Here's a great blog post I read recently by well known and succesful wine journalist Max Allen. Having first appeared in the Weekend Australian on 31st December 2011, like me, if you missed it, the read wont disappoint.
The most critical point in my eyes revolves around the widening gap between large, comodity driven wineries and boutique artisan producers. This is never more evident than when discussing the newly approved wine additive Sodium Carboxymethylcellulose (CMC). I've never heard of this additive before and frankly have no idea what it is and why you would use it. Most of the products contained on the approved list of additives and processing aids have no use in my winemaking.
If you have some comments feel free to email me or tweet me (@Vinteloper).