October 21 is Global Champagne Day! To help you celebrate David White suggests five things you need to know about Champagne.
"When I started, Chianti was a wine that was impossible to sell." Giuseppe Mazzocolin of Fattoria di Fèlsina talks to Monty Waldin.
Austrian wine producer Netzl makes elegant, aromatic wines that outperform their price points.
eBookChristopher Barnes on 10/22/2016
Our book Chile: Conversations with Winemakers aims to tell the very unique story of Chilean wine through the prism of the voices of the artisans who have redefined the Chilean wine industry. read more »
Wine EducationDavid White on 10/21/2016
October 21 is Global Champagne Day! To help you celebrate David White suggests five things you need to know about Champagne. read more »
RieslingChristopher Barnes on 10/21/2016
"Sometimes when I look at them, I listen to them and I think, 'It's not just a herd, they're clones.' There's no real difference between them. They all seem to be patting each other on the back and telling each other what great guys and girls they are." Stuart Pigott on the NY somm culture read more »
Wine newsChristopher Barnes on 10/21/2016
The New York Daily News gets excited about Greek wine. "A place I'd been enchanted with since the early ’80s, thanks to the Daryl Hanna and Peter Gallagher film "Summer Lovers," has been Greece and the islands of Mykonos and Santorini."
The New York Times on the ageless appeal of good Bordeaux. "The good wines cost a lot of money; its English-speaking audience is aging; the dominant grapes, cabernet sauvignon and merlot, are out of fashion relatively speaking; and the region, unlike, say, Burgundy, lacks charismatic representatives to talk up its appeal."
The Telegraph creates a video introducing Champagne. "The video above focuses on the origins and qualities of Champagne, including the unique way it is made and matured leading to its distinct taste on the palate."
The Drinks Business reports on a new director at Chateau Margeaux. "Currently managing Director of Francis Ford Coppola’s Inglenook estate in California, Bascaules will take up his new role in Bordeaux on 1 March 2017."
Newsday on how Long Island's wine industry is dealing with erratic weather.
Decanter on the best Italian wine lists in New York. "How did it happen? Restaurateurs like Puglia native Nicola Marzovilla, who opened Enoteca I Trulli in 1998 with an all-Italian wine list that included 50 labels by the glass, were key."
Punch explores how "house wine" has changed. "Many now work with winemakers to create proprietary wines for their restaurants that bear a resemblance to the old notion of a private label, but are the result of a genuine collaboration. A new name used to describe them—“custom cuvée”—hints at exactly that."read more »
Wine newsChristopher Barnes on 10/20/2016
The Chicago Tribune explores Soave. "Soave wines come from the Veneto region in northeastern Italy not far from the enchanting city of Verona, which is a modern Italian wine mecca (host of the famous Vinitaly wine exhibition) in addition to being the "home" of Romeo and Juliet, among other Shakespeare characters."
Golf.com on how Arnold Palmer started his own wine brand. "During one of their encounters, Arnie let Moone in on an unfulfilled ambition: He wanted to produce his own wine. As it happened, Moone had just the facility to do that, a Napa winery he’d purchased called Luna Vineyards. The two men shook hands, their generation’s version of signing a deal."
Food and Wine asks do you need a $300 corkscrew? "In short, you probably don’t need a $300 corkscrew, but anyone who opens the number of bottles I do—sometimes dozens, when conducting a tasting—certainly might."
Phys.org says science shows cheese can make wine taste better. "The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation method and found consuming cheese while drinking wine impacted the description and preference of different wines."
Eater says Paris is the best city for drinking natural wines. " So natural wines can sometimes be cloudy, fizzy, or reduced, relative to conventional wines; some bottles might develop a strange, tongue-lashing acidity due to the position of the moon, or an approaching storm."
Reuters reports wine world output at 4 year low due to French, South American weather. "An expected 12 percent drop in French production, to 41.9 mhl, and steep declines in Chile (-21 percent to 10.1 mhl), Argentina (-35 pct to 8.8 mhl) and Brazil (-50 pct to 1.4 mhl) accounted for most of the projected global fall, the OIV said."
