Boisset buys Maison Alex Gambal: Famille Boisset is purchasing Maison Alex Gambal in Burgundy. The deal includes 30 acres of vineyards, a winery, the Gambal brand, and current inventory. The Boisset family now controls 1,800 acres of vineyards across Burgundy, the Rhône Valley, Jura, Beaujolais, and California. [Wine Spectator]
Prosecco now UNESCO site: UNESCO has designated the region of Le Colline del Prosecco di Conegliano e Valdobbiadene a World Heritage site. The landscape has been shaped by grapevines trained there since the 17th century. There are now 55 UNESCO sites in Italy—the most in any one country. [Decanter]
Amazon wine competition: Though Amazon’s Prime Day will include deals at Whole Foods, they won’t extend to wine. In response, Kroger is offering a five-day deal on dozens of bottles and cases at reduced prices—free delivery included. The promotion will extend over Prime Day. [Newsweek]
Lafite’s Chinese wine: After 11 years of preparation, Château Lafite is launching its Chinese wine. Called Long Dai, or “chiseled mountain,” the wine is 50% Cabernet Sauvignon with Cabernet Franc and Marselan. There are 2,500 cases of the 2017 vintage, which will hit the market in September. [JancisRobinson.com]
New Pin Project: The Pin Project is a collective of bartenders in San Francisco promoting a healthy relationship with alcohol and support for those challenged by working around booze. Wearing the pin communicates that a bartender isn’t drinking on a given night. While some involved are sober, others just want to drink less for overall wellness. [SF Chronicle]
Better BTG: In Robb Report, David Lynch makes a case for improvements to restaurant by-the-glass wine lists. He suggests decent glassware, six-ounce pours, careful service temperature, pouring at the table, and more thoughtful selections. High prices aren’t an issue, he says, but there should be value alongside them. [Robb Report]
Our favorite SevenFifty Daily article this week
Sugar & cocktails: SevenFifty Daily takes on sugar in cocktails. Understanding the science of sugar and our perception of it can help bartenders use it more effectively. Different types of sweeteners and simple syrups shouldn’t be used interchangeably, and the impact of other sensory factors is important to consider as well. [SevenFifty Daily]
What do you think?
How might the new UNESCO designation benefit the wine business in Prosecco?
What do you think of Kroger’s effort to make a space for itself in the wine-delivery business?
What do you think of the pin project? Do you find it challenging to take a break from alcohol while working?
What are your BTG pet peeves? How do you construct a careful list?
How has your understanding of sugar in drinks developed over time? What are some of the factors or considerations you keep in mind as you create new cocktails?
What else have you been reading this week?
I think my two biggest by-the-glass pet peeves are a lack of diversity in style (please don't just give me a choice of Chardonnay/Sauv Blanc/Pinot Grigio/Riesling) and anything that makes it seem like the restaurant or bar doesn't give a shit about BTG wines: dirty or smudged glasses, wine that's been open for days on end, that sort of thing.
Humbly, I might add that my piece on wines from British Columbia on SevenFifty Daily might also be worth a read...
Great job on the BC article!
What if your market loves chardonnay/sauv blanc/pinot grigio/riesling? Having your BTG on your list each being a different variety is kinda the opposite of a lack thereof. I have found that (again, this is in my market at my restaurant) I need to keep some familiar options for my guests and throw in a few feature BTG on weekends to keep things fun and fresh. I can't give away glasses of champagne but I can sell oaky chard to book club groups like it's going out of style.