Daily Wine News: Painful Evolution

Posted by | Posted in Wine News | Posted on 07-31-2020

On WineBusiness.com, Andrew Adams reports on how Covid is bringing a painful evolution to the wine business. “The current challenges represent a period of “accelerated evolution” for the industry that will trigger a natural selection of wineries and wine brands.”

In Grape Collective, Dorothy Gaiter and John Brecher talk to sommelier and author Victoria James about what she calls the “pale, male and stale” wine community, how the restaurant industry can recover from the pandemic and more.

In the New York Times, Eric Asimov offers notes on the most recent Wine School, Verdicchio di Matelica, and announces what’s up next: Zinfandel.

In Wine Spectator, Robert Comuto on how Italian master pruner Marco Simonit changed viticulture. “Now the wine world’s foremost pruning guru and vine whisperer, his rise has come from his stunningly simple observation: that severe pruning used in modern, high-density vineyards weakens vines by blocking the flow of their life-giving sap, thereby making them susceptible to disease and premature death.”

In Wine Enthusiast, Lauren Mowery explains what “meaty” means in wine.

“Piquette is basically White Claw for wine lovers,” says Marissa A. Ross in Bon Appétit.

In Decanter, Jane Anson tastes through 21 vintages of Château Haut-Bailly. (subscription req.)

In PUNCH, 10 sommeliers and retailers pick their go-to wine of the season.

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