Daily Wine News: Progress Report

Posted by | Posted in Wine News | Posted on 01-14-2022

“In 2020, several critical events caused the wine industry to reckon with the underrepresentation and mistreatment of marginalized groups in all sectors of the trade. The industry found itself under intense scrutiny from within and without. Pledges were made, black boxes were posted and money was donated. After nearly two years, have “we”—the collective wine industry—made any significant changes?” Stacy Briscoe investigates the industry’s progress in Wine Enthusiast. 

On JancisRobinson.com, Elaine Chukan Brown argues the case for increased human diversity in wine and has also written a much more comprehensive guide for wine professionals on how to achieve it.

In the World of Fine Wine, Sarah Marsh offers notes on the 2020 Burgundy vintage, “characterized by “joyously” fresh, vibrant, classically styled wines, with consistent quality in the whites and many fine reds.”

“The history of Sicily’s wine industry — and the role of cooperatives within it — is a roller-coaster tale and such sagas in wine do not always have happy endings.” Mike Veseth, the wine economist, explores the region’s wines.

According to the Drinks Business, Cheval Blanc has published a manifesto for a more sustainable agroecology. “Published in both French and English, its 85 pages provide a very crisp and clear, cogent and eloquent statement of the philosophy underpinning Cheval Blanc’s approach to the environment in general, and its nurturing of the biodiversity of its own terroirs more specifically. It is a subtle, sophisticated and, in the end, unique call for a turn to the principles of agroecology (and not just in viticulture). It also contains an impressively detailed account of the putting into practice of all of this at Cheval Blanc over the last decade or so – along with much of the underlying science. It warrants close attention and rewards a close reading.”

Food & Wine’s Editor Ray Isle shares his formula for building the perfect case of wine, and saving some cash while you’re at it.

In the Drop, Jeff Siegel explores the Mission grape’s new role in fortified dessert wines.

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