Daily Wine News: Ingredient Labeling

Posted by | Posted in Wine News | Posted on 09-11-2020

Ridge adds ingredients to the back label of their wines. (Photo credit: Ridge Vineyards)

Tom Wark offers his thoughts on the fight over ingredient labeling on wine bottles. “From it’s beginning, natural wine champions have consistently insinuated that “commercial” wine is bad for you, letting anyone who will listen know that there are countless approved ingredients that can go into wine that consumers know nothing about… Beyond the claim that consumers want ingredient labeling, there are other arguments for it. “Transparency” is one. This is a somewhat banal argument, but it can be powerful in that it insinuates that something bad and nasty is being hidden by those that don’t agree that ingredient labeling is necessary.”

In the New York Times, Eric Asimov reports on the recent retirement of Joseph DeLissio, after 43 years as the wine director at the River Café in Brooklyn. “With the onset of the Covid-19 pandemic, as the restaurant industry sinks into an alarming unknown, Mr. DeLissio decided earlier this summer that he had had enough. It was time to retire… When he joined the River Café shortly after it opened, he said, the wine list included just 12 bottles. Spirits made up 90 percent of bar sales. Now, wine dominates sales, and the list offers roughly 800 choices, pruned from a peak of 1,150 bottles before Sandy.

In Eater, Gabrielle Pharms reports on a new political action committee formed by Texas wineries. “With tasting rooms still essentially closed (with exceptions), the state’s wineries banded together in July to form a political action committee (PAC), Texas Winery PAC, to educate, advocate, and assemble Texans in support of the industry amid the pandemic. Otherwise, many wineries will be forced to close.”

In New Jersey Monthly, I profile Rutgers grape researcher Gary Pavlis, who helped put New Jersey wine on the map.

Jim Gordon looks at what research has shown us about making wine with smoke-affected grapes.

In the Denver Post, Sarah Kuta explores why winemakers in Colorado are experimenting with Teroldego.

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