Daily Wine News: Simpler Wine

Posted by | Posted in Wine News | Posted on 04-29-2013

From Wikipedia.

“Outside the rarefied world of wine tastings, small specialist wine shops and the fine-wine market the message is clear: the average consumer just wants wine made simpler.” In the Wall Street Journal Europe, Will Lyons writes a much-needed appeal to regular wine consumers.

“Sauternes is one of the greatest white wine terroirs in the world, for sweet or dry wine, [but] what the market wants now is dry wine.” In the International Herald Tribune, Eric Pfanner laments the declining popularity of Sauternes. 

J.J. Buckley releases a preview of its forthcoming 2012 Bordeaux report. 

In Wine-Searcher, W. Blake Gray profiles Yannis Voyatzis, “the man who made Santorini wines what they are today.” 

Aaron Nix-Gomez makes a fascinating historical discovery! In the Colony of Virginia, the first wine was likely produced by the  Popham Colony in 1607 — earlier than winemaking efforts in Jamestown, which was thought to produce the first wine in Virginia. 

“The grape’s fortunes are on an upswing; there’s more interest now than in nearly a generation, perhaps, in discussing it as an important part of California’s past and present.” Jon Bonné tastes his way through some Sonoma Zinfandel. Meanwhile, on his blog, Bonné ponders the grape’s future. 

“Why no glossy magazine features, no fashion spreads featuring him pontificating on Pinot Noir while wearing an Armani suit?” In the Wall Street Journal, Lettie Teague profiles Joshua Nadel, who directs the wine program’s at New York’s Locanda Verde, The Dutch, and the Lafayette. 

Elsewhere, Teague explains why everyone loves Sancerre.

In Wine Review Online, Rebecca Murphy writes about Tim Hanni’s “quest to understand taste physiology and how it affects our wine and food choices.”

If you haven’t seen it yet, be sure to check out the 2013 Direct-to-Consumer Shipping Report — it’s full of some fascinating data. (Free, but registration is required. Highlights here.)

“When visiting a winery, it’s very much about the wine, but it’s also about making the tasting experience memorable.” In Washington Wine Report, Ryan Messer explains why “the most important thing in the tasting room isn’t always the wine.”

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