“Greece has long been seeking a crossover hit—a Shakira, if you will—to add it to the roster of important and widely embraced wine nations.” In Punch, Jon Bonné explores assyrtiko from Greece. “Assyrtiko is a survivor, prolific and relatively easy to grow in the tough conditions.”
AR Lenoble’s Christian Holthausen shares a report of their 2016 vin clairs, and looks back on the 2016 growing season.
In Forbes, Thomas Pellechia explores “replicated wines”, essentially copycat wines made through chemical cloning. “What exactly would be the appeal of a line of wines created through chemistry? Is there really a market for replicated wines?”
In Bloomberg, Elin McCoy covers the best wine lists at chain steak houses.
On Tim Atkin’s site, Natasha Hughes explores whether meat really is made for Malbec.
Willamette Week reports that Oregon’s wine industry is thriving, but unfortunately the state is broke. “The Oregon Wine Board, which spends about $2.2 million annually on marketing, education and research, is asking state lawmakers for a $1.5 million annual subsidy to encourage wine tourism and help it sell more bottles to out-of-state customers.”
In Meininger’s, Robert Joseph considers the death of the wine expert, and the growing importance of the crowd.
In Grape Collective, Peter Zusman speculates that Molise could be Italy’s most obscure wine region.
Kara Newman finds a number of Irish whiskeys are being aged in former wine casks in Wine Enthusiast.