“The Swiss certainly don’t make a whole lot of wine, only about a million hectoliters — a drop in the bucket compared with France’s 42 million or Italy’s 48 million hectoliters. And Switzerland only exports about 2 percent of its wine. By comparison, Italy and Spain each export about half of the wines they produce.” But we’re starting to see more of it in the U.S.—and that’s a good thing, says Jason Wilson in the Washington Post.
In the San Francisco Chronicle, Esther Mobley finds a Lodi vineyard that is likely the oldest existing planting of Cinsault in the world: “…Bechthold, in the southwestern Lodi sub-AVA of Mokelumne River, a 25-acre standing of ungrafted, dry-farmed, organic Cinsault (pronounced sin-SO) vines planted in 1886. These ancient plants produce red wines that are ethereal and diaphanous, clear refutations of any notion that intensity of color is linked to complexity of flavor — and of any stereotype of Lodi wines.”
In VinePair, Simon J Woolf profiles Michael Moosbrugger, president of the Austrian Traditional Winemaker’s Association, or Österreichische Traditionsweingüter (ÖTW) in German, a private organization, to create a hierarchy of Austrian wines. The ÖTW wants to put Austria’s best on par with France’s most storied estates.
In Wine-Searcher, Liza B. Zimmerman reports on how the wine industry is beginning to embrace robotics and artificial intelligence in vineyards.
“What would happen if ingredient and nutrition labels became mandatory for wine? Would people start buying less of it? More? Would anyone actually care?” Becca Yeamans-Irwin (aka the Academic Wino) considers the effects of mandatory wine label nutritional and ingredient information.
In Wine Enthusiast, Jessica Ritz highlights wines that benefit charitable causes.
In the Wall Street Journal, Lettie Teague talks to three sommeliers about the art of a polished pour. (subscription req.)