Hello, and 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 2023 Eye-Roller’s Guide to the Wine Enthusiast Holiday Catalog
Tina’s annual sendup is… priceless.
Inside the Cirò Revolution
A nice piece by Jim Clarke
Cheese + Grappa, or The End of Pairing
As, I’ve said. Junk science.
A pivotal and intriguing moment: Exploring Chianti Classico’s new terroir-led era
UGAs are coming to Chianti. Think of them as the Contradas of Chianti.
You’ll Be Surprised by How Many Grapes it Takes to Make One Bottle of Wine
Depends on the wine.
Touring the World of Wine Through 2023’s Best Books
Eric Asimov picks your winter vacation reads.
Where’s My Wine? Customers Struggle to Get Wine From Bankrupt Retailer Underground Cellar
A messy end.
China to officially review Australian wine tariffs
This will make many people happy down under.
Researchers have taught an algorithm to ‘taste’
Not really. They’ve only taught it to correlate.
The Wild Optimists Who Turned the Philly Wine Scene From Blah to Brilliant
Fighting the good fight.
This Canadian Wine Region Has North America’s First Indigenous-Owned Winery
I don’t think it actually is the first, but it’s a rare thing nonetheless.
Celebrating Wine’s Diversity
An interview with a recent Golden Vines scholarship recipient.
China’s Wine Has Gotten Really, Really Good
Or rather, wine made in China by the French, it seems.
Mystery person drains thousands of gallons from Woodinville wine cellar, $600K damage estimated
Bummer, Chris Sparkman. Hope they catch ’em.
Researchers create AI tool with a nose for fraudulent wine
And just accidentally validate terroir along the way.
Académie du Vin Library Ltd acquires Classic Wine Library’s publishing list
Now the largest specialty wine publisher in the world. Not bad.
The Science Behind Reductive Aromas in Wine
An deep explainer.
A better deal for women?
Not yet, apparently.
New Winery Wastewater Order: Regulatory Overkill or Ecosystem Essential?
Gotta do this in a way that doesn’t force small wineries to fork over tons of $$$.
Carbon Footprints and Taxes are Going to Change How We Drink
Drinking local will be come more prevalent.
Calculating The ROI Of Sustainability At Jackson Family Wines
Jackson working hard at this.
Sardinia’s Wild Heart
Robert Camuto goes exploring.
One of Napa’s Biggest Personalities Has Some Ideas for the Wine Region’s Future
The Penta interview with Dave Phinney.
Exploring Armenian Wine
New York Times ‘The World in a Wineglass’ review shows why no one likes critics
An apt criticism of some recent criticism.
Austrian Producers Focusing on Terroir Over Alcohol
All over the world people are bucking classifications.
Follow That Champagne! French Police Save $600,000 of Bubbly in High-Speed Chase
This winemaker has an unusual goal: produce California wines for Japanese food
Because, you know, CA wines don’t go with Japanese food?!?
‘The wine was so refined and choice that I swallowed, greedily’
Andrew Jefford reviews an Ontario Pinot Noir.
California Riesling Is On The Rise. Here’s Why.
But don’t call it popular.
Ageing wine underwater: explained
There’s this thing called water, right? And then you put the wine… under it.
These Custom Crush Collectives Are Fostering Diversity in the Wine Industry
The State of the Sparkling Wine Market
Not without its challenges.
British Columbia’s wine industry facing major climate-change challenges
Nothing that a quarter billion dollars wouldn’t help with.
Los Angeles wineries release bottling from 18th century vine
Ramona lives. And is fortified.
Iranian winemaking in exile
Heck of a story.
Source : https://www.vinography.com/2023/12/wine-news-what-im-reading-the-week-of-12-3-23