Wine 1020

Stepan Baghdassarian, the president of Rio Joe’s Brands, transitioned from a 14-year law career to the wine industry in 2005. His passion for wine stems from its natural variability and cultural significance, which he believes fosters connections among people.

Based in Van Nuys, Baghdassarian’s company specializes in niche e-commerce platforms like WinesOfArmenia.com and the upcoming WinesOfGeorgia.com. These sites focus on importing and distributing specific regional wines directly to consumers across the United States.

Initially, Baghdassarian faced challenges competing against larger companies as a generalist in the online wine market. However, his strategic pivot towards specialization has positioned Rio Joe’s as a go-to source for Armenian and Georgian wines, which he attributes to the company’s success.

He emphasizes the importance of learning from mistakes and adapting to market changes. For aspiring entrepreneurs, Baghdassarian offers key advice: stay focused, seek mentorship, avoid negativity, be ready to pivot, and practice delayed gratification.

For more insights from innovators in various industries, visit Innovators Unplugged.

A Taste of Tradition and Exploration: Taraji P. Henson’s Culinary Journey

Taraji P. Henson reflects on her nostalgic childhood experiences associated with food, evoking memories of her grandparents’ home in the South. She recalls the joy of cracking open a watermelon and the sweet, refreshing juice running down her arms, while bees buzzed around her. Her upbringing in North Carolina and Maryland was filled with the essence of farm life—one set of grandparents raised livestock, and the other cultivated a produce garden, living off the land.

One of her cherished memories is her grandmother’s special barbecue chicken, distinct to the Carolinas. Unlike traditional barbecue, it’s pickled, utilizing vinegar to marinate the chicken, which is cooked low and slow until tender. “It’s almost like pulled pork,” she notes, emphasizing that while many family members can replicate the dish, nobody quite matches Grandma’s original recipe. Meals were often accompanied by collard greens, which she affectionately calls “salad,” along with either mashed potatoes or rice. Her grandmother also makes a beloved Brunswick stew outdoors in a cauldron, a tradition that continues even at the age of 100.

Traveling to Rome, Henson was delighted by the authenticity of the local cuisine. She savored the pleasure of enjoying fresh bread, pasta, and pizza without the guilt or discomfort of bloating, due to the absence of preservatives. "It felt like being back in my grandmother’s kitchen," she shares, highlighting how every meal felt crafted with love. One particularly memorable experience in Capri was dining at Da Paolino Lemon Trees, where the ambience of lemon trees and fresh seafood was captivating.

Henson’s culinary adventures extended to Bali, where she marveled at the innovative vegan cuisine. Dishes featuring jackfruit were so convincingly savory that she felt as though she were indulging in steak. At Gdas Bali Health and Wellness Resort, she discovered papaya sushi, astonishingly prepared to mimic the flavors of fish, showing the potential of fresh produce in plant-based cooking.

On the topic of beverages, Henson promotes her collaboration with Seven Daughters, particularly their Moscato wine. She describes it as a versatile drink that is approachable for newcomers to wine, and she enjoys crafting cocktails with it. A favorite recipe includes mixing it with pineapple and coconut juice, shaved coconut, and fresh pineapple for a refreshing tropical treat she calls ‘Tarajiritas’.

For more information about Seven Daughters Moscato, visit Seven Daughters.

South Africa’s wine industry is witnessing a transformative shift, largely driven by winemakers of color who are forging new paths and creating distinctive brands. Historically, it is rare to find a bottle of South African wine produced by someone from a marginalized background, but recent efforts are changing that dynamic.

The Cape Winemakers Guild (CWG) Protegé programme has emerged as a beacon of hope, providing opportunities for young, disadvantaged South Africans to train under the guidance of established winemakers. This initiative has led to the success of several notable figures, like Kiara Scott Farmer, who received the 2024 Diners Club Winemaker of the Year award.

Rudger van Wyk, a CWG alumnus who founded his own brand called New Dawn, reflects on the progress made since 2020: "Back then, there were only a handful in serious roles. Now there are almost double that." The personal stories of these pioneering winemakers highlight their resilience and ambition. Berene Sauls, for instance, transitioned from working as an au pair in a leading wine region to creating her brand, Tesselaarsdal, which features a Burgundian-style pinot noir. Praisy Dlamini has made a mark by launching Her winery, staffed completely by Black women.

