Wine 1004

The Krewe of Cork originated 25 years ago from the essence of a wine-filled Friday lunch in New Orleans, where the ambiance fostered camaraderie and creativity. This celebration of wine, friendship, and hospitality has evolved into a vibrant Carnival organization.

Every year, Krewe of Cork parades are held as a testament to New Orleans’ unique hospitality vibes, marking a convergence of Carnival festivities and local culture. This year’s parade is set to take place on February 21, following a route from the iconic Court of Two Sisters to the Royal Sonesta Hotel.

At the parade, participants can expect a lively atmosphere filled with music, extravagant costumes inspired by wine, and an abundant supply of wine, all overseen by the Krewe’s symbolic “wine police” who ensure everyone’s goblets remain full. Patrick van Hoorebeck, the founder and self-proclaimed “king for life” of the Krewe, emphasizes the significance of connections and shared experiences, referencing the spirit of togetherness that wine fosters.

The concept for the Krewe was sparked during a pre-Mardi Gras lunch in 2000, where the joyous revelry of diners inspired the spontaneous decision to take the celebration to the streets, transforming an ordinary lunch into an extraordinary parade. This community-driven event, devoid of traditional floats, focuses on conviviality, with participants cheering for signature medallions and enjoying the pleasantries of the day.

Among the highlights of the event is the grand marshal, a prominent figure in the wine industry who is celebrated like royalty throughout the festivities. This year, Jean-Charles Boisset is chosen to uphold this honored role, signifying the Krewe’s deep ties within the wine community.

Ultimately, the Krewe of Cork is not merely a parade; it’s a year-round celebration of wine culture, connections, and the New Orleans spirit, deeply rooted in the love for good wine and joyous gatherings.

For more about the Krewe of Cork and its activities, visit their official website.

At House of Robb San Francisco, NBA legend Carmelo Anthony shared insights about his wine brand, VII(N) The Seventh Estate, and its mission to create a diverse wine lineup that pays tribute to vineyards worldwide. During an event ahead of the NBA All-Star Weekend, Anthony, along with cofounder Asani Swann and winemaker Kurtis Ogasawara from Robert Mondavi Winery, discussed their journey into the wine industry.

Anthony’s passion for wine dates back to his early adulthood, where he faced skepticism for enjoying wine at a young age. “People were laughing at me, and it was just like, ‘Why are you drinking wine? You’re 21 years old?’” he reminisced. This intrigue and fervor led him to establish VII(N) The Seventh Estate in 2022, launching with a Châteauneuf-du-Pape called Oath of Fidelity, and now featuring nine wines from various regions, including France, Spain, and the U.S.

The team’s latest endeavor is the Napa red blend, Ode to Soul, crafted with grapes from Napa’s To Kalon vineyard. Swann highlighted the intention behind their wines, emphasizing the homage they pay to predecessors while aspiring to make premium wines accessible to a broad audience.

The blend comprises mainly Cabernet Sauvignon, with Cabernet Franc adding finesse and a hint of Petit Verdot for complexity. Anthony referred to this last addition as the "secret sauce," emphasizing its vital role in enhancing the wine’s overall character.

Swann and Anthony also aimed to inspire others looking to venture into the wine industry, encouraging them to take the leap despite initial doubts. As Anthony humorously advised, when it comes to tasting their new Napa red, “When in doubt, just drink [it].”

For more on Carmelo Anthony and VII(N) The Seventh Estate, visit VII(N) The Seventh Estate.

The Church of England’s General Synod recently revisited the topic of non-alcoholic (NA) and gluten-free (GF) offerings during Holy Communion, sparking significant discussion. This inquiry came at a time when growing conversations surrounding non-alcoholic wine were prevalent.

During a session held at Church House in London, Rev. Canon Alice Kemp proposed the idea of amending Canon B17 to allow for gluten-free and alcohol-free elements in the Eucharist. This, she argued, would address the exclusion of members unable to consume traditional elements.

However, Dr. Michael Ipgrave, the Bishop of Lichfield, clarified that altering church law regarding communion elements would contradict the established C of E stance that bread used in the sacrament should be made from the "best and purest wheat flour." This indicates that some gluten content is required, excluding substitutes like rice or potato flour. In addition, the wine must derive from fermented grape juice and cannot be completely alcohol-free.

