Daily Wine News: Zero-Zero Wine

Posted by | Posted in Wine News | Posted on 08-13-2021


Photo by Thomas Schaefer on Unsplash

In the San Francisco Chronicle, Esther Mobley delves into the emerging category of zero-zero wine. “These new winemakers abide by a more extreme version: “zero zero” wine, in which they add nothing to the grapes as they ferment. That means no yeast, no nutrients, no acid, no water, no preservatives. Unlike most natural winemakers, who accept some interventions in small degrees, the zero-zero crowd draws a hard line, often explaining their approach with the catchphrase “nothing added and nothing taken away…If natural wine felt experimental and cool, its zero-zero subcategory feels even more so.”

In the New York Times, Eric Asimov does a study of contrasts in Paso Robles, where two vineyards have very different levels of rainfall. “This is a story of two wine producers in the Paso Robles region. They are different in size, background and intent, yet they have important elements in common, starting with a commitment to the land and to creating diverse, sustainable ecosystems. One is thriving, the other struggling to survive.”

In Wine Enthusiast, Samantha Facciolo explores Delaware’s burgeoning wine industry and the challenges it faces ahead. “The legislation and pro-business mentality that helped Delaware’s wine industry grow also permits commercial and residential development. Some winemakers feel their burgeoning businesses are threatened by new housing for retirees, former city dwellers and remote workers moving to the beachfront area.”

In Sunset Magazine, Kristin Scharkey reports on how California wineries are going beyond traditional wine clubs offering with perks like complimentary pool access, preferred hotel rates, or a trip to an animal sanctuary and regenerative farm.

In the Wall Street Journal, Lettie Teague explains how climate change affects a wine region.

On his blog, Jamie Goode offers an overview of the wines from Spain’s Ribera del Duero region.

Is it time to reconsider White Zinfandel? In the Drop, Stacey Lastoe highlights the wineries rediscovering the style.

In Decanter, Eamonn Forde explains how NFTs could have interesting implications for buying wine.

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