Wine 632

Even though Texas is the fifth largest wine producing region in the country, you would be hard pressed to hear it when rattling off some of the U.S. AVAs. While Napa, Sonoma, the Finger Lakes, Paso Robles and Willamette Valley may be some of the first to pop in your head, there is a strong community of women in wine down in Texas that are making sure Texas Hill Country AVA is getting the recognition it deserves.

Courtesy of Narra Vineyards & Kalasi Cellars

“Growing grapes in Texas is not for the faint of heart,” says Nikhila Narra Davis, owner of Narra Vineyards & Kalasi Cellars located in Brownsfield, TX. “Every vintage can bring various obstacles to grape growing such as late freezes, hail storms, and harmful sprays from neighboring farms. These issues create a challenge but also mean we never get bored; It is always an adventure.”

Courtesy of Uplift Vineyards

Claire Richardson, a winemaker at Uplift Vineyards in Burnet, TX, says, “Texas weather often gives you all the extremes. These types of weather patterns are not ideal for grape growing; however, adaptive and proactive farming practices allow us to grow quality fruit, despite the challenges.”

Despite the challenges, the allure of winemaking in Texas has caught the hearts of Richardson, Davis, and Janet Miertschin, who co-owns and also makes wine in Johnson City, TX-based Portree Cellars. All three took different and intriguing journeys to Texas Hill Country: Davis honed her skills on Napa Harvests and served as a winemaker at Cakebread Cellars; Richardson developed a passion for fermentation in her food science program at Texas A&M University; and Miertschin, an artist and cook, used the abilities she acquired throughout her life to transition into winemaking. “I fell in love with the Texas wine industry and with winemaking as I discovered more about it,” she adds.

While weather may be the main deterrent, being a nascent wine region is another challenge. However, working to change that perception has been a fun-filled task for the winemakers. Miertschin recounts that watching the surprise and delight on the faces of people as they discover that Texas produces high-quality wines has been a rewarding experience for her, especially given that she believes Texas wines don’t get the attention they deserve, despite the plethora of award-winning wines coming from the AVA.

“The quality of Texas wines has drastically improved over time and it’s unfortunate that numerous people in Texas and beyond haven’t acknowledged the progress made by the industry. I would encourage everyone to try blind tastings and discover what they find,” she challenges.

Richardson emphasizes a similar viewpoint and states overcoming the stereotypes has not been simple; however, she urges those who enjoy wine to remain receptive to what Texas currently provides.

“There’s a vast array of microclimates and soil compositions within Texas, presenting us with the opportunity to cultivate various grape types. Consequently, numerous quality wines are produced locally. We’ve made significant strides beyond the sweet red blends still frequently associated with Texas,” Richardson comments.

Confronted with such a challenge, Richardson has taken a decidedly imaginative approach. She details that one of her preferred aspects of vinification in Texas is the liberty to experiment since the region remains relatively new.

“There aren’t any enforced regulations or laws that restrict the types of grapes we can grow or the winemaking techniques we can implement. This freedom aids vintners and viticulturists in experimenting and innovating in ways set to further evolve our region,” Richardson adds.

Compliments of Uplift Vineyards

Varieties from Italy are evidently popular, as indicated by Miertschin’s successful cultivation of Fiano, Aglianico, Teroldego, and Montepulciano. Davis exhibits preference for Sagrantino and Teroldego, alongside the cultivation of eight different Cabernet Sauvignon clones.

“Each clone imparts a distinct aroma and flavour to every wine, surprising numerous consumers – not all Cabernet Sauvignons are identical,” claims Davis.

Richardson discloses that she commonly works with Italian varieties since they are compatible with the Texan climate. However, she is also fond of working with Roussanne and Marsanne. Nevertheless, she strongly believes that one grape variety, emerging from Texas, deserves the spotlight.

“Statewide, I think Tannat is the rising star of Texas. It has no trouble surviving the extreme weather and always produces a standout wine, even in the most difficult years,” Richardson says.

But no matter what challenges are faced, these Texas women in wine know that the community they have joined – and help develop – is there to help.

“Women have a strong presence in Texas wine. There are numerous women-owned and women-led wineries, brands, vineyards, and organizations. We are fortunate that the Texas wine industry is a tight-knit community. With that comes a lot of support, exchange of ideas and information, and opportunity,” Richardson says.

Top honors at the 2024 London Wine Composition were awarded to Cat Among the Pigeons Fat Cat Tawny.

