If You Read Anything This Week: Wine News 8/30/2019

Remembering Tony Jordan: Australian winemaker Dr. Tony Jordan has died at the age of 75 after a cancer diagnosis last spring. Jordan established Domaine Chandon Australia and influenced sparkling wine production throughout Australia, in addition to being involved with LVMH in Argentina, India, and China. He was a respected judge and mentor to many. [Decanter]

Pernod buys Castle Brands: Pernod Ricard is acquiring Castle Brands for $223 million. Through the deal, Pernod will add Jefferson’s Bourbon, Gosling’s Rum, Brady’s Irish Cream, and several other brands to its portfolio. The merger is expected to close by the end of 2019. [The Drinks Business]

Red wine & gut microbiota: A new study from King’s College London, published in Gastroenterology, found that people who drank red wine had a more diverse gut microbiome than non-red wine drinkers. The study also identified an association with lower levels of obesity and “bad” cholesterol. Infrequent consumption was enough to produce the effect. [King’s College London]

E-commerce for wine brands: A new survey from WineDirect polled 1,200 wineries across the US, Canada, and Australia. While e-commerce currently constitutes 10% of overall direct-to-consumer sales, it seems poised for growth. WineDirect speculates that e-commerce and wine club sales will soon overtake tasting room purchases. [Forbes]

Similarities in Italian reds: Eric Asimov considers the similar signature of Italy’s red wines through tasting three very different wines. He defines that Italian character as pronounced acidity, sweet fruit or floral flavors, and refreshing bitterness—though exactly how this shared character emerges is still unknown. [NYT]

New MWs: JancisRobinson.com congratulates and introduces the eight new Masters of Wine and the topics of their research papers. They represent five different countries and bring the total number of MWs around the world to 390. [JancisRobinson.com]

Our favorite SevenFifty Daily article this week

Considering color: SevenFifty Daily examines how wine gains its color, and what that color means for flavor, texture, and longevity. Plants use various pigments for color, but in grapes, anthocyanin dominates. In winemaking, color extraction begins at crush, and concentration peaks during fermentation. [SevenFifty Daily]

What do you think?

Do you think e-commerce and wine club sales will surpass DTC sales in wineries? Where do you see changes in winery sales?

Do you agree that there's a common character in Italian reds? How would you describe it?

What else should be said about wine color?

What else have you been reading this week?