“The question, then, of whether so-called Orange wines express terroir, would seem to rest not only in the technique itself, but also in the source of the wines’ fruit.” Lily-Elaine Hawk Wakawaka publishes the fourth installment of her series on skin-fermented whites. It’s an excellent essay.
In Palate Press, Erika Szymanski writes a thoughtful (and geeky) essay exploring whether or not we can actually taste terroir.
Meanwhile, in Wine-Searcher, W. Blake Gray profiles Jean Bourjade’s “quest to develop a classification system for Beaujolais.”
The National Transportation Safety Board has recommended that the states reduce the allowable blood-alcohol concentration to 0.05 percent. Sarah Longwell of the American Beverage Institute has called the idea “ludicrous.” I agree.
This could be big. Spanish and Swedish engineers have “devised what they call an ‘electronic nose’ that they say detects fruit odors more effectively than the human sense of smell and could someday be used in the winemaking industry.”
“Even as Europe remains South Africa’s biggest export destination, with between 60 percent and 70 percent of sales, Vanderspuy said the market on both sides of the Atlantic is changing amid demand for higher-quality wines.” In South Africa, wine exports are predicted to hit a record high this year.
Steve Heimoff predicts that the “global wine shortage could be good news for struggling wineries.”
Aaron Nix-Gomez shares his tasting notes from MacArthur Beverages’ annual California futures tasting.