Wine 1020

The North Coast Wine & Food Festival is set to return on Saturday, June 13, at the Luther Burbank Center for the Arts in Santa Rosa. This event will showcase some of the best wines and culinary talents from the region, highlighting gold and double gold winners from the 2026 North Coast Wine Challenge.

This annual festival is presented by The Press Democrat and will feature over 100 of the highest-scoring wines, with the spotlight on Grey Stack Cellars’ 2023 Grenache, recognized as the Best of Show winner. In addition to the drinks, attendees can enjoy seasonal dishes from 17 restaurants, including unique offerings such as grilled Tamales Bay Oysters, herbed smoked trout dip, and shrimp and grits.

The North Coast Wine Competition, which took place earlier this year, involved a panel of 30 judges who evaluated more than 1,000 wines from 220 wineries. Only wines produced from fruit sourced within the North Coast appellation regions—Sonoma, Napa, Mendocino, Lake, Solano, and Marin counties—were considered.

Festival-goers can expect excellent wines, including the Amazing AMPL’s Proprietary Red Blend, as well as Ektimo Wines’s 2023 Cabernet Franc. Noteworthy whites include Deodora Estate’s dual-time Best of Show winner, the 2023 Sonoma Coast Riesling, and Ra Ra Wine Co.’s sweepstakes-winning Dry Gewurztraminer.

The festival runs from 1 to 4 p.m. with VIP entry beginning at noon. Ticket prices are $78 for designated drivers, $143 for general admission, and $237 for VIP access. For more details and to purchase tickets, visit northcoastwineandfood.com. Use code CHARDONNAY to receive a $20 discount on your ticket.

Wednesday afternoons at University Wine Company bustle with activity as groups of mahjong players gather to enjoy their games paired with glasses of wine. The backdrop of rolling countryside framed by grapevines adds a nostalgic charm, yet this year’s weather has posed challenges, with frost blighting the early growth of the vines, leaving winemaker Jeff Proch a bit unsettled. Despite obstacles from nature, Jeff finds solace in the assurance that he can produce quality wine.

Perched on a rise along Tussey Mountain, University Wine Company is a blend of family legacy and budding success. Jeff, whose parents have roots in viticulture, grew up surrounded by wine culture. His father, Jinx, managed Mount Nittany Winery, and from such beginnings, Jeff unearthed his purpose. After earning a business degree from Bucknell University and spending years in New York City in a high-pressure financial job, he returned to Central Pennsylvania in 2009, seeking fulfillment and a life grounded in his roots.

Collaborating with his father, Jeff experimented with wine products, leading to the birth of University Wine Company in 2011—initially starting in his parents’ garage. The flagship product, U-Freeze Wine Slush, garnered instant popularity at festivals, drawing a loyal customer base. Within years, the winery transitioned to producing bottled wines, eventually acquiring their own property, where they established a vineyard.

In 2017, they took a significant step forward, purchasing land and planting various grape varieties, although not all thrived. But with persistent dedication, they cultivated successful plants, leading to the winery’s official opening in October 2020, despite the pandemic challenges.

Today, the vineyard offers a selection of wines that include local Pennsylvania grapes, grown alongside their estate, and supports a diverse line-up of social events—from trivia nights to music sessions and food trucks, attracting community engagement. As Jeff embraces each aspect of the winery, from selecting grape sources to overseeing production, he stands ready to provide joy through quality wines, maintaining the family’s dream.

For those seeking an escape, University Wine Company offers both a serene environment and vibrant community events, proving to be a delightful alternative to more distant wine destinations.

In recent trends, diners are actively shifting away from ordering wine bottles at restaurants, significantly altering their eating habits. According to Liberty Wines, a UK-based distributor, this transition marks a movement from traditional group orders of shared bottles of wine to individuals customizing their beverage choices during meals.

