Daily Wine News: Redefining Fruit Wines

Posted by | Posted in Wine News | Posted on 11-13-2020

Bluet, a sparkling wine made from wild blueberries. (Source: Bluet)

Shana Clarke looks at the winemakers redefining fruit wine in VinePair. “While creating a delicious drink is the main intention, many have an underlying motive: to support local agriculture… They’re showing that, with the right produce and the right techniques, fruit wines can be as dry and complex as their vinifera counterparts.”

In the Buyer, Amelia Singer examines some of the flaws lying at the heart of the drinks industry that have led to increasing calls for decisive action to be taken to improve both diversity and inclusion in the sector—and suggestions some solutions about how to move forward.

In the New York Times, Eric Asimov offers notes on the most recent Wine School, Lebanese wines, and announces what’s up next: Sparkling wines, “even if 2020 hasn’t earned them.”

In Decanter, Georgina Hindle reveals the history and expertise that lie behind Austria’s famed producer of fine crystal glassware, Riedel.

Does cheese have terroir? Christine Clark investigates in Wine Enthusiast.

In Bloomberg, Leslie Kaufman and Eric Roston report on how wildfires are affecting the insurance industry in California.

In Food & Wine, Ray Isle highlights wine movie From the Vine, whichtreats the viewer to beautiful scenery, but more than that, a life rescued by making wine.”

In the Wall Street Journal, Lettie Teague reveals the history behind a few antiquated quirks of uncorking and presents a plea for more straightforward wine service. (subscription req.)

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