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This website, blog and my tasting notes are fiercely independent. I believe I have refined my palate and ability to rate wines over eight years of intensive tastings, practice, study, discussion with peers, and review of what I’ve tasted and written, and I continue to learn, expand my understanding and refine my palate. I sincerely believe Ben Franklin was right—that wine is evidence that God or the cosmos loves us—and it’s my main hobby and passion. I spend virtually all my non-working hours tasting, reading about and talking about wine. I try to be objective as humanly possible about what I’m experiencing and deriving from any wine I’m tasting. I may be a big fan of the producer of that particular wine from past experiences, but if what I’m tasting in a particular bottle is flawed or not particularly good, that’s what I’ll report. If my opinion costs me a friendship, a frown or denial of a future invitation, so be it. (Fortunately, I’ve found that the winemakers I’ve gotten to know and whose work I most admire appreciate honest feedback.) I am here to enjoy, and share my enjoyment and appreciation of wine, and not to be a shill for anyone in the business. I am not employed by any producer, distributor, retailer or anyone else in the wine business. My opinions may, at times, not be as accurate or fully informed as they could be, but they are as honest and objective as I can possibly be, given what I’m experiencing and my ability to communicate it.

I will accept samples for tasting, with no guarantee as to when I’ll taste them or whether I’ll report them. I do, however, have many opportunities to taste wine with friends and other wine geeks, and tend to bring a lot of extra wines to taste when those opportunities arise, so chances are good that I’ll get to anything sent for review, and that, as prolific as I am, I will make a comment about it. If I hate it, I will say that. If I think it’s worthy of others’ consideration, I’ll share that opinion. The address for sending samples is Richard Jennings, c/o WineBank, 1320A Willow Road, Menlo Park, California 94025 (phone # 650-327-9200).

In sum, I often recommend wines, wine stores, wine events, and/or restaurants, simply because I like them, and think those with similar tastes will too, not because I’m being compensated in any way for those opinions. I appreciate readers’ comments, too, if you think I’m unfair or inaccurate in my opinion. If I think there’s merit to your objection, I will attempt to retaste and report to you on that as well.

Legal Notice
All materials contained on this site are protected by U.S. copyright law and may not be reproduced, distributed, transmitted, displayed, published or broadcast without prior written permission from their author, Richard Jennings. You may not alter or remove any trademark, copyright or other notice from copies of the content. © 2003-2010.

7 Comments leave one →
  1. Stephen Palmer permalink
    August 9, 2010 11:19 pm

    Richard, I wonder if you have had a chance to try the 2005 Woodside La Questa Cabernet and if so , what was your impression. The reason I ask is that I noticed that you were quite impressed with the 2002 based on your Cellartracker notes. I bought a bottle of it from Roberts market in Woodside and then a second bottle at the new winery in Menlo Park. I just popped the first bottle and I’m confused by it. I really want to like it but it seems out of balance, kind of sour and just bleh. I tried refrigerating it for two days and then trying again and still not so good. If it’s some bottle variability I can accept it but at $90 a bottle ……well you really want and should expect to be impressed if not blown away. This was just release a few weeks ago, which is a long long time for a California Cab to be held for release especially when the production was so small, I believe 50 cases.

    Thank you for providing so much clarity to those of us who are still working on our wine appreciation skills.

  2. August 10, 2010 10:37 am

    I’m sorry your experience with the ’05 La Questa was so poor. I haven’t tried it yet myself. I’ve been meaning to visit them in their new location, but had conflicts so far with the couple open houses they scheduled. I’ll check with some friends who follow them to see if they’ve had a chance to sample the ’05 La Questa.

  3. September 1, 2010 2:31 pm


    Thanks for the great reviews. Always appreciate the feedback and a little help getting the word out about our wines, which we feel would benefit all.

    If you have a shipping address we would love to send you a bottle of tempranillo.

    -Ann Kraemer

    • September 1, 2010 2:46 pm

      Thank you for the message. I really enjoyed meeting you at Family Winemakers, and tasting the Yorba wines. My shipping address is Richard Jennings, c/o WineBank, 1320A Willow Road, Menlo Park, California 94025 (phone # 650-327-9200).

  4. aimee hartley permalink
    September 9, 2010 11:32 am

    Hi there Richard

    I was just enjoying rifling through your blog when i noticed the WSET group tastings that you participate in/hold. I am WSET advanced qualified and was looking for more challenging tastings to pop along to- I’ve a feeling my good friend Gene Keenan also goes to these as he invited me to the wines of the Jura tasting recently passed.

    Is there a way i can be included in notifications of any new tastings you are holding?

    Many thanks

    aimee hartley

    • September 9, 2010 11:47 am

      It would be great to have you join us for the SF WSET tastings. I’ve organized a tasting of Huets for next week with the group, and may still have one slot left. I’ll email you with the info on how to get on the list serve for the group.

  5. Lee Callister permalink
    November 15, 2010 3:42 pm

    Hi Richard
    I just saw your picture of the big wooden dogs at Marimar Torres’s winery in Sebastapol. I am working on a phone app about touring organic wineries (or wineries that use organic grapes to be more exact) and wondered if you would be willing to use the photo (with credit of course) to complement her piece. Your blog is very impressive.

    Best regards
    Lee Callister

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