Wine 1106

The Prisoner Wine Company’s Unshackled range is designed to offer accessible choices for both new wine drinkers and longtime enthusiasts, with bottles suited to everyday meals and holiday gatherings.

The collection features three California Central Coast wines: Chardonnay for $17.99, Pinot Noir for $22.99, and Cabernet Sauvignon for $19.99. The prices are below those of the company’s traditional Prisoner wines, which generally cost $35.99 to $40.

The Unshackled packaging also uses less material: the bottles have no foil and are made with thinner glass, choices intended to reduce their environmental footprint.

A versatile wine for Thanksgiving

Jake Sanders, a WSET Level 2 wine professional and trade development manager at Southern Glazer’s Wine & Spirits, recommends the lighter-bodied Pinot Noir for Thanksgiving. Its versatility makes it a match for dishes such as turkey, duck, chicken, gravy-based foods, and spiced holiday meals.

Chardonnay with a blend

The Unshackled Chardonnay isn’t made entirely from Chardonnay grapes; it includes a touch of Viognier, which contributes aromatic character and a fuller, buttery mouthfeel. The wine has pear aromas and green apple notes, and its acidity works well with creamy dishes such as fettuccine Alfredo.

Winemaker Todd Ricard developed the Unshackled range to make wine more approachable to a wider audience. Sanders advises beginners to focus on the styles and regions they enjoy rather than choosing by price, using those preferences to guide future purchases and restaurant orders.

Learn more about The Prisoner Wine Company.

The Italian Trade Agency (ITA) and Veronafiere will bring wine industry professionals together in New York for the wine2wine Vinitaly Business Forum on October 26–27, 2026. Held at Pier 36 alongside Vinitaly.USA, the forum is designed to connect Italian wineries with North American importers, distributors, retailers, buyers and hospitality professionals.

The two-day program will feature seminars, masterclasses, business-to-business meetings and networking, with a focus on market trends and the challenges facing Italian wine in the United States. ITA says the sessions will help producers build relationships with American industry professionals and identify opportunities for collaboration.

Three masterclasses will examine key questions for the sector:

• The future of Italian wine in America: Italian institutions and U.S. wine leaders will discuss trade and investment, brand development, restaurants and changing consumer preferences, with the aim of identifying shared priorities and practical ways to strengthen the relationship.
• What U.S. sommeliers look for: Italian producers and Master Sommeliers will discuss what influences whether a wine is tasted, listed or served by the glass—including price, margins, appellation, availability and distributor support.
• Selling Italian wine tourism: Representatives from travel and hospitality will explore how wineries and wine regions can become bookable, marketable parts of travel itineraries. Topics include service standards, accessibility, logistics, accommodation capacity and partnerships.

The forum is organized by Veronafiere in collaboration with the Italian Trade Agency. The preliminary program and event details are available on the official wine2wine Vinitaly Business Forum website.

As the weather cools, many wine drinkers shift from crisp whites and light rosés to fuller-bodied reds. Wine consultant Leslie Sbrocco recommends looking for bottles with dark fruit, earthy aromas, and enough warmth to pair with fall favorites such as soups, stews, pasta, lentils, beans, and grilled mushrooms.

Here are four styles she suggests exploring this season:

Argentinian Malbec

Though Malbec originated in France, Argentina is now its leading producer, particularly around Mendoza near the Andes. These full-bodied wines often offer blackberry, plum, and cherry flavors. Sunny days and cool nights help grapes retain freshness alongside their rich fruit character.

Cabernet Sauvignon

Grown around the world, Cabernet Sauvignon is a versatile grape used in many celebrated wines. In Bordeaux, it contributes structure and complexity, often alongside Merlot and Cabernet Franc. Napa Valley Cabernets, meanwhile, are known for concentrated fruit, firm tannins, and a plush texture. If you haven’t enjoyed Cabernet from one region, trying a different region or producer may change your mind.

Grenache

Grenache thrives in warm, dry regions including southern France, Spain—where it’s called Garnacha—and Australia. It tends to be softer and less tannic than Cabernet Sauvignon, but still has plenty of body, earthiness, and spice. Its approachable, food-friendly character works well with roasted meats and root vegetables.

Old-vine Zinfandel

California old-vine Zinfandel can be found in areas such as the Sierra Foothills, Sonoma, and Paso Robles. Some vines are more than a century old, producing full-bodied wines with ripe fruit, earthy notes, and spice. Its bold, warming profile makes it a fitting choice for the first truly cold days of the season.