This Australian produced wine was recognized as the best in the world at the 7th annual 2024 London Wine Competition (LWC).

On March 18-19, respected UK Masters of Wine, Master Sommeliers, and wine buyers convened in the Marylebone district of London. The panel of judges included five Master Sommeliers as well as nine Masters of Wine.

David Round, MW, praised the LWC, stating:

From distinguished business-orientation to the ability to magnetize Masters of Wine and Master Sommeliers, this competition sets a high bar for the quality of its judges.

Beans Boughton, MW, praised the flawless organization and named “Moldova” as the star region he tasted in the 2024 competition.

No less than 2000 wine brands competed for recognition in this year’s competition. The top five countries that submitted entries were Australia, Italy, Portugal, Spain, and France. Nevertheless, the entries represented every corner of the globe, from Moldova to Mexico. The top five grape varieties were Shiraz, Cabernet Sauvignon, Chardonnay, Pinot Noir, and Merlot.

Sid Patel, the initiator and lead of the London Wine Competition, shared:

The judges not only applauded the quality of this year’s entrants but also felt that the criteria used to judge the competition, where the wines are assessed on their packaging, design and commercial viability, as well as taste, give the awards more credibility and gravitas.

2024 London Wine Competition Winners:

The Wine of the Year is Cat Among the Pigeons Fat Cat Tawny. The wine scored 98/100 points to take top honors.

Australian Tawny Ports, also known simply as “Tawnies,” are fortified wines produced in Australia using similar methods to those used for Portuguese Tawny Ports. However, there are some key differences between the two styles.

Australian Tawny Ports are generally composed of a variety of red grape blends, for example, Shiraz, Grenache, and Mourvèdre, whereas Portuguese Tawny Ports largely use native Portuguese grape varieties such as Touriga Nacional, Touriga Franca, and Tinta Roriz (Tempranillo). Certain Australian Port producers also employ Portuguese varietals.

The climate in Australia tends to be warmer and less moist than in Portugal’s Douro Valley, which is the primary source of Portuguese Tawny Ports. This difference in climate influences the respective grape varieties intended for Tawny Port production, making them riper and sweeter in Australia. Consequently, the wines produced from these grapes also differ significantly in terms of ripeness and flavor profile.

Both Australian and Portuguese Tawny Ports undergo aging in oak barrels, however, the maturation conditions in Australia are typically drier and hotter, with more distinct day-night temperature fluctuations compared to Portugal.

Furthermore, Australian Tawny Ports are frequently matured using a “solera” system, in which newer wines are mixed with older wines over an extended period to maintain a uniform flavor profile. Although Portuguese Tawny Ports can also be aged using a solera system, they are more often aged in barrels without blending.

The unique flavors of Australian Tawny Ports are cherished for their profound, caramel-like tastes, combined with elements of dehydrated fruits, matured oak, and nuts. These ports typically possess a viscous, syrup-like consistency, and exhibit a potent palate density. In contrast, Portuguese Tawny Ports accentuate a notable nuttiness in addition to the infusion of dried fruits, spices, and a subtle tint of chocolate.

Cat Amongst the Pigeons Fat Cat Tawny is a concoction of authentic Portuguese grapes, consisting of Touriga Nacional, Tinta Barroca, and Tinta Roriz, all harvested from first-rate vineyards located in the southern expanse of Australia.

With the application of the age-old solera technique, Tawny Pine is matured in oak barrels. In this method, junior wines are methodically amalgamated with vintage ones, giving rise to a wine with an intense, multifaceted flavor profile over the course of time.

The ensuing flavor contour is marked by an abundance of matured, succulent fruit flavors, inclusive of dark berries and raisins. Complimenting these are the accents of caramel, toffee, and roasted nuts. The wine’s magnificently lavish texture and an enduring, seamless finish make it an irresistible selection to be savored standalone or to accompany desserts such as a slice of tempting chocolate cake or some distinctive blue cheese.

Judging the 2024 London Wine Competition

The second ranked wine was also a Port-style wine: Mt Pleasant Wine Tawny Port Vol XXIII a non-vintage wine from the United States, 97/100 points.

The top ranked (non-fortified) red wine was Landmark 2022 Grand Detour Pinot Noir, 96/100 points.

Landmark Vineyards is a California winery located in the Sonoma Valley. Established in 1974, Landmark is known for producing high-quality, small-lot wines, with a focus on Chardonnay and Pinot Noir.

