Castello del Terriccio owner dies: Gian Annibale Rossi di Medelana, owner of Castello del Terriccio in Tuscany, died last week at age 78. Passionate about vineyards, he worked to create biodiversity across his estate. He was known for Lupicaia, a Cabernet Sauvignon-based Super Tuscan. [Decanter]
Coping with tariffs: A month after the US placed a 25% tariff on many European wines, industry professionals in both the US and in Europe are still formulating response strategies. For many, the situation is compounded by Brexit and a turbulent Chinese market. Some are absorbing the loss in an effort to retain the US market. In Bordeaux, wine already purchased en primeur presents a particularly complicated puzzle. [Wine Spectator]
Thanksgiving wines: The New York Times wine panel offers its annual Thanksgiving wine recommendations and useful guidelines—keep it simple, keep it light, don’t run out, etc.—along with a reminder that it is difficult to truly mess up Thanksgiving wines. The favorite wines from the panel's tasting are a Finger Lakes rosé and a French Syrah-Gamay. [NYT]
Drinks innovators: SevenFifty Daily has released its roster of “drinks innovators” for 2019. The individuals and groups recognized include the French National Institute for Agricultural Research, which is developing disease-resistant grapes; a Bordeaux-trained winemaker working in her native Baja California, Mexico; and Diageo for its new parental leave policy. [SevenFifty Daily]
Esquire Best Restaurants: Esquire has released its Best New Restaurants list, as selected by Food & Drinks Editor Jeff Gordinier. The list includes 22 restaurants, with 5 in New York and 3 each in LA and Washington DC. [Esquire]
Labeling in Burgundy: The INAO moved to change the rules that allow some Chablis producers to label their wines as Burgundy. The current rules allow Chablis winemakers who choose to declassify their wines to label them as generic white Burgundy—a rare choice. The move would eliminate this option and offer it to 25 Beaujolais communes. [Wine Searcher]
Communal dining today: There seems to be a wave of restaurants with communal dining concepts: group seating, shared entrees, preset menus, and the like. This could be seen as an updated version of the earliest restaurants. Such concepts also appeal to anxiety over today's divided political landscape and often make more economic sense. [NYT]
What do you think?
How is your business coping with the tariffs?
What is your best Thanksgiving wine advice?
Which institutions and people do you think are key “drinks innovators”?
Which of the Esquire Best New Restaurants have impressed you (or not!)?
What do you think of the proposed change in Burgundy?
Do you like communal dining concepts? Do you work at one? If so, what are the challenges and benefits?
What else have you been reading this week?