Winemakers have often observed that persistent “reduction&# - that is to say sulfur-containing substance - problems often spontaneously go away when the wine is put down to barrel… You can taste [the complexity of reductive wines] in Barolo, with large format barrels–it has to go through that reductive phase, as does pinot noir.

Id have a problem with the sanctimonious manner in which natural wines are often producedan attitude I describe as, Were Saving the Planet One Pinot Noir at a Time." Maybe shes working on a sequel to "Educating Peter", moving on from famous movie critic to famous movie star now, working her way up Hollywoods food chain.