The Douro Valley. (Source: Wikipedia)

On Terroir Review, Meg Maker explores Port’s past, present, and unforeseen future. “Port is not one thing, it’s many. There’s ruby, tawny, vintage, late-botted vintage, single-quinta vintage, colheita, crusted, pink, and white. I may have missed some. The dizzying mix of styles offers something for everyone, yet Port’s market position is not guaranteed except at the highest end. Portugal’s population is aging and shrinking, and the Port industry relies on exports for its lifeblood. The last few years have seen an uptick in some key markets, for example the U.K., while others like US, China, and Japan, were flat or fell. Many producers have ramped up production of dry table wines, both white and red, to keep land in vine, their partner growers viable, and to offer yet more options.”

California vineyard owners say a cool, wet spring has turned back the clock on vine ripening, meaning the 2023 harvest could be delayed for several weeks putting the crop at risk of fall rains and wildfires.

Australian producers have been left with their smallest vintage in a generation after battling persistent rainfall, unusually cool conditions and flooding throughout 2023, reports Martin Green in Decanter.

In SevenFifty Daily, Janice Williams talks to retailers about how they’re maintaining a worthwhile collection of affordable bottles in the age of inflation.

In the Buyer, Robert Mason says Crete wines deserve all the attention they’ve been getting lately.

A team of scientists found that nutrients in wine and foods could help prevent the onset of frailty in adults over the age of 55, reports Olivia Nolan in Wine Spectator.

In Wine Enthusiast, Nils Bernstein offers some tips for pairing wine with garlic.