Robert Dwyer, The Wellesley Wine Press | All Featured Posts by Robert Dwyer
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There seems to be a fundamental question here regarding whether wine critics should prescribe the way wines are made -or- whether they should simply review what’s in the bottle? Taken literally, this question would seem to apply to things like oak levels, filtering techniques, and how invasive the winemaker should be with the somewhat natural process of wine making. However, taking a more simplistic take on the situation: Should wine critics take issue with a wine that isn’t right down the middle in terms of varietal correctness? I would say no. More…

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