respond."  One winery did step up, E.&J. Gallo Winery, though I think they might regret it now.

On March 15, I received an email from Marie Shubin (marie.shubin@ejgallo.com), the Director of Global Consumer Relations at E.&J. Gallo Winery.  In essence, she only stated that it was legal for Barefoot Cellars to use the term "champagne."  That was not in dispute. She failed to address the heart of my concern, the reasons why they use the term beyond the fact it is legal for them to do so. 

So, on that same day, I emailed Marie back, where I stated: "I know and understand that it is legal for you to use the term "champagne," because the use was grandfathered in, but I am more concerned about why you do so. Just because something is legal does not necessarily mean that it "should" be done. Barefoot does not produce actual Champagne, which only comes from a specific region in France. So why call your wine something that it is really not? I think that only serves to confuse consumers and does a disservice to true Champagne. Why not just call it sparkling wine? "

Over a week passed and I did not receive a reply so I sent a follow-up email on March 24.  Again, I did not receive a response, so I sent another follow-up email on April 18.  As of April 29, after about 45 days, I still had not received any response from Marie. Why no response, especially from the Director of Global Customer Relations?  A clear customer service failure.

Thus, on April 29, I sent Marie one final email, stating: "I am extremely disappointed and puzzled as to your lack of response to my three prior emails during the last 45 days. As the Director of Global Customer Relations for E&J Gallo, I would assume you are responsible, in part, for responding to consumer emails in a prompt fashion. At this point, I shall attempt other means of getting my questions answered." I received an automated response that Marie would be out of the office from April 30-May 10.

But Marie finally did respond to me on April 30.  First, she apologized for the tardiness of her response, yet offered no explanation for the delay. Why did she ignore my three emails for about 45 days? Second, she again repeated the fact that it was legal for them to use the term "champagne." That is nonresponsive to my questions, and makes me question whether she actually read my emails or not. I already told her that I understood it was legal for them to use that term so I didn't need her to repeat that fact to me.

Lastly, she stated: "We do extensive consumer research on all of our products and packaging. As a result, we know that our consumers are familiar with Barefoot California Champagne and know what to expect when choosing it."  That is also nonresponsive, being overly vague and failing to provide a clear rationale. Those words say very little and seems to indicate to me that their consumer research led them to the conclusion that they would sell more wine if they labeled it "champagne" rather than "sparkling wine."  A pure mercenary motivation, with no desire to properly educate consumers.

They are certainly not alone. It is probable that most of the U.S. wineries, if not all of them, which use the term "champagne" are motivated merely by the money, believing their customers will buy more of their product if it is labeled Champagne rather than just Sparkling Wine.  I is very likely that no winery will step up to the plate and say they are doing it just for increased sales.  

I am disappointed that Barefoot Cellars, and many other wineries, use the term "champagne" for their sparkling wines. I and others would like to see that change and hopefully some wineries will take the intiatitive to do so.  Let us educate consumers properly, and teach them that true Champagne only comes from a specific area of France. 

But I am also very disappointed how E.&J. Gallo Winery handled my inquiries. Ignoring multiple emails is no way to handle any business, even if the questions make you uncomfortable. Especially if you are the Director of Global Customer Relations, and not just some low level employee.

Ontario Spring Water Sake Company

Sake lovers on the East Coast and in Eastern Canada should be happy. 

The Ontario Spring Water Sake Company is now open, located in downtown Toronto's Distillery Historic District. The brewery includes a retail store and tasting bar, using the Izumi brand name (Japanese term for "spring water"). All of their sake will be Junmai, meaning that it is premium sake, produced from only four ingredients: rice, water, yeast and koji-kin. They will also produce numerous Nama, unpasteurized, sakes. 

Their website indicates that some of their products will include: Junmai Nama, Draft Junmai, Genshu Nama, Arabashiri, and Kassei-Nigori.  They will be available in different formats, including 300 ml bottles, 1.8 liter bottles, or only by the glass. It does not appear, based on the website, that they sell 720ml bottles.  They will also sell Izumi branded ceramicware, glassware, clothing and accessories but none are currently visible on their site.  Plus, you can purchase kasu, sake lees, which can be used in cooking. 

I plan to visit the brewery in mid-May when I spend a couple days in Toronto and I am very excited to taste their various sakes.  You can be sure that I will report back upon my return.

