Bloomberg on a new wave of Malbec producers from Argentina. "The most buzzed-about zone there is Gualtallary, where vines are planted at mile-high elevations and the soil is white rocks and limestone, which imparts a salty minerality to the wines. Another is Altamira, Argentina’s first officially approved appellation, which currently makes some of the region’s top examples."
Forbes on wine in kegs. "Still, the number of wineries that turned to keg production has doubled since 2011."
The Washington Post says organic wine tastes better. "Personally, I’ve found eco-certification is not a guarantee of high quality. But wines made from organic grapes or with biodynamic viticulture — or even those labeled “sustainable,” with or without certification — often taste more lively, even compelling, than other wines."
Andrew Jefford in Decanter on an alternative to natural corks. "What is a Diam cork? Some 95 per cent of it is processed cork; the rest is acrylate and polyurethane."
Alfonso Cevola asks is the future for Nebbiolo in Piedmont under attack? "A proposed change to the Piemonte DOC will allow the word “Nebbiolo” to appear and be noted on the label."