Daily Wine News: Tannins + Covid

Posted by | Posted in Wine News | Posted on 02-22-2021

(Source: Wikimedia)

A new study suggests that tannic acids may help suppress Covid-19. In Wine Spectator, Taylor McBride looks at the results. “The findings don’t mean that drinking wine can cure COVID-19 patients. But the study suggests that the wine ingredient could lead to new treatments.”

California wine companies are doing what hasn’t been done in 20 years: go on the stock market. In the San Francisco Chronicle, Esther Mobley reports on what wineries going public means. (subscription req.)

“Washington’s most important winery has made a major change, as head winemaker Bob Bertheau is out after 18 years at Chateau Ste. Michelle,” reports Wine-Searcher.

In SevenFifty Daily, Lana Bortolot tracks how the pandemic-fueled increase in online sales and decrease in vetting has led to more counterfeit bottles—and how wine professionals can spot them

Dave McIntyre talks about ideal temperatures for various wines in the Washington Post.

On Jeb Dunnuck’s site, R.H. Drexel talks about the union of music and wine with MJ Towler of The Black Wine Guy Experience.

In Decanter, Marina Gayan shares why two Argentinean producers have ventured out to the coast of Patagonia to age their wines in the Atlantic Ocean.

In Thrillist, Cathy Brown explores the “wine-soaked psychedelic paradise” of Patagonia.

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