Ontario Spring Water Sake Company
55 Mill Street, Building 4
Toronto ON Canada M5A 3C4
(416) 365-SAKE (7253)

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Towne Stove and Spirits is ready to welcome Spring with a new menu, as created by Culinary Director Lydia Shire and Executive Chef Mario Capone. The revamped carte du jour at Towne will refresh some signature dishes by incorporating new seasonal flavors while adding in some future classics.

For “starters,” Towne Stove and Spirits will offer the following new options: English Pea Soup (with pork belly ‘bap’ - $14); Wild Yellowtail Hamachi Crudo (with white soy & avocado mousse - $21); Wood Grilled Mini Lamb Souvlaki (with orange lentil, magical ‘pani puri’ -$18); Angus Beef Tartare (with 40 ct. chips, crimson beets & hot horseradish dip - $22); and, Button Ravioli (a palest oyster mushrooms, morels & sweet Vidalia veloute - $18). Shire and Capone have also added two new “wood grilled pizza” options to their repertoire: Hawaiian (with bacon & drunken pineapple - $17); and, Lobster (with chervil & fresh favas - $26). The new Burrata (dressed Maine hot house tomato, flaky basil pesto croissant - $13) also graces the “salad” section.

Moving onto the “ocean + wood fired” section of the menu, the culinary team at Towne is proud to unveil: Halibut T-Bone & Half Lobster (with fava bean raviolini - $34); Swordfish & Octopus (skewered w/ fresh bay leaf, wood grilled with citrus sabayon & cous cous pearls - $31); and, Haddock (crisped with cockles &lemongrass cassava butter - $32).

Towne Stove and Spirits is also featuring new “carnivore + wood fired” options, including: Pappardelle (delverde with pot roasted veal breast and housemade ricotta - $16); Chicken (1/2 ROTO w/ whole lemons, sumac & aromatic ground zaatar - $24); Sugar Smoked Peking Duck (with steamed bun & sweet potato - $32); Duck (crisp with fresh cherry savory & towering puffed potato tart - $31); Statler Chicken Breast (wood grilled, panzotti of dandelion w/ walnut sauce - $27); Kurobuta Pork Chop (double, very special with kabocha squash flan & black currants - $30); Flank Steak (100% Wagyu with spaghetti aglio olio - $26); Sirloin (14-ounce prime, simply grilled or with bone marrow & parsley salad - $42); Rib Eye Steak (w/ Towne’s preserved cherry peppers & confit spring garlic - $39); and, Veal Cutlet Schnitzel (crisped with soft egg & rapini greens - $29).

For “sides,” Towne Stove and Spirits will now dish out the following: Fired Rice (Yangzhou, fresh peas & fresh rock shrimp - $10); Asparagus (skillet cooked with chile flakes & parmesan shards - $12); Simple Spinach Stir-Fry (Japanese aemono with sesame salad - $7); and, Ricotta Gnocchi (handmade with yellow tomato Bolognese - $12).

2) Spice things up on Thursday, May 5th, at Tryst, in Arlington. In celebration of Cinco de Mayo, Tryst is offering guests a free shrimp taco with the purchase of a “Tryst-a-rita,” Tryst’s house margarita. From 5pm-10pm,  guests will receive one of Executive Chef Paul Turano’s famed shrimp tacos for free when they order a margarita ($10) in the bar & lounge area or dining room. No food or cocktail substitutions. Limited to one shrimp taco per cocktail order.

3) On May 3rd, Legal Sea Foods in Park Square will celebrate Mother’s Day a bit early with a “Legal Holiday.”  Guests will enjoy four oyster-laced dishes paired with oyster-friendly wines. The menu will be presented as follows:

First Course
Raw Oysters on the Half Shell with Traditional Accompaniments
Paired with Domaine Pepiere “Clos des Briords” Muscadet, Loire Valley, 2009
Second Course
Oyster Stew with Cream, Leeks, Celery, and Fresh Herbs
Paired with Poema Brut Cava, Penedes, NV
Third Course
Fried Oysters with Brie, Spinach Salad, and Bacon Vinaigrette
Paired with Casa Marin “Les Cipreses” Sauvignon Blanc, San Antonio Valley, 2008
Fourth Course
Baked Tuscan Oysters with Pinenuts, Sun Dried Tomatoes, and Pecorino Romano
Paired with Feudi di San Gregorio Falanghina, Campania, 2009

