Well usually Mr. Asimov writes intelligent articles... but here I do not find

Well usually Mr. Asimov writes intelligent articles... but here I do not find anything (!?) and the fact is that there is a lot to say about the "good" Beaujolais... After reading Kermit Lynch book (see article in the Spanish side) I have discovered a completely different Beaujolais.. with less than 10º, some "green touches" and a bit more of seriousness than nowadays Beaujolais.... and so on....