Though the science of wine is a story infrequently told to consumers, the industry has come a long way in adopting rigorous science. Essentially, we have gotten down the basics...
"For 20 years, the family made wine for themselves and to sell to neighbors and other wineries. The first bottling of the La Mannella wine wasn’t until the 1990 vintage." Lisa Denning on...
"Her wines, made by méthode traditionnelle from hand-harvested, estate-grown grapes and first-press juice, are pitch-perfect elegant, just the thing for Mother’s Day or the coming summer...
Wine newsChristopher Barnes on 5/22/2017
The Boston Globe on Total Wine and Spirits' fight with alcohol regulators. "In Massachusetts, Total Wine has sued to invalidate a state regulation that prevents retailers from selling alcohol below cost, a common practice in other industries."
The Mercury News on the best boxed or canned wine. "Best of all, winemakers have begun putting some pretty good juice in these alternative containers — if you know where to look."
Jancis Robinson on a comparative tasting of white Burgundy. "There has long been the idea – misguided in my view – that white wines are somehow less serious than reds, and since the spectre of premature oxidation has proved all too real in recent years, buyers of white burgundy have been particularly reluctant to give this style of wine much bottle age."
Andrew Jefford in Decanter on Puech-Haut in the Languedoc. "The Puech-Haut wines as they’ve been made so far seem to me to be the epitome of that ‘New World Languedoc’ style which appealed so strongly to outsiders in the 1990s, with deep, fleshy profiles, prominent acidity and lavish oak (some of the special cuvée wines have 24 months in new oak), but with discreet tannin profiles and hence smooth textures."
Palate Press on facts about health and wine. "Hangover remedies don’t work, regardless of whether they’re taken before or after drinking. To avoid a hangover, “drink a liter of water before going to bed,” D’Agata advises. “And probably a little sugar too.”read more »
Wine newsChristopher Barnes on 5/19/2017
The Daily Beast likes canned wine. “The best part is you can take it to the movie theater,” said Tada, who adores Champagne but who is loathe to open a full bottle because it generally goes flat before she can finish it."
The Guardian explores rosé. "Rosés are usually made with whatever red wine grapes are predominant in a region. In New Zealand and South Africa, that’s often pinot noir, whereas in Argentina it’s malbec, and in Spain tempranillo or garnacha."
Jackson Family Wines has bought Santa Barbara producer Brewer-Clifton reports the Wines Spectator. Brewer-Clifton is the third Pinot Noir–based winery Jackson Family has purchased in the span of a year. The deal includes Brewer-Clifton's second brand, Diatom, 60 acres of estate vineyards and a long-term lease on a winery and tasting room in Lompoc, Calif. Founder Greg Brewer has sold his shares in the company but will remain at the helm and continue to make the wines. The sale price was not disclosed.
The Telegraph asks is the world's best wine from Norfolk in England? "Beating off 17,200 other entries, it won the Platinum Best in Show at the Decanter World Wine Awards 2017."
Elite Daily on inspirational wine quotes. "And just to be perfectly clear, Andre Simon said it best: “Wine makes every meal an occasion, every table more elegant, every day more civilized.”
Saveur on a Japanese wine community in the heart of Burgundy. "Sawahata, a onetime TV cameraman in Yokohama, met his wife, Sachiko, a former Japanese Airlines flight attendant—now Bissoh's sommelier and co-owner—when he was cooking in Naples and she was studying wine in Dijon."
Eric Asimov in the New York Times on good Vermouth. "What is vermouth? It’s a fortified wine infused with herbs, spices, botanicals, fruits or vegetables. It is made with anything, really, that the chef, I mean, winemaker, believes will benefit the outcome."read more »
FeatureSam Radford on 5/18/2017
Sam Radford on "international style" and expanding the debate surrounding "bad' wine. read more »
Wine newsChristopher Barnes on 5/18/2017
Italian goal keeper launches wine brand reports CNN. "Swapping the goalmouth he regularly patrols for vineyards, Buffon's venture involves the production of a line of wines in the historic cellar of Novoli, Southern Italy, in the Apulia region famed for its wine-making traditions."
Forbes reports that Constellation Brands might be sniffing around Washington based Ste. Michelle Wine Estates. "The takeover price, should it come to that, is estimated to be between $3 and $4 billion, an amount that the Wells Fargo report says Constellation could swallow."
Decanter on new Bordeaux wineries to watch.
Jon Bonné in Punch searches for greatness in Saint-Joseph Syrah. "And, in Chave’s case, there’s a moral importance to making good, affordable wine from less anointed places. But it’s also because Chave, and other high-profile vignerons, like Jean Gonon, see Saint-Joseph as a botched experiment they have the opportunity to fix."