WHEN: Tuesday, May 3rd at 6:30pm
COST: $35 per session (includes tax & gratuity)
Reservations required by calling: 617-530-9392. For online reservations, visit: http://www.legalseafoods.com/Restaurants/Boston-Park-Square

4) This Mother’s Day, The Back Bay Hotel is inviting everyone to toast the leading lady in their life with Stanhope Grille’s a breakfast buffet in the early part of the day. There will be an assortment of fresh fruit, cereals, fresh baked pastries and breads, eggs Benedict, omelets, home fries, bacon and sausage. During brunch hours, Stanhope Grille will serve a la carte specials including, but not limited to, the following: Irish Oatmeal Crème Brulee ($8); Flatbread Pizza ($11); Brioche French Toast ($14); Buttermilk Pancakes ($14); House Smoked Salmon ($15); The Grille Burger ($13); Florentine Omelet ($16); Steak & Eggs ($17); All American Breakfast ($17); and, Irish Breakfast ($19).

The Breakfast Buffet will run from 7am-2pm, and costs $23 per person.
(Please note that this entry was changed as I received some new info on their Mother's Day plans)

5) Raise a glass to Mom this Mother’s Day at the Wine ConneXtion located in North Andover, at a complimentary wine, mimosa and pastry tasting on Saturday, May 7, from 12pm-5pm. The Wine ConneXtion is collaborating with artisanal bake shop A & J King, located in Salem, and Ocean Spray®, as they pair some of A & J King’s freshly-made specialties, like chocolate bouchon, caramel bread pudding and seasonal tarts with champagnes and wines the Wine ConneXtion has to offer. In an effort to make sure that all moms have the day they deserve the Wine ConneXtion will be accepting donations which will benefit the Massachusetts Coalition for the Homeless.

Make your Mother’s Day even more special using A & J King’s special Artisan Pancake recipe.

A&J King Artisan Pancakes
Makes 8-10 pancakes

Ingredients:
1.5 cups milk
1 tablespoon melted butter
2 eggs
2 tablespoon maple syrup
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt

Directions
1. Heat griddle or large pan to medium high.

2. Sift together flour, baking powder and salt in a bowl.
3. In a larger bowl, mix the remaining ingredients. Stir the dry into the wet, using a whisk, until just barely smooth. Add more milk if necessary to achieve desired consistency.
4. Butter or grease the griddle and scoop your pancakes, making sure that they do not spread into each other. When the pancakes are golden on the bottom and the small bubbles rising to the surface to not fill back in when popped, carefully flip. Serve immediately, or reserve in a warmed oven until all are cooked.

6) Lolita will soon be offering Round Two, a Saturday brunch, "that keeps the party going from the night before."  Saturdays, beginning May 14, from 10am-4pm, you can enjoy specials on champagne bottle service and signature drinks (both boozy and non-alcoholic) and a menu of sweet and savory breakfast dishes.

Highlights from the Mexican-inspired brunch include:

“Burracho” (Drunk) Breakfast
Slow cooked beef brisket in red chili broth with poached eggs and avocado, served with a cheese quesadilla
The Shameful Benedict
Toasted cornbread, spicy chorizo sausage and poached eggs topped with chili con queso, served with red chili home fries
Fresh Fruit Ceviche
Watermelon, pineapple, mango, melon, berries and mint topped with hibiscus lime granita
Cinnamon Bun French Toast
A giant house made cinnamon roll soaked in Mexican vanilla custard and served with real maple syrup and ‘bun drizzle’
Red Velvet Pancakes Gigante
‘Cream cheese frosting’ syrup and real maple syrup

And don’t forget the drinks:
Aqua Frescas
Signature non-alcoholic cocktails of fresh fruits and juices, expertly iced
Triple X MilkshakeCreamy Mexican cinnamon-almond milkshake blended with rum
Champagne
Specials on bottle service from Dom Perignon, Veuve Clicquot and Moet Imperial

Lolita will also serve traditional Sunday brunch (same menu; no champagne service) beginning May 15, from 10am-4pm

The Wines of Argentina: Twelve Things You Should Know

Since my return from Argentina, I have had time to reflect upon my experiences, to consider the wine industry of Argentina. Though the trip was sponsored by Winebow, a wine importer and distributor who represents several producers in Argentina, we visited more than just Winebow clients.  In fact, about half the wineries we visited were not Winebow clients, thus giving us a more balanced view of the region. In addition, I have done some additional independent research and reading into the wines of Argentina.