Decanter on the most improved 1855 Bordeaux chateau. "The 2016 vintage will be the first one where he has farmed 100% organically, but he is more interested in working out what system is best for a sustainable future than chasing media acclaim for it. Oh, and he was the first in Bordeaux to set up a partnership with Google Streetview allowing virtual visits of the winery and cellars."read more »
Winemaker InterviewsMonty Waldin on 10/19/2016
"When I started, Chianti was a wine that was impossible to sell." Giuseppe Mazzocolin of Fattoria di Fèlsina talks to Monty Waldin. read more »
Wine newsChristopher Barnes on 10/19/2016
Bloomberg reports that Penfolds is releasing a $185,000 bottle of wine. "Grange is a Shiraz that's the flagship wine of Penfolds, with a history as rich as its palate. Created by Penfolds winemaker Max Schubert in the 1950s, it couldn’t have had a worse debut."
Decanter says Brexit means wine prices will rise. "WSTA leaders want to persuade the government not to raise duty tax on wine in its upcoming autumn budget statement."
W. Blake Gray on wine blogging 101 in Palate Press. "For all of us bloggers, not just wine bloggers, blogging is an advertisement for oneself. The blog announces who you are and what you can do."
Alder Yarrow on Napa's attractive neighbour. "Most notably, Caymus Vineyards recently paid US$1 million (£0.82 million/€0.91 million) to settle a lawsuit from Napa County over the winery's violations of their use permit."
Jamie Goode on why Provence rosé is like Champagne. "Provence rosé is pretty reliable, and it delivers. There are no nasty surprises: the wines are quite pale in colour, are dry, and have nice texture: they aren’t just about the fruit."
Punch on a unique "family" of wines in Austria. "When they bottled their first vintage, in 2007, the couple created ten wines representing three generations, with two grandparents, five parents and three members of the young generation."
The Wine Economist gives his impression on the wine scene in the Republic of Georgia. "I have never been anywhere where wine was so central to the culture."read more »
Wine newsChristopher Barnes on 10/18/2016
Constellation Brands buys five Charles Smith wine brands for $120M reports The Wall Street Journal.
The Mercury News on former NBA star Yao Ming's wine charity collaboration. "The basketball star-turned-vintner is collaborating with the nonprofit WildAid to end illegal trade in elephant ivory, rhino horns and shark fins around the world."
Forbes on wine investment mistakes.
Gizmodo on the Guzzle Buddy which turns wine bottles into wine glasses.
Decanter tells you how to buy wine in a wine shop. "Giving staff a sense of context is also important."
The Drinks Business on top wine faults and what to look for. "For example, tartrate crystals that form in unfiltered wines under cold stablisation just need to be decanted. Consumers are often worried that the glass has broken somehow so being able to explain what they are is very important.”read more »
Wine newsChristopher Barnes on 10/17/2016
The New Yorker reviews the new documentary about wine fraud. "Amid so much macho bluster and wishful thinking, “Sour Grapes” suggests, the con man can start to seem like the lone truth-teller."
The Guardian asks what makes a wine taste good? "It’s because our perception system works according to expectations."
Andrew Jefford in Decanter explores the changes going on in Cava. "My view is that this is the best official news about Cava in my lifetime: a long overdue measure that finally brings producers the chance to communicate the extraordinary finesse, intricacy, refinement and, yes, pronounced ‘minerality’ which these wines are capable of expressing."
Jamie Goode on how rosé is made.
Winefolly on why the US are organic outsiders when it comes to wine. "The US and Europe have different requirements that must be met in order for a wine to be certified as organic. U.S. organic wine standards are considerably more strict, limiting the ability for US winemakers to certify their wines as organic."
Jancis Robinson explores Port and how it is helping the Douro court tourism. "I was amazed by the growth in tourism there – not least because when I first visited the city in 1976 it was truly grimy and seemed to be full of dirty washing, cobbles and barefoot children."
Alfonso Cevola on endangered wine lists in the new millennium. "And while Chianti and Bordeaux aren’t the only ones on the endangered list, they seem have been singled out for their lack of edginess, for unsatisfactory coolness. They’ve been left out of the Instagram Generation."read more »
ColumnDorothy J. Gaiter on 10/14/2016
Dorothy J. Gaiter on how wine auctioneer and classical pianist Fritz Hatton came to own Arietta, which produces Bordeaux-style wines in Napa, is a story of passion and preparation colliding with good fortune. read more »
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