The winery uses grapes from various vineyards across California’s wine territories, such as the Sonoma Coast, Russian River Valley, and Santa Lucia Highlands.

The wines of Landmark are lauded and known for their elegance, harmony, and complexity. A broad spectrum of wines is provided by the winery, which include single-vineyard choices as well as blends that exhibit the exceptional terroir of California’s wine regions.

Other top rated red wines include O’Leary Walker Wines, 2022 Armagh Shiraz Polish Hill River (Australia); Lost Wolf Wine Company, Lost Wolf 2019 Grenache (Australia); SCEV Domaine du Chateau de Meursault, 2022 Corton Grand Cru Les Marechaudes (France); and Justin Vineyards & Winery, Justin 2021 Cabernet Sauvignon (US), 95/100 points.

All the leading ranked white wines were Chardonnay. The highest graded white wine is Singlefile Wines, Singlefile ‘The Vivienne’ Denmark Chardonnay (Australia), with 96/100 points.

Other top ranked white wines are Tasman Vintners, Sandy Bay Estate Chardonnay (Australia) and Trinity Hill Wines, Trinity Hill Single Vineyard 125 Gimblett Chardonnay (New Zealand).

A complete list of the 120 top ranked wines from the 2024 London Wine Competition is available at the competition’s website.

Although the LWC draws entrants from all over the world, it has an exceptional array of outstanding Australian wines. If your palate leans towards Australian wines, there are plenty of new and interesting wines to explore among the LWC Gold Medalists.

Cheers

Golf fans may recognize the Azalea cocktail as the official beverage of the four day Masters Tournament held at Augusta National Golf Club—the fruity mix of vodka, lemonade and grenadine are undeniably tempting in Georgia’s heat—but wine connoisseurs might be more interested in what the reigning champion selects to pair with their menu for the Masters Tournament Champions Dinner.

2023 Masters Champion, Jon Rahm, celebrates with his trophy.

Every year, the Augusta National Golf Club hosts a dinner in honor of the previous year’s champion on the Tuesday of tournament week. The menu is completely customized by the honoree and traditionally pays homage to the former champion’s native from plate to palate.

This year, 2023 Masters Champion Jon Rahm showcased the bounty of his home country of Spain by pairing Imperial Gran Reserva 2012 and Contino Blanco 2020 from Compañía Vinícola del Norte de España winery (C.V.N.E) with six tapas and pintxos (small plates) inclusive of Iberico ham, tortilla de patatas and chicken croquettes, before a Basque crab salad, then a choice of Basque ribeye or turbot and finally crema de nata for dessert.

Before the dinner, with the help of celebrity chef José Andrés, Rahm expressed that Imperial Gran Reserva is “a tale that deeply connects me to my grandfather.” The 2023 Masters Champion is the grandchild of an Athletic Club de Bilbao delegate who had a preference for Imperial Gran Reserva, an exquisite red wine only made during exceptional vintages in Rioja, Spain. The wine became a symbol of family achievements when Rahm received two bottles of the 1994 vintage, the year of his birth, from his father on his wedding day, and another bottle when his first child was born.

Contino Blanco is a white wine from Rioja that comprises Viura and Garnacha Blanca grapes. This wine embraces the style of more traditional Rioja white wines with its capacity to age and its freshness.

The subterranean wine cellar underneath Augusta National’s clubhouse holds some of the world’s most exclusive wines. In 2020, the Irish professional golfer Rory McIlroy, was quoted by Irish Golfer as saying that gaining access to Augusta’s wine collection was one of the week’s best experiences, apart from golf itself.

“We’ve tasted a variety of wines there. I do recall one time when we went with Jimmy Dunne and he selected a bottle from Dunn Vineyards,” he recounted, also mentioning a more than 30-page inventory book.

Over the years, it’s not surprising that previous champions have enjoyed their victories with premium wines, picking from esteemed labels from regions like Australia and South Africa.

The Masters Tournament Champions Dinner in November 2020, which happened later due to the pandemic, was an occasion for 2019 Champion Tiger Woods, who celebrated his fifth green jacket triumph, to relish two wines from Napa Valley. These were a 2015 Shafer Chardonnay, Red Shoulder Ranch and a 2015 Shafer Cabernet Sauvignon, Hillside Select.

