Agree! Backed by science, too
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All Italian wines need food to match them.
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I find it funny too, there is no agreed-on description of what a mineral quality is in wine, and even a bit of pseudoscience around regarding “tasting the minerals in the terroir.”
Personally I think of minerality as the absence of fruit or vegetable note.
Everyone likes oak on their wines to some degree no matter how hard they virtue signal to the contrary.
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No wine is better on the second day.
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Appeasing the “common usage“ folks is a bad practice.
I have to say - tasting wines from different vineyards, that have been produced in the same way, I find that more often than not you can taste the difference!
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This is just a fact, as far as I am concerned.
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You are both so wrong.
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It’s not worth cellaring a wine if you only have 1 or 2 bottles.
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Trying to make “low alcohol” still wines (less than 13% alcohol) in California is a Quixotic pursuit that yields inferior results in almost every case.
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Heavy on zero dosage part. They can use 2-4gr of sugar without spoiling the terroir expression or whatever the winemaker wants. Meant to be drink young but many times they don’t have enough fruit to backup the lack of dosage.
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What if we took one of the world’s greatest beverages and made it—now hear me out—not delicious.
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The ratio of number of words written on the topic of food and wine pairing to the number of words actually merited by the topic approaches infinity.
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Old wine sucks…unless it tastes young.
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Most tasting note descriptors are made-up BS.
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What about on the third day? 
Looks like 3daywinereview.com is defunct. Fear not, his spirit lives on on CT and on his new site: https://twincitieswinetasting.com.
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Bleh!
Louis Michel would like a word 
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I wasn’t talking about producers. Just drinkers.
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