Prosecco bans Roundup: The president of the Prosecco DOC council wants to ban the Glyphosate herbicide (the active ingredient in Roundup) and the Folpet and Mancozeb fungicides for the appellation. All three are permitted under EU guidelines. Prosecco DOC is working to improve its sustainability credentials. [Decanter]
Sommeliers of the year: Food & Wine has announced its 2017 sommeliers of the year. They are MS Jim Rollston (Manresa, Los Gatos), Chad Walsh (Agern, NYC), Caleb Ganzer (Compagnie des Vins Surnaturels, NYC), Arthur Hon (Sepia, Chicago), Brent Braun (Castagna, Portland), Erin Rolek (The Bachelor Farmer, Minneapolis), Steven Dilley (Bufalina, Austin), and Katherine Coker (Rustic Canyon, Santa Monica). [Food & Wine]
Hotel restaurants explained: Pete Wells explores the reasons for the hotel restaurant trend. Hotels are increasingly seeking to offer experiences, not just lodging, and big name chefs draw crowds. Hotels also pay for all startup costs, meaning that the restaurant begins making a profit the day it opens. Especially in cities where these costs have skyrocketed, it’s clear why chefs are interested. [NYT]
New books on drinks: PUNCH rounds up their favorite books on drinks coming out this spring and summer, calling out a few fall titles to anticipate as well. Among them, several bar books, Bianca Bosker’s memoir about her wine education, a single-subject book on mezcal, and more. [PUNCH]
Understanding smoke taint: A government-funded project in Australia is seeking to better understand how smoke affects wine grapes and how to limit its impact. As part of the project, researchers in Victoria will visit controlled burns, which are mandatory, in and around wine regions to get better data about smoke composition. [Wine Australia]
Why old wines move us: Esther Mobley considers why so many of us love old wines, even while others find their flavors unpleasant. One part is romance, another chemical. But is that it? Through several tastings of old California wines, she ponders the question. [SF Chronicle]
What do you think?
Have you noticed the hotel restaurant trend where you live? If you work in a hotel restaurant, what is similar and different from other establishments? What do you think of Wells' critiques of these restaurants?
What other books are you looking forward to this spring and summer?
Why do you think old wines move us?
What else have you been reading this week?
In reply to Dan Petroski: