“Sommeliers are the new celebrities of the restaurant world, and collectively they are increasingly influencing the way we think about wine and drink it.” In his latest Wall Street Journal column, Jay McInerney looks at how sommeliers have changed in recent years. Kudos to Matthiasson – which makes one of my favorite white wines in the world — for being included as one of the five recommended wines!
Some good news for winegrowers. Researchers from Los Alamos National Laboratory, UC Davis, and the U.S. Department of Agriculture “have created specially engineered grapevines that can block the bacterium that causes Pierce’s disease.
“During a job interview, it is usually not a good idea to enthusiastically volunteer that you enjoy a drink now and then. But in Utah, it could soon be a requirement, at least for those seeking appointment to the state’s Alcoholic Beverage Control Commission.” In Utah, a bill is moving forward that would require at least two people on the five-member commission be drinkers.
Wine Spectator covers the fight over the meaning of “organic” between Europe and the United States.
In a fantastic interview, W. Blake Gray chats with Colman Andrews, editorial director of TheDailyMeal.com