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If You Read Anything This Week: Wine News 6.17.2016

Blue Wine: Six young Spanish entrepreneurs have developed a blue wine called Gik. Made from a blend of red and white grapes, the wine is colored blue with anthocyanin (a pigment in grape skin) and indigo. Retail sales are about to expand from Spain to other parts of Europe, targeting young drinkers who seek innovation. [Eater]

Microbes' Role in Wine: New research suggests that grapes' microbiomes influence wine. The study found that microbes in crushed grapes corresponded to a "chemical fingerprint" in the finished wines. It's possible that microbes could help winemakers produce wines distinct from those of competitors and diagnose trouble before fermentation. [Scientific American]

The End of NY Blue Laws: The New York State Legislature and Governor Cuomo agreed to a bill expanding alcohol sales at restaurants and bars in New York. Since the colonial laws of the state were established, alcohol sales have been banned from 4am until noon. They will now be allowed beginning at 10am. In this article, the New York Times explores the history of the blue laws. [NYT]

Budweiser Sued by Lumbee Tribe: A North Carolina Native American tribe has filed a lawsuit against Anheuser-Busch InBev's use of their official tribal logo and slogan in an ad campaign. The Lumbee tribe argues that this suggests an affiliation between the tribe and Anheuser-Busch, particularly offensive given the frequent association of alcohol abuse with Native American culture. [Consumerist]

50 Best Restaurants: The World's 50 Best Restaurants list has been unveiled, with Osteria Francescana at the top and Eleven Madison Park rising to third on the list, the highest ranking for a US restaurant since 2005. The list is receiving familiar criticism, as it once again features primarily European restaurants, few female chefs, and mostly expensive tasting menus. [Eater]

The Popularity of the Spritz: Though spritz culture has long reined in northern Italy, the drink has rarely been popular in the US. In part thanks to Talia Baiocchi and Leslie Pariseau's book Spritz, the drink's popularity is on the rise, with many variations on the theme popping up in restaurants this summer. [NYT]

What do you think?

Any interest in drinking blue wine? Do you think there is a market for the innovative products these entrepreneurs describe?

In what ways might understanding grapes' microbes be helpful to winemakers?

What are your thoughts on the 50 Best Restaurants list, and general trends among restaurant lists such as this one?

Have you had a good spritz lately? Does your restaurant serve one?

What else are you reading this week?