Daily Wine News: Embracing Wine Flaws

Posted by | Posted in Wine News | Posted on 11-04-2021

In the Drop, Rachel Signer says we should learn to embrace wine flaws. “Why is it that we demand our wine be totally free of flaws, when nothing in nature is without imperfections?…Flaws can make a wine less enjoyable, I admit. But it’s also unrealistic to expect winemakers to turn out perfect bottlings, all the time, every year, unless we accept that they might very well manipulate the wine to make it look perfect.”

In the New York Times, Ceylan Yeginsu reports on how climate change is affecting wine production, and a way of life, in Jura. “The last year the region had favorable weather conditions was 2018, which wine experts say produced some exceptional wines. Yet with high demand and a limited crop, prices have increased, and certain labels, like the 2018 Pierre Overnoy Arbois-Pupillin Poulsard, are hard to find. This has put tremendous pressure on winegrowers to sustain production, and many are struggling to stay afloat. Four revered French winemakers ended their lives this year. One of them, Pascal Clairet of Domaine de la Tournelle, was an iconic figure of organic viticulture in Arbois, producing some of the edgiest award-winning natural wines in the past 20 years. His death shocked the region.”

In Meininger’s, Robert Joseph on the future of vineyard automation. “Vineyard automation is coming, like those trucks and robot-carers. Maybe not on the steepest slopes of the Mosel or Rhône, or the tiniest plots of the Côte d’Or, but just about everywhere else. Dismissing it is like trying to turn back the tide.”

Burgundy’s charitable wine weekend and auction the Hospices de Beaune makes its physical comeback this month. In Club Oenologique, Adam Lechmere reports on what to expect, especially in light of a challenging vintage.

Trefethen Family Vineyard in Napa has installed a system to capture carbon from fermentation, reports Aaron Romano in Wine Spectator, and the owners hope to inspire others to do the same.

After moving to Austria in 2012, Simon J Woolf discovered that “authentic Austrian wine culture revolves around two key pillars: the spritzer, or G’spritzter in dialect – white wine cut with sparkling water – and the Buschenschank or Heuriger – a simple tavern run by a winery, classically just serving its own wines and simple snacks.”

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