by Jeff Miller of Artisan Family of Wines (Seven Artisans, Sly Dog Cellars, Red Côte)
Every Wednesday I post my recommendations of the best of last week’s postings concerning wine, whether blogs or news. I list them in the order I read them, so you shouldn’t infer anything about the order in which I list these posts.
Greece has played an important role in the history of wine, but I just never seem to warm up to these wines. Maybe I’m just not tasting the right ones.
Dealcing: How Wineries Put Out Their Fires
Alcohol levels too high? No problem. With modern technology, it’s possible to remove alcohol and turn a 17% fruit bomb into a 14%, hopefully more balanced, wine. I must admit to having mixed feelings about this. I don’t really object to doing anything to wine to make it better, but I generally find all these interventions don’t end up working as well as advertized. Still, this is an interesting article highlighting a common practice that most winemakers don’t want to talk much about.
I couldn’t help admire the label on this wine, which is different yet very appealing.
For keeping up to date with what’s going on the in wine world, the best all around source is http://winebusiness.com.