Weekly Wine News Around the Web

Editor's note: The Weekly Wine News feature usually comes at you every Thurs., but we had some hiccups over here at the CORKZILLA Mothership, so we're getting back in the swing of it Fri. Look for our weekly review of wine news to return on Thurs. next week. Cheers!

Crushpad Update - Hope and Uncertainty: Lew Purdue and his Wine Industry Insight news website have been closely following the facts and rumors pertaining to Crushpad, the micro-winery for enthusiasts based in Sonoma County, Calif. that has been rumored to be on less-than-solid ground financially. CORKZILLA recently posted a few reports on the uncertain state of the company. Here’s the latest on Crushpad, an update that appears to offer some light at the end of the tunnel amid ongoing concerns among customers.

Bordeaux 2011 Futures fizzle: Not that the price drops will matter much for the everyday wine drinker, but the 2011 Bordeaux futures market is a dud, according to the Wine Spectator. Prices remained high for a vintage that lacked much of the hype, and some of the quality, of prior vintages, resulting in a pullback by the market.

CA Dominates High-end Off-Premise Wine Market: Brands for California dominated a new survey that measured sales of “luxury” wines over $20 sold off-premise, with 19 of the top 20 originating from the state, according to this report. The study, completed by Symphony IRI Group, shows that the No. 1 spot goes to an Italian brand, Santa Margherita Wines, with the remaining slots filled by familiar California brands such as Grgich Hills Estate and Caymus Vineyards.

Wine Intolerance: We've all seen the reports lately about how wine consumption, (in moderation), can yield positive health benefits. However, a new study is suggesting that a sizeable percentage of the wine drinking population may be intolerant to alcohol, as reported by The Huffington Post. People with intolerance to wine show cold-like symptoms; nasal congestion, feeling flushed or feeling itchy. According to the article, researchers believe the symptoms may be a result of a kind of protein in wine from fermentation, called glycoprotein.

Moolicious: A farmer in France is experimenting feeding his cows wine with the hopes of producing a better tasting beef. The cows can consume a liter-and-a-half a day, which is the equivalent of about two to three glasses, as reported by The Drinks Business. This new practice will raise costs of the beef, but some believe the enhancement in taste is well worth it. Researchers studying the effects of wine consumed by cows believe that the improved taste doesn't only come from the chemistry involved in the cows changed diet, but it is also due to a happier cow.