While church doctrine permits parishioners to partake in communion through either the bread or the wine, news outlets misinterpreted the Synod’s earlier communications as a complete ban on NA and GF offerings. A statement released by the Church of England aimed to clarify that it does not forbid these alternatives. It pointed to the fact that many ecclesiastical suppliers provide wines and breads that meet low-gluten and non-alcoholic specifications.

Dr. Ipgrave expressed regret over the confusion caused by his earlier statement, acknowledging that many congregations routinely offer gluten-free bread and non-alcoholic wine during communion. This recent development highlights the ongoing discussions within religious communities regarding inclusivity and the evolution of traditions in light of contemporary dietary needs.

The Wine & Spirits Wholesalers of America recently revealed the results of its 2025 Wine & Spirits Tasting Competition, showcasing four exceptional red wines that advanced to the final round. Among them, Quinta dos Muros M 7, 2017 Douro Tinto, Douro DOC, received the coveted title of Best in Show Red Wine, granting it a spot at the prestigious San Francisco World Spirits Competition.

Finalists Overview

1. Quinta dos Muros M 7, 2017 Douro Tinto, Douro DOC
This family-owned winery in Portugal’s Douro Valley prides itself on traditional methods and locally sourced, hand-harvested grapes. The 2017 vintage features a blend of 29 Portuguese grape varieties, showcasing deep aromas of dark fruits, including blackberry and blackcurrant, coupled with notes of spice and vanilla. On the palate, it is full-bodied with rich flavors of dark berries, chocolate, and a balanced acidity, culminating in a long, satisfying finish.

2. Saturday Night Wine, 2022 Non-Bordeaux Blend
This wine was recognized as the Best of Show Non-Bordeaux Blend under $25 and Best of Show Overall Non-Bordeaux Blend. Known for its bold approach, the 2022 vintage offers ripe cherry and raspberry aromas with a hint of plum. It features a medium body with gentle tannins and a smooth finish highlighted by lingering fruit and spice notes.

3. Psâgot 2021, Non-Bordeaux Blend
Awarded as the Best of Show Premium Non-Bordeaux Blend, Psâgot Winery, located in Israel’s Judean Hills, is known for elegant, terroir-driven wines. The 2021 vintage is aromatic with ripe cherry and blackberry scents, complemented by herbs and a touch of smoked oak. Its full-bodied palate presents ripe tannins and dark fruit flavors, ending with a long, complex finish.

4. Herzog 2022, Cabernet Sauvignon
Recognized as the top Cabernet Sauvignon of the competition, Herzog’s 2022 cellars represent a commitment to quality and tradition. This robust wine boasts aromas of blackcurrant and cherry, combined with hints of cedar and tobacco. On the palate, it offers layers of dark fruits and spices, with a smooth finish enriched by oak and dark fruit notes.

The Wine & Spirits Wholesalers of America (WSWA) serves as a pivotal organization representing wholesalers in the wine and spirits industry. The annual competition not only highlights excellence but also significantly impacts brand visibility and consumer preferences in the wine market.

Each of these finalists presents a unique array of flavors and styles, making them suitable for diverse tastes and occasions. Whether you prefer the fruit-forward nature of Saturday Night Wine or the structured boldness of Herzog Cabernet Sauvignon, these wines cater to a wide range of preferences.

Karin and Justin Warnelius-Miller, the owners of Garden Creek Ranch Winery in Geyserville, embody a different kind of love story this Valentine’s Day. Rather than dining at a lavish restaurant or exchanging gifts, they prefer quiet meals at home. According to Karin, “We don’t celebrate Valentine’s Day because every day is good,” highlighting their simple and meaningful approach to life.

Their bond runs deep, rooted in their shared Swedish heritage and an intertwined upbringing amidst picturesque vineyards in Alexander Valley. Karin’s family emigrated from Sweden when she was a child. A fateful visit to the Swedish Consulate in San Francisco led her father to a job posting at Garden Creek Ranch, where Justin’s mother had put it. This connection had deeper implications, as both families cultivated traditional Scandinavian cuisine using fresh ingredients grown on-site.

Karin recalls the rich culinary environment they grew up in: “We were so lucky to grow up with exquisite food.” Her memories include her mother experimenting with homemade cheeses, and they continue to pass down those cherished recipes, frequently filling their home with Swedish dishes distinguished by the flavors of dill, horseradish, and cardamom.

