The Washington Post on how to find wine bargains. "Restaurants typically price a glass of wine at just under the wholesale cost of the bottle. That way, if they only sell one glass and have to pour the rest out, they pretty much break even. The rest is profit."
Andrew Jefford in Decanter visits Crozes Hermitage. "Secondly, unlike all of its Northern Rhône peers, Crozes has volume and mass: 1,633 ha at present, producing around 10 million bottles a year."
The Drinks Business evaluates wine closures from cork to plastic. "Before considering the options, it should be stated that if this analysis seems to feature more on the cork industry, that is not because of the bias of the author, but simply because the cork producers, who were heavily criticised by the wine industry in the nineties and early noughties for a poor-quality product, have, in the past eight to 10 years, been extremely active in technical innovations to defend their position."
Jon Bonné in Punch provides a guide to the red wines of Galicia. "Throughout the region, you can also find red caiño, bit players like brancellao and even garnacha (grenache), as well as a notable blip for merenzao, which in Portugal is called bastardo and in France is known as trousseau, the beloved grape of the Jura."