Wine News: What I’m Reading the Week of 1/3


Well hello there, 2016! It just snuck right up on us. Or at least that’s the way I feel.

Welcome to my weekly roundup of the wine stories that I find of interest on the Interwebs. I post them to my magazine on on Flipboard, but for those of you who aren’t Flipboard inclined, here’s everything I’ve strained out of the wine-related muck for the week.

Enjoy.

Forget Margaritas, It’s Time For Mexican Wine
Kayleigh Kulp goes south of the border.

Kiev cries foul as historic Crimean wines go under hammer
Massandra wants to sell some wine.

Three Wine Events that Won’t Happen in 2016
Wink Lorch offers anti-predictions

Fino Sherry, for the Undaunted
Eric Asimov finds that not everyone can love Sherry

Will France’s new wine regions threaten Champagne tradition?
Is this the death of the AOC system?

The Labeling Lies of Expensive Wines
Blake Gray digs into recent research on stated alcohol levels.

A toast to Iwate winemaker who overcame 2011 tsunami to produce a palatable drink
A nice story about a Japanese winemaker

Jefford on Monday: Wine is also a dream
Andrew Jefford does what he does best – dig deep.

Using drones in wine making
I, for one, welcome our flying robot overlords.

Wine Experts Raise Heat Over Fake Wine Claims
Some more details over the slander case.

Spanish wine that’s inexpensive, delicious
Michael Austin tastes Navarra

A Place Where Wine and Beer Are Co-Stars
Lettie Teague finds that dogs and cats can live together after all.

Wine has more alcohol than manufacturers put on the label, study claims
Not a surprise to those of us who taste regularly.


Rioja’s Renaissance Begins With A 153 Year-Old Marqués de Riscal Wine

Katie Bell makes us all jealous.

Lovebirds Dip Their Beaks
R.H. Drexel tags along on a most unusual date night.

Eight Ways Wine Will Change in 2016
Elin McCoy looks into her crystal ball.

Soldera: The Great Outsider
Neil Beckett looks back on the evolving legacy of Soldera.

Why 2016 Could Be a Difficult Year for Sommeliers
Levi Dalton talks about the challenges facing sommeliers.