While these young winemakers are passionate about traditional grape varieties and styles, they emphasize that their success should not solely define them as winemakers of color. "Just because you’re a person of color… you still have a responsibility to put a good product into the bottle," explains Rudger, noting the challenges faced by those without a familial farming background.

Barriers still exist, particularly regarding land ownership and access to quality fruit, as highlighted by Mags Janjo, a Black importer of South African wines. This historical and socio-economic context makes it exceedingly difficult for anyone, especially those from marginalized backgrounds, to penetrate the industry. Nevertheless, the commitment of Black South African winemakers to uplift their peers is commendable. “South Africa is a diverse community, and we should celebrate it,” Rudger states, recognizing his role in supporting the next generation.

Wines to Try

• Amandla Our Future Sauvignon Blanc 2023/24 – A zesty sauvignon blanc by Praisy Dlamini’s team, perfect for pairing with seafood. £9.50.
• Kara Tara Chardonnay 2022 – A creamy chardonnay influenced by Burgundian techniques, ideal for rich dishes. £24.49.
• Brookdale Sixteen Field Blend 2023 – An elegant white wine by Kiara Scott Farmer, versatile for various pairings. £26.99.
• Tesselaarsdal Pinot Noir 2023 – A refined pinot noir from Berene Sauls, excellent with roast duck. £46.
• M’hudi Family Boutique Pinotage 2021 – A bold red from South Africa’s first Black-owned wine farm, great for barbecues. £22.99.

This vibrant evolution of South Africa’s wine scene signifies a promising future shaped by diversity and innovation.

Adam Williams, the owner of Ansley Wine Merchants in Atlanta, is preparing for significant challenges as new tariffs imposed by the Trump administration come into effect. The 20% tariff on goods from the European Union is expected to dramatically raise the prices of imported wines and spirits, including popular choices like a 2023 vintage Sancerre from France, which currently sells for $45. Williams expressed concern about the impact these tariffs will have, stating, "That means everything will go up."

The National Association of Wine Retailers recently forecasted "significant revenue reductions, layoffs, and business closings" due to these tariffs, which could lead to a 20% drop in sales of French wines and spirits. Small businesses that rely heavily on imported wines are already feeling the repercussions. Williams, who stocks around 1,500 labels primarily from small family-owned vineyards in Europe, noted that shipments have slowed as suppliers are in "wait-and-see" mode, fearing the worst.

Ryan Stanton, general manager of Ultimate Wine Distributors, also highlighted the uncertainty facing the industry. He pointed out that while there is a theoretical benefit to promoting American-made products, many wines that satisfy customer preferences simply cannot be produced domestically. With shipments blocked and prices projected to rise, both Stanton and Williams worry about the future of their businesses and the livelihoods of their employees.

In summary, as tariffs go into effect, the wine industry, particularly small retailers, faces the possibility of increased costs, decreased sales, and operational challenges, raising concerns about the sustainability of many local businesses in this sector.

Last month, President Donald Trump announced a significant change in U.S. tariffs affecting wines imported from the European Union. Initially threatening a 200% tariff, the administration ultimately opted for a 20% tariff on all EU goods, including wine. This decision is causing concern within the U.S. wine industry, which heavily relies on European imports.

Damien Carney, owner of Avinage wine shop in Petaluma, California, relies on imported wines for 75% of his stock. He fears that the tariffs will force him to raise prices or alter his business model entirely, as his customer base prefers European wines over domestic options. Carney notes, "Simply giving them a wine from Sonoma County or Paso Robles is not going to be the same as the wines that they know and love."

The timing of the tariffs poses additional challenges for the wine sector, already facing declining sales. A report from Silicon Valley Bank highlighted a downturn in interest from younger consumers and the competition posed by beverages like hard seltzer.

Ben Aneff from the U.S. Wine Trade Alliance emphasizes the financial strain the tariffs will impose, stating that around $4.5 billion in imported EU wine generates about $25 billion in revenue for U.S. businesses. The impact will affect not just retailers but also restaurants that rely on imported wines for profitable margins.

