Reuters on how how climate extremes is threatening Australian wine. "Not only are wine growing regions getting hotter, weather is also becoming more unpredictable, scientists say."
The Guardian on texture in wine. "Wines made from older vines also tend to have more texture, because the yield of grapes is lower; younger vines, meanwhile, can be “green harvested” to reduce the number of bunches of grapes and make the juice more intense."
Fox reports on a 10K run in Scotland that offers wine instead of water at rest stops. ""We want to put the fun back into running and prove that you don't have to be an elite race snake,” TeamOA’s Managing Director Wane Law told The Sun."
Wired reports that Napa is fermenting your wine using submarine technology. "The system is based on a submarine-industry technology called sono-densitometry: A tuning-fork-like probe inside each tank measures vibrations 10 times per second, yielding millions of data points about the density of the liquid. That tells you the sugar and alcohol levels, and thus the rate at which fermentation is occurring."
Decanter reports that Bordeaux's 1855 World Heritage plan is paused.
Le Pan profiles Gérard Basset mentor to sommeliers. "Basset is acknowledged in the sommelier world as being both a ‘player’ and a ‘coach’ at the top of his game."
The New York Times on Santa Cruz Cabernet. "If you poke around the subdivisions in the foothills of the Santa Cruz Mountains, you may come across the remnants of La Questa Vineyard, which 100 years ago was thought to produce the finest cabernet sauvignon in California."