Winefolly on Vouvray. "Often the wines display subtle notes of ginger and beeswax – hinting at the presence of noble rot. In terms of flavors, these wines range from lean, dry, and minerally, to fruity and succulently sweet, depending on the style."read more »
Wine newsChristopher Barnes on 5/17/2017
Austin360 contemplates regulations around Texas wine. “We want to grow this industry and want our consumers to know that if we put Texas on the label, it means as much as Washington or California,” Brundrett said, citing two states with more stringent labeling guidelines."
Were you ever curious about Von Miller's favorite wine? Fox has the answers.
US News reports there is a wine boom in Wisconsin. "Wisconsin Public Radio reports that Wisconsin has more than 140 wineries, making it a destination for wine tourists. People made nearly 2 million visits to wineries in Wisconsin in 2015."
Decanter on how to prepare for a wine course. "You may have never tasted a gooseberry, but if and when you do it will most certainly remind you of Sauvignon Blanc."
Palate Press explores Dalmatian wine. "Crljenak Kaštelanski has enjoyed an extraordinary rebirth here, after near extinction in the early 20th century. Newly marketable as Zinfandel – something that many producers capitalise on – it is nonetheless still a rarity, with less than 100 hectares and only 15 producers making it as a varietal wine. Amongst many rather rustic producers, Putalj and Mimica are two names who show that Crljenak can produce more ageworthy and aristocratic fare."
Food and Wine on the difference between Cava, Prosecco and Champagne. "Prosecco comes from the Veneto region of northeastern Italy, where it's made from a grape varietal now known as Glera (which, confusingly, used to be called Prosecco)."read more »
Wine newsChristopher Barnes on 5/16/2017
Eric Asimov in the New York Times believes bad wines are bad. "Finally, the notion that manipulating cheap wine to mimic high-end bottles benefits consumers is laughable."
Food and Wine on a bill moving through congress could lead to boozier wine. "Currently, the federal tax on wine at 14 percent ABV is significantly lower than the tax on wines with an ABV between 14 and 16 percent."
GQ says this celebrity wine is good. "Considering the fact that Wareheim—who co-created Tim and Eric Awesome Show, Great Job! and plays Arnold on Master of None—spent about a year posting photos of wine and calling it piss, the jokes aren’t much of a surprise."
Amanda Barnes in Decanter on the Chilean wine harvest. "While the affect of smoke taint is still being measured by vintners around central and southern Chile, the character of the fruit this year is reflective of a warm and sunny vintage."
The Drinks Business on a wine fraudster jailed in France. "Seven people altogether were arrested in the Europol operation, which spanned five European countries. The value of the Burgundy faked by the counterfeiters was put at €2.5 million and although many bottles were seized it is not known how many might have found their way onto the international marketplace."
Zachary Sussman in Punch explores the wine cellar at Union Square Cafe. "Just as we might not immediately appreciate how revolutionary the restaurant was at that time, now that its influence has become so ubiquitous, wines like these might strike us as familiar—even expected—reference points."read more »
Wine newsChristopher Barnes on 5/15/2017
Jancis Robinson on the politics of Zinfandel. "But all was not peace and light. I found myself thinking of the wicked fairy in Sleeping Beauty as, at the end of every presentation on the variety, a member of the five-strong Montenegrin delegation rose to their feet to insist that its real origins are not Croatian but in Montenegro, where it is known as Kratošija."
In Decanter Andrew Jefford on the savage frosts afflicting European vineyards. "Nonetheless, the fear for growers of vulnerable fruit crops such as grapes is that the dramatic warming trend we have observed over the past two decades will continue, leading to earlier and earlier budbreak. That same trend, though, will also melt Arctic ice and snow, creating a consistently weaker polar vortex during winter and early spring months when it is normally strong (it’s always weaker in summer) – hence a greater likelihood of sudden irruptions of freezing air into winegrowing regions post-budbreak."
In Decanter "Raimonds Tomsons, of Riga in Latvia, has been named the best sommelier in Europe and Africa after he beat rivals at the grand final held by the International Sommelier Association in Vienna."read more »
Wine TopicsMarco Salerno on 5/14/2017
Though the science of wine is a story infrequently told to consumers, the industry has come a long way in adopting rigorous science. Essentially, we have gotten down the basics... read more »
Winemaker InterviewsChristopher Barnes on 5/13/2017
"With old guard, it seems like there's still the velvet rope to get in, and you don't go past that. With some of us in our generation, it's like, no, it's all inclusive." Hardy Wallace, Dirty and Rowdy read more »
Winemaker InterviewsMonty Waldin on 5/12/2017
"Free sulfite fermentation, definitely now it's a reality, we all consider, it opens up the fruit even more. The borders of the fruit are larger, that's sure." Michele Manelli of Salcheto in conversation with Monty Waldin read more »
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