Experts attribute this change to a range of factors, primarily focusing on healthier living preferences, a growing focus on culinary diversity, and a heightened sensitivity to costs. The U.S. wine industry is facing substantial challenges as younger generations curb their alcohol consumption, while aging baby boomers are exiting the market.

To counterbalance the decline in wine sales, many restaurants are adjusting their pricing strategies. They are increasingly offering non-alcoholic spirits and zero-proof alternatives that align with the pricing of craft cocktails. Sri Divel, a marketing and brand strategist, notes that the complexity of these modern mocktails—often featuring various ingredients and intricate preparations—justifies their higher price points, thus maintaining profitability without compromising guest experience.

Furthermore, patrons are likely to revert to consuming less at restaurants, preferring to drink moderately at home before dining out, which diminishes the perceived pressure of committing to a bottle. As the market evolves, the traditional practice of ordering a bottle resonated as a common choice for tables of four is becoming less typical.

Instead of feeling penalized for choosing not to drink, diners are now presented with intricate mocktails that can stand on par with alcoholic beverage offerings. This change reflects a broader movement in the dining experience—providing genuine value and engagement for all guests, regardless of their drinking preferences.

Restaurant-goers are encouraged to explore alternatives such as bringing their own bottles and paying corkage fees to continue enjoying wine during meals while mitigating costs. Overall, the dining landscape is adapting to these new consumer behaviors, leading to sustained innovation within the beverage offerings at restaurants.

When you order a bottle of wine at a restaurant, you’re likely accustomed to a specific ritual: the bottle is presented to you, the cork is removed, and you are offered a taste. This moment not only signals quality service, but it also enhances your wine experience. However, when it comes to ordering wine by the glass, this ritual can often be omitted. The wine typically arrives already poured, leaving you without the opportunity to see the label or taste before you commit.

For a more engaging experience when ordering wine by the glass, ask for the wine to be poured tableside. This practice not only adds transparency—allowing you to see exactly what you’re drinking—but it also builds a connection to the wine and the story it represents. Albert Señor, head sommelier at Quirat in Barcelona, emphasizes this approach stating that it fosters trust between guests and the restaurant.

Seeing the wine bottle informs your understanding of the wine’s heritage—it’s not just fermented juice, but a product influenced by regional practices and vineyard choices. Experts like Andy Fortgang, co-owner of Canard and Le Pigeon in Portland, Oregon, believe that the label offers more than just marketing; it’s part of the wine’s story, enhancing your connection to it.

The experience can also change depending on whether you see the bottle being poured or not. Kristina Hayden Bustamante, wine director at Rosewood Inn of the Anasazi in Santa Fe, New Mexico, points out that seeing the bottle can alter your perception of the wine’s value. If wine is poured out of sight, you might not fully appreciate what you’re drinking.

So, should you sample the wine before committing to a full glass? If the wine is presented before you, it makes sense to offer a small taste. This helps confirm that it meets your expectations. The chance to taste allows you to fully enjoy the experience or consider a different option if necessary.

Despite the obvious benefits of tableside pours, logistical challenges often prevent this practice from being standard. Efficiency and temperature control can impact the service, leading some restaurants to avoid it. However, it’s acceptable to politely ask if tableside service is possible; a straightforward request may yield positive results.

In conclusion, ordering wine by glass doesn’t have to lack ceremony. By requesting a tableside pour, you invite a richer experience, transforming the simple act of drinking wine into a memorable occasion.

Down a picturesque driveway lined with palm trees and vibrant flower beds lies La Quinta Resort, reminiscent of a 1926 hacienda. Within its walls, a private room celebrates the legacy of Miljenko “Mike” Grgich, a pivotal figure in the California wine industry. As the winemaker for Chateau Montelena, Grgich produced the renowned 1973 Chardonnay, which was crowned the best in the Judgment of Paris blind tasting in 1976, propelling Napa Valley into the global wine conversation.