Amidst everyday meals, they enjoy Swedish cuisine beyond the typical Ikea meatballs. Karin stresses, “People have certain ideas of what Swedish cultural food is,” indicating that genuine Swedish food includes a variety of everyday comforts wrapped in the term "husmanskost." Justin even humorously mentions the hot dogs his family would fry, acknowledging their role in family meals despite their simplicity.

For special occasions, Karin draws inspiration from her collection of Swedish cookbooks, creating meals that reflect the season, often relying on robust winter ingredients. A favorite dish includes potato cakes paired with a beet salad and a delicately flavored Jerusalem artichoke soup. As a dessert, she recommends a rhubarb crumble with vanilla ice cream, creating a well-rounded midwinter Scandinavian feast.

Karin explains that their culinary philosophy resonates with the Swedish concept of “lagom,” which suggests that contentment arises from appreciating the simple pleasures in life. She states, "Enjoyment comes from sitting here with who you love and (doing) what you love to do." This mindset drives them to cherish daily life and meals with family, finding profound satisfaction in the rhythms of their shared routine.

Recipes

Toast Skagen

Ingredients

• 1 pound small, cooked shrimp (30-40 count), peeled and deveined
• Small bunch of dill
• ¼ medium red onion
• 3 tablespoons mayonnaise
• 2 tablespoons crème fraîche
• Kosher salt
• 2 Meyer lemons, 1 cut into wedges, 1 left whole
• 1 French baguette, such as Acme Bread
• Olive oil
• Trout roe caviar

Instructions

1. Finely chop ¼ cup of dill and red onion.
2. Coarsely chop the shrimp, mix with onion and dill, then add lemon zest and juice.
3. Stir in mayonnaise, crème fraîche, and salt. Chill for 30 minutes.
4. Preheat oven to 275°F. Slice the baguette, brush with olive oil, and toast for 10 minutes.
5. Top toast slices with the shrimp mixture and garnish with trout roe and dill. Serve with lemon wedges.

Potato Cakes with Caviar and Beet Salad

Ingredients

• 2 pounds red beets, medium-sized
• Juice of 1 Meyer lemon
• Salt and pepper
• For the potato cakes:
  • 1 1/3 pounds potatoes, peeled and shredded
  • 4 green onions, minced
  • 4 eggs
  • ¼ cup quick cook oats
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon grated nutmeg
  • 2 tablespoons olive oil
• To serve:
  • 2 tablespoons minced fresh chives
  • 2/3 cup sour cream
  • 1 ounce jar trout roe caviar

Instructions

1. Bake beets at 350°F for about 30 minutes until tender. Cool, peel, and cube.
2. Combine potatoes, green onions, eggs, oats, thyme, nutmeg, salt, and pepper in a bowl.
3. Heat olive oil in a skillet; form and fry potato cakes for 3-4 minutes on each side until golden.
4. Top each cake with beet salad, trout roe, and chive sour cream. Serve immediately.

Jerusalem Artichoke Soup

Ingredients

• 2 pounds Jerusalem artichokes (sunchokes), peeled and cubed
• 2 large leeks, sliced and rinsed
• 2 cloves garlic, chopped
• 2 teaspoons salt
• 4 cups water
• 1 red beet
• ⅓ cup light cream
• Salt and pepper
• 1-2 cups vegetable oil for frying

Instructions

1. Combine artichokes, leeks, garlic, salt, and water in a pot. Simmer for 15 minutes.
2. Puree the soup until smooth, return to the pot, add cream, and season.
3. Fry beet ribbons until curled and crispy, using paper towels to drain excess oil.
4. Serve the soup garnished with beet ribbons, and pair with Garden Creek’s Chardonnay.

Through their culinary creations, Karin and Justin keep their heritage alive, enriching their family life with cooking that’s steeped in tradition and love.

When visual artist Alexandra Grant founded the nonprofit grantLOVE in 2008, her aim was to bolster artists who have long been undervalued in American culture. By providing materials, production costs, and direct stipends, grantLOVE enables these artists to focus on their creative work. Grant trademarked her LOVE symbol in 2012, using its proceeds from jewelry, apparel, home goods, limited-edition prints, and neons to fund her organization’s initiatives. In collaboration with the Pledgeling Foundation, she also established transparency with donors to broaden the program’s influence.