My time in the Mendoza province of Argentina was exciting, fun, compelling, educational and delicious. My understanding of this wine region has also been expanded and enhanced.  I have already written a couple posts about my travel experiences in Argentina, and you can look to even more in the future.  Now, I want to present a list of Twelve Things You Should Know about the wines of Argentina, to give you a foundation to understanding this region. When many people think of Argentina, then generally only think of inexpensive wines, and usually Malbec.  But the Argentina wine industry is far more complex than that, and worthy of your attention. 

Argentina already stands high in a few international wine categories. It is the world's 5th largest wine producer, the 7th largest wine exporter, and the 8th largest wine consumer.  There are over 1300 wineries in Argentina, though only about 400 currently export wine.  Interestingly, only about 3.5% of the land in Argentina is under cultivation, much of the rest being cities, mountains and such. The province of Mendoza is their most important wine region, producing about 70% of the wine in the country. Wine is the main agricultural product in Mendoza with olive oil occupying second place.

1) Argentina has a young wine industry.
Despite the fact that grapes were first planted in Argentina by the Spanish during the 16th century, their modern wine industry is still relatively new, only around twenty years old. They have certainly come far in this short time span, but also have much room for growth and plenty of potential.  There is still a youthful exuberance to be found in Argentina, an optimistic view of the future. They are not bound by hundreds of years of tradition, and thus have a fresh outlook on wine making. Yet they still have historical roots as many Italian and Spanish immigrants helped to develop the wine industry. For example, about 50% of the population of Mendoza is of Italian descent.  It is a combination of the Old and New World, which is often reflected in their wines.

2) Malbec is King.
Malbec is the signature red grape of Argentina, and the grape which has brought much fame to the region. Known by numerous other names, such as Auxerrois, Côt Noir and Pressac, Malbec was first introduced into Argentina in the mid-19th century, prior to phyollexera. The cuttings came from the Bordeaux region of France, not Cahors, the French region most known for its Malbec.  Argentina possesses plenty of old vines of Malbec, including some over 100 years old. It is currently their most planted grape, and there are about 22 recognized clones of Malbec. In 2010, Malbec constituted about 40% of Argentina’s wine exports though exports to the U.S. were about 60% Malbec.

Malbec can often be characterized as having an intense dark color, aromas and flavors of cherry, plum and strawberry, and soft tannins. But Malbec is not a singular grape, and can express itself in many different profiles, especially due to terroir.  Malbec has the potential to age well, and pairs well with meats, pastas, pizza, and other foods.  Until the early 1990s, Argentina mainly used Malbec as a blending grape, but then they began creating single varietal wines, discovering its great potential. Numerous low cost Malbec wines started to get exported and wine consumers embraced them, helping to put Argentina on the international wine map. In the future, Malbec will remain the signature grape of Argentina but you will see more and more different expressions of that grape.

3) Torrontes is Queen.
Though Pedro Giménez is the most widely planted white grape in Argentina, it is Torrontes which is their signature white grape. You should know that plantings of Pedro Giménez are declining, it is a different grape than the Spanish Pedro Ximénez, and that it doesn't make wines of much note.  No one knows exactly when Torrontes came to Argentina, and there are a couple possible origin stories.  Some believe it was an old Spanish grape, which no longer exists in Spain, while others think it may be a mutation from raisins which had been planted by Spanish colonists. Some evidence exists that Torrontes is a cross between the Muscat of Alexandria and Criolla Chica grapes. 

There are three types of Torrontes, each a distinct variety, including Torrontes Riojano, Torrontes Mendocino and Torrontes Sanjuanino. The Riojano variety makes the best wines, and most of the Torrontes in Argentina consists of this variety. Torrontes might remind you of Viognier, but it is more floral, closer to Muscat in nature and often has flavors of apricots and peaches. Torrontes grown in the Cafayate Valley is often considered the most prestigious. Torrontés pairs well with seafood, as well as spicy Asian cusine. I gained a new appreciation for Torrontes while in Mendoza.

4) Bonarda is the Prince.
Argentina is not relying solely on Malbec to carry its wine industry.  The Bonarda is another red grape which is gaining attention, and rightfully so. It is not the same grape as the Italian Bonarda, but is actually related to the French Corbeau, known in California as Charbono. It is a late ripening, high-yielding grape which can be difficult to grow. To produce high quality Bonarda requires effective vineyard management, especially to reduce yields. Currently, many Argentina wineries are producing only inexpensive, entry level Bonarda wines, but there is increasing interest in terroir, higher-end and aged Bonarda. It is a grape to watch, and seems to occupy a similar position to Malbec in the early 1990s.

