This month DiWineTaste celebrates a new important goal: issue number 150 - one
hundred and fifty - of our publication. A journey began in 2002 - to be
precise, 9 September 2002 at 10:10PM - when we uploaded by using FTP
((File Transfer Protocol) the first release of our web site and the
first issue in PDF format (Portable Document Format). At those times, in
fact, DiWineTaste was available in PDF format only and the Wine Guide would
have been released few months later. It was a humble start, almost a whispered
start, and I notified my friends about this new adventure, as well as wine
producers of whom I had an e-mail address. With my surprise, many wine
producers replied to this mail by sending their appreciation and wishes for the
new magazine, most of them available to send their wines for a review. Many of
them spread the word, something also helped by the Internet and search engines,
and - at the end of October 2002 - that very first issue was read by a little
more than two thousands people.
One hundred and fifty DiWineTaste issues published in fourteen years - the
fifteenth year will begin next October - in which we have written about wines
and sensorial tasting. It was in fact my main goal to make of DiWineTaste a
publication essentially about sensorial tasting, wine in particular. I have
always believed the best way to understand a wine is to listen to it
right from the glass, certainly not by reading other's words. In order to
achieve this we need not only a wine - every wine, as they all have the same
dignity - but also, and above all, the analytic cognition to understand it.
Sensorial tasting, despite can be considered as a methodical technique leaving
little or no space to emotions, certainly is the most efficient way to
understand wine. Of course, wine is much more than this, a complex beverage
that, last but not the least, is capable of giving emotions and pleasure. This
is a very important aspect, nothing less than sensorial tasting technique,
although it is about a different context.
Since the first issue, DiWineTaste has always been focused on sensorial tasting
and this subject has also been the main activity of our editorial and
educational mission, also by having our readers involved in this aspect. Such
us our events - a part existing since the day we started DiWineTaste - in which
our readers meet producers, by listening to their stories and tasting their
wines. I in fact believe the best way to understand a wine is always done by
pouring it in a glass, taste and evaluate it according to our senses, something
to be personally done. This is done, in particular, in an analytic and critical
way, by using our senses, in order to better understand the nature of grapes,
territories and producers. Of course, the emotional side of wine must not be
forgotten, an essential characteristic, although it is essentially about
personal and subjective perception instead of the context of objective
understanding.
One hundred and fifty DiWineTaste issues in which we focused on the many
aspects of sensorial tasting, always aiming to give our readers the essential
tools for the evaluation of wine. Sensorial tasting, in its technical nature
and, for certain aspects to be considered an art because requires the use of
senses, needs continuous practice and commitment. For this reason technical and
theoretical knowledge are not enough in order to fully express this discipline
and it must always and however supported by practice. In other words, the key
to success for every taster certainly is the theoretical and technical
knowledge but, above all, is to continuously tasting wines, of every style
and quality. The first DiWineTaste issues have been mainly focused on technical
and theoretical aspects of tasting, today, on the contrary, are mainly covered
practical aspects, by suggesting our readers comparative study cases, as well
as tasting by contrast.
In these years we have also organized classes about wine and distillate
sensorial tasting, as well as about enogastronomy. As a matter of fact, it is a
sort of natural evolution of what we write in DiWineTaste, as theory cannot be
enough in order to understand something. The same can be said about our
application DiWineTaste Mobile for Android, iPhone and iPad, just another and
modern way to use our publication. Our podcast can be seen with this very same
point of view, a way giving our readers the chance of using DiWineTaste
differently and by using different media. After all, by also considering my
long career in software design and development, I think it is quite normal to
implement these new media and ways. Nevertheless, it was right my mentality of
software designer - in the many fields of computer technology I worked in - to
make me believe since the beginning DiWineTaste should be available in Internet
only. I have always believed in this choice, which came to my mind for the
first time in 2000 and then realized in 2002 with the publication of the first
issue of DiWineTaste.
One hundred and fifty issues and fourteen years of DiWineTaste. A time and
quantity maybe considered important, the result of a job done with
commitment for a subject I am passionate about and interested in: sensorial
tasting. Maybe, to be realistic, a pretty modest time and quantity if I look
ahead and think about the future. When I think about what was DiWineTaste in
2002 and how it has become today, I admit it is quite hard to recognize it.
Everything has changed since that initial idea, except for the PDF edition of
the magazine, although adapted in the course of time. Another element which
never changed since the first issue is the use of
LATEX2ε
in typesetting the
magazine and from which are then created the pages in HTML format both for the
website and mobile applications. Many things have changed and this is the sign
of time going by, a sign things - unavoidably - are destined to change, as it
is right to be. Another thing changed - and I am very proud of this - is the
number of DiWineTaste readers. Whether the first issue counted a little more
than 2000 readers, today the average number of readers is 155000. Maybe this is
a little for some, maybe a lot for others, however I am aware of the fact that
if this journey is still going on it is because of them. Thank you dear reader:
the one hundred and fifty issues of DiWineTaste are dedicated to you.
Antonello Biancalana
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