Daily Wine News: The Outliers

Posted by | Posted in Wine News | Posted on 02-12-2018

(Source: Pixabay)

(Source: Pixabay)

“The new wave of so-called ‘natural wines’…are frequently rejected by conventional appellation tasting panels. I can well understand this if the wines have a technical fault (as a certain proportion of natural wines do), but it seems heavy-handed, short-sighted and misguided if they are technically fine but simply different from the norm.” Jancis Robinson argues that natural wines should be allowed to include their geographic origin on their labels.

In the New York Times, Eric Asimov reports on a tasting of 2014 Barbarescos. “In the tasting, we found many good bottles, characterized by freshness, expressiveness and a lovely balance. But the wines were inconsistent.”

“Reviewing a too-young red wine is like tasting pinches of a chef’s mise en place to critique the cuisine,” writes Meg Houston Maker in an exploration of the difficulties involved when reviewing newly released wines meant to age. “It is difficult to know with certainty what these ingredients will become when they start to play with one another and with that fickle trickster, time.”

In SevenFifty Daily, Vicki Denig talks to several retailers and gathers tips on how to successfully market food and wine as a pair.

In the San Francisco Examiner, Lyle W. Norton explores the wines of Corbieres.

In Decanter, “Ten next-generation Spanish winemakers to know.”

New York Magazine talks to sommeliers and beverage directors about the best wine stoppers and vacuums.

In the Washington Post, Dave McIntyre explains why he uses the wine descriptions he does.

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