5) Forget Malbec.
If Malbec is King, then why am I telling you to forget about it now?  I discussed this issue previously, and it was only reinforced by my visits to the wineries in Argentina. As Jose Zuccardi stated, "Malbec should express place, not the grape.” Wineries have started to concentrate on terroir, a sense of place, in producing their Malbecs. They have found that Malbec presents many different expressions dependent upon the terroir. Some wineries, like Altos Las Hormigas, feel the soil is the most important element of Malbec terroir while others, like Bodega Catena Zapata, feel that altitude is the key. Experimentation and research continue into this issue, and it is the future of the wines of Argentina.

Though you will continue to find inexpensive Malbec wines, you will begin to see more and more higher-end Malbecs, those indicative of terroir. This will lead to a greater variety of Malbecs, so that such wines will not seem one-dimensional. It is also thought that this will make wine much less of a generic commodity and more of a specialityh item. And as Malbec becomes more terroir driven, so Argentina will do the same with their other grapes, from Torrontes to Bonarda, from Chardonnay to Syrah. This is an important step forward for their wine industry.

6) Argentina is embracing science.
Science, technology and innovation are all very important to the Argentina wine industry. The wineries are availing themselves of every opportunity to improve quality and diversity. For example, a number of wineries in Argentina have hired the consultant Pedro Parra to examine and advise on their terroir.  Parra (which is coincidentally is the Spanish word for "grapevine") is a Chilean soil scientist and self-proclaimed terroir specialist. His name came up often during my visits to the wineries of Argentina.  Some wineries, such as Familia Zuccardi, are experimenting with a wide variety of grapes, to see which other ones might thrive in Argentina.  For example, Zuccardi is testing over 30 different grapes, such as Greco, Petit Manseng, Caladoc, Nero d'Avola, Ancellota and Sauvignon Gris. In addition, innovation in irrigation, canopy management, and much more also exist in Argentina. It is an exciting time in this wine region. 

7) Wine is made first for Argentina.
First and foremost, much of the wine in Argentina is produced to be drank in Argentina. In addition, 80% of the wine they drink is red. That should be expected due to the prevalence of the asado, the Argentinian barbecue, presenting a diverse selection of grilled meats.  Only about 27% of their wine is exported, with the U.S. being their primary market by a wide margin.  Though Argentina started some wine exporting around 1981, after some economic problems, their exports began to accelerate in the early 1990s. It is very likely that their wine exports will continue to increase each year.

If you visit wine stores in Argentina, you will find many of them carry only wines from Argentina. There are high duty costs for imported wines, which contributes to the sparcity of them in Argentina wine stores.  Thus, Argentinians have few options available to them besides drinking their own wines.  Jose Zuccardi feels that this strong Argentinian consumption is a good thing.  He stated, “Brands need roots in their own market.”  Those countries while rely primarily on exports, and which don't have a strong tradition of consuming their own wine, will have difficulty in the market.  

8) Wine is food.
Argentina has a very European view of wine, seeing it as food and not alcohol.  Even the President of Argentina once said that wine was an integral part of the food and culture of Argentina. Such a view is very different from what is apparently happening in the U.S., where there is a growing movement to divorce wine from food. In Argentina, wine is a natural element of their lifestyle, relished at each meal, not something to fear or require extensive regulation. As such, their wines are usually designed to be best accompanied by food. I believe this Argentinian viewpoint is a healthy one, and helps to promote a strong wine culture.

9) Irrigation is essential.
Mendoza is often characterized as a high-altitude desert oasis, and it only has approximately 200ml of rain annually, about 8 inches. Yet grapes basically need 700-800ml of water so irrigation is essential to the vineyards in Argentina. The Incas understood this need for irrigation for their own agriculture, and created thousands of kilometers of irrigation canals, probably more than any other ancient civilization.  There are four rivers in Mendoza which are used for irrigation, the water originating from melted snow and ice in the Andes Mountains.  In addition, there is an underground river which also can be used for irrigation.  But land in Argentina usually does not come with water rights, and a separate government license needs to be obtained for its use.

