Daily Wine News: Still Life

Posted by | Posted in Wine News | Posted on 04-27-2021

Jancis Robinson looks at how regions like Champagne and England, both associated with sparkling wine production, are making serious still wines. “Most still English wines then were a bit too meager, and obviously made from less-than-fully-ripe grapes. But all this is changing. On my last visit to Champagne, in 2019, several producers showed me with pride the still wines they had been working on.”

Alfonso Cevola ponders influencers, deciders, and the changing of the guards in wine. “And for those wines, that for whatever reason, don’t pass muster? That never get consideration from the (outgoing) deciders or the (incoming) influencers? What about them? Well, those wines usually age out of inventory in warehouses and retail back rooms, and eventually end up on a close-out rack somewhere in Kankakee or Cuyamungue. Not everything is subject to the influence of the deciders or is decided upon by the influencers. Not every wine, crosses the finish line or gets a medal.”

In Wine Enthusiast, Christina Pickard explores the grower-winemakers that are redefining Tasmania. “Growth on a small island comes with challenges, but one thing is certain: Tasmanian wine has never been better.”

Elsewhere in Wine Enthusiast, Roger Voss and Kathleen Buckley report on how the 2021 frost could impact harvest, distribution, and the price of French wine.

Wine Business reports on how snow and freeze events are impacting vineyards in Missouri, Ohio, and beyond.

In VinePair, Maia Parish looks at why Colorado winemakers are betting on Riesling.

On the blog of Tablas Creek, marketing director Ian Consoli explains why virtual wine club events are good for everyone.

In Vinous, Josh Raynolds explores the diversity of wines from Rioja.

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