Daily Wine News: Chemical Soup

Posted by | Posted in Wine News | Posted on 10-01-2013

Ridge includes ingredients on its back labels.

Ridge includes ingredients on back labels.

“The only result of an ingredient label would be to scare off wine consumers who might think that they would be getting a chemical soup.” So argues Dan Berger in his latest column.

“The [2012] harvest was HUGE and still is sending shock waves into the business.” Silicon Valley Bank’s Rob McMillan digs deep into some fascinating data.

In Wine-Searcher, Paolo Tenti profiles Bruno Giacosa, the Italian “producer who inspired a generation of winemakers.”

Elsewhere in Wine-Searcher, Rebecca Gibb explains why a smaller glass is the best way to prevent a hangover.

Mauricio González-Gordon Diéz, who played a key role in the Sherry industry for more than six decades, died on Friday. He was 89.

“Piedmont’s famed Barolo and Barbaresco producers also make delicious, affordable wines that can be served with a variety of dishes and offer sheer drinkability — Nebbiolo, Barbera and Dolcetto.” In Wine Enthusiast, Kerin O’Keefe explains how to “get an authentic taste of [Piedmont] without taking out a second mortgage.”

Jancis Robinson attends a vertical tasting of Quinta do Noval’s Vintage Nacional, one of the world’s most legendary Ports.

“Whether the new classification will gain wider acceptance is still an open question. But for me, I don’t get a figurative or literal headache from German wines anymore.” In Palate Press, Gary Thomas explains how the German wine industry is changing. 

In the Seattle Times, Andy Perdue profiles Jessica Munnell and Juan Muñoz-Oca, “the power couple of the Washington wine industry. Combined, they make more wine than anyone else in the state.”

“A well-made blend need not have a varietal name in order to be charming.” Steve Heimoff is excited about the increasing number of blends coming out of California.

“Like with all decisions made here at Jordan, it all comes down to the palate.” Jordan posts a great video detailing how picking decisions are made.

In Bloomberg, John Mariani writes an always welcome reminder on the importance of storage and serving temperatures.

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