Daily Wine News: How to Translate Wine

Posted by | Posted in Wine News | Posted on 08-15-2022

On JancisRobinson.com, Tamlyn Currin explores the importance of diversity in tasting notes. “The simple truth, which many wine experts prefer to ignore, is that there is no such thing as pure objectivity when it comes to reviewing wine. This, then, means that, whatever the firmly held assumptions are, there is no such thing as a right or wrong way to communicate about wine.”

Does anyone still need wine writers? Jamie Goode explores the answer. “So, are wine writers less important than they used to be? If by this you mean the old-style wine writer as specialist columnist for a newspaper, then it’s hard to argue that they aren’t. But, as Hugh Johnson once said, wine needs words. Wine needs people to communicate about it, because it is a complex area, and also a deeply interesting area. If it’s reduced to just the taste of a liquid in a glass, we are all doomed. Some people need guidance as to which wines they should by; others have caught the wine bug and are hungry for wine content; others are studying wine and devour educational material. In some cases they look to professional wine communicators; in others, they look to content created by people in the trade, or by wineries themselves; or by keen hobbyists. If you look around the internet it’s amazing how much good content you can get for free.”

The Institute of Masters of Wine published the questions candidates for membership have had to answer in 2022—and the wines they had to taste. In Meininger’s, Robert Joseph considers the exam, and whether wine professionals with no interest in becoming MWs might still benefit from giving it some thought.

Willamette Valley newcomers Dan Diephouse and Jeanne Feldkamp of Corollary Wines have purchased 23 hectares of unplanted land to serve as a ‘living laboratory’ for sparkling viticultural exploration, reports Clive Pursehouse in Decanter.

The Old Vine Project is helping preserve South African vines over the age of 35. In Club Oenologique, David Kermode explores its work and why its ‘Certified Heritage’ seal on bottles is one to watch.

In Vinous, Rebecca Gibb explores Loire Cabernet Franc.

In the Buyer, Rupert Ponsonby says that mead is making a comeback.

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