Former Champion of 2018, Patrick Reed, mirrored a similar preference for Napa Valley wines during his 2019 dinner. He selected a 2016 Chardonnay from Chateau Montelena and a 2013 Cabernet Sauvignon 41st anniversary version from Caymus Vineyards, matching these drinks with delicious mac and cheese, corn creme brulee, and a hearty bone-in cowboy ribeye.

Showing off a bit of his Spanish background, Sergio Garcia served a 2016 Sketch Albariño from Rias Baixas and a 2014 Pinea Tempranillo from Ribera Del Duero in 2018.

Jordan Spieth went all American with Texan BBQ at his 2016 Masters Tournament Champions Dinner, pairing Napa Valley favorites; 2011 Cakebread Reserve Chardonnay and 2010 Caymus Vineyards, Special Selection Cabernet Sauvignon.

When Adam Scott was honored in 2014, the Australian leaned into his heritage with a main course of Australian Wagyu complemented by South Australia’s premier producer, Penfolds—a 2009 Yattarna Chardonnay and 2005 Grange Shiraz.

Charl Schwartzel won his green jacket in 2011, so in 2012 he nodded to his South African roots with 2010 Cape of Good Hope, Van Lill & Visser Chenin Blanc as well as 2007 Anthonij Rupert Cabernet Sauvignon to wash down a packed seafood tower inclusive of jumbo lump crab meat, shrimp and King Crab claws and sliced Biltong, a specialty of his native.

Only time will tell what wine region will be showcased in 2025, pending the 2024 Masters Champion, but Scott’s advice for Garcia back in 2016 is perhaps an evergreen mantra: “Serve good wine,” Scott told Garcia. “I learned that’s most important.”

Often, when one is contemplating which drink to partner with their meticulously prepared food, wine is the initial beverage that surfaces. Nevertheless, while the taste of the meal presents a good initial guide for this choice, selecting wine can be challenging particularly if you do not favor a particular type.

Indeed, you should certainly taste wines for yourself before making a judgement, but there is a helpful shortcut available, thanks to Robert Parker, a wine critic from the 1970s. He introduced a 100-point grading system for wines that has now become the norm in the industry. However, before you head off to the wine shop you should be aware that Parker’s system won’t help you find the world’s most ideal wine. It mainly identifies the unique qualities of a wine’s taste and compares a bottle to the ideal version of that year’s wine.

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If you are a budding winemaker worried about the idea of your wine being subjected to a 100-point test, you can find solace in the fact that wines never score less than 50. Additionally, a large majority of wines achieve high 80s (‘barely above average to very good’), which means the mean score for a wine ranges from around 87 to 89 (90-95 is deemed ‘outstanding’ and any score above this is ‘extraordinary’).

Understanding how reviewers critique wine using this system can be challenging, but it can be comprehended better if you visualize your wine as a show dog. In dog shows, the dogs that win the most prizes are those that meet a strict set of breed standards. Similarly, for wines, the highest scores are given to wines that resemble the best possible expression of a certain type of grape. Factors such as climate can influence a wine’s score. For instance, the weather conditions in 2018 were favorable for grape cultivation, resulting in multiple Californian wines of that year receiving high scores.

The existing status of the 100-point wine scoring system vastly differs from Robert Parker’s original concept. When he began assigning numbers to wines, he revitalized the art of wine critique. Most reviews were vague, focusing on the wine’s intangible qualities, while Parker pinpointed the specific fruits characterizing a wine’s flavor.

The 100-point scoring system, devised by Parker, has deviated from its original form over time. Currently, less than ever score below 80. However, Parker’s original concept designated wines of average quality in the 70s, with any wine scoring above 90 considered exceptional. Though this rating system offers a convenient way to identify excellent wines, it’s essential to be cognizant of the score inflation over time, and to familiarize oneself with a wine’s flavor rather than relying solely on the number. It’s important to recognize that not all wine connoisseurs endorse Parker’s system. In the 2013 film “Escaping Robert Parker,” wine producers both for and against the scoring system analyze its worth in the modern era of wine critique.

Read the original article on Daily Meal

Last week, I wrote about three Sicilian red wines made with the same wine grape – nero d’avola.

This week, I thought we would stay in Italy and learn more about an even more popular red wine grape – sangiovese.

All three wines featured this week are made with this versatile grape.

What makes these wines even more interesting, I think, is that they’re made by the same winery (Carpineto) but come from three different, distinct wine-growing subregions in Italy’s Tuscany region – Chianti Classico, Montepulciano and Montalcino.