Grgich’s influence extended beyond this singular victory. After the competition, he founded Grgich Hills Estate, buying land in Rutherford that was once affordable. Even after his retirement at 95, he passed down his winemaking legacy to his nephew, Ivo Jeramaz, who reflects on the Judgment’s profound impact on their family and the wine industry. "Mike most likely would’ve never had his own winery without the Judgment of Paris," Jeramaz states, highlighting how the historic tasting bolstered Grgich’s confidence and solidified Napa’s reputation.

The Judgment of Paris was more than just a win for American wine; it transformed perceptions on a global scale. The competition featured French judges who, believing themselves to be tasting the best wines, inadvertently crowned American wines. This moment altered the trajectory of wine appreciation worldwide, proving California could produce wines that rivaled the long-esteemed regions of Europe.

To commemorate the 50th anniversary of the Judgment, Grgich Estate hosted a dinner at La Quinta, where Jeramaz shared memorable moments tied to their wines, including the final vintage enjoyed by his uncle. The dinner celebrated not only Grgich’s legacy but also the broader implications of the Judgment for the New World.

The legacy lives on, as seen in wineries like Stag’s Leap Wine Cellars, which also shone during the Judgment with its 1973 Cabernet Sauvignon. Winemakers continue to embrace the recognition that the Judgment provided, using it to push boundaries and cultivate exceptional wines. Luis Contreras from Stag’s Leap speaks to the historical significance of the event, emphasizing its role in affirming the quality of Napa wines.

Chalone Vineyards, another notable competitor in the Judgment, reflects on how the tasting positioned California’s central coast as a significant wine-producing area. Winemaker Mari Wells Coyle points out that the event helped demonstrate Monterey’s potential, furthering recognition of varied terroirs within the state.

Fast forward to today, the ethos of nurturing the land and cultivating wine with care continues to shape the industry. Jeramaz, mindful of Grgich’s wisdom, emphasizes the importance of sustainable practices and regenerative farming, ensuring the growth of exceptional grapes while adapting to current challenges.

Fifty years after the Judgment of Paris, the California wine industry stands resilient, grounded in a values-driven approach, merging tradition with innovation, ready to embrace future challenges while honoring its rich past.

Shopping for wine can often leave one feeling overwhelmed, especially when trying to navigate terms like "tannins" and "fruit-forward." A new solution has emerged in the form of an 18-bottle wine bundle from Swirl Wine Shop, available for a limited time for $79 (regularly priced at $280), plus shipping. This collection simplifies the purchasing experience by offering a variety of easy-drinking wines directly to your doorstep.

The bundle allows for a choice between three collections: 18 bottles of red, white, or a mixed set that includes a selection of rosé. Each bottle is a standard 750ml, ensuring that you receive a full case. The red wine selection features fruit-forward flavors like cherry and dark chocolate, sourced from well-known wine regions such as Spain and South Africa. Similarly, the white collection offers lighter options like Chardonnay, perfect for warm weather or casual gatherings.

Notably, the wines included in the bundle are designed to be approachable, meaning you don’t need extensive wine knowledge to appreciate them. Many of these selections have even received accolades in blind tasting events, promising both quality and enjoyment.

Highlighted wines from the lineup can include a Garnacha Tempranillo blend with raspberry and vanilla notes, a Chilean Cabernet Sauvignon with hints of cranberry and pomegranate, and a Columbia Valley wine featuring a sweet finish.

It’s important to note that the bundle purchase comes with a discounted voucher to be redeemed on the Swirl website. With bottles priced at under $5 each, this presents a great opportunity to explore different varietals without the usual intimidation of wine shopping.

To grab the Swirl 18-bottle wine bundle for $79, head over to Swirl Wine Shop and enjoy this limited-time offer.

Daniel Johnnes has transformed the experience of fine wine, making it joyful and accessible over decades through immersive events. He understands that to attract younger audiences, the wine industry must embrace hospitality and storytelling rather than intimidation and complexity.

