Wine news January 20, 2017

Eric Asimov in the New York Times explores Corsican reds. "But grown in the dry granite soils of southern Corsica, sciaccarellu becomes another thing entirely, with bright, vivid flavors of flowers, red fruit and stony earth that transcend Tuscan mediocrity."

The San Francisco Chronicle asks who decides which wines get served at the inauguration lunch? "Korbel this year has donated magnums of its Natural Cuvée, a blend of Russian River Valley Pinot Noir and Chardonnay. It marks Korbel’s ninth (ninth!) inauguration."

The Wall Street Journal on tricks to make bad wine better. "HAVE YOU EVER stuck a spoon in an unfinished bottle of Champagne, stuffed Saran wrap into a decanter of corked wine or spun a Cabernet in a blender?"

Esquire on removing wine stains. 

Austria is looking to boost wine exports reports The Drinks Business. "Klinger admitted that it had taken more than twenty years for Austrian exports to recover from the 1985 scandal when the story broke that certain wineries had been adding a substance used in anti-freeze – diethylene-glycol – to bulk out and sweeten their wines."

Jon Bonné in Punch asks can northern Rhône Syrah survive the spotlight? "Despite the new high-elevation plantings, vineyard prices in the past 20 years have jumped to $490,000 from $86,400."