Retrospective Review: Volume I, Number 5 (April-May, 1980)

We are currently reproducing a copy of the fifth issue of The Underground Wineletter. Below you’ll find an updated review of each article, where I will go over what we got right and what we got wrong. We will follow this format with each successive issue. So Volume I, Number 6 will be coming next. […]

Retrospective Review: Volume I, Number 4 (February-March, 1980)

In Volume I, Number 4, February-March 1980, we began with why the “Underground Wineletter? Are We Terrorists?” In this edition I wrote why we began the wineletter, what we set as objectives and our approach. Then, as now, our interest is in drinking wine and reporting on it’s merits as objectively as possible. We expect criticism, especially when our comments may be unfavorable. But, our only objective is to offer opinion that is constructive and in the end everyone – producer, distributor, retailer and consumer – should benefit. The “Underground” reflects our commitment to be as free from outside influence as possible. As we said then: “This is our battle.” Not exactly the stuff to satisfy Genghis Khan, but we think Thomas Jefferson would approve. And, far away in some remote and well-stocked, sub-celestial cellar, Bacchus smiles, nods approvingly and proclaims “Finally on earth, The Underground Wineletter, Veni, Vidi, Vici.”

Retrospective Review Volume I, Number 3 (December-January 1979-1980)

In this our third issue, Edward Lazarus kicked off with “Woes of a Burgundy Drinker” speaking to the fact that back then a lot of wine was spoiled by excessive heat either in transit or after arrival when many wines were stored in unrefrigerated warehouses. In Southern California, there are many weeks each year when temperatures range between 80-100 degrees. Northern California is generally cooler, but even so, temperatures can reach the same highs. This is disaster for wine storage – particularly Burgundy. Burgundies, both red and white, are among the wines most sensitive to excessive heat.

And, 30-40 years ago, many, if not most, wine storage facilities used by wholesalers and distributors were not refrigerated. So true to our mission we were straightforward with our call “must consumers deal with spoiled wines as well?” Today things have changed as now wines are transported in a temperature-controlled environment to their destination , which is temperature-controlled as well. We’ve made progress and today, thankfully, spoiled wines are a rarity.