Daily Wine News: Heating Up

Posted by | Posted in Wine News | Posted on 09-03-2019

heat_thermometer_-_shutterstock-1503937363-6790In Bloomberg, Jonathan Tirone reports on Burgundy’s heat wave. “Hotter temperatures over the last three decades have resulted in Burgundy grapes being harvested on average 13 days earlier than they were over the last 664 years…”

“Extreme weather – including frost, drought and hail – has been blamed for a predicted fall in French wine output of 12% in 2019,” reports Chris Wilson in Decanter.

In Wine-Searcher, Vicki Denig delves into the significant changes happening in Finger Lakes wine. “Increases in sustainability, a push towards varieties beyond the usual, new styles of winemaking, and an expansion of commercial presence are unanimously on the horizons…”

Fred Swan responds to Jamie Goode’s recent post about the size of E&J Gallo’s three largest wineries. “Goode didn’t overtly pass judgement. On social media though, a lot of the commentary and shares were quite negative… Vilifying them based on assumptions, because of scale, or because the wines aren’t to the taste of connoisseurs, isn’t reasonable or fair.”

Katherine Cole explores why honey is the next frontier in drinks in SevenFifty Daily.

In Fortune, Shana Clarke explains how the new grapes now permitted in Bordeaux could be the solution to climate change the wine industry is looking for.

In the Washington Post, Dave McIntyre highlights how winemakers Mimi Casteel and Dan Petroski are working to combat climate change.

Comments (1)

  1. Nice to see Fred’s measured and well-balanced post mentioned here in response to Jamie’s languid dog-whistle post..