Hope you enjoy.

History of Carpineto Winery

Founded in 1967, Carpineto produces wine from five different estates that include more than 1,200 acres of vineyards in Italy’s Tuscany region – Chianti, Chianti Classico, Montepulciano, Montalcino, and Maremma.

Sangiovese grape

Sangiovese is the premier and most abundantly grown wine grape in Italy’s Tuscany region. “Wine Grapes”, a book by authors Jancis Robinson, Julia Hardin, and Jose Vouillamoz, brings to light that the cultivation of this grape dates back as far as the 1600s. In the present day, Sangiovese is unparalleled in popularity among Italian wine grapes. Apart from Italy, Sangiovese vineyards can be discovered on a much smaller scale in regions like California, Argentina, and various locations globally.

The Chianti Classico Wine Region

Situated within the broader Chianti region of Tuscany is the Chianti Classico. This area is composed of seven minor subregions set between Siena and Florence. A wine earns the classification of a Chianti Classico when it preserves a minimum of 80% sangiovese grapes, with these grapes grown in the seven subregions of Chianti — nestled between Siena and Florence. Additionally, higher grade Chianti Classico wines, also referred to as Riserva wines, must undergo a maturation process for at least 24 months prior to being bottled.

The Montelpulciano Wine Region

Montelpulicano is another remarkable wine-growing area in Tuscany, Italy, situated south of Chianti. Interestingly, montepulciano is also a type of grape typically found in the Montelpulciano region. Wines labeled as Vino Nobile di Montepulciano, such as the one suggested this week, originate from Tuscany’s Montepulciano area and must contain at least 70% sangiovese grapes. Moreover, a mix of other grapes, including 10% to 20% canaiolo nero and local varieties like mammolo, is used. The wine must be matured for at least 24 months, with 12 months spent in oak barrels, to bear the title Vino Nobile di Montepulciano wine.

Montalcino wine region

Montalcino wines hail from the Montalcino region in Tuscany, located east of Montepulciano. If you’re savoring a Montalcino wine, chances are it’s a Brunello di Montalcino. Much like Montepulciano d’Abruzzo, Brunello di Montalcino has a “designation of origin”. However, Brunello di Montalcino is a “Denominazione di origine controllata e garantita” or DOCG, signifying that the wine adheres to higher standards. This is likely why Brunello di Montalcino is often pricier than other Italian wines. To be branded a Brunello di Montalcino with the DOCG badge, the wine must meet strict criteria: it must be produced in Montalcino, near Siena, Italy; it must be crafted solely with sangiovese grapes; and, it must be aged in oak barrels for at least three years.

Wine Tasting Notes

2019 Carpineto Chianti Classico Riserva ($28 Suggested Retail Price)

Region: Chianti Classico, Tuscany, Italy

Grapes: 100% sangiovese

Tasting notes: Earthy yet light red wine with intense, powerful fruit flavors that manage to somehow be elegant and intense. Velvet-like flavors range from hints of cherry and plum to flinty notes of dark chocolate and almonds.

2019 Carpineto Vino Nobile Di Montepulciano Toscana Reserva ($36 SRP)

Region: Montepulciano, Tuscany, Italy

Grapes: 90% sangiovese, 10% canaiolo

Tasting notes: Voluptuous, plump, lively wine with wonderful, earthy, fresh fruit flavors, including hints of cherry and violets. A big, fleshy wine that’s not overpowering with a long, elegant finish that remains vibrant from one taste to the next.

2019 Carpineto Brunello Di Montalcino ($72 SRP)

Region: Montalcino, Tuscany, Italy

Grapes: 100% sangiovese

Tasting notes: Dense, dark, intense red wine bursting with big, beautiful flavors, including generous helpings of blackberry, cherry, raspberry and black licorice. Flinty at times with a dry, elegant finish, this wine tastes great now and will age gracefully for decades as well.

Cheers!

Wine Press by Ken Ross appears on Masslive.com every Monday and in The Republican’s Weekend section every Thursday.

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In a gray knit Carhartt hat and Joe Beef sweatshirt, Patrick Cappiello appears nervous as he glances at the camera and begins to speak: “So I’m going to get to my point pretty quickly here, but last week I talked to you about being transparent and telling you everything that happens in the winery, and I spent this weekend really struggling with next steps and wanting to be honest.” Cappiello’s Instagram reel, which at the time of this writing had received over 2,900 likes and more than 400 comments, most of them supportive, went on to explain that after tasting some of the older vintages of his Monte Rio Cellars wine, the sommelier-turned-winemaker found that they were “not only not good, but undrinkable,” leading him to realize he needed to filter his wines and add sulfur to make them stable.

