Skurnik Wines comes west: Skurnik Wines and Spirits, the 30-year-old New York importer and distributor, is expanding into California beginning in May. The portfolio includes many highly sought after producers. California producers represented by Skurnik on the east coast must choose whether or not to switch. [SF Gate]
De Vogüé Musigny Blanc returns: For the first time since 1993, Domaine Comte Georges de Vogüé will label its 2015 white grand cru “Musigny Blanc” rather than “Bourgogne Blanc.” The 0.6 hectares of vines used for the wine were sporadically replanted throughout the last few decades, so the vines have been too young to reach the quality level desired for a grand cru Musigny until now. [The Drinks Business]
Rain in California: This winter, California experienced its heaviest rainfall in 10 years, resulting in flooding and mudslides in Napa and Sonoma. But overall, the results are positive. Flooding is not a significant problem because the vines are still dormant, and spring is coming with the reservoirs finally refilled. [Decanter]
High-altitude beer: Noise, low pressure, dry air, and more impact how things taste at high altitude, and airlines are beginning to adjust their food and drinks accordingly. Mikkeller was the first to brew beers for an airline, beginning in 2014. Hong Kong airline Cathay Pacific just introduced a beer of its own. [NYT]
Reversing Chile’s monoculture: The recent fires in Chile damaged many vineyards in the south, but some hope the fires will call attention to the problem of monoculture. For decades, government subsidies encouraged the planting of imported tree species, which soak up water and acidify the soil. Returning the land to mixed farming could have a tremendous positive impact. [JancisRobinson.com]
Wine-infused coffee: Napa-based Molinari Caffe has released a line of wine-infused coffee, roasted by former Peet’s Coffee master roaster John Weaver. The beans are soaked wine before they are dried and hand-roasted. [Food & Wine]
What do you think?
California folks, which Skurnik wines are you most excited to have available in your market?
What else have you heard from California producers and others in Napa and Sonoma about this season's rainfall?
What do you eat and drink on airplanes for maximum enjoyment despite the effects of high altitude? How might airline food and dining continue to evolve to address this?
Would you drink wine-infused coffee?
What else have you been reading this week?