We were very pleased that Leslie Cole, staff writer for FOODday, chose the Guy du Vin newsletter to be included in the Oregonian’s “100 Things We Love”.
We really didn’t think anyone was reading our newsletter except for a few (very tense – very vocal) members of the punctuation police. (Not one of whom has ever made a purchase from us, thus making it very likely that you will continue to see hyphens, commas and parentheses wherever we see fit.) The only other reader we know of for sure is a homeless guy that we see Thursday’s on our way out to the car. He apparently reads through the recycled printouts of the newsletter and feels compelled to share his thoughts on the empty wine bottles in our recycle bin. (We don’t think his suggestions merit that much notice, consequently, we’ve only used his recommendations for the wine clubs a couple of times.)
Anyway, it was very nice to be recognized by Leslie and the Oregonian. On the other hand, we couldn’t help but notice the muted (yet quite clear) criticism of Guy du Vin’s opinions regarding Zinfandel. Guy du Vin has sagely mused on occasion that tasting California Zinfandels has all the appeal of trying to differentiate between Sweet’N Low and Splenda. Upon further reflection, we have to admit that we might have been wrong and that Guy du Vin may have been shortsighted and small minded in our criticism of Zinfandel. We misspoke. Actually, tasting California Petite Sirah is like trying to differentiate between Sweet’N Low and Splenda. Tasting Zinfandel is more like a taste-off between Robitussin and Vicks Formula 44.
(And for those of you without a sense of humor, please know that we do like Zinfandel – but we like picking on it even more.)