Sea buckthorn berries are used to make wine in Finland. (Wikimedia)

“Before Finland joined the European Union (EU) in 1995, there was a small number of local vineyards producing berry and grape wines. But during EU negotiations, ministers were presented with a choice: Finland could either be an Arctic country and collect energy subsidies for home heating, or a wine-producing country, which comes with different subsidies…And so, Finland gave up the right to produce and sell so-called “wine” made from domestic grapes.” In Wine Enthusiast, Amy Guttman explores Finland’s wine revolution, spurred by a couple who moved to the country from Massachusetts and learned how to make wine using cloudberries, lingonberries, blueberries, raspberries and sea buckthorn.

In SevenFifty Daily, Diana Hawkins looks at what new research about wine headaches means for natural wine. “But even if natural wine producers eschew SO2 for reasons beyond purported health claims, will this new connection between higher BA levels and no/low SO2 usage impact their winemaking decisions?”

In Bloomberg, Elin McCoy recommends nine Thanksgiving wines made with sustainability in mind.

In Decanter, Miquel Hudin reports on DO Penedès’ ambitious growth plans to push the region to DOQ status, at the top of Spain’s classification hierarchy.

As the East Coast wine industry grows, so do wine education projects, reports Robin Shreeves in Wine Industry Advisor.

On JebDunnuck.com, R.H. Drexel profiles the four women in Washington state created XOBC Cellars, ” charitable wine brand distinguished for its compelling collection of wines originating in the soils of the Rocks District AVA in Walla Walla, Washington and the storied Wallula Vineyard, unfolding alongside the Columbia River, where some of the state’s finest Cabernet Sauvignons are sourced.”

Norm Roby reflects on the positive changes for the wine industry that have come out of the pandemic.