Great article, though I wish it was more informative to the drinking crowd. How it does not and should not have the acidity of wine save melomels, how it can be dry as a wine and have complex aromas that surpass even a great chablis, etc. but still, any marketing that brings mead to light is welcome. Just as it took forever for people to realize that beer can be more than an American lager, or that American wine can have the same level of complexity and prestige as French wines; mead may see the day where it is offered at resturants for the public.