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If You Read Anything This Week: Wine News 9.29.2017

US wine industry’s value: WineAmerica unveiled a study this week that considered the economic impact of the wine industry in the US, valuing it at $219.9 billion in 2017. The study considered direct, supplier, induced, and total output in all 50 states. [WineAmerica]

Requiem for RN74: Esther Mobley considers the history of RN74 as the restaurant approaches its October 7 closing date. She suggests that this is the right time for RN74 to close: it was exhilarating when it opened in 2009 and helped build enthusiasm around Burgundy and launch many successful careers, yet it doesn't make sense in 2017. [SF Chronicle]

New Bordeaux classification: Bordeaux’s Alliance des Crus Bourgeois du Médoc hopes to reintroduce a classification system in 2020 that would reinstate the quality levels Crus Bourgeois, Cru Bourgeois Supérieur, and Cru Bourgeois Exceptionnel. This would replace the current system, in place since 2010 (2008 vintage). [Decanter]

France’s reduced harvest: France’s 2017 wine grape crop is the smallest since 1945, at an estimated 413 million cases. In Bordeaux, it is half the size of last year’s harvest. Much of the loss can be attributed to spring frosts. Burgundy is an exception, with yields higher this year than last. Quality, however, is high, and weather has been stable during harvest. [Wine Spectator]

Huge Beaujolais estate sold: Château de la Chaize, one of the largest estates in Beaujolais and owned by the same family since the 1670s, has sold to the Maïa Groupe. The estate includes 250 hectares, 99 planted, and contributes about 8% of the total wine production in the Brouilly appellation. [The Drinks Business]

Considering Cachaça: Cachaça, Brazil’s prized spirit, is known for its role in the caipirinha cocktail. Most is cheap and industrial, made on large column stills, and consumed in Brazil. Yet the “artisanal” options, produced on a smaller scale and with pot stills, are attracting attention, and some São Paulo bartenders are working to elevate the spirit’s reputation. [New York Times]

Vineyard animals: In case you need something uplifting, see these photos of cute vineyard animals. As more wineries pursue organic and biodynamic principles, they turning to animals to fight weeds and pests. And they’re adorable to boot. [Decanter]

Our favorite SevenFifty Daily article this week

Success in a new job:  spoke with sommeliers , and MS , and looked to his own experience, to identify strategies for successfully transitioning into a new role. There are times to watch and listen, he notes, and times to take risks and grow the program. [SevenFifty Daily]

What do you think?

Share your best memories of RN74, or the ways it influenced your career. Do you agree with Mobley that the timing of its closure makes sense?

Do you encounter cachaça often in your market? Any enthusiasts here? What are your favorite brands?

What are the best practices you've found for achieving success in a new role? Can you relate to any of the specific stories or advice shared by these sommeliers?

What else have you been reading this week?