Wine 1021

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.

Tannins are essential components in wine that play a significant role in its taste, feel, and aging potential. Often discussed in relation to red wines, tannins are natural compounds found in the skins, seeds, and stems of grapes, contributing to the dryness often felt in the mouth when drinking certain wines.

Origin of Tannins

Tannins are not unique to wine; they can also be found in foods such as tea, dark chocolate, and walnuts. In winemaking, tannins form during the fermentation process when grape juice comes into prolonged contact with the skins and seeds. This interaction varies, making red wines—due to their extended skin contact—richer in tannins compared to white wines, which usually have minimal contact with the skins.

Tannin Levels in Different Wines

Tannin levels differ among wine varieties. For instance, Cabernet Sauvignon and Nebbiolo are known for their high tannin content, which tends to produce a mouth-drying sensation. Conversely, Pinot Noir and Gamay possess softer tannins, resulting in a more delicate mouthfeel. Rosé wines, with minimal skin contact, exhibit low tannin levels, while white wines typically have the least, being quickly separated from the skins during pressing.

Tannins and Wine Tasting

When sampling a tannic wine, one may notice a drying sensation that contributes to its structure and mouthfeel. Tannins are crucial for providing balance to the wine, along with acidity and fruitiness. Without tannins, many red wines would lack the complexity that makes them enjoyable.

Food Pairing with Tannins

Tannins are vital in pairing wine with food. They can complement high-protein or fatty foods, like steak or rich cheeses, balancing the drying sensation they create. A classic example is the pairing of Cabernet Sauvignon with ribeye steak, where the fat in the meat softens the wine’s tannins. Conversely, pairing highly tannic wines with delicate dishes may overwhelm the flavors, making it essential to understand tannin levels for better selection.

Aging and Tannin Evolution

As wine ages, tannins undergo significant changes. Young wines may taste harsh due to unrefined tannins, but as they mature, these tannins bind together, forming sediment and resulting in a smoother mouthfeel. Some wines are crafted to age for years to develop more refined flavors, while others are best enjoyed young, showcasing fresh fruit flavors.

Common Misconceptions About Tannins

A frequent myth is that tannins cause "wine headaches." While some individuals may be sensitive to tannins, these headaches are often linked to other factors such as sulfites or dehydration. For those looking to reduce tannin intake, lighter red wines, rosés, and whites are better options. Decanting bold reds or swirling them in a glass can also help to soften their tannins and enhance their aromas.

In summary, understanding tannins is essential in appreciating wine’s appearance, flavor, and complexity. They contribute significantly to a wine’s structure and paired dining experience, offering a unique exploration of different wine styles from bold tannic reds to softer, fruit-forward varieties.

Sonny Corinthos is at the center of escalating drama in the latest episodes of General Hospital. Following shocking health developments, speculation about the character’s potential exit from the series is rampant. Viewers are gripped by the unfolding family tensions and the life-threatening predicament faced by Sonny, portrayed by Maurice Benard.

As the storyline develops, fans have been reflecting on the depth of the character and the impact of his possible departure. This narrative twist raises questions about the future of General Hospital and how it might reshape its main characters in the wake of such major changes.

For more detailed insights into this storyline, you can check out the full article here.

Sauvignon Blanc is a celebrated white grape variety renowned for its vibrant acidity and aromatic properties. The grape produces a diverse range of wines, influenced heavily by the terroir, climate, and winemaking styles across different regions. For instance, cool-climate Sauvignon Blanc from places like Marlborough (New Zealand), the Loire Valley (France), and coastal Chile often feature zesty aromas of gooseberry, passionfruit, and lime, typically characterized by high acidity and refreshing citrus notes. In contrast, warmer regions, such as California and parts of Australia, yield riper tropical fruit flavors, providing a fuller body and a softer mouthfeel.

Notably, Sauvignon Blanc can also be oaked, particularly in regions like Bordeaux and Napa Valley, where it takes on creamy textures and complex flavors of vanilla and baked apples. Sweet styles, often produced in Bordeaux, showcase intense fruit aromas and a luscious sweetness balanced by lively acidity.

The 2024 San Francisco International Wine Competition highlighted five outstanding Sauvignon Blanc wines. Below are their brief descriptions and tasting notes:

Greyrock Reserve Sauvignon Blanc 2024 – $20

The Greyrock Reserve hails from Marlborough, New Zealand, showcasing aromas of tropical fruits mixed with gooseberry and fresh-cut grass. This wine is vibrant and textured, marked by its crisp acidity and a balanced finish. It pairs well with shellfish and vegetarian dishes and can be enjoyed young or cellared for future development.

Judging Panel Notes: Intense passionfruit, fresh herbs, and lime with a refreshing mineral finish.

SIMI 2023 Sauvignon Blanc – $15

Described as vibrant with aromas of grapefruit and lime zest, the SIMI Sauvignon Blanc delivers bright acidity and flavors of citrus and green melon. This wine concludes with a clean, invigorating finish.

Barefoot Cellars NV Sauvignon Blanc – $6

Representing exceptional value, the Barefoot Cellars Sauvignon Blanc offers enticing aromas of honeydew and citrus. With a light body, it features flavors of pear and lime, finishing crisp and refreshing.

Sea Bird Wines 2023 Single Vineyard Wildwood Vineyard Sauvignon Blanc

This wine is yet to be released but is anticipated to showcase tropical fruit and lime aromas complemented by lively acidity and passionfruit flavors.

Jip Jip Rocks 2024 Single Vineyard Glenfife Padthaway Sauvignon Blanc – $15

Another unreleased wine, the Jip Jip Rocks has notable fresh-cut grass and grapefruit aromas, offering a crisp palate with hints of lemon and tropical fruit, culminating in a clean finish.

These wines exemplify the best of Sauvignon Blanc from the 2024 competition, blending excellent quality with appealing prices, making them worth tasting for any wine enthusiast. For more results, check out links to The Top Chardonnays, The Top Rieslings, and the San Francisco International Wine Competition.