Daily Wine News: Here to Stay

Posted by | Posted in Wine News | Posted on 01-26-2021

(Flickr: Chris Pople)

In Wine-Searcher, Oliver Styles accepts that natural wine is here to stay. “There are some phenomenal wines in the minimal intervention scene, and wines established critics will and would love. There’s no need to antagonize an entire category of (generally young) wine drinkers, not least when you have a roster of professional tasters who are able to give a heap of insight… I’m still, though, astounded that major publications have yet to produce editions or even one-off, hors-série-style, magazines dedicated to the category. What is wine’s future if we’re only going to pander to the Bordeaux and Burgundy collectors and supermarket shoppers?”

In SevenFifty Daily, Stacy Briscoe reports on the Regenerative Organics Certification program, which aims to define the carbon-capturing farming practice that some believe could transform vineyards and combat climate change.

In Wine Spectator, Ornellaia’s Axel Heinz opens up about his philosophy toward making wine on Tuscany’s coast, the magic behind Masseto and pandemic challenges in the U.S. market.

In Wine Enthusiast, J’nai Gaither looks at 10 vineyards behind the world’s most famous wines.

In Forbes, Liza B. Zimmerman takes a closer look at the direct-to-consumer wine shipping market.

In the San Francisco Chronicle, Esther Mobley reports on updates in California Wine Country now that the lockdown has been lifted.

Grape Collective talks to Drew Huffine about his journey into winemaking, the story behind Trail Marker Wine Co and what makes the Santa Cruz Mountains a special place to grow wine.

Comments (1)

  1. In re: Oliver Styles’ article on natural wine. Back in the 70’s and 80’s, when I started in the wine trade, it was not unusual to come across wines with technical faults. Since then, the industry has cleaned up, and for years now, the only off-bottles were corked, premoxed, or simply over-the-hill. But in the last five years I have tasted a few cases’ worth of natural wines. Most are sound, but there were a significant number that weren’t. These had truly TECHNICAL flaws, like geranium taint, H2S, and secondary fermentation that ruined the product. In the first two instances, these should never have been bottled and marketed. In the third, I’m sure the secondary action was the result of RS and not enough sulfur. So the concerns that Mr. Styles dismisses are not simply a matter of taste, like brett tolerance, but based in reality. And one enthusiast told me that you simply have to accept whatever is in the bottle. No, any properly trained winemaker knows the difference between a clean wine and one with chemical faults. The other extreme, wines that have been overly treated, is also a problem, and is a much more widespread phenomenon. It’s amazing how many California wines are off-balance because of tartaric acid addition. And it’s not only the industrial wines, but many small producer Chardonnays, for example. Minimal intervention is my ideal, but no intervention has a serious downside, too.