Daily Wine News: Co-Fermentation Experimentation

Posted by | Posted in Wine News | Posted on 01-06-2022

In PUNCH, Leslie Pariseau looks at how a handful of natural winemakers is pushing the limits of co-fermentation, aromatizing their wines with everything from chestnut flowers to sumac berries and basil. “Today, a nod to herb-infused and plant-based everything can be observed in the beverages-focused offshoot of wellness, things like Dry Farm Wines’ bolixer label and former Miss USA Nana Meriwether’s Navina line, both of which are low-alcohol, herb- and botanical-infused wines. But a handful of agriculturally focused, low-intervention winemakers across the globe are exploring a parallel path closer to the historical precedent—one that is reconnecting with the vineyard as an ecosystem beyond vines and grapes.”

It’s now against the law to sell a bottle of wine for under 7.4 euros ($8.36) in Ireland. The rule was introduced in an effort to curb alcohol abuse and underage drinking.

There’s changes afoot at JancisRobinson.com, including news that Elaine Chukan Brown has been promoted to the post of executive editor US.

The departure of Château Angélus from the Saint-Émilion classification system is unlikely to affect wine sales, says W. Blake Gray in Wine-Searcher.

Felicity Carter recommends a new crop of wine books in the Drop.

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