Understanding new cancer findings: The American Society of Clinical Oncology (ASCO) released a statement on Tuesday calling attention to links between alcohol and several types of cancer. Dr. Aaron Carroll published a helpful response in the New York Times’ The Upshot, explaining the research and offering more easily digestible information about the cited risks. [NYT]
Spotlight on California: California sommeliers—including our own Geoff Kruth!—offer tips on pairing California wines, perhaps most importantly noting that because the wines are diverse, so too are the pairing opportunities. They also share insights on where to eat and drink around the state. [Decanter]
Encouraging tourism in CA: Visit California, the nonprofit arm of the state’s Office of Tourism, will spend about $2 million to encourage tourism to wine country in the wake of this fall’s devastating fires. They’re taking a proactive approach, countering the perception that wineries and tourist spots are closed. [The Press Democrat]
Sustainability in St.-Emilion: The local wine council for Bordeaux appellations St.-Emilion, St.-Emilion Grand Cru, Lussac St.-Emilion, and Puisseguin St.-Emilion passed a measure mandating that every bottle labeled St.-Emilion must be made from grapes grown with sustainable methods, beginning with the 2019 vintage. This is the culmination of a project that began two years ago. [Wine Spectator]
Remembering Patricia Green: Oregon winemaker Patricia Green passed away this week at 62 after a fall in her cabin. She was head winemaker at Torii Mor for seven years before co-founding Patricia Green Cellars in 2000 with business partner Jim Anderson. [The Drinks Business]
Kosta Browne shifts style: Sebastopol’s Kosta Browne defined an earlier era of California Pinot Noir—lush, ripe, rich. Yet the brand now believes that it much change in order to remain successful, recognizing the ways in which younger winemakers and consumers are rebelling against this style. [SF Chronicle]
Our favorite SevenFifty Daily article this week
Praise for English sparkling: MS Laura Rhys of Gusbourne offers a history of English sparkling wine and outlines the young industry’s challenges, such as a lack of infrastructure, and advantages, including the flexibility afforded by limited laws and winemaking traditions. She explains how English sparkling wine stands apart from Champagne and offers tips on how to sell these wines. [SevenFifty Daily]
What do you think?
How do you factor health findings like the ones highlighted this week into your own concept of personal health and lifestyle? How can the wine industry support clearer communication about information around health and alcohol, encouraging clarity for consumers and discouraging scare tactics and incomplete reports?
Anything to add to the conversation around pairing food with California wines?
What do you think about Kosta Browne's decision to shift its style? How much consistency do we "deserve" to expect from winemakers? How do changing trends impact that?
Have you had the chance to taste many English sparkling wines? What's available in your market?
What else have you been reading this week?
I believe living today is scary enough. Everything is bad for you. Everyone is going plant based and trying to live healthier. Have you watched "What the Health' on Netflix?? May as well drink water no ice and eat grass with lemon at this point. My mother barely drank and she was diagnosed. She never smoked either. I think wine company's promote healthy lifestyles and not the abuse of any alcoholic products. Even the next topic is about how to pair food with wine, promoting enjoyment not abuse. I saw some content on Instagram regarding a product in a weed killer that I wasn't quite sure about but seems to be in regards to health safety as well.
Not a big fan of KB changing styles. Guests and myself love this style and nothing is wrong with change but maybe a second label or tier to try it out with.
Never had an English but my curiosity is peeked.
Thanks for the news!! always appreciated!
Thanks, Shanna! Did you read the second NYT article I linked to in the first post? Link again below. It offers a very balanced and clearer perspective about the cancer findings, and about how we ought to interpret the constant outpouring of studies on health and what to consume/not consume. This is the "clearer communication" that I personally think we can and should support as an industry, because people will be reading/hearing the scary headlines regardless! Folks should be trusted to deal with the nuance of our current understanding of science.
The NY Times article echoes my own thoughts about correlative studies like that. You can't really control for all variables and often times the sample sizes are laughably small, so the conclusions are more likely coincidental that showing causation.
As for the St Emilion sustainable law, why are Montagne and St George not mentioned? Thanks
My understanding is that the decision was made by the St.-Emilion Wine Council, for their growers only. The article explains the decision-making process further.