Interestingly, domestic wineries are not immune to the fallout. John Benedetti, owner of Sante Arcangeli winery in California, has already been dealing with high tariffs on materials from China and Mexico, including barrels sourced from France. He expressed frustration after losing a significant opportunity to enter the Canadian market due to reciprocal tariffs affecting U.S. products.

As these tariffs come into effect, U.S. wine businesses—both importers and domestic producers—are bracing for an uncertain economic landscape.

A historic Tuscan wine vertical recently took place at Christie’s Auction House in New York City, celebrating three decades of Tenuta Luce’s Luce della Vite wines. The event highlighted the collaboration of two iconic wine families: Frescobaldi and Mondavi. These families, with deep roots in Tuscany and Napa Valley, have successfully blended two distinct grape varieties—Sangiovese and Merlot—creating wines that exemplify this partnership.

Amid a backdrop of a stunning film that showcased the enchanting Montalcino vineyards, wine professionals gathered to taste various vintages under the guidance of winemaker Alessandro Marini. The event demonstrated how these two opposing grape types could harmoniously coexist, particularly under the expertise of the Frescobaldi family, which boasts over 700 years of winemaking history, and the Mondavi family, known for their innovation.

During the vertical tasting, attendees explored a range of vintages, numbering from the initial 1994 release to the newly released 2022 vintage. The wines reflected their unique circumstances, with standout years like 2009, 2015, and 2016 exhibiting exceptional quality. Even the more challenging 2002 vintage surprised tasters, showcasing the ability of great producers to maintain high quality across different years.

The Luce estate, situated in the warmer southwestern region of Montalcino, benefits from a remarkable temperature swing that contributes to the ripeness and flavor of the grapes. The combination of schist soil for Sangiovese and clay-rich terroir for Merlot allows for optimal growing conditions, resulting in wines that are both nuanced and elegant.

The event at Christie’s, embellished with exquisite art displayed throughout, paired perfectly with the wines crafted by these pioneering families. Each vintage tasted conveyed a story of meticulous craftsmanship, tradition, and a commitment to excellence that will undoubtedly continue for years to come.

For more about Tenuta Luce and their wines, visit Tenuta Luce.

Long-threatened tariffs from U.S. President Donald Trump have ignited trade wars abroad, amplifying uncertainties as new levies are introduced or withdrawn. This tumultuous backdrop has deeply affected various industries, including the Houston wine business, which reflects on how the tariffs have influenced their operations.

The situation presents a complex and evolving landscape for American businesses facing fluctuating trade regulations. As import costs rise and international partnerships become strained, companies must navigate these challenges while maintaining profitability and market presence.

For more detailed insights on how these changes are playing out, you can explore the following links:

• Trump announces sweeping new tariffs to promote US manufacturing, risking inflation and trade wars
• Answering your questions about President Trump’s reciprocal tariffs

As the economic landscape evolves, the implications of these tariffs will continue to unfold, affecting everything from pricing strategies to consumer behavior.

Experience a delightful journey through Alexander Valley’s finest wineries on the upcoming Wine and Cheese Trail event hosted by Taste Destination 128. Scheduled for April 12 from 11 a.m. to 4 p.m., this event features seven esteemed wineries offering special pairings of artisan cheeses and charcuterie with a selection of their finest wines.

Participants will enjoy unique pairings that include:

• deLorimer with Point Reyes Farmstead Cheese
• Ramazzotti with Pennyroyal Farm
• Pech Merle with Wm. Cofield Cheesemakers
• Trentadue with Valley Ford Creamery
• Soda Rock with Cypress Grove
• Zialena paired with Mt. Eitan Cheese

Tickets are priced at $65 (including fees), and designated drivers can attend for $27. Tickets can be purchased at pdne.ws/3E1yP4V. Join us for this flavorful experience, celebrating the best of local wines and gourmet cheeses.

One of the few nonprofit food festivals in the United States, the Taste of Vail festival aims to support local housing needs in Vail Valley while highlighting the talents of local chefs and restaurants. This year, the festival will be held from April 2-6 in Vail Village, featuring both indoor and outdoor events that culminate in a Grand Tasting celebrating the finest offerings in food and wine.