Each category includes a wide range of bottles and prices, so choosing a wine that suits your budget—and asking a shop for tasting notes—can help you find the right fit.

The Livermore Valley has been named Wine Enthusiast’s “Wine Region of the Year,” recognizing the region’s longstanding influence on California winemaking. Livermore helped spread the Concannon cabernet sauvignon clones 7, 8 and 11, as well as the Wente chardonnay clone, across the Western United States.

The honor was celebrated at the 24th annual Taste Our Terroir food and wine competition, held Oct. 15 at the renovated Concannon Barrel Room and Bubbles Lounge. The event’s signature gala brought together local wineries and restaurants for food-and-wine pairings.

A panel of judges that included master sommelier Evan Goldstein, wine writer Betsy Andrews and Chef Daniela Fiala presented these awards:

• Best Classic Pairing: Page Mill Winery and Restaurant L Campo, pairing a 2022 GPS blend of Grenache and Petite Sirah with El Campo’s savory soffrito-filled waffle cone.
• Most Innovative Pairing: Steven Kent Winery and Lanna Thai, pairing 2024 “Rock” Cabernet Franc with slow-braised short rib and southern Thai turmeric curry noodles.
• Judges’ Best Overall Pairing: Occasio Winery and Sabio on Main, pairing 2025 Sauvignon Blanc with Thai green curry and butternut squash shooters.

Pruett Farms and the Cheese Parlor won People’s Choice for Best White Wine Pairing. Their entry combined a 2025 Poulet Sautant Stainless Steel Chardonnay with marinated Australian cheese, bourbon cashews, hot honey, Alto Adige speck and Granny Smith apple.

People’s Choice for Best Red Wine Pairing went to winemaker Rosie Fierro of Rosa Fierro Cellars and Chef Jose Madriz of El Charro. Their pairing featured Fierro’s 2017 “Call Me a Cab” Cabernet Sauvignon with a beef birria tamale.

Fierro said the two business owners wanted their pairing and table display to reflect their Hispanic heritage. Tamales are a tradition at Mexican family gatherings, she said, making them a fitting match for a wine event in their Livermore Valley community.

Occasio won the judges’ overall pairing award for the first time. The winery previously received the Most Innovative award in 2022 for a pairing created by Sabio on Main chef Francis Hogan.

More information about the Livermore Valley wine region is available at lvwine.org.

The regional recognition came as Livermore also mourned the death of Jim Concannon, a third-generation winemaker and longtime figure in the region’s wine industry. Concannon, 95, was known for producing the first varietal bottling of petite sirah in the United States. Budwood from the original Concannon “Mother Vine” was also used to help replant California cabernet vineyards damaged by phylloxera and other diseases.

Separately, the California Association of Winegrape Growers named J. Lohr Vineyards & Wines its 2026 Grower of the Year, citing the company’s work in winegrowing, sustainability and innovation. The family-owned business, founded by Jerry Lohr, operates vineyards in Paso Robles, Monterey County’s Arroyo Seco and St. Helena.

J. Lohr’s San Jose Wine Center is scheduled to host France in the Fall wine dinners Nov. 6–7. Details and tickets are available through J. Lohr.

Premier Cruz, a Santa Cruz Mountains Cabernet Sauvignon event featuring 15 wineries, is set for Oct. 24 at Lexington Hills Estate and Winery in Los Gatos. The program will include library vintages, a McLaren showcase and light bites. Tickets are available online.

Sen. Adam Schiff warned that Canada’s boycott of American wine could cause lasting harm to U.S. wineries, even if the trade dispute that sparked it is resolved.

During a visit to Serres Ranch in Sonoma on Monday, Schiff met with wine industry representatives from Sonoma and Napa counties. He said the boycott had been “devastating,” contributing to more than $500 million in lost U.S. wine exports over 19 months and putting at risk ties with what had been the industry’s largest overseas market.

Canadian anger over President Donald Trump’s tariffs and comments about Canada has spread beyond provinces that restricted U.S. alcohol sales. Alberta is currently the only province allowing California wine to be sold, but Schiff said he heard concerns there, too. He recently met with Alberta Premier Danielle Smith and provincial officials, then traveled to Ottawa for discussions with national officials and business representatives.

The decline in exports is steep. U.S. wine shipments to Canada fell 78% in 2025, from $460 million to $103 million, according to U.S. Department of Agriculture trade data. The Wine Institute estimates that the shortfall from March 2025 through June 2026 totaled about $522 million compared with the same period a year earlier.

