Nina has asked me to write something scientific about wine. I remind her that I went to Fresno State and find discussions about nonenzymic autoxidative phenolic browning beyond boring. Or, if grape growing interests you try enjoying a discussion of Hydroxycinnamates of Vitis Vinifera. My friends who went to Davis on the other hand find discussing these topics to almost verge on the erotic. Then again I always suspected Davis winemakers couldn’t rub two sticks together and make fire.

For centuries academics and writers (I am perfect proof that they are not always the same thing) have argued “terroir” in Burgundy. I think the answer is simple. Look beyond the dirt. I think those lovely earthy truffle characters in fine Burgundy comes from the incredible gooey mold growing in their caves.

Wherever they do come from, we can’t do it here. But, only on a very rare year every decade, can they match our delicious jammy cherry flavors. Who makes the better wines? That is for you to decide. Who do you think is the better painter Rembrandt or Picasso?