Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on 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.
What Makes a Great Wine Great?
Dwight Furrow prefers great to not be subjective
This Winery’s Secret Weapon Is a Flock of 200 Sheep
Tablas Creek gets woolly.
Is Sauvignon Blanc the World’s Most Reliably Good White Wine?
Matt Kramer professes his admiration. Though I would vote for Santorini Assyrtiko or Vienna’s Gemischter Satz instead.
Seeking Depth in New Zealand Sauvignon Blanc
Speaking of Sauvignon Blanc….
Unearthing California’s Pre-Prohibition Wine Roots
Frances Dinkelspiel recounts some history.
The Case of the Counterfeit Krug Champagne
The tip of the (sparkling) iceberg, here.
Anson: Making wine in India – Not for the faint-hearted
Jane Anson meets the man behind Sula
This is What Sustainable Wine Certification in California Really Means
Some of the ins and outs.
Resurrecting Ancient Wines That Can Survive Climate Change
Unfortunately necessary research.
Wine, protest and Macron: why southern French wine producers are so angry
Entitlements breed bad habits.
Wine Legend: Domaine de la Romanée-Conti, La Tâche 1978
$500 per teaspoon.
How Beaujolais Cru Is Remaking The Reputation Of An Entire Wine Region
Brian Freedman on the new revolution.
Do Wine Scores Still Matter?
Several folks weigh in on this multi-part article in the new SevenFifty Daily web site of wine news.
Dirk van der Niepoort to create ‘new category for wine’
A new category for revenue, you mean.
No-Dosage Champagnes, In Context
Lauren Mowery on the lack of sugar.
Rosé for the Long Haul
Katherine Cole on older pink.
Pretentiousness, Con Jobs, and Wine: Sommeliers
Tim gets angry.
Viticulture in a Marginal Climate
Elaine Brown gets cool.
How Somm Time Became a Wine Industry Hangout
Legendary NY wine bar
Beaujolais hit by hail and a mini-tornado
Can’t catch a break.
The Next New Zealand? Reflections on Cyprus Wine Industry in Transition
Mike Veseth on his first visit to Cyprus.
The billionaire trying to make the world’s best Pinot Noir
He needs to start by using less new oak and picking earlier (IMHO).
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