Founded in 1990 by a group of food and wine enthusiasts, Taste of Vail has evolved into a key event that attracts both visitors and locals, providing a platform to meet renowned chefs and engage in educational seminars. In 2019, the festival formed a partnership with Habitat for Humanity Vail Valley to support their mission of providing housing resources for local families.

In its 34th year, Taste of Vail 2025 will feature a packed schedule of events, including daily seminars and culinary experiences led by prominent chefs and winemakers. Participants can look forward to engaging with over 50 wineries and 25 local and guest chefs. Notable chefs involved this year include Tom Branighan, Nick Goellner, and Melissa Perello, among others.

Signature Events

Here are the main events featured during the festival:

• Debut of Rosé: Wednesday, April 2nd, 3-6pm at Donovan Pavilion
• Après Tasting on the Streets of Vail: Thursday, April 3rd, 3-6pm, presented by Fitch Ranch Artisan Meat Co./Certified Angus Beef
• Mountain Top Tasting: Friday, April 4th, noon-2:30pm at Eagles Nest, atop Eagle Bahn Gondola
• 2025 Grand Tasting: Saturday, April 5th, 5-8pm at The Hythe

Event-goers can purchase a Signature Event Pass for access to all four main events, with the option to add VIP access to enhance their experience.

Daily Seminars and Dinners

The festival will also feature a variety of daily seminars and wine dinners, allowing attendees to dive deeper into the culinary arts. Noteworthy events include:

• Opening Celebration Wine Dinner: Wednesday, April 2nd, 6:30-8:30pm at The Sonnenalp Hotel
• Winemaker Dinner with Alma Rosa’s Samra Morris: Thursday, April 3rd, 7pm at La Tour Restaurant
• Toyota Snowshoe Adventure: Thursday, April 3rd, 10:30am-12:30pm at The Hythe
• Behind the Blind: A Tasting of Skill & Discovery: Friday, April 4th, 10:30-11:30am
• The Essence of Napa: A Deep Dive into Terroir: Saturday, April 5th, 11am-12pm

For more details and a full schedule of events, visit the Taste of Vail website. The festival offers an excellent opportunity to celebrate the close of ski season with an extraordinary culinary experience in the spectacular Rocky Mountains.

As global wine-growing regions face the impact of climate change, the north face of Mount Etna in Sicily emerges as a unique and resilient area for cultivating nerello mascalese grapes. This region is characterized by its volcanic soils, high altitudes, and cooling winds, which together create ideal conditions for producing exceptionally flavorful wines.

The young volcanic soil of Etna is continuously evolving, enriching itself with volcanic materials. Diego Cusumano, of Cusumano Winery and Alta Mora Wines, highlights this dynamic environment, noting that the soils have high mineral content, which helps the vines withstand environmental stress and produce robust grapes.

The altitude of Etna’s north face contributes significantly to the grape-growing process, ensuring cooler temperatures that slow the ripening of the grapes. This gradual maturation results in wines with balanced acidity and complexity. According to Cusumano, the ideal September and October temperatures enhance the development of aromatic compounds within the grapes, allowing for fresh, flavorful wines.

The unique climate of the region, marked by adequate rainfall and cool temperatures, distinguishes Etna from other Sicilian wine regions and even other volcanic areas. However, climate change poses new challenges, with increasing temperatures and unpredictable rainfall patterns altering traditional growing seasons. Winemakers are adapting their practices to maintain the distinctive qualities of nerello mascalese amidst these shifts.

Harvesting is labor-intensive due to the region’s rugged terrain shaped by ancient lava flows. Most vineyard operations are conducted by hand, making it a challenging yet traditional process. Moreover, consistent winds and cooler nighttime temperatures help preserve acidity in the grapes, contributing to the wines’ structure and softness.

Despite the difficulties, the reputation of nerello mascalese has been rising, attracting a global market keen on the wines from this distinctive terroir. Winemakers on the north face of Etna recognize the potential for this region to adapt and thrive even as environmental conditions evolve. Cusumano expresses optimism, stating that the grapes here will continue to improve in quality and resilience due to the unique characteristics of the region’s soil and climate.

In summary, as climate change reshapes the landscape of winemaking, the north face of Mount Etna stands out for its ability to produce unique and adaptive wines, ensuring the legacy of nerello mascalese remains vibrant in the future.