In Bloomberg, Elin McCoy offers insight into the day in the life of Napa winemaker Steve Matthiasson—who farms a dozen small vineyards, including one at his winery in Napa’s Oak Knoll district—during harvest.

Four men in Italy were found dead on the floor of a small shed where they were fermenting grapes without proper ventilation, reports the Daily Beast. According to the local prosecutor, the room was “not sufficiently ventilated” for the high level of carbon dioxide the fermentation process produces.

The US Supreme Court will hear another wine-shipping case next week, reports W. Blake Gray in Wine-Searcher. “The core issue in Sarasota Wine Market v. Schmitt – which is on the Supreme Court docket for consideration on October 8 – is one that is currently percolating through eight of the nation’s 12 court circuits: whether a state must permit out-of-state retailers to ship wine to its residents if it allows its own retailers to ship.”

Mark Ellwood explores Côteaux Champenois, the still wines of Champagne, in the Robb Report.

Jancis Robinson talks to folks with considerable wine service experience for their advice on how to be a better diner.

In the Washington Post, Dave McIntyre explains how sugar is indispensable to wine, even dry ones.

And in the Drop, Meg Maker explores the role of acidity in wine.

In Food & Wine, Jen Murphy calls Colorado’s Grand Valley region “the new Sonoma.”

In Vinous, Neal Martin explores the 2001 Sauternes wines.