Quarterly WB onlines: Themes and thoughts

[J0hnEhrl1ng]

Hi All,

I shared an idea with @ToddFrench that I thought it would be fun to try and connect with more people on WB through zoom. I find most of us who participate in events mostly stick to those which are nearby. Which is why I think it would be fun to start having quarterly WB onlines over zoom. We would have a guest speaker, and use it as an opportunity to discuss wine or questions we all have, but live.

For the first one, @Marcus_Goodfellow has agreed to be our guest speaker, learn more about the first one here:

First of Quarterly WB Onlines. ft. Marcus Goodfellow as speaker

Hi All, First of (hopefully) quarterly WB Onlines. I like the idea of connecting with everyone over a zoom for a WB online. The plan is to have a winemaker, somm, writer, etc… speak, do a QA, then do an open floor discussion if anyone wants to chat about the topic or something else wine related. Open a bottle and hang out digitally. No camera on requirement if you just want to join and listen. For our first online, @Marcus_Goodfellow agreed to speak. He will do a brief overview of the macroter…

I want this thread to be about the ideas for future WB onlines.

• Nominate someone from WB to speak
• Request certain topics
• I plan to try and get a master somm to join and walk us through blind tasting techniques

The format is planned as follows: Intro, guest speaker, Q&A, open floor discussion about anything wine related you want to talk about.

If you have any other thoughts or ideas, please share it here. I am hoping this new quarterly online is an opportunity for us all to connect, share a drink digitally, and get to know each other a bit better.

[ToddFrench]

And let’s be sure it’s not solely about the ‘special guest’ - just meeting online, chatting about stuff, like we did during Covid

[Shan_A]

I nominate @ToddFrench for the history/business/running of WB

[brigcampbell]

Someone like @CaseyHartlip or Steve Matthiasson would be interesting.

A side of the business that’s mostly behind the scenes.

[Marcus_Goodfellow]

I’d really like to get someone like @Mark_Golodetz and @Robert.A.Jr to shine a light on Bordeaux through the years, outside of the first growths.

[ToddFrench]

@Shan_A

the running of WB

It takes a lot of laziness…few have the skill

@Marcus_Goodfellow

I’d really like to get someone like @Mark_Golodetz and @Robert.A.Jr to shine a light on Bordeaux through the years, outside of the first growths.

I love this idea. Probably mostly Mark, as Alfert will spend most of the time watching himself on the video

[Robert.A.Jr]

@ToddFrench

I love this idea. Probably mostly Mark, as Alfert will spend most of the time watching himself on the video

Mark has 10x my Bordeaux knowledge, I’m just more handsome and, as Todd notes, love the video too much!

[Dave_McIsaac]

@ToddFrench

@Shan_A

the running of WB

It takes a lot of laziness…few have the skill

@Marcus_Goodfellow

I’d really like to get someone like @Mark_Golodetz and @Robert.A.Jr to shine a light on Bordeaux through the years, outside of the first growths.

I love this idea. Probably mostly Mark, as Alfert will spend most of the time watching himself on the video

Quote from Bill Gates …. I choose a lazy person to do a hard job, because a lazy person will figure out an easy way to do it….

So you’ve got that going for ya, which is nice….

[Marcus_Goodfellow]

That’s a great quote. And it describes our winery pretty well.

I hate doing jobs that don’t actually impact the wines, and this industry is so full of Mythos that there is a huge amount of time thrown away on precious crap that doesn’t actually show up in the bottle or shows up in a negative way…like over sorting (IMO).

I’m very proud of the work we do and the uniqueness, durability, and quality of the wines. But we also did 93 tons with only three people last year, covering sparkling, whites, and Pinot Noirs. The efficiency that represents is something I am proud of and it’s likely that we can manage it because my innate, and over developed, type of laziness carves away any fat in the process very quickly. I hate work for work’s sake. To be a part of something beautiful, I don’t mind doing whatever needs to be done, but whatever we’re doing needs to contribute.

[MChang]

A wb discord wouldn’t be the worst idea.