Daily Wine News: In Defense of Pairings

Posted by | Posted in Wine News | Posted on 05-14-2019

Pasta_with_Pork_and_Amarone_and_Eggplant_ParmeseanIn reaction to Tim Hanni MW calling food and wine pairing “bullsh*t,” Anthony Mueller pens a defense of wine and food pairings on Robert Parker’s Wine Journal. “A thoughtful food and wine marriage will make both elements come alive while creating lasting memories for the taster. And the science of how food and wine molecularly bind together, equalize, neutralize and/or enhance the flavors of one another is not bullsh*t, nor is the enjoyment that it delivers.”

In Wine Enthusiast, Anne Krebiehl explains the importance of a wine’s acidity. “Heaviness in wine just doesn’t do it for me. I want depth rather than strength, and usually this comes with higher acidity and lower alcohol. I believe both these elements allow the fruit that goes into the wine to shine through more clearly.”

Elsewhere in Wine Enthusiast, Jill Barth explores Michigan’s five appellations and the future of the state’s wine industry.

In NPR, Shana Clarke looks at why some wineries are becoming “Certified B Corp”—and what it means. “While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.”

Tom Hyland takes a look at Burgundy’s 2017 offerings in Wine-Searcher. “Is there a recent vintage these vintners can compare to 2017? For Patriat, “maybe 2011, but with more concentration.”’

On JancisRobinson.com, Alder Yarrow reports on the renaissance of sparkling wine production in California. (subscription req.)

In SevenFifty Daily, Amanda Barnes explores how indigenous varieties and dynamic flavor profiles are among the factors helping Turkish wine break ground in the U.S.

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