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Tuesday, January 23, 2007
Kendall-Jackson post triggers ‘a tsunami’
If you read blogs the same way I do, you don’t go back and read posts that are several days old, because you’ve been there, done that.
But my post of last last week entitled A Kendall-Jackson wine-tasting experience took on a whole new life — and I do mean a whole new life — on Monday when it was featured and linked to on WineBusiness.com, a newsy and influential web site read by many folks in the California wine industry.
That link, in turn, triggered a second wave of feedback and comments on the entry about the subtle (or, to some palates, not-so-subtle) changes in the style and taste of America’s best-selling chardonnay.
The number of comments has reached 24 as of this writing, some speculating whether K-J was doing things like adding sugar to the juice before fermenting or tossing in as much as 24 percent non-chardonnay grapes. Such speculation obviously caught the attention of Kendall-Jackson’s vice president for communications, George Rose, whose email quotes were included in the original post. Here are the first two sentences of his reaction, contained in the 22nd comment the entry generated, in which he flatly denies any such manipulation to K-J’s huge-selling flagship white:
This has been quite an interesting experience, or shall I say tsunami. I had no idea your tasting of Kendall-Jackson Chardonnays in Ohio would reverberate all the way back to California and around the country. It’s obviously a testament to the power of the Internet and your newspaper’s commitment to a syndicated wine blog column.
I’ve written before about how mind-boggling it is to see how the Internet has shrunk the world, especially for a li’l ol’ wine blogger geek here in flyover country of Dayton, Ohio.
After yesterday, consider my mind further boggled.
It’s you, the readers of Uncorked (which is not syndicated, by the way. The ‘net is my “syndicate,” in a sense — but it doesn’t pay cash.) who make this community a vibrant and lively and entertaining place.
So let’s raise a glass — of K-J chard, if you’ve got a bottle handy — to that vibrant community. And click here to read the entire brouhaha (you may need to top off your glass first).
Thanks for reading, and cheers!
Mark Fisher
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