The received wisdom that single-vineyard wine is better is a pervasive myth, says Margaret Rand in Wine-Searcher. “Single-site wines get all the plaudits and have all the glamor. They’re at the top of most producers’ ranges. But not always at the very top. Sometimes, even above the swaggering, look-at-me single vineyards, is another, even more swaggering wine – and it’s a blend.”
Before I moved to California to begin my job with The Chronicle, I didn’t know much about Lodi wine — and I honestly didn’t think there was much to know. My only real exposure to the region came while working at an East Coast wine shop; the Lodi wines we sold there were cheap, jammy and sickly sweet,” writes Esther Mobley. “Oh, but how wrong I was. Discovering the wines of Lodi has truly been one of the great pleasures of my job over the last few years.”
In the New York Times, Eric Asimov offers notes on the most recent Wine School: Malbecs from Argentina, and announces what’s up next: American bubbly.
Damien Wilson, of Sonoma State University, has a warning for the US wine industry: wine premiumization can be a path to ruin. He explains why in Meininger’s.
In the Buyer, Justin Keay has an inspiring visit with Alois Lagedar in Alto Adige. “Lageder says global warming has led him to experiment with varieties that would have been frankly quite unimaginable in this Alpine region even ten years ago. He now grows Viognier and Assyrtiko as well as for me some unexpected red varieties, Cabernet Sauvignon and Tannat, alongside the more traditional local red varieties Schiava (aka Vernatsch and Trollinger) and the more weighty Lagrein.”
In Decanter, Jane Anson reports from a vertical tasting of Château Lafleur, which “doesn’t play by the usual rules of Bordeaux.” (subscription req.)
In Bon Appétit, Emily Schultz highlights Canada’s Okanagan Valley as a wine destination.
Source : http://www.terroirist.com/2019/11/daily-wine-news-in-praise-of-blends/