The institute says the loss is not solely a measure of consumer preference: Most Canadian provinces stopped buying and distributing U.S. alcoholic beverages in March 2025, limiting access to American wine. Still, Canadian consumers and retailers are turning to alternatives. The Calgary Herald reported that demand for U.S. wine was waning in Alberta, while sales of local wine in British Columbia’s government liquor stores rose 157% from the previous year.

Canada’s share of U.S. wine exports dropped from 36% in 2024 to 12% in 2025, moving from the top destination to third place. The decline accounted for most of the drop in the value of U.S. wine exports worldwide, which fell from $1.27 billion in 2024 to about $830 million in 2025. Wine Institute statistics show exports have been trending downward since reaching roughly $1.6 billion in 2016.

Schiff urged fellow senators to visit Canada and maintain relationships with Canadian buyers and officials. He warned that rebuilding the market could be difficult as competitors take up shelf space and form ties with distributors and customers.

“ Shelf space doesn’t sit empty waiting for U.S. wine to come back,” said Wine Institute spokesperson Julie Berge. The organization is working with officials in both countries to restore access and help California wineries rebuild distribution and customer relationships. It says, however, that growth in other markets cannot replace access to Canada.

Schiff also called for changes to federal farm support programs to better serve specialty-crop growers. He said he hopes Congress will pass a farm bill that funds research into vineyard diseases such as red blotch and improves assistance for specialty crops. He also expressed interest in exploring federal wine-labeling legislation.

Good wine is increasingly finding its way into bags and boxes—formats long associated with inexpensive, mass-produced bottles. Producers are beginning to challenge that reputation with distinctive wines made from carefully grown grapes.

Chicago beverage consultant Dylan Melvin, co-founder of My Dear Friends, sells small-production wines from family-owned growers in South Africa’s Western Cape. They come in colorful 1.5-liter “Bagnums,” each holding about two standard bottles.

The packaging is unusual, but Melvin says the wine matters most. His goal is to make expressive wines more approachable and easy to share.

Bag-in-box wines use a flexible pouch fitted with a tap, either sold on its own or placed inside a cardboard box. They weigh less than glass bottles, are easier to carry and can have a smaller environmental footprint. The pouch also collapses as wine is poured, limiting oxygen exposure and helping the wine stay fresh for weeks after opening.

Premium boxed wine has been popular for years in Nordic countries. In Sweden, bag-in-box accounted for nearly half of wine sold by volume in 2025, with options ranging from everyday selections to wines made from well-known grapes and regions. In the United States, the move toward higher-quality wines in these formats has been slower.

A change of heart at Tablas Creek

At first glance, boxed wine might seem an unlikely choice for Tablas Creek Vineyard, a Paso Robles winery founded in partnership with Château de Beaucastel, the renowned Châteauneuf-du-Pape producer. Tablas Creek is known for elegant, age-worthy Rhône-style wines and has also built a reputation for sustainable farming. It has been certified organic since 2003, biodynamic since 2017 and Regenerative Organic Certified since 2020.

The winery began considering boxed wine after reviewing its carbon footprint. Partner and general manager Jason Haas found that glass bottles and their transportation were major sources of emissions. He estimated that switching to bag-in-box packaging could reduce packaging-related carbon emissions by about 84%.

Haas was initially reluctant, concerned about boxed wine’s association with cheap products. A friend challenged him to reconsider: if a winery like Tablas Creek wouldn’t help change that perception, who would?

In 2022, the winery offered its first boxed wine, Patelin de Tablas rosé, to wine club members. The three-liter box—equivalent to four standard bottles—cost nearly $100 and sold out in four hours. Many buyers told Haas they had never bought boxed wine before. Demand for later releases led the winery to triple production and expand distribution.

For customers, freshness became another selling point. Unlike an opened bottle, the pouch limits oxygen exposure after each pour. “It’s like having wine on tap at your convenience,” Haas says—especially useful for people who want a glass now and then without opening a whole bottle.

The wine comes first

For both Haas and Melvin, packaging is secondary to the wine itself. My Dear Friends’ skin-contact white, for example, is made from dry-farmed grapes grown by third-generation farmers in Swartland. The grapes are hand-harvested and fermented in small batches with native yeast.

Tablas Creek’s Patelin de Tablas wines are designed to be fresh and youthful, unlike the winery’s more age-worthy bottlings. They share its commitment to organically grown grapes, native yeast fermentation and careful blending.

