Weekly Wine News Around the Web

WA Wine Industry Keeps Growing: The economic impact of wine industry in Washington state is now $8.6 billion, according to new data from the Washington Wine Commission. That figure, according to this Bellingham Herald report, is $3 billion more than 2006, an impressive growth trajectory for the state’s wine regions (Map of regions is pictured at right).

Erosion Behind New Rules for Sonoma Hillside Vineyards: No side appears to be happy after the Sonoma County Board of Supervisors voted to make it tougher to plant vineyards on forested hillsides, according to this Santa Rosa Press Democrat report. According to the report, the process was “frustrated and flawed” for many involved. The new regulations were unanimously approved by the five supervisors.

Beringer Targets New Markets: Beringer, one of Napa Valley’s best known wineries, is looking to expand its brand to new markets, as part of a Treasury Wine Estates strategy to “globalize its California brands.” The Australian-based Treasury Wine Estates has been criticized for not taking advantage of favorable currency rates to export more of its California wines to new markets, such as Australia, according to this report in the Brisbane Times.

Wine is Phat: A new study from the Journal of Biological Chemistry has found that the chemical piceatannol, which is naturally found in red wine, may help prevent some of the fatty foods that we ingest from becoming fatty tissue, as reported by Wine Spectator. The article goes into more detail of the study, and the findings are the results from work done in a lab, but I think all we can all agree that this sounds like great news. Tonight, Mourvèdre and burger con fries.

Strong Island: In a move to bring Long Island closer to becoming a world-class wine making region, the non-profit organization LISW (Long Island Sustainable Winegrowing Inc.) recently announced it's formation of the East Coast's first sustainable vineyard certification program, as reported by The Wall Street Journal. The aim is to expand the concept of sustainable viticulture practices and eco-friendly farming paired with social responsibility within Long Island's two AVAs - The North Fork and The Hamptons. Since Long Island's wine region is in close proximity to many creeks and bays, this movement is an extremely positive step. The first certified sustainable Long Island wines will be available for sale in early 2013. Go hear, for more information on what the LISW are up to and see what wineries are currently participating in this new initiative.