Wine 1020

MEDFORD, Wis. — Just two years ago, a historic building on Medford’s main street was in disrepair. Now, it has been transformed into The Prickly Pear, a vibrant wine and cheese bar that opened last year after two years of restoration work.

John Gasek, a Missouri native who moved to Medford in 2020, is the owner of this new establishment. He and his husband had the idea of opening a wine bar after finding that the community lacked such a venue. “We started doing some research and started thinking maybe a wine bar would be cool because that’s something that Medford didn’t really have,” Gasek explained. “Then we just kind of tossed it all together where we have some wine and cheese and books.”

Originally, the building served as a bank and still features its original vaults. It has a rich history, having also been home to a newspaper and an immigration office that assisted many German immigrants in the area. Gasek noted that visitors occasionally mention their family history, recalling how their ancestors learned English in the upper floors of the building.

However, by the time Gasek purchased the property in 2022, it was in a state of disrepair. “Oh boy, it was horrible,” he recalled. “I mean the windows were falling out onto the sidewalks and you could stand in the basement and see through the whole building and see the sky.” The structure, approximately 140 years old, had suffered fire damage, water damage, and was infested with pests.

Transforming the building into a functioning wine and cheese bar took intense effort over a two-year period. Gasek now offers local and international wines, a selection of cheeses, a small menu, and a cozy reading nook. He believes that wine and books complement each other perfectly, saying, “There is nothing quite like sitting down with a book and a good glass of wine and just relaxing and forgetting about the world for a bit.”

Determining which types of vinegar to keep in your pantry can feel overwhelming due to the wide variety available, each with a distinct flavor profile that can significantly impact your recipes. Among these, red wine vinegar is particularly essential for those who regularly prepare dressings and marinades.

Red wine vinegar is derived from fermented red wine, aged to a specific acidity—typically around 7%. This tangy, slightly fruity vinegar enhances the flavors of red meats, vegetables, beans, soups, and gazpachos. Although it is a staple found in most grocery stores, it’s important to know that you can find various substitutes if you run out during cooking.

Here are some suitable alternatives to red wine vinegar that can still bring that needed acidity and flavor to your dishes:

1. White Wine Vinegar: This is the easiest swap as it’s similar in acidity and density. Use a 1:1 ratio, keeping in mind it won’t add the same color as red wine vinegar, but it maintains a comparable flavor.

2. Red Wine: Although not a perfect substitute due to the lack of acidity, red wine can provide a deep flavor. Use half the amount of red wine compared to what you would use for red wine vinegar and adjust to taste.

3. Sherry Vinegar: A complex flavor from fermented sherry wine, sherry vinegar can add a depth similar to red wine vinegar. Substitute at a 1:1 ratio, but consider reducing other sweet ingredients in your recipe.

4. Balsamic Vinegar: A sweeter option that works well in salads and marinades. Use the same amount as red wine vinegar, but reduce other sweet components in your recipe to balance the flavors.

5. Mix of Red Wine and White Vinegar: Combine equal parts red wine and white vinegar for a quick homemade alternative.

6. Apple Cider Vinegar: While fruitier, apple cider vinegar can substitute in dressings. Use three parts apple cider vinegar to one part red wine for the best effect.

7. Lemon or Lime Juice: These citruses can add acidity to your dish but should be used carefully as they can easily overpower flavors. Start with a small amount and adjust as needed.

8. Rice Vinegar: Milder than red wine vinegar, it can be suitable for certain recipes, especially those with strong flavors. Replace it in equal parts but be ready to add more if needed.

9. Champagne Vinegar: Slightly milder, champagne vinegar can work in light dressings or sauces. Substitute at a 1:1 ratio.

10. Tamarind Paste: With its sour flavor, tamarind paste can be a strong alternative for marinades. Use sparingly, as it can be overpowering.

These substitutions will help maintain the essence of your dishes, ensuring you never miss out on flavor – even when your red wine vinegar runs out.

Air Canada has recently announced a significant upgrade to its in-flight services, now offering complimentary beer, wine, and snacks to all economy class passengers on every flight. This initiative, which initially began on select routes within the U.S. and Canada, has now expanded to cover all destinations, including the U.S. and Mexico.

Scott O’Leary, the Vice President of Loyalty & Product at Air Canada, expressed enthusiasm about the upgrades, emphasizing a commitment to enhancing the customer experience. The airline’s new offerings include not only beverages but also a selection of snacks that reflect Canadian brands, allowing passengers to enjoy elevated meal options while flying.

