In the New York Times, Eric Asimov “Anyone who has traveled to Greece or even eaten at a Greek restaurant in the United States may have received well-meaning advice from wine-loving friends: Don’t drink the retsina… But retsina appears to be undergoing a renaissance. A trickle of producers is demonstrating that if retsina is made thoughtfully and carefully, from grapes grown conscientiously, it can be a delicious wine that goes beautifully not only with a wide variety of Greek foods, but with many other assertive cuisines as well.”
Marissa A. Ross profiles Vermont-based natural winemaker Krista Scruggs in Bon Appétit. “Her all-natural operation produces wines and ciders and also blends the two to create vinous ciders, an increasingly cool category in the natural wine world. I couldn’t get any of them out of my head.”
In Bloomberg, Elin McCoy looks at the rise of “micro” wine lists. “You’re in a restaurant, staring at a wine list with 2,000 names, and have no idea where to start. You quickly pass it on to the wine geek at your table like a hot potato, with a deep sigh of relief. Goodbye to all that.”
Craft cider has grown exponentially over the past decade, and women are at the forefront of its evolution. In Wine Enthusiast, I profile seven cidermakers to know.
Elsewhere in Wine Enthusiast, Roger Voss explores the red wines of southwest France.
In SevenFifty Daily, Alan Tardi looks at the little-known Italian grapes that are on the rise.
In Wall Street Journal, Lettie Teague finds out what is and isn’t valuable in wine collecting.