The latest endeavor, LOVE Wine, is a partnership between grantLOVE and J Vineyards & Winery aimed at promoting the work of emerging women artists. From the very beginning, Grant was intentional about involving a woman-led vineyard, which led her to Nicole Hitchcock, J Vineyards’ Estate Director and Head Winemaker, known for her exceptional skills in crafting sparkling wines that rival the best from Champagne. Together, they created LOVE Wine, with each bottle featuring a label designed by a woman-identified artist, creating an experience that merges the enjoyment of wine with a celebration of art. The inaugural brut cuvée label was designed by Genevieve Gaignard, an artist whose work explores themes of class, race, and identity.

In these turbulent times, the collaboration between Grant, Hitchcock, and Gaignard stands as a meaningful intersection of art and wine that supports underrepresented female artists. Grant elaborated on the evolution of this project, explaining that her prior collaborations in the wine industry felt less aligned with her vision. Now, with the pieces falling into place and the presence of an urgent cultural moment, LOVE Wine was able to launch. She describes this experience as one that invites individuals to pause and reflect, fostering a moment of joy amidst the chaos.

LOVE Wine, priced at $50, can be purchased at J Vineyards’ tasting room in Healdsburg, California, as well as online. One-third of the profits from LOVE Wine will directly support women in the arts.

With the Philadelphia Eagles gearing up for a Super Bowl showdown, local fans are celebrating the moment with a special treat: Buckingham Valley Vineyards’ Green Sparkling Wine. This unique beverage is a nod to the team’s colors and has captured the attention of supporters eager to add some festive spirit to their game-day celebrations.

The vineyard, owned by Jerry Forest and his family, initiated the production of this special release shortly before the Eagles’ last Super Bowl appearance in 2023. Initially, they crafted just a couple of cases, but it quickly gained popularity, prompting an increase in production. Since then, they have sold thousands of bottles, especially after the Eagles secured victory in the NFC Championship game.

Customers can expect a balanced flavor with this sparkling wine, described as somewhere between sweet and dry, akin to champagne or brut. As the demand surged, the winery ramped up efforts, with the team working hard to ensure they could fulfill orders coming in from across the state.

The buzz around the Green Sparkling Wine is palpable, with eager customers lining up at the winery, excited to grab a bottle labeled "Celebrate them Birds." Fans like Ed Rumick plan to pop open their bottles after the game, expressing confidence in an Eagles win against the Chiefs. Another customer, Joe Beck, humorously dubbed the wine "green revenge," hoping it might help in bringing good fortune to the team.

Buckingham Valley Vineyards aims to keep the green sparkling wine available through the Super Bowl, encouraging fans to call ahead if they’re traveling for a bottle. At a price of $18 per bottle, it’s a festive and affordable way for fans to engage in the game-day excitement.

For those looking to purchase this special release, it’s available for order online or by phone for in-person pickup or shipping within Pennsylvania. The vineyard operates from Wednesday to Sunday, welcoming walk-ins and enthusiastic Eagles supporters alike.

The Aglianico grape, known for its thick skin and high tannin, flourishes in the southern Italian regions of Basilicata and Campania. It commands respect in the world of fine wines, renowned for producing age-worthy bottles that become more complex over time. Although it was previously dubbed the "Barolo of the South," a title that limited its perception, Aglianico’s unique characteristics and regional diversity are gaining recognition.

Aglianico is predominantly associated with two key appellations: Aglianico del Vulture in Basilicata and Taurasi in Campania. Each offers distinct expressions of the grape, enriched by local terroirs and winemaking practices. Aglianico del Taburno and Cilento DOC are emerging regions that further showcase the grape’s versatility.

Harvested later than many other Italian varieties, Aglianico benefits from extended ripening, which allows for deep flavor development and full phenolic maturity. The wines often exhibit a complex aromatic profile with notes of black cherry, plum, and herbs, evolving over time into earthy, savory tones.

In Basilicata, the volcanic soils of Monte Vulture give Aglianico wines a fresh and floral character, largely thanks to the region’s high altitude and mineral-rich terrain. Notable winemakers such as Elena Fucci and Fabio Mecca are producing exceptional wines that highlight the unique terroir. Fucci’s Titolo is a benchmark for refining volcanic expressions, while Mecca’s Don Anselmo exemplifies elegance.

