Tim Atkin is hopeful for the future of Sherry. “Sherry is beginning to focus on origin rather than its famous method of fractional blending. The solera system is a fine way to achieve consistency, but often occludes nuances of terroir. Back in 1868, Sherry had 134 pagos or specific vineyard sites, compared with around 40 today. But they could become increasingly relevant to fine wine consumers. A Sherry from Balbaina, Macharnudo or Carrascal should be as sought after as a Musigny, a Chambertin or a Montrachet from Burgundy.”

Lana Bortolot is also exploring Sherry’s uniqueness in Forbes.

In Vinous, Antonio Galloni compares the 2016 and 2017 vintages of Barbaresco.

On WineBusiness.com, Linda Jones McKee remembers Missouri wine pioneer Jim Held, owner of Stone Hill Winery, who died on November 8.

The sommelier Anthony Cailan, who was a rising star in the wine world, has resigned from the downtown Manhattan hotel where he worked, after a New York Times report last week in which several women said he had sexually assaulted them.

Grape Collective talks with Tom Gamble of Gamble Family Vineyards in Napa Valley about making wine in America’s most famous wine region.

In Wine Enthusiast, Lauren Mowery offers a guide for where to eat and drink in Adelaide, Australia.

In the New York Times, Ingrid K. Williams spends 36 hours in Barolo.