RJ 012715
Welcome to my wine blog. I am a wine writer and critic, currently with a day job in human resources.

I was honored to be included for a second year on IntoWine.com’s Annual “Top 100 Most Influential People in the U.S. Wine Industry.” This blog has also been a finalist for awards, including best overall and best writing awards, in the Wine Blog Awards. I am the most “favorited” tasting note writer (and most prolific) on CellarTracker, where I currently have over 35,000 tasting notes.

I write a weekly wine blog for Huffington Post. I am a regular contributor of pieces to Snooth and IntoWine.com. I also do occasional seminars and presentations on wines I specialize in (e.g., Madeira and Rioja) and moderate panels for wine events.

I am fortunate to reside in the San Francisco Bay area, with easy access to the wine country of the Santa Cruz Mountains, Napa and Sonoma. San Francisco is fortunate to have lots of tastings for members of the trade and media, and I attend as many of these as I can. This area is also home to several well established tasting groups and retail stores that do regular tastings that I frequent. I have traveled to wine country in Burgundy, Champagne, Châteauneuf-du-Pape, Languedoc, Oregon, Santa Barbara, Rioja, Germany, Argentina, Uruguay, the Douro and Madeira. My favorite wine critics and writers include Hugh Johnson, Stephen Tanzer, Jancis Robinson, Burton Anderson, Allen Meadows, Roy Brady, David Shildknecht and Mike Steinberger.

My tasting notes are patterned as follows: color; nose; palate; finish (then, parenthetically, other notes about the wine, based on what I’ve learned from tasting with the winemaker, distributor or others knowledgeable about the wine, such as the cepage, barrel treatment, drinking window). If I tasted from a format other than the standard 750 mil bottle, I’ll indicate that at the beginning of the note; ditto if it was a barrel sample instead of bottled wine. My descriptors are ordered from most dominant flavor component to least dominant. If I am tasting in an environment (e.g., darkly lit restaurant) where it is difficult to accurately assess the color, I will omit that feature from the TN.

For more on my wine aesthetic, see my post devoted to that topic: http://www.rjonwine.com/bordeaux/my-wine-aesthetic/

Hugh Johnson and Richard

Jancis Robinson and RJ