Johnnes’s journey began in 1974, inspired by a trip to a small village in France, sparking a deep appreciation for French culture. He honed his skills alongside chefs in renowned French kitchens before establishing himself in New York, where he learned to blend high-quality wine with genuine hospitality. His work at Montrachet illustrated that fine dining could be relaxed yet sophisticated.

The creation of La Paulée, inspired by a traditional Burgundian harvest celebration, represents his vision of wine appreciation as a communal experience. This event combines elements of food festivals, cultural gatherings, and celebratory concerts while emphasizing connection over elitism. Johnnes highlights the importance of allowing consumers to engage with producers, chefs, and sommeliers, making wine feel alive and memorable.

La Fête du Champagne, another of Johnnes’s major contributions, aims to reframe Champagne as a versatile food wine rather than just a celebratory drink. He sees parallels between Champagne and the evolution of Burgundy, advocating for its appreciation in daily contexts, not just special occasions.

Johnnes recognizes that young wine enthusiasts seek experiences more than ownership; they desire participation and storytelling. He emphasizes the significance of authenticity and personal connection, insisting that the producers behind each wine must be present at his events, which adds emotional depth to the experience.

His commitment extends to educational initiatives, such as the Sommelier Scholarship Fund, which provides aspiring sommeliers with access to benchmark wines. By doing so, he helps build a bridge between the producers and the next generation of consumers, ensuring a knowledgeable and welcoming community.

The essence of Johnnes’s philosophy lies in warmth and kindness. He hires his team based not just on qualifications but on their character, stating, “You can’t learn to be a nice person.” This approach contributes to a welcoming atmosphere that encourages exploration rather than defensiveness.

Johnnes’s legacy in the wine industry will be defined by his ability to remove pretension, foster connections, and promote a deeper understanding of wine as part of everyday life. His vision of hospitality champions the concept that sharing meaningful experiences is what truly enriches the enjoyment of wine.

In a world where interaction often feels impersonal, Johnnes’s dedication to genuine human connection is a beacon for the modern hospitality landscape, pointing towards a future where wine is not merely a luxury but a beloved part of life’s celebrations.

Galiano Wine Bar & Restaurant has recently opened its doors in St. James, offering an enticing pairing of boutique wines and exquisite cuisine. This cozy establishment aims to become a culinary landmark not just for the neighborhood but for all of Long Island.

Vinny Galiano, the owner, has a rich history in the hospitality industry that traces back to his childhood in Commack, where he began his career at Filetto’s pizzeria in East Northport. Despite a successful stint in web development, his passion for serving others remained strong. A birthday gift in 2017—wine-making equipment—sparked his journey into winemaking. By 2020, he and his wife, Stephanie, had their own winery, sourcing grapes from California to create exclusive wines for their club.

Recognizing the need for a physical space to promote his products locally, Vinny seized the opportunity when the former Bean’s Bagels space on Lake Avenue became available. He sought to establish a dining venue that would shift the culinary focus toward Lake Avenue, an area often overshadowed by establishments along North Country Road.

As fate would have it, Vinny found the perfect chef when Roger Martinez, an experienced culinary artist and fellow St. James resident, spotted a "help wanted" sign at the restaurant’s location. Martinez, the former executive chef at New York City’s acclaimed Il Buco, brings a wealth of experience from notable kitchens, including those of David Bouley and the legendary Ferran Adrià at El Bulli in Spain. After his lengthy commute to the city, the prospect of working closer to home was appealing.

The two quickly discovered they complemented each other’s visions. Martinez was eager to craft a seasonal menu that would pair beautifully with the wine selections from Galiano. Every dish on the menu is thoughtfully designed to enhance the nine original Galiano wines, complemented by an additional 30 international bottles—most of which can be enjoyed by the glass—alongside specialty cocktails and a curated selection of beers.