10) Hail is a significant peril.
Hail, especially in the Mendoza region, is a constant worry, an annual threat, and can be extremely destructive.  As hail can sometimes be as large as a fist, it can potentially destroy entire vineyards.  As one defensive measure, numerous wineries cover their vines with a variety of different nets.  The problem is that these nets have a negative side effect, decreasing the amount of sunlight that reaches the grapes by about 7-13%. So, some wineries won't use nets, accepting the peril of hail, to maintain their sunlight. Though hail is a danger to other grape regions around the world, Argentina has one of the most significant problems.

11) Altitude is important.
The average vineyard in Argentina is located at over 900 meters above sea level, a unique element to this wine region.  You'll even find vineyards as high up as 3,000 meters above sea level. This has been a fascinating learning experience for the wineries of Argentina, and they have discovered that changes in altitude result in a change in terroir.  It was known that higher altitudes provide a cooler climate, but much more has been learned too.  The famed Nicolas Catena, who has been a pioneer in high altitude vineyards, has done much research into this matter and believes that the most important climatic factor of altitude is sunlight density.  Sunlight density increases with altitude and this has a significant effect on taste, decreases pyrazines, and changes the aromatics from floral to fruit. More study will continue in this area, and the wines of Argentina will only continue to improve.

12) Argentina does not want to be Australia.
Discussions of the crisis of the Australian wine industry arose a number of times while touring the wineries of Argentina. Argentina wineries were clear that they wanted to avoid the problems that have assailed the Australian wine industry. They don't want Malbec to end up in the same situation as Australian Shiraz, extremely popular at one point and then shunned by many. They also do not want to glut the market with their wines, which certainly did not help the Australians.  Thus, avoiding those issues have factored into their decisions, from moving to more terroir driven Malbecs to having a solid base of wine consumers in Argentina. It is good to see that Argentina is willing to learn from the examples of others, and they seem poised to avoid the Australian issues.

I am looking forward to the development of the wine industry of Argentina. They already produce some excellent wines, and they seem on track to continue making even better wines in the future. Wine lovers should keep Argentina on their radar, and explore the new wines coming from this region. You will continue to find many value wines, but you will also find more complex, high quality wines which will excite your palate.

Argentina is just getting started.

Rant: Holiday Posts Are The Yellow Tail of Blogging

Easter was yesterday and if you have been reading wine blogs, you probably would have found a number of posts recommending wines for Easter dinner, such as wines to pair with ham or lamb.  Every holiday, from New Year's Eve to Thanksgiving, numerous wine blogs, as well as print media, offer their wine recommendations. Such posts and articles are ubiquitous, and often very repetitive from year to year.  Originality is usually lacking so why do people continue to write these trite posts?

Holiday posts are the Yellow Tail of blogging.

Like Yellow Tail wine, holiday posts are usually simple, standardized and consumer friendly. You don't seek brilliance in Yellow Tail and you don't seek it either in most holiday posts.  Like Yellow Tail, holiday posts are not intended for the more sophisticated wine lover, but rather to help those people who know little about wine and want some assistance. For most bloggers, these posts are easy to write, simply placing down some standard wine recommendations. And as they write these same posts every year, the posts are usually consistent from year to year, "vintage" having no input into the posts.

The main reason bloggers write these articles is the same reason many wine stores sell Yellow Tail: to appeal to the masses.  As trite as these holiday wine articles may be, they still garner lots of traffic and many bloggers want all of that extra traffic. With at least one holiday each month, and sometimes multiple holidays, writing these posts is an easy way to increase traffic. And as they are trying to appeal to the masses with these holiday posts, bloggers are usually motivated to write something simple and basic. The masses are not seeking something complex, no matter how compelling.     

Some blogs see no reason to write holiday posts, and are not motivated by the desire of the additional traffic. This would be like the boutique wine store which chooses not to stock Yellow Tail or similar such products,  Or if they do write holiday posts, they strive for originality, to elevate their posts beyond the trite and commonplace. That is certainly a more difficult task.  Such posts are directed more to wine lovers than the masses, though even the masses could benefit from such articles. It is just less likely that the masses will read those posts.

So is writing the same old holiday wine posts selling out? Or a necessary evil to attract more traffic? Should wine bloggers seek to write more original holiday posts, even at the expense of not garnering as much traffic?  How do you feel about these holiday wine posts? Am I being too harsh to compare them to Yellow Tail? Or did I not go far enough?