Crazy week this past week, no? I usually have more to say, but I think this week, I’m going to leave it to you.

Scroll through,

read,

learn,

comment if you have a comment.

Cheers.

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EDIT Saturday September 19: I prepared this post previous to the passing of Ruth Bader Ginsburg. Suffice it to say her passing has affected me greatly. As such, I wanted to add a nod to this wonderful woman who, though not related to wine or the wine industry, has been and will continue to be a great role model to women who wish to pursue their passion in any career field, make a difference in their community, and stand up for what is right and just no matter what their adversaries throw at them.

“My most fervent wish is that I will not be replaced until a new president is installed,” she said.

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Hello and happy weekend. Hope everyone is doing well, staying healthy and happy. For my part, as I write this, Sonoma is still overcast with a mixture of ash and fog—that latter bit I’m actually grateful for for once, as I’m *hoping* it will help clear away the pollutants. For those of you near any West Coast fires who thought the world was coming to and end—well, so did I. The Napa Valley Register has a great piece enlightening us to the science behind that apocalyptic orange glow.

More local news: I recently wrote what (I think) is an interesting piece about how scientists can now “fingerprint” a wine’s DNA, which, in effect, can pinpoint the place of origin, thus basically making a scientific case for the idea behind terroir.

There’s quite a few pieces about the wine industry that came out this week, including the latest in wine shipping news, Pouilly-Fusse’s new premier cru status, and a notable NY sommelier announcing his retirement.

As always, there’s some great independent insight from the Blogs. This week I found a few great wine recommendations from around the world—time to stock up on those international varieties methinks.

Read on, have fun, and leave me a note to say hi. Cheers.

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Hello my people and happy weekend. I’ve been a bit silent on the posts lately, studying feverishly for those WSET exams. Not to worry, I’ll have some fresh (educational content) lined up for you this next week.

Good news from the Sonoma home front is that fire containment continues to improve, with the larger Wallbridge Fire currently at 88% containment as of 7 a.m. this morning (Friday), according to SoCo Emergency. For those in the Ag sector, please take a look at CAWG’s list of resources detailing safety and training measures during fire season.

There’s a lot going on locally, nationally, and abroad. So, scroll through, catch up on some news, get some independent insight from the Blogs. And of course, as always, I’ve hidden one or two fun and/or amusing tidbits amongst it all.

Cheers

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Hello and happy weekend. I hope this post finds everyone safe and healthy and hopefully happy. Lots going on here in wine country—fires continue to rage on, but despite the smoke in the air bars, restaurants, wineries and tasting rooms are still attempting to serve people outdoors, per COVID rules. And in the midst of it all, earlier ripening varieties are ready for harvest, while later ripening varieties are being tested for potential smoke taint. Oi. Wine Spectator does a great job rounding up all these issues and more (such as labor shortages and the danger to our fieldworkers in the midst of our smokey-COVID environment).

Over in the blog-o-sphere, Jason Haas of Tablas Creek talks about why wineries and tasting rooms—and their guests—should expect intermittent closures for the foreseeable future. (Just be prepared.) Monty Waldin speaks to the injustices to vineyard farmworkers around the world. And Eater gives us more info on why we won’t be seeing any James Beard awards awarded for at least another year.

Of course, you know me, I always like to share some happy news as well. Like this story from Eater about a Taco Truck feeding undocumented workers. And, I know this isn’t really wine-related, but I can’t help but include news about recent research showcasing the benefits to painting faces on cow’s butts. (Just read the article.)

As always, there’s tons more—so scroll through, catch up on stuff, have some fun. And don’t be shy…drop me a line and let me know how you’re doing and what else you’d like to see on my site. Cheers.

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