Is the second-cheapest wine on a wine list really a great deal? Or is it such a popular order that it’s become a means of getting gouged? In Punch, Megan Krigbaum goes on a crawl to test out the Second-Cheapest Wine Principle at ten of New York’s top restaurants.
Mike Veseth has also been thinking about the second-cheapest wine. “There may be specific cases where the second-cheapest wine rule works, I suppose, but it fails as a general principle.”
In Le Pan Media, Pauline Godart on the art of Champagne cap collecting. “The rarest caps can change hands for up to 10,000 euros apiece. Only three “Pol Roger 1923″ caps were made — a status that puts it into the category of a rare stamp or coin.”
Bryce Wiatrak takes an in-depth look at Vin Santo in Vinous.
In Food Republic, Peter Barrett reports on the current state of natural wine and what went down at The Big Glou.
In Food & Wine, Ray Isle talks about Cairanne’s elevated cru status.
In Wine Enthusiast, “Australia’s Innovative Winemakers You Need to Know.”
In CapX, Will Lyons on blind wine tasting. “But blind wine tasting isn’t easy, anyone who says it is either hasn’t participated in it or is double bluffing. The trick is to keep practicing.”