Welcome to my weekly roundup of the wine stories that I find of interest on the web. 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.
The Great Wine Industry Shake-up
Not sure what the conclusion is, exactly other than, more change.
4 Ways Somms Can Stay Relevant in a Changing Industry
Short answer: build a brand.
Early French wine harvest suffers from lack of workers
Anyone want to go to Alsace and help?
What Does the World’s Best Wine Taste Like?
Mark Oldman breaks it down.
Andrew Jefford: Horizontal and vertical
It’s about enjoying difference says Andrew.
How long should we cellar our wines?
No consensus exists.
Can Sancerre Be More Than Basique?
Jon Bonné digs in.
Joshua Greene digs into the Canaries.
Andrew Jefford: Wine and money
The word he uses is “contamination”
Napa Keeps a Wary Eye on Monster Fire
Blake Gray keeps an eye on it, too.
Searching for the Truth About Smoke Taint
Another summer with this on the minds of many.
Andrew Jefford: The search for purity in wine
The ultimate search, says Andrew
Here’s why champagne and prosecco make you feel more drunk than normal wine
It’s all in the bubbles.
What You Need to Know About Chile’s New DOs
Chile is getting more specific.
Keynote speech at Wines and Vines Packaging Conference, August 9th, 2018, Yountville, CA
Only Randall could make a talk about wine labels so interesting.
Assyrtiko leaves the islands.