Matt Kramer (wine writer)

[10] Considered an advocate of the concept of terroir,[5][11] Kramer is credited with defining the term as a wine’s "somewhereness", a frequently quoted definition.

[5][12][13][14][15][16][17] Kramer has, like Allen Meadows, expressed concern on what they consider over-reliance among California Pinot noir growers on using limited variation series of Burgundy clones from Dijon in their practice, citing this as one reason that so many California pinot noirs have similar taste and lack complexity, and have urged growers to aim for a more varied mix of clones.

Halliday spoke in reaction to what he perceived to be "Kramer's suggestions of big company taste fixing", which he called "farcical".

[11][20][21] Reacting to a statement by Jancis Robinson who reported the result of a PROP test that suggested she might be a supertaster, and a following admission by Robert Parker that he does not care for mildly spicy or seasoned food,[22][23] lead Kramer to criticize wine critics in his New York Sun column, pointing to "almost desperate attempt by some of today's wine tasting potentates to bolster their credibility by suggesting a physical superiority".

[24] Kramer summarized that, "suggesting a linkage of taste buds to wine judgment is like confusing eyesight with insight".