In the New York Times, Eric Asimov profiles sommelier Patrick Cappiello, who left the stresses and demands of restaurant work for another career in wine. “A story like Mr. Cappiello’s typifies the career trajectory of the modern sommelier, who, after a decade or so of the intense, adrenaline-fueled restaurant life, capitalizes on reputation and a network of connections to find a possibly less demanding, more fulfilling niche in the wine business.”
For New Jersey Monthly, I wrote about how the public view of New Jersey wines is changing, and highlight three wine trails worth hitting.
In Wine-Searcher, Vicki Denig makes the case for using native yeasts in winemaking. “Many universally agreed upon characteristics work together to create the concept of terroir; soil type, climate, and topographical features are just a few. Spontaneous fermentation through native yeasts, however, is one of the less-talked about factors, though remains essential in accurately conveying a depiction of place.”
In Vinous, David Schildknecht offers his impressions of the 2016 Austrian vintage for riesling and grüner veltliner.
SevenFifty Daily announces their list of 2018 drinks innovators the span the categories of wine, beer and spirits.
On 3 Quarks Daily, Dwight Furrow explores the justification for attributing personality characteristics and emotional states to wine.
Elin McCoy recommends nine pinot grigios worth drinking in Bloomberg.
Source : http://www.terroirist.com/2018/10/daily-wine-news-changing-careers/