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If You Read Anything This Week: Wine News 3.10.2017

Laurent Ponsot’s unexpected departure: Winemaker Laurent Ponsot has left his family’s Domaine Ponsot in Burgundy for undisclosed reasons. With his oldest son, Clément, he is starting a new winery, registered as a négociant under the name Laurent Ponsot. Laurent still owns 25% of Domaine Ponsot, and it is unclear who will step in as winemaker. [Wine Spectator]

Limiting yields for Chianti: The Consorzio Vino Chianti is limiting yields in an effort to promote quality over quantity. Earlier this month, the Consorzio lowered the production limits of old vineyards from five to three kilograms per vine. Also recently, the maximum production of grapes per hectare was reduced by 10%. [Consorzio Vino Chianti]

Wine is food: Eric Asimov suggests that by treating wine as food, consumers can elevate the quality of what they drink. The attention many now place on food has not been replicated in their thinking about wine. He makes a plea for more comprehensive and transparent labeling. [NYT]

Texas labeling law: A bill currently in the Texas state Legislature would require Texas-labeled wines to be made with 100% Texas-grown grapes, rather than the 75% required by federal law. Winemakers are split on the issue, with some enthusiastic about increased transparency and others concerned about the ways the bill might limit winemakers in challenging vintages. [Texas Tribune]

New MWs announced: Four new Masters of Wine were announced earlier this week: Mark Andrews of London (co-founder of Noble Rot magazine and wine bar), Jeremy Cukierman of Paris (co-founder of Des Mets des Vins), Emma Dawson of London (buyer at Marks & Spencer), and David Forer of San Francisco (blogger, consultant, and pharmaceutical researcher). []

Wine bar sues Trump hotel: The owners of Washington DC’s Cork Wine Bar are suing the Trump International Hotel, also in DC. They claim that neighboring businesses are suffering as diplomats and lobbyists flock to Trump’s hotel in hopes of finding favor with the president. [Decanter]

What do you think?

What are your thoughts on the Consorzio Vino Chianti's recent decisions to limit yields? Do you think this will help elevate quality in the region?

Share your perspective about more transparent wine labeling. Do you think this is coming in the future?

Any Texans among us want to weigh in on the proposed law about Texas wine?

What do you think about Cork Wine Bar's case in DC?

What else have you been reading this week?

  • I would treat the quality minded aspect of the new Chianti rules with skepticism, since they are also raising the allowed level of residual sugar to be "even more competitive on Asian markets, which have always had a preference for smoother products."