Jancis Robinson rounds up some of Burgundy’s recent trends. “I know from the changing roster of producer names alone that in fact it is evolving just as rapidly as anywhere else.”
Burgundy’s Domaine Chanzy aims to become a brand “synonymous with luxury,” according to Lucy Colback, who explores the potential gains and setbacks in the Financial Times. “A challenge to scaling the business is securing volumes — especially in Burgundy.”
In Eater, Levi Dalton explains how a New York State Liquor Authority regulation could stop restaurants from sourcing wine from private collections and torpedo the great wine lists of NYC.
“I’m as drawn to the texture of certain wines as I am to their flavors and aromatics,” says R.H. Drexel in Vinous. After finding a Saintsbury Pinot Noir from Sundawg Ridge “sculpturally compelling,” she interviews Saintsbury winemaker Tim Colla about interpreting the wine through ice sculpting, and the energetic nature of a wine.
Jonathan Lipsmeyer pens an ode to Robola. “Poor Robola. No one speaks of this silver medalist, this silent prince, who lives in the shadow of its Santorinian counterpart.”
Champagne Duval-Leroy is now 100% vegan friendly, reports Jane Anson in Decanter.
Madeline Puckette breaks down wines by their alcohol levels in Wine Folly.
Vogue covers “what the somms will be sipping this Thanksgiving.”
In Wine Spectator, James Molesworth makes the case for drinking French wine this Thanksgiving.