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  • Wine news

    The Daily Mail on why two glasses of wine and 15 minutes of exercise per day is the key to long life. "She said her work had found that modest drinking and carrying extra pounds were both associated with longevity."

    The Guardian on selections inspired by Dali's surreal wine book. "I particularly liked its way of subdividing the wine world: nothing so pedestrian as sweet, dry, fizzy or fortified, Dalí instead brings us ‘Wines of Dawn’, ‘Wines of Generosity’ and ‘Wines of Purple’, the last a category of ‘firm, vigorous’ red wines best understood by tasting an example of the breed, such as Elodie Balme’s fabulously dark, meaty but silky red from the southern Rhône."

    In Decanter Andrew Jefford celebrates the Jacquère-based wines of Savoie. "Mountain wine regions are complex for a reason: their topographical challenges have meant, through most of history, that they were a series of little kingdoms and fiefdoms, clinging on to specialities and traditions which reflect, with some fidelity, precise and highly contrastive local conditions."

    Variety on how a natural wine documentary is getting a lot of buzz. “Besides the obvious beautiful images of vineyards and the ongoing appetite for French wine and food culture, the documentary is really about the current movement for more organic products : if you want them in your plate, then it’s only natural to want them in your glass as well,” said Gregory Chambet of WTFilms, which co-produced on top of handling international sales."

    The Globe and Mail on under valued wines that somms are drinking. "Haley says the Douro region, long-famous for fortified port and now a formidable dry-wine destination, merits consideration by those who seek Napa-style richness without the nosebleed prices."

    Seven Fifty Daily on understanding the science behind ancient wine. "This field, sometimes called archaeobiology, has progressed rapidly in recent decades, with indirect help from two very different types of research."

    Jancis Robinson praises lighter vintages. "But long before recent rampant inflation of burgundy, I was always a fan of Côte d'Or vintages described, and often dismissed, as 'charming'."

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  • Decanting Cultural Phenomena

    Artsy’s Latest Round is Worth $50 million...But What’s It All For?

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  • Winemaker interviews

    Giving up a career in medicine to pursue a love of food and wine, The NoMad's Wine Director talks to Lisa Denning about Manhattan's high-end dining scene and how he was inspired to start his own wine label, Empire Estate. And then there's that hair of his!

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  • NYC Restaurants

    In an era of conscientious diners, an ode to New York's beloved UK import and fancy brasserie factory.

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  • Wine news

    ABC Online on an Australian winery that is using mobile augmented reality with its labels. "Using a downloaded app, consumers can hold their phones to the label and watch as the characters from old photos appear to come to life in what seems a miracle of sight and sound."

    In Decanter Andrew Jefford asks if the wine world needs more storytelling. "Because the global wine trade, worth around 30 billion euros annually, funds specialist wine writing in an indirect manner – via advertising; via subscriptions; via the enabling of visits, tastings and wine fairs; via the submission of bottles for wine competitions or samples for critical scrutiny."

    Jancis Robinson on the notion of the appellation and wines of the wilderness. " It is not that they don't want their wines to be part of appellation, but they want the appellation to reflect (what they consider to be) good practice – organic/biodynamic farming, traditional work in the vineyards and low-intervention winemaking."

    The Drinks Business on green issues driving innovations in wine closures. "Essentially, with the argument shifting from the technical performance of different stoppers, the environmental implications are becoming a decisive factor in the selection of closure type."

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  • Theaters have become one of the only places where you can reliably escape the endless stream of alarming news, whether it’s coming from Washington or Hollywood or the disembodied voices of Panic Attack Twitter.

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  • Column

    "Even if opening that wine may be the end of that bottle’s journey it is only the beginning of a long night of stories." Dorothy J. Gaiter on Open That Bottle Night.

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  • Wine news

    The Wine Enthusiast asks can a wine be great even if it can't be aged? "To me, great wines and wine regions present something different, something that isn’t quite replicated anywhere else. It could be an aroma, flavor, concentration or texture. It could be a variety or style."

    New York Magazine goes in search of great wine stoppers. “The Vacu Vin system has been around forever for a reason."

    Thrillist asks which kind of red wine is the healthiest? "There's a lot of evidence out there right now, and we can take a pretty strong stance on the viability of red wine's health benefits, especially for cardiovascular issues. Small doses of wine are believed to increase good cholesterol and overall health of the heart."

    Eric Asimov in The New York Times evaluates 2014 Barbaresco."Yet to the surprise of many people who follow vintage reports as if they were the gospel, the wines from some areas where gloom was deepest have turned out surprisingly well."

    Time Out on wine based cocktails.

    The Sun on an English wine merchant who is pairing fancy wine with Big Macs and Domino's pizza. "The tasting notes reveal: “Exotic nutmeg, strawberries and fresh grapefruit make this a top match with a Doner Kebab with Chili Sauce.”

    Seven Fifty Daily on horror stories importers lived to tell. “Well, one of the biggest insider jokes in the wine business is that all of our family and friends think our buying trips are like vacations."

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  • Wine news

    The Wine Spectator asks is wine only healthy for the wealthy? "Overall, the researchers found that moderately frequent consumption (drinking alcohol two to three times per week) was associated with a lower risk for cardiovascular disease than infrequent consumption (defined in this study as less than once per month). This benefit was significantly more pronounced among those with a higher socioeconomic position."

    The Independent says low strength wine could increase alcohol consumption. "They discovered that low strength beer and wines are frequently labelled as being ideal choices for lunchtime drinks, in addition to being suitable for events such as barbecues and sporting fixtures."

    Seattle Magazine talks to winemaker and actor Kyle MacLachlan. "I’m a little bit like an ambassador for Washington wine. Living in New York and telling people which wines to check out. I like to keep the focus on Washington State."

    The Drinks Business on a wine named after bacon. "“There are two types of people in this world: those who love bacon and those who are wrong,” said Alex Guarachi, CEO of Guarachi Wine Partners.

    Seven Fifty Daily looks at the impact of new alcohol tax laws. "Shilling, who cofounded Revolution Spirits in Austin, Texas, says that just weeks after the bill passed, ACSA members were reinvesting in their own businesses."

    In Punch Jon Bonné on how Roussillon became a hot spot for French wine. "If this disregard for tradition doesn’t seem particularly French, the inhabitants of the Roussillon don’t feel particularly French."

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  • Wine news

    The Wine Enthusiast says the 2015 vintage is the golden age for South African wine. "They offer the most exceptional quality, purity and vivid expressions of grape and terroir that I have tasted across the board in any given year from the country."

    The Drinks Business reports on an argument between the Canadian provinces of Alberta and British Columbia over the Kinder Morgan pipeline expansion touched the wine industry this week with the news that Alberta intends to boycott all BC wines with immediate effect.

    In the New York Times Eric Asimov is turning his left over wine into vinegar. "Tony has told me that he finds it hard to use any vinegar other than his own. He has counseled patience. “Give it at least a year to get started,” he said."

    Seven Fifty Daily on the science of Pét-Nat. "Wines with less dissolved carbon dioxide than that—3 atmospheres is common—are called frizzante in Italian, spritzig in German, and pétillant in French. In English, we settle for the term semi-sparkling."

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