Daily Wine News: Cab Franc Believer

Posted by | Posted in Wine News | Posted on 02-07-2020

Cabernet Franc. (WIkimedia)

In the New York Times, Eric Asimov profiles Bruce Schneider, currently the consulting winemaker at Onabay Vineyards on the North Fork of Long Island, and a true believer in the potential of cabernet franc. “Why the focus on cabernet franc? It was an early sign of Mr. Schneider’s confidence in his talent for identifying what might not be an obvious winner, but one that could pay off in the long run. Such assurance comes from a family background in wine.”

Is there too much optimism around English sparkling wine? Robert Joseph predicts trouble in the near future. “Make no mistake. I’ve absolutely no doubt that the most business-like makers of the best British wines will cement their rightful place among the leading sparkling wine producers of the world. But I’m just as certain that the UK wine industry will experience the kind of image-denting glut Australia and New Zealand suffered 20 years ago…”

In Wine Enthusiast, Chasity Cooper profiles black women entrepreneurs building their own spaces in the wine world.

Does a wine taste different when a winemaker doesn’t add sulfur to it? Esther Mobley looks at why winemaker Dan Fishman has gradually stopped using sulfur in the San Francisco Chronicle.

In Vinous, Neal Martin offers notes on the Bordeaux 2017 vintage.

Beijing is getting a vast wine museum in partnership with Bordeaux’ Cité du Vin, reports Chris Mercer in Decanter.

In Wine Spectator, Ben O’Donnell talks to rocker Huey Lewis about his unexpected family connection to pioneering importer Martine Saunier and his own journey with wine.

There’s nothing wrong with well-balanced residual sugar, especially when it’s historic, says Walter Speller on JancisRobinson.com. (subscription req.)

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