On morning flights prior to 10 am, passengers can expect to be treated to MadeGood Mornings Cinnamon Bun Soft Baked Oat Bars. After 10:30 am, the offering includes Greenhouse Ginger Defence Wellness Shots, as well as various Canadian snacks such as Summer Fresh Hummus & Crackers and Quaker Maple & Brown Sugar Oatmeal Cups.

Additionally, Air Canada introduces the non-alcoholic beer Heineken 0.0, becoming the only North American airline to offer such a beverage on board. This decision aligns with the airline’s goal to provide a wider range of options for all travelers.

Overall, these enhancements aim to create a more enjoyable and memorable travel experience for Air Canada’s passengers, reinforcing the airline’s dedication to quality service and commitment to Canadian products.

Wine has emerged as a significant symbol of resilience in the face of climate change. Wineries, along with other businesses, hold the responsibility to adapt their practices to foster a long-term vision that positively affects both people and the environment. The Penedès region in Spain, which boasts a winemaking heritage dating back to the 7th century BC, now faces existential threats from climate change. Historically, it rebounded from the Phylloxera epidemic in the 19th century, but today, it stands at the precipice of potential devastation akin to a “Phylloxera of the 21st century,” if immediate action isn’t taken.

Recent research indicates that up to 70% of current wine-producing regions may become inhospitable for grape cultivation if global temperatures increase by more than 2°C above pre-industrial levels. Alarmingly, around 90% of traditional wine regions, especially those in coastal and lowland areas like parts of Spain and California, could face extinction by the century’s end due to droughts and heatwaves.

The wine industry has sensed this urgency. Vines are particularly sensitive to climate variations and have historically served as indicators of environmental changes, making them a “canary in the coal mine.” While the Spanish wine sector has been slow to adopt adequate responses to these climate threats, a shift toward sustainability is now crucial, influencing not only vineyard management and wine production but also reimagining the future of winemaking.

A pioneering move in Penedès established the area as the first to exclusively use organic grapes for all its wines. Moving beyond organic practices, regenerative viticulture is gaining traction, focusing on enhancing soil health, nurturing ecosystems, and improving biodiversity. These practices are helping to create resilient vineyards that can better capture atmospheric CO₂.

Rising temperatures are forcing changes in grape harvest timings, affecting the balance and quality of wines. Consequently, vineyards are being relocated to higher altitudes and grape varieties are being swapped for those better suited to warmer, drier environments. Enhanced irrigation systems are becoming vital for maintaining yields.

Wineries are also innovating to reduce their carbon footprints. Transitioning to lighter bottles decreases CO₂ emissions, and a significant portion of Spain’s electricity—over 56%—is now sourced from renewables. Other measures include implementing carbon capture technologies and opting for trains instead of trucks for distribution, thus lowering emissions further.

To combat atmospheric greenhouse gases, the wine industry is investing in tree planting initiatives. For instance, over 100 hectares of trees have been planted in Chile, with nearly double that amount of managed forest in Spain, helping to absorb significant amounts of carbon while supporting biodiversity.

Nevertheless, the transition to sustainability must tackle the root of climate change: humanity’s dependence on fossil fuels. With global oil consumption at record levels and inefficient subsidies continuing to support fossil fuel industries, the focus should shift toward comprehensive energy reform.

Plastic also exacerbates climate change issues and pollution, with notable environmental research highlighting the dire impacts of plastic waste. From microplastics in the ocean to potential health risks from ingested plastics, the urgency to minimize plastic use in packaging—especially in food and beverages—is reinforced.

Addressing climate change effectively requires collaborative efforts from producers, consumers, and policymakers. The establishment of the International Wineries for Climate Action (IWCA) illustrates the response to this challenge, bringing together more than 170 wineries dedicated to collectively reducing carbon emissions.

Ultimately, the future of winemaking is intrinsically linked to broader societal choices about energy, consumption, and environmental responsibility. A unified approach is essential to prevent catastrophic temperature rises and safeguard future generations. Through determination and urgency, the potential for positive change remains.

Far Niente Wine Estates, a prominent Napa Valley wine group, has appointed Shawn Conway as its new CEO, taking over from interim CEO Carol Reber, who has transitioned to the role of chairman of the board. The announcement was made on September 30, 2025.

