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Value (in billions of U.S.$) of lost sales to restaurants expected over the next three months. Many sommeliers across the U.S. are selling off rare, often allocated bottles, from their covetable wine cellars in an attempt to make payroll, keep some staff employed, or just pay rent. Others are focusing on selling more affordable bottles from the by-the-glass menu in order to preserve the cellar’s integrity and to keep their wine distributors in business.

In Austria, the leading red grape in terms of production is Blaufränkisch.

Answer: False.

That would be Zweigelt, a juicy, fruity, easy wine, the result of a cross of Blaufränkisch and the simple grape variety St. Laurent. However, even though Zweigelt leads in production, Blaufränkisch is Austria’s highest quality and most revered red. Austrian Blaufränkisch is precise and sleek, with flavors of delicious woodland blueberries, a sense of forestiness, and a bit of a spicy bite. It is exactly the ticket for splicing through a spicy meat dish. Among our favorite producers are Moric and J. Heinrich.

To Wine, or Not to Wine—That is the Question

While it’s tempting to assume that, when it comes to wine, the French invented almost everything, there’s one pursuit they largely overlooked: wine writing. For that, we have to thank the ancient Greek and Roman… Continue reading

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