Moving west to Irpinia, Taurasi wines present a different narrative, influenced by a mix of soil types and elevations. The historic Mastroberardino estate has made significant contributions to this region, with its 1968 Taurasi Riserva celebrated as a classic aged red. Other producers like Feudi di San Gregorio have also broadened Taurasi’s appeal with approachable fruit-forward offerings.

In southern Campania, the warmer Cilento DOC is producing riper and more accessible Aglianico wines. Producers such as San Salvatore 1988 embrace biodynamic practices to explore the coastal influences on the grape’s expression, resulting in vibrant wines with distinct aromatic profiles.

Lastly, Aglianico del Taburno rounds out the list of significant production areas. Its wines are characterized by fuller body and softer tannins, often reaching maturity more quickly than their Taurasi counterparts, making them an accessible introduction to the Aglianico experience.

As these regions assert their identities, Aglianico is enjoying a renaissance. Producers are refining their methods, exploring longer aging processes, and focusing on vineyard management to reveal the grape’s full potential. With its growing recognition and diverse expressions, Aglianico is firmly establishing itself as a staple of Italy’s fine wine scene, poised to capture the attention it deserves.

Each year, Rob McMillan, Executive Vice President of Silicon Valley Bank’s wine division, releases a highly anticipated report on the wine industry. This year’s insights reflect a significant shift rather than a crisis. The industry is experiencing a "demand reset," which has been evident for several years and has accelerated due to recent changes in consumer behavior, particularly influenced by the COVID-19 pandemic.

The U.S. wine market has had 25 years of consistent growth, leading many to believe it would continue indefinitely. However, McMillan highlights that it is a natural part of business cycles to experience such adjustments. He pinpointed early signs of slowing demand as far back as 2014, marking the beginning of a decline in consumer interest, particularly among the Baby Boomer generation. As this demographic reduces their wine consumption, younger generations are not filling the gap as expected. McMillan warns against the assumption that Millennials and Gen Z will mature into wine consumers in the same way Boomers did.

To prevent decline, wineries must actively reach out to younger drinkers aged 30-45 who are currently favoring ready-to-drink cocktails and spirits over wine. McMillan argues that this demographic does want to drink wine, but barriers exist that prevent them from engaging. Hence, wineries should make wine more accessible and less intimidating through clearer labeling and educational marketing. Additionally, leveraging casual settings where wine can compete with other beverages promises new opportunities.

Modern consumers also expect enhanced digital experiences. Therefore, wineries are encouraged to invest in robust e-commerce platforms and direct-to-consumer marketing strategies, focusing on their messaging to create a clearer identity and connection with the audience they seek to engage. Furthermore, transparency about sustainable practices will resonate with these environmentally-conscious consumers.

The report also addresses significant inventory backlogs among distributors, predictably leading to discounting and promotions as a method to clear stock. Wineries must strategically manage their inventory levels and may need to prioritize expanding direct-to-consumer sales options to foster brand loyalty.

The potential impacts of shifting tariffs and increased global competition also pose challenges. McMillan notes that domestic wines might briefly benefit from tariff protections; however, retaliatory measures could harm U.S. exports.

Additionally, there is a growing anti-alcohol movement that poses its own threats to the industry’s future. McMillan emphasizes the need for proactive messaging around moderate wine consumption and collaboration across the industry to counteract negative narratives.

Ultimately, McMillan’s report serves as a clarion call for the wine industry to innovate and adapt. He insists that inaction is not an option; the industry must take control, engage consumers, and actively shape its future narrative, leveraging its strengths to navigate these challenging times.

In the aftermath of the recent U.S. presidential election, there is growing concern among sommeliers, wine importers, and store owners about the impending return of tariffs on wine imports. Senior editor Mitch Frank discusses the implications of such policies for American consumers and the wine industry at large.

With the possibility of tariffs, the industry braces for the potential disruption in pricing and availability of imported wines. Trade battles could significantly alter the landscape, affecting everything from pricing to the selection available to consumers. For wine merchants and connoisseurs alike, these proposed tariffs signal a challenging future.

As the nation prepares for these economic shifts, industry stakeholders are strategizing on how to adapt to this new reality. The return of tariffs looms as a significant hurdle that could reshape how wine is bought and sold in the U.S.

Learn more about the impact of wine tariffs.