Daily Wine News: Just Chill

Posted by | Posted in Wine News | Posted on 06-24-2022

The San Francisco Chronicle’s Esther Mobley is giving us permission to put ice in our wine. “The basic reason why this is fine is that sometimes, depending on the wine (more on that later), an excessively warm temperature will make it taste worse than a little bit of dilution will. It’s as simple as that.”

In the New York Times, Eric Asimov also talks wine temperature, and announces what’s up next for Wine School: chillable reds. He also offers notes on the previous “class” on Alsatian whites.

An Oregon State University-led research team has discovered a class of compounds that contribute to smoke taint in wine and grapes, according to a university press release. As part of that work, they discovered the new class of sulfur-containing compounds, thiophenols, that in subsequent analysis was found to cause smoke taint when in combination with volatile phenols.

In Wine Enthusiast, Jesica Vargas explores the cool-climate white wines of Chile and Argentina.

In the Philadephia Inquirer, Di Bruno Bros.’ wine manager Sande Friedman dishes on 2022’s wine trends.

Do Bianchi’s Jeremy Parzen reports on the loss of Marco Accordini, 26, beloved son of one of Valpolicella’s leading families. According to reports published by mainstream media, he died this week after being severely injured in a tractor accident.

Club Oenologique highlights new wine books to enjoy this summer.

Comments are closed.