Melvin sees the Bagnum as a format made for sharing—at holiday gatherings, picnics and house parties, as well as at dinner. “What made it special was making something worth sharing,” he says.

Bagged and boxed wines are generally intended to be enjoyed young and fresh, not stored for years. Their recommended shelf life is often about six months from the date they are filled. Once opened, however, they may last considerably longer than expected. My Dear Friends’ supplier estimates that a Bagnum can stay fresh for up to 45 days; Tablas Creek recommends several weeks for its boxes. Haas says he once found a nearly empty box of rosé in his refrigerator six months after opening it—and the last glass was still delicious. Refrigeration helps, even for red wines, which can be brought back to serving temperature before drinking.

Because premium options can be difficult to find in stores, buying directly from wineries or specialty sellers may offer more choice and fresher stock. Importer Communal Brands, which focuses on small, low-intervention producers, offers a range of bagged and boxed wines, including its popular Hérisson Rouge, a Burgundy blend of gamay and pinot noir.

Bagged and boxed wines to try

• My Dear Friends 2024 Red Table Wine, Swartland — 1.5-liter Bagnum, $30: A light-bodied blend of cinsault, mourvèdre, syrah and touriga nacional from sustainably farmed, dry-farmed vineyards. Made with native yeast and suited to serving slightly chilled. Listed at Foxtrot.

• Tablas Creek 2025 Patelin de Tablas Blanc, Paso Robles — 3-liter box, $105: A fragrant Rhône-inspired blend of grenache blanc, viognier, roussanne, marsanne, vermentino and picpoul blanc, with stone-fruit flavors and a touch of spice. Available from Tablas Creek.

• Bedrock Wine Co. 2025 Ode to Lulu Rosé, California — 3-liter box, $100: A savory rosé inspired by Domaine Tempier in Bandol and made primarily from mourvèdre vines around 130 years old. Distribution is limited. See Bedrock Wine.

• Ryme Cellars NV Orange Sunshine, California — 3-liter box, $105: A lively, easy-drinking orange wine made from skin-fermented vermentino, pinot gris and greco. Available from Ryme Cellars.

• Schplink 2025 Grüner Veltliner, Weinviertel — 3-liter box, $40: A crisp white with green apple and lime flavors, made by an 11th-generation Austrian family estate. Available through Communal Brands.

• Colette Cabernet Franc, Bourgueil — 3-liter box, $45: A light, aromatic Loire Valley red with raspberry and cherry notes. Certified organic and enjoyable lightly chilled. Available through Communal Brands.

• Vagabonde Rouge, Côtes du Rhône — 1.5-liter Bagnum, $25: A fruit-forward red with gentle tannins and a refreshing edge from cinsault. Made with organically grown grapes by a small cooperative near Châteauneuf-du-Pape. Available through Communal Brands.

American sparkling wine is gaining a new distinction: long aging. Wines kept on their lees for five years or more—and sometimes close to two decades—develop greater complexity and texture than younger releases. What was once a rarity is becoming a small but growing category, blending traditional Champagne-making methods with the character of American vineyards.

At Napa Valley’s Domaine Carneros, founded by the Taittinger family, the 2018 Le Rêve Blanc de Blancs spent seven years aging on its lees after its second fermentation in the bottle. This extended aging helps create flavors such as brioche, shortbread, and crème fraîche, along with a creamy texture. The cool conditions of the 2018 vintage also preserved acidity and contributed citrus, lychee, and Bartlett pear notes.

Schramsberg Vineyards, which has made sparkling wine since 1965, has released the 2007 Late Disgorged J. Schram, a Chardonnay and Pinot Noir blend aged for nearly 20 years. Winemaker Hugh Davies says its richness comes partly from barrel and malolactic fermentation in the base wine, while the crisp acidity and layered fruit reflect California’s cool North Coast vineyards and Pacific influence.

Oregon producers are exploring the style, too. Domaine Willamette’s 2017 Extended Tirage Brut is its first long-aged release. Seven years on the lees gave it more texture, depth, and integration, while preserving the character of the estate’s cool-climate vineyards. The winery says its aim is not to imitate Champagne, but to make a distinctive wine rooted in Willamette Valley terroir.

For rosé, Gran Moraine’s Extended Tirage Brut NV spends six years aging on its lees. Winemaker Shane Moore says the wine is picked to retain acidity and freshness, allowing richer and more layered flavors to emerge over time. As the fruit becomes less prominent, finer bubbles and more intricate notes come forward.

