Mind-boggling levels of Shiraz

I'm reading the new book Wine Politics, and it's a rather fascinating look at the business side of the wine industry and answers a lot of questions about why things are the way they are.

I'm in the midst of the chapter on Yellow Tail, the omnipresent Aussie brand that invaded America a few years back. The book points out that nearly as much Yellow Tail is imported to the states as all French imports combined.

That is stunning.

And to think that I've never knowingly had a glass of the stuff.

Recommend book?

So did you make it through the book? Would you recommend it? Anything you found that you didn't know?

David

Book

I've been sidetracked by the latest Grisham novel, but I'm most of the way through it. If you're going to get into the biz side of wine (or have a deeper appreciation for world markets, etc.), I'd heartily recommend it. It isn't meant for the casual wine drinker.

Yellow Tail

Their Cab-Shiraz is not too bad, IMHO.

Climate change and Pinots

Im sitting here watching Oregon Field Guide about how climate change is making it harder to grow cold weather grapes such a Pinot Noir and Grigio in the Willamette Valley. The report says this is having an effect from Aurora down into California to Napa. The hot hot summers in the Willamette Valley the past few years have forced growers to move their vinyards up higher and higher...and in the Willamette Valley, there is only so high that you can go. They are having to adapt in other ways such as trying new varieties that do better in warmer climates. Neviola (sp) is one of the new varieties they are experimenting with.
No matter who or what is causing this climate shift, it is having a real effect on growers.

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