Daily Wine News: Considering “Clean”

Posted by | Posted in Wine News | Posted on 11-19-2020

Avaline, one of the so-called “clean” wines to pop up this year. (Credit: Avaline Wines)

The clean wine trend seems to have sprung up from nowhere but, says Felicity Carter in Meininger’s, it needs to be taken seriously. “The best antidote to the opportunists flocking to the clean wine market is ingredients labeling, not only to reassure customers that their wines are not really full of additives, but also because it will reveal how conventional the “clean wines” winemaking is. Ingredient labeling is due to be introduced in Europe by the end of 2022, which will ultimately push New World countries to introduce it as well. But by then it might be too late.”

As restaurant shutdowns return, restaurants are grappling with the new, new normal. In Wine Spectator, Gillian Sciaretta talks to sommeliers and beverage directors across the country. “Restaurateurs that have survived the pandemic thus far are worried that their already-struggling businesses won’t make it through the winter.”

In Wine Enthusiast, L.M. Archer talks to winemakers still reeling from a historic wildfire season about what’s next. “Winemakers hope the changes they’ve made to their properties and workflows in response to this year’s emergencies will have long-term benefits.”

Also in Wine Enthusiast, I highlight the natural side of cider with a small collection of pét-nat ciders.

In VinePair, Tim McKirdy explores the forgotten history of American canned wine.

In Decanter, Jane Anson gets an exclusive look at the winemaking project taking shape at Chanel’s new Provence rosé estate, on Porquerolles island off France’s Mediterranean coast. (subscription req.)

In Wine-Searcher, Vicki Denig charts the rise of Aligoté in Burgundy.

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