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Former co-owner and wine director of New York City’s Pearl & Ash and Michelin-starred Rebelle, Cappiello went to Sonoma in 2017. His career started as a dishwasher and busboy at 15 years old. Upon moving to New York, he quickly climbed the ladder of wine professionals, starting as a waiter, then moving to sommelier at the Tribeca Grill, and later becoming the wine director at Gilt, which received two Michelin Stars during his time. After 2013, Pearl & Ash quickly gained fame for its comprehensive wine list, lively soundtrack and Cappiello’s routine sabering of champagne bottles; Rebelle, which opened two years later, was awarded a Michelin star. Cappiello was named sommelier of the year by several publications. After closing his two Lower East Side restaurants, he relocated to the west coast to work his first grape harvest and started training with Pax Mahle at Pax Wines in Sebastopol. He decided to trade his suit for T-shirts when he left Gilt to open Pearl & Ash, a casual uniform he has maintained, adjusting only to accommodate weather changes.

In a phone interview, Cappiello discussed working with Mahle, where he continues to produce Monte Rio and co-owns Skull Wines. He mentions Mahle’s winery as an incubator for several successful brands. Initially, Mahle took charge of the first two vintages of Monte Rio, but from 2020 onward, Cappiello has been overseeing all winemaking decisions at Monte Rio.

Cappiello, in his Instagram video, said he chose to speak out against the sommelier community of his past, which he believes is dominated by purists who dictate what characterizes a wine as natural. He states, “I am trying to call out sommeliers who have never made a bottle of wine or risked their lives and finances to start a winery. I’m not going to play by their rules anymore.” Cappiello discussed the inner workings of Monte Rio Cellars and explained his perceived departure from natural wine.

What was the main point you were trying to make with this video?

My intention is to challenge the rigid ideology surrounding natural wines. It seems to me that there’s an overwhelming focus on ticking off a checklist of certain practices or traits. Whether the wine is all carbonic, zero-zero, and the like; these become critical deciding factors for a natural winemaker and the curators of natural wine at shops and restaurants.

Why do you feel the need to be transparent?

My drive towards transparency has grown as I aim for financial stability. This requires engaging in broader conversations with those less gripped by dogma, individuals who value the actual flavor in the glass and the ability to market it. This is imperative for economic stability, especially when the wine is served by the glass in restaurants. It became clear to me that making a reliable wine product was more vital than adhering to the preconceived notions of so-called natural wine enthusiasts who perhaps lack practical winemaking experience or true understanding of what natural wine entails. I’ve always held this view, but haven’t been vocal about it until now. For instance, I’ve been implementing the cross-flow technique for a while, and 2021 marked the first time I used it for a white wine. It’s rather irrational, but I can’t help feeling somewhat guilty after doing it, as if I’ve done something forbidden.

What part of the wine community did you think was going to take the most issue with your transparency?

My objective was to shake things up among those who were crafting a narrative about natural wine and what they believe others should be doing. And this can significantly influence other buyers. I am well aware how daunting and bullying this culture can be, whether it’s about what constitutes natural wine, or what is considered trendy or quality wine. It’s unfortunate but sommeliers and wine merchants aren’t always kind to one another. The domineering nature and gatekeeping tactics get passed down. In my eyes, it resembles the dogmatic religious approaches used while I was growing up in a born-again Christian family. With these influences, it’s often just word of mouth and divine insinuation that we pass onto others as important. This idea grows increasingly corrupt when you realize it’s people who think they know better imposing their opinions and interpretations. With wine, it’s no different. Too many individuals dictate how things should be.

Do you consider yourself a natural winemaker?

I’ve always perceived myself as someone who makes wine naturally, rather than being a natural winemaker. To begin with, this term is still undefined, and using it to label something as natural wine can be risky since there’s no set definition and it has been a debate for a long time. Also, it was a community I wasn’t keen to join. The idea of being a natty wine producer, to bro it down, didn’t gel well with me. If you ask me whether I consider myself a natural winemaker now, I am not certain. I used to think I was, but perhaps now that’s a decision others will have to make for me.

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A forthcoming Country Wine & Spirits store, which will retail boutique alcohol along with craft wines and beers, is slated to open in Ramona earlier this summer.

