In Meininger’s, Darren Smith explores the unique style of clarete. “Although clarete is similar to rosé, it is not simply rosé by another name. By definition, it is a wine made from co-fermented red and white grapes, which are all picked at the same time and thrown into a fermenting vessel together.”
It’s nearly impossible to get Canadian wine in the US. Maria C. Hunt explains why in Wine Enthusiast. “Wineries, importers, trade reps and sommeliers claim 99 reasons why it’s hard to find Canadian wine in the U.S., but quality isn’t one of them.”
In Wine-Searcher, W. Blake Gray reports on how the heat wave in the Pacific Northwest earlier this week means for growers and winemakers.
The Drop explores the rise, fall, and rise again of Gamay. “Today, Gamay is known as the darling of the natural wine world, thanks to its juicy raspberry flavors and the crunchy acidity that gives it such a drinkable quality. But its history is checkered. In some periods it’s been vilified as a poor-quality grape. At others, it’s been a massive commercial success. What gives?”
Director Frank Mannion gets access to the Champagne region’s most famous houses in his documentary Sparkling. But rather than deliver fresh insight, this “love letter” to the celebrated drink falls flat, says Guy Woodward in Club Oenologique.
In Wine Spectator, Bruce Sanderson reports on the changes afoot in Chianti Classico, where wineries will now include specific areas on the labels of their top wines and will no longer use non-Italian grape varieties in those wines.
Elin McCoy offers bottle recommendations for the Bordeaux 2020 vintage in Bloomberg.
In Food & Wine, Ray Isle explores the ways in which online wine shopping has changed. “Essentially, a side effect of 2020 was that many, many more people became aware that they could buy wine online — through retailers like wine.com, via alcohol delivery companies like Minibar or Drizly (the latter just purchased by Uber for a whopping $1.1 billion, after seeing 350% growth last year), or directly from wineries themselves.”
In Wine Enthusiast, Jacopo Mazzeo reports on how high-tech wineries are utilizing robots to prune vines and sensors to analyze disease.
In TRINK Magazine, Nils Kevin Puls looks at the Austrian winemakers exploring the benefits of non-vintage wines, “individualists united by one goal: to allow their wines to develop character and expressive strength, naturally.”
As Burgundy prices continue to rise, are producers in danger of pricing themselves out of the market? James Lawrence explores the answer in Wine-Searcher.
In SevenFifty Daily, Mark Stock reports on how unregulated cannabis cultivation could threaten tourism in wine country.
In the Washington Post, Dave McIntyre offers tips for expanding your red wine repertoire beyond Cabs, Pinots and Merlots.
In Eater, Delia Jo Ramsey explores Nashville’s wine bar moment.
Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on Flipboard, but for those of you who aren’t Flipboard inclined, here’s everything I’ve strained out of the wine-related muck for the week.
The Very Good, Very Hidden Value in Burgundy
Some obscure, and less expensive, names here.
Italian Substitutes for Popular Wine Styles
Italy has everything.
The Glory of Aged Champagne
Oh yes. Age those suckers.
By the Bottle: Robert Camuto
Alfonso continues his series of profiles.
Why Certified Organic Wines Are Worth The Search
Jeff Siegel digs into whether they actually taste better.
One Step Beyond: Pix’s Paul Mabray on the “Golden Age” of wine online
What the future holds.
Cinsault Is Ready for Its Close Up
Love me some Cinsault. Get thee to Itata.
A wine-meets-heavy metal music magazine joins two (seemingly) separate worlds
Wine wants everyone.
The Rise, Fall, and Rise Again of Gamay
A primer of sorts.
Draught wines: French vineyards rediscover the power of horses
Soft ground and great pictures.
The Winds Beneath Your Wines
A hidden force.
2021 shaping up to be an exceptional harvest in Thailand
Screw wine dogs. I’m now moving on to winery elephants.
Booming Champagne could reach pre-Covid levels by year-end
Because what better to do than open some when you can hang out with people again?
Opinion: Reconciling the Racism of Rudolf Steiner
Very important to read.
One Of The Oldest Wine Producing Countries Growing Grapes In Conflict Zones; The Reemergence Of Armenia
Love me some Armenian wines.
French Oak: An Unreliable Memoir
A nice piece. Of wood.
Feet on the Ground for Ungrafted Vines
A bunch of “farmers” hanging out in… wait for it… Monaco.
By the Bottle: Robert Camuto
Alfonso interviews another thoughtful man.
Some names to know.
Chianti Classico caves in on subzones…
Plus news on Vino Nobile….
In Praise of Sauvignon Blanc – and Poodles
An interesting pairing, to be sure.
Coppola Made an Offer it Can’t Refuse
Analysis of the purchase.
You plonkers! Daughter, 19, opens her father’s £2,000 vintage Petrus to make sangria at house party with her friends after it was saved for 17 years
Don’t leave your Petrus lying around, friends.
How the world’s priciest rosé, Clos du Temple, was officially put on the map
More than $200 per bottle….
The Supreme Court and Wine Shipping: Another Chance
Let’s hope they smack this one down.
Petrus wins trademark case in China
A good surprise.
How Unregulated Cannabis Is Threatening West Coast Wine Growers
Calling it unregulated is a stretch.
What They’re Drinking in Moscow
I could sit and drink in that Cafe Pushkin all day…