Sherry gets official. Pinot Grigio gets good? And SO2 hate gets real.

Year 12, No. 09

Greetings,

And let us stroll into a fine autumn or, as we in Western Europe still swimming in the sea seem to be experiencing, "Summer Lite".

In keeping on brand with an exceedingly strange year (what's new?) there has been a lengthy period of warmth that continues with us on into the end of October and who knows how much longer.

Despite all of this, the 2022 harvest in many parts of Europe seems to be turning out well, despite the relentless heat we had throughout the summer. Time will tell as even up until last week some grapes were still coming in!

On the plus side, this means we haven't had to start using energy to heat our homes which is something that's bound to get ugly this winter thanks to Russia's ongoing invasion and brutality in Ukraine.

IN THE NEWS

What was meant as a simple announcement of a policy we've had in place for the past year on Hudin.com, this statement that wines reviewed on the site must have added SO2 (*) in them garnered a really huge reaction in the wine community. It goes to show how polemic something that's as basic as sticking your food in a refrigerator to not have it spoil before cooking has become. If all this is new to you, do have a read and see why we view sulfur dioxide as a fine friend when one wants fine wine.

The sparkling wine association, Corpinnat made a large announcement calling for true transparency when it comes to knowing where your bubbly is made, given that much from the large Cava producers is "farmed out". They're not wrong in any of this and hopefully some aspects of it can come into force.

Our fine friends in Sherry have announced (*) that proposals they put forth a year ago are now indeed actual law. While this is a wine that constantly suffers for wider acceptance, for those of us who love it, these are all changes to be welcomed as they improve upon what is one of the oldest wines being produced in Spain.

FOOD THROUGH WINE

Do you know the town of Reus in the south of Catalunya?

In addition to being the center of Vermouth production for Spain and the celebrated architect, Antoni Gaudí's birthplace, it also has a fine culinary scene that makes the town an excellent day trip. Here, I take a look at one of the more exciting restaurants.

AND NOW THIS

I was able to take part in a curious virtual tasting recently. It may be surprising that such activities are still happening in a post-ish pandemic time, but it was due to sheer practicality as it compared the wines of a Riojan winery and that of their new project in Walla Walla, Washington which made for two very different takes on winemaking.

Other tastings have drifted rather Italian as of late (partially due to a trip to Lombardia but not only) and I've recommended an Aglianico del Vulture and then, of all things, a Pinot Grigio from Oltrepò Pavese which again reminded me of what a strange year it's been as I would have never thought I'd be recommending what is often such a mass market wine variety.

BOOK REVIEW

Lastly we take a look at a classic reference which is the Wine Bible (*), now in its 3rd Edition. There have been massive changes to this book and it's worth thumbing through at if you've never encountered it or have one of the older editions.

Drink well, be well.

-Miquel

(*) articles are free to read