Yo. There’s a lot of…stuff…✌️🥂
Yo. There’s a lot of…stuff…✌️🥂
My friends, this week’s list is just as much for me as it is for you. I’ve been OOO the center of the week on an amazing field trip focused on Regenerative Organic Certified viticultural practices, diving deep into what it means not just in the field, but above ground as well—from animal welfare to the human impacts and, of course, the resulting wine style and quality. Tasty bits coming your way as I work on my assignments about this super important topic that’s become a dual personal and professional passion of mine.
With that in mind, I’ve very little time to read through the news, so these are some headlines that have captured my attention that I’ll need to circle back to myself to give a deeper read through.
Thanks homies!
So, this week just flew by. But welcome to your weekly wine news round up. Short but sweet. As most of you know the 200% tariff situation continues to dominate headlines. I have only included one on my list this week—the one that I think is the most well-rounded, eloquently stated and explains things in a way that if you’re super confused about how this effects the industry on a global and local scale, explains it in a digestible way. But you’ll have to scroll aaaaaaalllll the way to the blogs to read it.
I’ve also got a bit of shameless self promotion, some wine nerdy things and other bits and bobs sprinkled about.
That’s it. The end.
Snarky comments are all my own. ✌️🥂
Hello my friends. Been another hot minute. As most of you are by now probably aware, I am currently flying my freelance flag. 🙀
Yeah. But I’ve got a few fun updates that have happened since that time.
Alright, alright, alright…it is the exciting conclusion to our Bordeaux series, looking at the business side of things. If you haven’t read through the France Overview, Bordeaux Overview, the Left Bank, and Right Bank articles, please do-so, as there are a lot of key terms and facts that will help this section make a bit more sense. Also, check out the Bordeaux tastings, as it puts a lot of that knowledge into palate-perspective.
On y va!