Posts Filed Under wine news

Rosé-Hey-Hey How You Doin’? (Women Want Rosés, Not Roses)

Vinted on June 9, 2011 binned in elegant wines, wine news

Hey dudes (that’s an open term… and meant to include dudes into dudettes, or alternatively dudettes also into dudettes): thinking of stopping by the flower shop on the way to picking up that hot date? You might want to hit the liquor store instead.

The Times Live reported last week that, according to an on-line poll, women see wine as not just important but essential to a romantic date:

In a global poll of 10,500 women in five countries, two-thirds of respondents said that drinking wine is an important part of the dating ritual. Nearly 68 percent said a glass of wine is essential when it comes to creating a romantic setting, compared to 20 percent who said it’s not important.”

I don’t know about you, but I sure as hell am NOT going to argue with a group of 10,000+ women. No. F*cking. Way. Would you like another glass, honey?

Come to think of it, I rarely even argue with the two women with whom I live, though one of them (my three year old daughter) can turn in surprisingly cogent reasoning (for her age, I mean) on why she should, in fact, be permitted to have a second chocolate chip cookie.


Interestingly, rosé seems to be the big winner in all of this survey results business, with red wine being the big ol’ loser

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We’re Number… Sixteen! (Thoughts On Decanter’s 2011 Wine Power List)

Vinted on June 8, 2011 binned in commentary, going pro, wine news

In a move that seems to be a big deal (especially to its publisher!), last week Decanter unveiled the 2011 version of their bi-annual Power List of the wine world’s most influential people.  The biggest news, it appears, is that Richard Sands, the chairman of über-wine-brand-consolidation company Costellation Brands, no longer occupies the top slot – that now belongs to Pernod Ricard’s chief executive Pierre Pringuet.  EGADS! I know I’m gonna be losing sleep over that one for some time.  Ok, probably not.

Far more interesting (to me), however, is the inclusion in their top twenty of the now-ubiquitous and fuzzily-conceived idea of the Wine Blogger:

Finally, making a first appearance at number 16 is a character whose influence has grown exponentially over the last two years: the Amateur Wine Blogger. ‘As social media continues its relentless online spread, everyone is now a critic,’ Decanter says.

By the way, I use the term “fuzzily-conceived” with respect to wine blogging because just about anyone who is anyone in the wine world is blogging now anyway (props are certainly due to Decanter for recognizing the dispersed-but-powerful influence of the citizen bloggers – which is fun to say, by the way… “Hail! Fellow Citizen Blogger!  We’re Number Sixteen!  How fares Scandinavia?”).  So can we really – or even should we – differentiate blogging as somehow the outside-looking-in of wine media anymore?…

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Want Some Wine With That Booze? (The “Parker Effect” And Rising CA Wine Alcohol Levels)

Vinted on May 24, 2011 binned in California wine, commentary, wine news, winemaking

The Center for Wine Economics released a report of a recent study on the sugar levels of wine grapes in California, titled “Too Much of a Good Thing?  Causes and Consequences of Increases in Sugar Content of California Wine Grapes.”  Not sure how new this news is, but it was new to me so I’m yappin’ about it!

While that title of the report doesn’t sound particularly fascinating, the report’s conclusions are – if you’re a wine geek, that is, and if you’re a fan of California fine wine and have ever wondered why alcohol levels seem to be kind of high in the premium vino coming out of that state.  According to the report, it’s not just your imagination – wine grapes in CA have indeed been getting riper over the last twenty years, which translates into higher booze levels, with white grapes bearing the brunt of the increase:

“The data show that the average alcohol percentage increased by 0.30 percent, with a larger increase for white wine (0.38 percent) than for red wine (0.25 percent).  This increase in alcohol percentage is consistent with an increase in the sugar content of the grapes used to make that wine of 0.55 degrees Brix, on average.”

That sugar measurement might look small, but according to the report it’s a “substantial” increase, and it’s that rise in sugar levels that is making CA wines a bit more… busty than they’ve been in the past (I imagine if you were used to drinking CA wine from 20 years ago, drank too much, passed out and pulled a Rip Van Winkle, upon waking up in 2011 you’d be forgiven for thinking that during your extended slumber your fave CA Cab had undergone the vinous equivalent of a boob job).  What this study does that is so fascinating is this: it puts data and critical thinking behind something that many CA wine drinkers may have already suspected… CA fine wines are getting boozier, and it might be the result of the fine wine market

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