Daily Wine News: Minerality & Salinity

Posted by | Posted in Wine News | Posted on 05-04-2021

In the New Yorker, Adam Leith Gollner ponders the meaning of minerality in wine. “Lately, you can find a wine characterized, in all seriousness, as having “mineral flavors sexed up by a flinty nuance on the end,” offering “a granite quarry’s worth of minerality,” or compared to “sucking on a pebble.” The term’s popularity has likely been aided by its ambiguity.”

And in Wine Enthusiast, Amy Beth Wright explores the meaning of salinity in wine. “Salinity in a wine is often associated with the proximity of vineyards to sea, sand and salt air. Many such wines originate from grapes grown near or within coastal regions. But salinity doesn’t necessarily rely upon exposure to sea breezes or reflect the presence of salt in the wine or soil.”

Pushed along by the pandemic, the new wine-buying experience is hospitable, democratic and even cool. In PUNCH, Hannah Selinger explores wine retail’s great awakening. “As the concept and shape of retail shifts, so too does the power dynamic of access. Traditionally reserved for high-performing restaurants, allocated wines have begun appearing in retail shops in unprecedented numbers.”

In Club Oenologique, Panos Kakaviatos offers the first reviews of Bordeaux 2020 from en primeur tastings.

Lettie Teague offers a primer on the rosé prosecco category, and highlights the ones worth buying in the Wall Street Journal. (subscription req.)

In SevenFifty Daily, Caroline Shin explores the “overwhelmingly white image of alcohol culture” and highlights 12 Asian Americans and Pacific Islanders whose influence rings through all three tiers of the system.

Vermentino is now the most-bottled grape variety in Maremma.

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