Conway brings a wealth of experience with 30 years in leadership roles across the wine, coffee, and spirits industries. His most recent position was CEO at Ste. Michelle Wine Estates, where he focused on enhancing its luxury portfolio after the company sold Stag’s Leap Wine Cellars in July of the same year. Before his time at Ste. Michelle, Conway held various senior roles at Peet’s Coffee, including CEO, and spent nearly a decade at SKYY Spirits.

In expressing his enthusiasm for his new role, Conway highlighted the legacy and commitment to craftsmanship that Far Niente is known for. The company, which has been owned by GI Partners since 2016 and by Apax Partners since 2021, oversees a portfolio comprising six brands: Far Niente, Nickel & Nickel, Bella Union, Post & Beam, EnRoute, and Dolce. Together, these brands manage over 400 acres of vineyards in Napa and the Russian River valleys.

The Douro Valley is a stunning backdrop for the evolving world of rosé, transforming the often debated perception of this pink wine. No longer restricted to casual summer sipping, luxury rosé is making waves, with prices reaching three figures. This shift raises an important question: does luxury rosé truly offer a superior experience, or is it simply a clever marketing strategy?

While enjoying Matrona rosé during a luxe wine trip, I found myself grappling with this question. Priced at approximately 45 euros, this blend of Portuguese varieties aged in oak suggested a refinement I hadn’t anticipated. As the popularity of premium rosés rises, high-profile players like Château d’Esclans and Miraval are making headlines with their expensive offerings, such as the $300 Muse de Miraval. The pivotal inquiry remains whether this category showcases genuine innovation or relies on appealing branding.

The luxury rosé trend reportedly started in the mid to late 1990s, initially gaining traction through Champagne. As esteemed producers like Laurent-Perrier popularized their rosé cuvées, others took notice, leading to significant investments in developing quality rosé wine. However, the stark contrast lies in the labor-intensive creation of rosé Champagne compared to the more straightforward process for still rosés. This raises concerns about whether the intricate factors associated with luxury wines translate into rosés or if the cost merely reflects the recent trend.

Critics within the industry also argue that a luxury rosé category may not exist in a traditional sense, invoking examples of exceptional quality across different wine types rather than distinguishing rosé alone. With successful examples from renowned vineyards, including Château de Selle and other high-quality wines, it’s evident that rosé has the potential for greatness. Yet, the idea of spending upwards of $100 feels like a philosophical misstep when traditional rosés were expected to be an accessible, easy-drinking option.

Some producers, like Donnafugata, acknowledge the premiumization trend driven by the global market. In contrast, others emphasize authenticity and complexity in winemaking methods, ensuring each bottle carries the weight of quality. The generational shift towards younger consumers who seek experiences and narratives behind their wines is palpable, indicating a future where luxury rosé could thrive. As Millennials and Gen Z challenge the conventional views of wine—aided largely by social media—they embrace rosé as both a collectible and a staple in their lifestyle.

Speculations about aging potential also linger. While some producers argue that certain luxury rosés can develop remarkable depth, it remains to be seen if they can truly stand alongside more established fine wines. Many luxury rosés are still recent arrivals in the market, prompting consumers to take a leap of faith in their aging capabilities.

Ultimately, the rosés of today, especially at the higher price points, show marked quality improvements and complexities compared to their predecessors. Yet the crucial question lingers: are they genuinely worth the premium, or merely a reflection of the changing landscape of contemporary wine culture? While some exceptional experiences exist—like the Matrona rosé during a perfect sunset—many may wonder if they’d partake again away from the allure of the occasion, highlighting the nuanced balance between environment, quality, and value in wine.

The last 25 years in the wine industry have seen numerous significant trends that have reshaped the landscape of wine consumption and appreciation. Key themes that emerge from this period can be encapsulated by three words: information, abundance, and change.

At the turn of the millennium, wine lists in restaurants were predominantly focused on traditional regions, with concepts such as "organic" and "natural" wine barely registering in public consciousness. Movies like Sideways (2004) and Somm (2012) helped bring wine to a wider audience, and the explosion of information made accessible by smartphones allowed consumers to step away from reliance on traditional expert recommendations.

As wine culture evolved, the marketplace began to cater to a more diverse and vocal consumer base. This introduced a range of affordable wines, popularizing brands like Yellow Tail, which made wine feel as accessible as beer. The acceptance of screw caps expanded, with high-end wineries adopting them to prevent cork-related spoilage and streamline production.

