If You Read Anything This Week: Wine News 12.1.2017

Bourgogne Côte d’Or: Decanter takes a look at the new regional appellation Bourgogne Côte d’Or, recently established as a Bourgogne Régionale AOC. It is not technically a new appellation but rather the 14th regional Burgundy AOC, considered between the regional and village levels in the hierarchy. [Decanter]

US tax bill would impact wineries: Did you know that the federal tax code overhaul being discussed in the US Senate could significantly impact the wine industry? A bill that would reduce the tax burden on wineries by restructuring the excise tax code has been added as an amendment. Wine Spectator considers its possible effects. [Wine Spectator]

Trends for the future of wine: MS , who recently left her long-held post at Rouge Tomate, shares five predictions for the future of the wine industry. They include improving the overall health of agriculture, sustainable marketing, and better working conditions in restaurants. [Forbes]

Inefficiency in Champagne: Champagne houses often have unique practices they keep up faithfully despite their inefficiency. Bollinger, for example, keeps reserve magnums of older wines to be opened painstakingly by staff when they blend their new non-vintage cuvées. For many houses, such practices are important points of distinction. [JancisRobinson.com]

Sunset magazine sold: Sunset magazine, a beloved West Coast title founded in 1898 and focused on lifestyle, food, wine, and travel, has been sold to Regent, a private equity firm in Beverly Hills. Sunset has been owned by Time Inc. since 1990. Meanwhile, Time Inc. is being sold to the Meredith Corporation, which after these deals close will control almost two dozen food-related titles. [NYT]

The Angostura label: Robert Simonson takes a look at the iconic Angostura label. Included on the label are a history of the company, the British Royal Warrant, and a unique collection of recipes—focused not only on drinks, but also food. Though the company can’t speak to the source of the recipes, they’ve been encouraging the use of their bitters in cooking as far back as the 1920s. [PUNCH]

Our favorite SevenFifty Daily article this week

Experimenting with hops: Brewers are experimenting with advanced hop treatments, using concentrated powders, oils, and hop hash. A particularly unique product is a lupulin powder made via cryogenic processing. Experimentation has long been vital to the craft beer industry, but many think such concentrates are not the future of hops. [SevenFifty Daily]

What do you think?

What sort of impact would you expect from the proposed bill restructuring the tax code for wineries? Are you for it, or against?

Which of Lepeltier’s expectations for the future of the wine world do you hold as well? What else is on your list of predicted big-picture trends?

What other inefficient practices have you observed around the winemaking world?

Have you examined the Angostura label recently? Do you ever add a dash of bitters to your salad dressing?

What do you think about the new experimentation happening in the world of hops?

What else have you been reading this week?