On Thursday, the Ramona Community Planning Group members unanimously gave the green light for a liquor license for the fourth Country Wine & Spirits store in Ramona. The license will be moved from the Country Wine & Spirits outlet in Tierrasanta, informed Vince Kattoula, the CEO of Kattoula & Associates.

The new address is the prior Elam’s Hallmark store at 1423 Main St. located in the Plaza Shopping Center. The owner, Guy Elam, shut down the store adjacent to Albertson’s grocery store on Valentine’s Day of the previous year, citing the excessive cost required for operating the business.

Kattoula updated the Planning Group members that the upcoming Country Wine & Spirits is poised to retail high-end products which include boutique liquors, and craft wines and beers amongst other items. The outlet will also be selling wines produced in Ramona, European-style chocolates, and flavored craft sodas sourced globally.

One product that stands out in the selection is Pappy Van Winkle, a high-class range of bourbons and whiskeys, according to Kattoula. This brand is often not found in usual stores, he noted.

Kattoula shared that an uncommon item intended to be on offer is a tequila bottle sculpted like a shotgun and stands 3 feet tall.

Kattoula strongly believes that the establishment will appeal to tourists, who, in turn, could revitalize Ramona’s economy by patronizing local stores, food establishments, and wineries.

“This place is more of a tourist spot and presents an opportunity to discover exclusive bottles for momentous events,” stated Kattoula, following the approval of the liquor license by the Planning Group.

Andrew Simmons, a member of the Planning Group and chair of the Town Center Subcommittee, reported that the subcommittee members unanimously endorsed the alcohol license at their meeting on March 27.

“Everyone is keen on the concept,” said Simmons. “The expectation is that it will stock premium products that may become popular.”

Simmons pointed out that there appears to be a need for a convenience store in the shopping center. This is particularly true for customers who desire a quick pick-up of alcohol or snacks.

“We draw tourists all day thanks to our wineries and music scene, as well as being on the way to Julian and the desert,” Simmons commented. “While I’m unsure if anyone in San Diego would travel up the hill to visit a liquor shop, I do see a chance for passersby to spot the shop and stop in.”

Robin Joy Maxson, a member of the Planning Group, stated at the meeting on Thursday that a similar store she had been to in Lake Tahoe was immensely popular, always bustling with customers.

You don’t need to be a master sommelier to know that Europeans pride themselves on their passion for wine. Whether it’s paired with a pasta dish in Italy, sipped alongside a specialty cheese in France, or served with a delectable tapas spread in Spain, wine is commonly the finishing touch on almost every meal in the region. We’d even go so far as to say that it’s practically regarded as its own food group. Considering the fact that France, Italy, and Spain are indeed the top three wine-producing countries on Earth, that’s hardly a surprise.

However, you might be surprised to learn that when it comes to wine consumption, none of the above nations can hold a candle (or a bottle) to the United States. Yep, according to the 2024 State of the U.S. Wine Industry Report by Silicon Valley Bank (SVB), the U.S. is consistently the world’s top wine-consuming country. As stated in the report, U.S. wine drinkers gulped down over 329 million cases of wine in 2022.

Per data from the International Organization of Wine and Vine (OIV), that equates to about 3.4 billion liters of vino. Compare that to the 2.53 billion liters of wine consumed by France, and the 2.3 billion liters drank by Italy that same year. Rounding out the top five wine-consuming populations were Germany and the United Kingdom — and, although Spain is the world’s third-biggest producer of wine, it actually trails behind Russia in terms of consumption.

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Given that the United States does, indeed, have a higher population compared to other countries that appreciate wine, it is logical that it outdrinks them. Even though the consumer market in China certainly has the financial capability to compete with the U.S. in regards to buying and consumption potential, the most populated country globally has notably reduced its wine consumption over the past decade, dropping from 201.1 million cases in 2015 to 97.8 million in 2022.

As a matter of fact, the demand for wine is decreasing worldwide, including in the U.S. Wine sales in the U.S. have been on a consistent decline since the 2000s, with the industry reporting negative volume sales in 2021, 2022, and 2023. A key insight from SVB’s industry report is that “less U.S. consumers consider wine as their alcoholic beverage of choice” in recent times. The data indicates that some are choosing ready-to-drink alcoholic beverages, stronger spirits, or opting out of alcohol in preference for cannabis.