The influence of pop culture also had tangible effects. The "Sideways Effect" notably increased the popularity of Pinot Noir, while the early 2000s saw niche trends like biodynamic and natural wines gain traction, challenging conventional standards. Sparkling wines, particularly Prosecco, surged in popularity, shifting the landscape away from investment-focused Champagne toward more accessible alternatives.

As wine critics faced scrutiny, the democratization of wine knowledge allowed more voices to emerge. Social media influencers, many of whom bring fresh perspectives to the industry, began shaping trends that resonate with younger drinkers, while classic score systems lost their significance.

Furthermore, the rise of boxed and canned wines, propelled by sustainability and convenience, indicated a shift towards modern consumption methods. The emergence of orange wines also pointed to an adventurous spirit among consumers eager to explore lesser-known options beyond traditional varietals.

This transformation of the wine industry over the past 25 years emphasizes a shift towards diversity and inclusivity, wherein knowledge and appreciation of wine are no longer confined to a select few, but rather thrive in an open, communal environment.

For a detailed look at these trends, visit Food & Wine.

At a recent wine dinner in Italy, a colleague complimented me, asking if I had lost weight, a remark that caught me off guard given the audience. As a wine educator and judge, my career demands a lifestyle filled with indulgent eating and drinking, which can be challenging to manage, particularly when on the move.

A few years back, the continuous travel and lack of exercise negatively impacted my health. I found myself gaining weight and feeling increasingly fatigued until a health scare jolted me into action. A visit to several medical professionals revealed that I was facing significant nutrient deficiencies due to my lifestyle. This wake-up call pushed me to rethink my health and wellness routine comprehensively.

Over the last two years, I’ve managed to lose over twenty pounds without resorting to trendy diets or medications. Fellow industry professionals noticed the changes and were curious about my methods. While my path is deeply personal, I realized that sharing my journey might provide hope to others enduring similar struggles within the hospitality and wine sectors, where health issues are common.

The formula I found successful includes three key components: fasting, weight training, and a nutritional shake.

Fasting

Initially, I explored a modified fasting protocol that permitted small food intake—soups and bars—while still delivering essential nutrients. This approach allows the body to experience fasting benefits without the challenges of complete food deprivation. After three months of adhering to this regimen, I observed significant improvements in several health markers such as blood pressure and glucose levels, alongside useful insights about maintaining my weight sustainably.

Currently, I follow a 16:8 fasting schedule, enabling me to keep the weight off while remaining vigilant about potential nutrient deficiencies.

Nutritional Shake

I also incorporated a nutrient-dense shake into my routine. Given my travel demands, it was crucial to find a solution that delivered complete nutrition without requiring complicated meal prep. The shake I chose, designed to fill gaps left by my on-the-go eating, contains numerous vitamins and essential nutrients.

This shake has become a staple for me, offering an easy nutritional solution during busy workdays, travel, or times when I can’t access healthy meals. It provides convenience while supporting my efforts to maintain a balanced diet.

Weight Training

Transitioning to a focus on weight training was pivotal for my physical health. Previously, I leaned heavily on cardio workouts, but after experiencing a prolonged foot injury, running became unfeasible. I realized that strength training could not only prevent injuries but also aid in preserving muscle mass, particularly crucial as we age.

To incorporate strength training into my life, I began using lightweight resistance bands during my travels, allowing me to stay active regardless of the location or availability of a gym.

Ultimately, my three-part program has led to an overall resurgence of health and vitality, inspiring colleagues to reach out for guidance. Although what works for me may not be the perfect fit for everyone, this approach has become a welcome routine amid the hustle of my job. As I continue to travel, I remain committed to this regimen, believing it helps me thrive in my career while addressing the unique challenges of midlife.

KELSEYVILLE, CA — The Lake County Wine Alliance celebrated its 24th Annual Wine Auction on September 20, 2025, at the Konocti Harbor Resort and Spa, embracing a nostalgic 1980s theme. This year, the auction raised over $100,000 in live bids alone, supporting more than thirty local nonprofits and schools.

Clearlake City Manager Alan Flora, who co-hosted the event with his wife Nicole, expressed gratitude to the wine industry, emphasizing the quality of Lake County wines. The attendees, many dressed in 80s fashion, were entertained by auctioneer Robert Irwin, who was hosting his first auction. Flora highlighted the impact of the funds, stating, “There are 39 local groups and programs that will be supported with your giving today.”

