Daily Wine News: Bulk Wine

Posted by | Posted in Wine News | Posted on 06-08-2021

In VinePair, Stephanie Cain delves into the role that bulk wine plays in the industry, and the stereotypes surrounding it. “When we set out to report this story, we quickly found that wine industry professionals, from sommeliers to company spokespeople, didn’t want to talk about bulk wine. Companies balked at the suggestion they may use bulk wine in their subscription service offerings or canned wine. One even went so far as to tell me they import only 20-liter kegs of their natural wine from France. To be considered bulk, they said, it would need to be a 60-liter keg. A master sommelier replied that they only work in “quality wine,” implying that bulk wine couldn’t possibly be quality.”

In the New York Times, Eric Asimov says Chianti Classico will be his wine for the summer. “I find a lightness, purity and eloquence to the wines that in my mind sets them apart from other sangiovese wines.”

A generous bequest from the Judgment of Paris winemakers will help boost the Smithsonian’s popular American Food History Project, reports Dave McIntyre in the Washington Post.

“There’s long been a linguistic dance between guests and wine professionals, with each doing their damndest to figure out exactly what the other is really saying. A big part of a sommelier’s job is to ask the right questions, interpret a guest’s wine knowledge and adapt language accordingly. Most of the time, that means skipping official Wine & Spirit Education Trust (WSET) tasting grid vocabulary in favor of more evocative phrasing.” Caroline Hatchett explores what wine pros’ favorite tasting terms really mean in Wine Enthusiast.

In the Buyer, Tim Atkin declares Argentina 2019 as the best vintage he has ever tasted.

Darling Cellars winery in South Africa was flooded with red wine after a 50,000-liter tank fell, setting off a domino effect, reports Wine Spectator.

In Vinous, Josh Raynolds, Eric Guido and Joaquín Hidalgo offer notes on a range of 2021 rosés.

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