Moreover, a large number of young adults in America have been completely abstaining from alcohol (and not only during Dry January). Based on a 2023 Gallup poll, Americans below the age of 35 are drinking less than in previous years. Although this could signify potential changes in future drinking data, for now, the United States remains the top wine consumer globally by a significant margin. We’d raise a glass to that.

Read the original article on Tasting Table

In this edition of Top Shelf, it’s all about extreme deliciousness, including adventurous rum from the middle of the Atlantic and sessionable mead.

Illustration: Oscar Bolton Green

Welcome back, all ye of discerning taste. It’s the first Thursday in a new month, and boy, do we have a doozy of a Top Shelf Society meeting ahead.

In case you’re new here—and huzzah if you are!—just grab that chair over there and settle in; there’s no cap in this club dedicated to more satisfying, smart drinking. (Although sign up here if you’re reading this online, so you don’t miss out on subscriber-only special offers.)

Full Glass Wine a brand acquisition management startup that specializes in acquiring wine marketplaces, has raised a $14 million Series A round to continue acquiring DTC (direct-to-consumer) wine marketplaces, aiming to lead the DTC wine market.

DTC wine brands sell wine directly to wine lovers, bypassing traditional distribution channels

Full Glass Wine recently acquired Bright Cellars, a subscription-based wine service provider in Wisconsin, for an undisclosed price. The deal is its third acquisition in a year and enables the startup to expand its subscription-based model. Previous acquisitions include Winc, a DTC wine platform offering personalized recommendations and a subscription service, in June 2023; and Wine Insiders, a marketplace that curates a selection of high-quality wines from around the world at accessible prices, in October 2023.

“By uniting Winc, Wine Insiders, and Bright Cellars, we offer a one-stop shop for all things wine, catering to a wider range of wine drinkers than most traditional retailers, grocers, or single-brand DTC companies,” Neha Kumar, co-founder and COO of Full Glass Wine, told TechCrunch. “This comprehensive portfolio allows the company to optimize logistics for efficient delivery and leverage the power of established brands to create a powerful marketing platform.”

The firm plans to increase its technology investments using the raised funds. “Bright Cellars, our latest addition, has designed an algorithm that pairs wine by learning from user preferences and ratings,” mentioned Kumar. “This method, reminiscent of how platforms such as Spotify and Netflix customize content suggestions, helps us craft a more personalized experience for every customer. We aim to harness the power of data and AI to enhance the precision and insightfulness of personalized wine recommendations, ensuring that every customer finds and relishes wines they genuinely adore.”

A host of opportunities await in the DTC wine sector, though managing the intricate network of regulations across various states can be an obstacle, as per Kumar.

She further stated, “Ensuring a smooth customer journey, from discovering our products to receiving them, demands continuous innovation and concentration. However, there might be some misunderstandings among customers regarding DTC wine. We tackle concerns over quality by securing partnerships with reliable vineyards and implementing stringent selection processes. Although value is a pertinent factor, we provide a broad price range catering to an array of budget preferences. The primary challenge might be the preliminary discovery stage – consumers often find it daunting to pick the right wines. This is where personalization plays a key role – we employ data and technology to help consumers identify wines that they will truly enjoy.”

Full Glass Wine’s CEO Louis Amoroso and COO Neha Kumar. Image Credits: Full Glass Wine

Back in 2023, a man of multiple talents in the winery business and former associate at Goose Island Beer Company, Louis Amoroso (CEO), together with Kumar (COO), a past management director at New Money Ventures, initiated a startup. They are very open-minded about the potential of teaming up with diverse companies to increase the accessibility and services their platform offers.

“This could possibly include wineries, different food delivery solutions, or even organizing specialists to provide unmatched experiences for our customers directly through our platform,” elucidated Kumar.

Post the latest acquisition, the company is consistently working hard to ensure a seamless transition for every person involved.

“Our team at Full Glass Wine will strengthen as we are looking at including minimally dozens of employees now,” informed Kumar. “This addition will enhance our team significantly, allowing us to cater to a broader array of services to our esteemed customers.”

The startup did not provide the number of subscribers it has but said the acquisitions will help it generate more than $100 million in revenue in 2024. It plans to offer a diverse selection of over 400 SKUs and an accessible price range for customers; most bottles range from $12 to $25.

Shea Ventures led the Series A funding.

Bright Cellars lands more funding to personalize its subscription-based wines

Vivino raises $155 million for wine recommendation and marketplace app