Nice piece on Coffee from a wine guy’s perspective. Coffee can definitely offer a variety of complex flavors too. Although, I have to add… Robusta may be the ugly kin to Arabica… but I have tasted some from India and Mexico that were quite nice!
A few months ago, I had a conversation with a respected wine journalist and Master of Wine that left me incredulous for this person’s surprising attitude towards coffee. Asked to expound upon the significant parallels between both drinks, a nascent but certainly timely topic, this industry luminary quipped, “The only thing I care about in my coffee is that it is scalding hot.” It wasn’t a joke; it was declared almost indignantly. This writer might as well have told me their favorite beer in the world was Bud Light. Maybe this Mad Men-era opinion was earned after multiple decades in the wine industry, but I like to think not; and if you think this way, you are woefully out of date as well.
How could a wine lover and educator, a connoisseur of flavor and devotee to complexity and origin, nonchalantly dismiss another comparably complex, fragile, and nuanced liquid…
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Douglas Levin - Trained, Certified Advanced Sommelier and Wine Writer
Cool Climate Wine 