The added depth also makes these wines especially suited to food. Sommelier Arthur Hon recommends Domaine Carneros 2000 Le Rêve Late Disgorged Blanc de Blancs with roast chicken or pork Milanese, whose savory flavors complement the wine’s fruit and toasted-almond notes. Gran Moraine’s rosé, meanwhile, pairs well with wagyu steak frites, according to wine director Elaine Kim.

With careful aging, American sparkling wines are showing that patience can be more than a virtue—it can be a defining ingredient.

As wine sales become less profitable, a former Napa winemaker has found a new use for wine grapes: turning them into raisins.

The product, sold under the label The Wine RayZyn Co., is made from wine grapes rather than the varieties traditionally used for raisins. On Sept. 29, 2026, The Sacramento Bee’s food team tried the raisins in a taste test.

After nearly five years working alone on the San Francisco Chronicle’s busy wine beat, the paper’s wine reporter is welcoming a new colleague: Lucy Hodgman.

Hodgman has already covered a broad range of wine stories since joining the Chronicle several weeks ago. Her reporting has explored barriers to vineyard events under a new California law, vineyard robots designed to combat grape disease, and Caymus Vineyards’ opposition to a contested water-conservation plan. She has also reported on new San Francisco wine bars, a Silicon Valley-area winery’s new tasting room and the growing interest in Croatian wine around the Bay Area.

A Brooklyn native, Hodgman studied English at Yale, where she led the Yale Daily News as editor-in-chief. She began her journalism career through Hearst’s fellowship program, reporting on state government at the Times Union in Albany. She joined the Chronicle in 2025 and covered climate, homelessness and breaking news, including stories about housing policy, mountain lions, severe storms and a large pipe organ in need of a new home.

That range of experience will serve her well on the wine beat, which covers more than tasting rooms. The team also reports on land-use disputes, politics, climate change and farmworker rights, while following an industry experimenting with new ways to attract younger drinkers.

Hodgman and her colleague will share coverage of breaking news, new openings and features. Based in San Francisco’s Mission District, where she lives with her cat, Juno, Hodgman is expected to focus especially on stories from the city, the East Bay and the South Bay, while continuing to make trips to Wine Country.

She will also take over the Chronicle’s wine newsletter for a week. You can read more about her work in the San Francisco Chronicle.

Finding an impressive bottle of wine for $20 or less is possible if you look beyond famous labels and premium regions. Wine experts recommend focusing on value, not price alone: costs can reflect land, labor, scarcity, and reputation as much as what’s in the glass.

1. Try less familiar grapes and regions

Popular grapes such as Chardonnay and Cabernet Sauvignon often carry higher demand. Look instead for options like Chenin Blanc, Tannat, or Gamay. You can also explore less expected styles from well-known wine countries—for example, German sparkling wine, Pinot Noir, or Chardonnay.

Labels that name a specific region, such as Sonoma rather than simply California, can offer a useful clue about where the grapes were grown.

2. Check for quality designations

European labels often include designations that indicate wines were made under defined standards. In Germany, look for the VDP eagle; in Italy, DOCG; in France, AOP; and in Spain, DOCa. These marks don’t guarantee you’ll love every bottle, but they can help narrow your search.

3. Explore neighboring regions and a producer’s other wines

A famous wine region’s less celebrated neighbors can deliver similar character at lower prices. For instance, Campo de Borja Garnacha can offer ripe fruit, spice, and smooth tannins for less than many Rioja Tempranillos.

You can also seek out alternatives to prestigious styles: Crémant instead of Champagne, Cru Beaujolais instead of red Burgundy, or Gigondas instead of Châteauneuf-du-Pape. Even renowned producers may make more affordable wines alongside their sought-after bottlings.

4. Ask a knowledgeable seller

Independent wine shops and experienced restaurant sommeliers can point you toward strong-value bottles. Share your budget, the kinds of wines you usually enjoy, and what you’re serving with dinner. Those details help them make a more tailored recommendation.

5. Match the bottle to the occasion

Think about what you want from the wine. More affordable bottles are often made to be enjoyed young, with generous fruit and an approachable style. Costlier, more complex wines may be designed to develop over many years in a cellar.

Wine is subjective, and a high price doesn’t automatically mean a better match for your tastes or your meal. A modestly priced bottle can be a satisfying choice for tonight—even if you admire the prestige of more expensive wines.

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