Saveur: Armenian Wine...Going Down the Tubes

Just got my latest Oct/Nov Saveur magazine.
Saveur

There is a very interesting/lengthy article in it regarding the rebirth of the Armenian wine industry. The Areni-1 cave, being explored by NationalGeographic folks, appear to be the oldest artifact of the ancient wine industry...the birthplace of winemaking. The find, made in 2007, dates back 6,100 yrs. There are some interesting images here:
Areni-1/Images

I remember tasting those wines well. Unfortunately, I don't have a TN or BloodyPulpit...we only spoke in grunts & hand gestures....writing hadn't been invented yet...the InterNet was a ways down the road.

Unfortunately...the revival of the modern Armenian wine industry is being led by PaulHobbs and some Armenian brothers from LA (the SoCal one). Paul is, of course, a totally un-natural/manipulative/Monktown-pleasing winemaker that would be my last choice to re-vitalize the Armenian wine industry. At their winery, they've planted Cabernet/Merlot/Chard, so they don't have to use those pesky local varieties, like Areni or Sveni. It describes roadside stands selling local wines in plastic jugs, fortified w/ vodka. Now that's the kind of wine they should be making & exporting if the want the Armenian wine industry to thrive. I'd buy!!

Anyway...it's a very good read. Not on-line, so you have to buy the magazine off the newstand or your local Borders.
Tom

You are totally WRONG WRONG WRONG Tom!

We need more indifferent Chardonnay.

(A friend of mine tried a Chardonnay from California last week that reminded him of some fluid aged in a bourbon barrel. I get a queasy feeling even thinking of it).

You are totally WRONG WRONG WRONG Tom!

We need more indifferent Chardonnay.

(A friend of mine tried a Chardonnay from California last week that reminded him of some fluid aged in a bourbon barrel. I get a queasy feeling even thinking of it).

There's some really good Chards being made in Calif. After being an ABC disciple, I'm coming back around to Chard again.
Joe Swan, always the pinch-penny, aged his first Estate Chard in used whiskey barrels, that he tore down, scraped the
insides (inadequately), and reassembled. Ole Joe hated the wine, but I thought it kinda exotic. And it went out 10 yrs
when I had my last btl and lost most of that bourbon character, and was actually pretty interesting/exotic.
Tom

[Jenise]

I have the mag and am looking forward to the article. Have to agree with your skepticism re Paul Hobbs.

There's some really good Chards being made in Calif. After being an ABC disciple, I'm coming back around to Chard again.
Joe Swan, always the pinch-penny, aged his first Estate Chard in used whiskey barrels, that he tore down, scraped the
insides (inadequately), and reassembled. Ole Joe hated the wine, but I thought it kinda exotic. And it went out 10 yrs
when I had my last btl and lost most of that bourbon character, and was actually pretty interesting/exotic.
Tom

Most certainly, Tom. I am partial to Chards made in a single vineyard just north of Napa City Limits (Linda Vista). All the usual IPOB suspects are making wine from this vineyard-Matthiason, Donkey & Goat, Broc.

The whiskey barrel chard sounds...interesting. That is all I will say.