Daily Wine News: Beyond Cabernet

Posted by | Posted in Wine News | Posted on 06-04-2021

(Source: Visit Napa Valley)

In Wine Enthusiast, Virginie Boone looks at why Napa winemakers are embracing grapes beyond Cabernet. “For now, in Napa Valley, there’s no doubt that Cab remains king. In 2019, 64.6% of all red grapes harvested were Cabernet Sauvignon… Cab hasn’t always reigned supreme here. In 1966, the year Robert Mondavi built his Oakville winery, there were more acres of Carignan, Gamay, Zinfandel and Petite Sirah than Cabernet. As the reality sets in that the region is getting hotter and drier, increasing the already pressing challenges of water, fire and disease, producers look to diversify once again.”

In Food & Wine, Markham Heid looks at the new generation of Instagram-ready wine labels. “While the popularity of brooding or unorthodox label art shows no signs of abating, there’s a coincident movement toward splashy color and whimsical imagery—something that was more prevalent 20 years ago, but that for a time went out of fashion.”

On JancisRobinson.com, Louise Hurren looks at how the Mexican wine scene is changing in the face of current challenges. (subscription req.)

On the blog for First Vine, Tom Natan considers the issues involved with nutrition labeling on wine bottles. “Nutrition labeling contains amounts of and calories from fats, carbohydrates, protein, certain vitamins and minerals, and alcohol (at least for foods containing alcohol). This seems pretty straightforward. But in practice, it’s not.”

“Swiss wines remain rare on the international wine scene,” writes Daniel Schönberger, who profiles Markus Ruch in TRINK Magazine. “But a new generation of talent committed to uncompromising work and meaningfully sustainable viticulture is slowly changing this.”

In Vinous, Antonio Galloni offers his notes on 2020 Bordeaux en primeur.

In Grape Collective, Jackson Mattek talks to Apostolos Thymiopoulos about the history of the Thymiopoulos estate and the challenges and gifts of growing Xinomavro in Naoussa.

In the Washington Post, Douglas Heye explores how cooking at home helped him travel to places he couldn’t reach during the pandemic.

In Wine & Spirits Magazine, Patrick Comiskey and Corey Warren review two new books: Vines & Vision by Everton Kettmann and American Cider by Dan Pucci and Craig Cavallo.

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