The spring menu presents a variety of flavorful plates, transitioning from light offerings like a Bibb-radicchio salad and scallops in an herb-infused broth to heartier dishes such as Wagyu sirloin, half a chicken with ramps, and braised lamb shank. With prices predominantly under $30 and select main courses between $46 and $52, the dining experience is accessible yet upscale. Desserts feature Valrhona chocolate ganache and seasonal fruit tarts, among other delights.

The charming restaurant, which accommodates fewer than 30 guests, boasts a wall of windows providing a serene view of Lake Avenue. For Vinny, the venture represents not only a business opportunity but a chance to enjoy more family time, especially with two young daughters at home. “I’ve realized that almost everything good in life starts with a glass of wine and a ‘Cheers,’” he reflects, eager to contribute to significant moments for patrons at Galiano Wine Bar & Restaurant.

For more information, visit galianowine.com. Galiano Wine Bar & Restaurant is located at 410 Lake Ave., St. James, and operates Wednesday and Thursday from 4 to 9 p.m., Friday and Saturday from noon to 10 p.m., and Sunday from noon to 9 p.m. They are closed on Monday and Tuesday.

A new wine bar named Proximity Wine Bar is set to open in Unionville, Chester County, focusing exclusively on showcasing wines and food sourced from within a 100-mile radius. Spearheaded by Corey Krejcik, a veteran in the wine industry, the bar will occupy the former Catherine’s Restaurant location on Doe Run Road.

Krejcik aims to create a modern "enoteca," a concept inspired by Italy’s communal wine bars. This establishment exemplifies the evolution of Pennsylvania’s wine scene, which has matured significantly over the past 20 years. With Krejcik’s experience managing Chaddsford Winery and consulting in wine hospitality, he recognizes the potential for a localized wine experience.

Proximity plans to collaborate with regional wineries, including Penns Woods Winery, Casa Carmen Farm & Winery, Stony Run Winery, and Waltz Vineyards. All wines served will be made from 100% Pennsylvania-grown grapes, enhancing the connection between the producer and the consumer. Krejcik intends for the wine offerings to highlight the state’s diversity and quality, with an "open door" policy for other local wineries meeting the sourcing criteria.

Currently, Proximity is in its developmental stage, aiming to raise $600,000 to establish their physical location. Once they reach this goal, they plan to sell wines through online platforms and temporary pop-up events. They expect to feature 20 to 30 wines by the glass, including a variety of styles such as sparkling, dry whites, and rosé.

In addition to a rich wine selection, the bar will utilize a full kitchen to create an array of food options, including charcuterie boards and artisan sandwiches. Krejcik is collaborating with culinary consultant Steve Forte, a former executive chef, to curate the menu offerings.

Krejcik reflects on the growth of Pennsylvania’s wine industry since wineries were allowed to produce wine within the state in the late 1960s. He emphasizes the commitment of local winemakers to produce high-quality wines, believing in the cultural and community significance of wine as more than just a beverage.

For updates on Proximity Wine Bar, you can follow them on their journey as they aim to bring the best of Pennsylvania’s wine culture to Unionville.

The Wine Village in Baltimore is returning to the Inner Harbor this year, offering a selection of international wines and beers. This annual event promises an exciting array of new features to delight attendees.

As part of the Wine Village experience, guests can expect to find a variety of local and international drinks to sample. The event not only showcases different wines and beers but also enhances the overall atmosphere with live entertainment and gourmet food options.

This year, organizers have introduced several new elements aimed at elevating visitor engagement. This includes interactive tastings and exclusive offers, providing attendees with a unique experience that marries quality beverages with enjoyable activities.

The Wine Village event is a great opportunity for wine lovers and casual drinkers alike to explore the diverse offerings in a lively and social setting. With its enhanced features and vibrant atmosphere, it is set to be a highlight for locals and visitors in the Baltimore area.

For more details about the event and what to expect, check out the Wine Village information through Baltimore Sun’s article.