Special guests included Congressman Mike Thompson, who praised the auction’s role in bolstering community programs focused on youth and the arts. He mentioned the significant contributions from passionate organizations in the area.

The evening featured remarks from sponsors such as Sutter Health and Lake County Tribal Health. Sutter Health’s CEO Timothy Stephens noted the auction represents a community movement, as it has raised over $3 million in total since its inception. Ernest Padilla, CEO of Lake County Tribal Health, reiterated the event’s importance for community contributions beyond medical services.

The Konocti Harbor Resort showcased its recently renovated amenities while guests enjoyed appetizers from twelve local restaurants. Notable culinary contributions included a corn salad from students of Clear Lake High School’s Culinary Class, classic sloppy joes from Ripe Choice Catering, and various desserts.

The live auction offered 20 unique experiences, with top items including a “Christmas in the Country” VIP dining experience fetching $10,500 and dinner with Congressman Thompson raising $17,000. The highest-grossing item was the Ogulin House Experience, which brought in $17,500.

Dinner was catered by the Konocti Harbor Restaurant, featuring robust beef brisket accompanied by a harvest wedge salad and roasted dessert cookies made by programs supporting adults with developmental differences. Kelseyville High School students served the meal family-style, emphasizing the event’s community spirit.

The Lake County Wine Auction combines wine culture with philanthropy, reflecting the region’s commitment to support local initiatives while enjoying its finest offerings.

“I’ve noticed you look great! Have you lost weight?” This comment caught me off guard at a recent wine dinner in Italy. While it was a compliment, it was delivered in a way that one generally wouldn’t prefer in front of peers.

As a wine educator and a Master of Wine student, my job requires extensive travel and frequent dining, which made maintaining a healthy lifestyle challenging. A few years back, I realized that my traveling and indulgent eating habits were taking a toll. My waistline expanded, my energy diminished, and a health scare prompted me to reassess my lifestyle.

Over the past two years, I have managed to lose over twenty pounds without resorting to GLP-1s, fad diets, or quick-fix solutions. Colleagues, familiar with my journey, frequently ask for my secret, a journey that I now share, hoping it can help others in similar situations.

I discovered a routine that works through experimentation and research: fasting, weight training, and adopting a nutritional shake.

My Backstory

Two years ago, I faced troubling health issues with muscle twitches that led to a series of medical consultations. After extensive testing, it was revealed that I was suffering from nutrient depletion—not absorbing necessary vitamins and minerals due to a benign but chronic condition that resulted in significant deficiencies.

This difficult revelation coincided with the changes that come with midlife, where hormonal shifts make it increasingly hard to manage weight. With all this in mind, I developed a sustainable three-part regimen.

Fasting

Initially, I experimented with a five-day “fasting-with-food” method. This involves consuming light foods like soups and bars along with vitamin supplements to help the body perceive fasting while still providing some nutrients. I tried this for three months, which resulted in improved health markers such as reduced blood pressure and inflammation.

Once I established control over my weight, I transitioned to a more manageable 16:8 fasting routine and have maintained my healthy weight and blood work since then.

Nutritional Shake

Recognizing the nutritional gaps that often come with my hectic travel schedule, I adopted a highly nutritious meal replacement shake. After much trial and error, I settled on Ka’Chava, which contains protein, fiber, adaptogens, probiotics, omega-3s, and numerous essential vitamins—all in a single serving. This easy-to-pack shake has become vital during travel, helping ensure I get the necessary nutrients even when nutritious meals are hard to come by.

I rely on it during long flights, days when wine tasting stretches my lunch to late afternoon, or after workouts when a quick meal is needed. At home, I like to mix it creatively with fruits and greens.

Weight Training

For years, I relied heavily on cardio but eventually had to shift to strength training after developing plantar fasciitis. This change has proven beneficial not just for my physique but for improving my overall well-being. The advantages of strength training include maintaining muscle mass, supporting metabolism, and enhancing joint health—all essential for aging gracefully.

I incorporate free weights and bodyweight exercises whenever possible, adjusting to ensure consistent workouts during travel.

On the Road Again

My three-part formula of fasting, nutritional shakes, and strength training has enabled me to navigate the challenges of my job and midlife. Writing this now mid-flight after a week of indulgent dining reminds me of the balance I strive for daily.

This isn’t medical advice and may not resonate with everyone, but it’s my tried-and-true approach that has fostered a healthier lifestyle amidst the demands of my career and personal goals.