Wine 1004

The researchers have developed a prototype battery cell, comparable in size to the batteries found in mobile phones, showcasing the capabilities of their technology by storing significantly more energy than conventional graphite-based batteries.

Aman Tripathi

This innovative technology substitutes graphite with compounds derived from easily accessible food acids.

Iryna Inshyna/iStock

Researchers from the University of NSW have made a remarkable breakthrough in the realm of battery technology by tapping into an unlikely source: food acids, including those present in wine.

They have successfully created a battery component utilizing compounds derived from these food acids, which are prevalent and frequently discarded as waste.

According to the researchers in a recent press release, “A novel battery component that employs food-based acids found in sherbet and the winemaking process has the potential to enhance the efficiency, affordability, and sustainability of lithium-ion batteries.”

At present, lithium-ion batteries lead the energy market, powering a range of devices from smartphones to electric vehicles. Yet, they also face numerous challenges.

A key component of these batteries is the anode, which has traditionally been made from graphite. Unfortunately, the process of producing graphite poses significant environmental challenges due to the mining activities, the energy-intensive purification process, and the utilization of harsh chemicals.

Professor Neeraj Sharma, who spearheaded the research team, emphasizes that the standard method of sourcing graphite for batteries is highly unsustainable.

“Approximately 60% of the graphite is wasted during processing, which typically involves high temperatures and powerful acids to achieve the necessary purity… leading to a considerable environmental impact,” he noted.

The innovative technology introduces an alternative by using compounds derived from food acids such as tartaric and malic acid instead of graphite.

“Our aim is to thoroughly comprehend the materials utilized in batteries and their behavior during operation. This knowledge empowers us to create superior materials,” stated Professor Sharma.

“By incorporating large-scale waste products for battery components, the industry can broaden its sources while tackling environmental and sustainability issues.”

The research team has demonstrated the promise of their innovation by constructing a prototype battery cell.

This prototype resembles the size of those found in mobile devices and stores more energy compared to conventional graphite-based batteries. This advancement could enable devices to store more power and require less frequent charging.

“We conducted experiments to gain insights into the underlying processes, crafting reactions aimed at enhancing performance and analyzing the resulting compounds along with their efficiency,” Sharma explained.

The team is currently focused on scaling up their production approach, transitioning from small coin-sized batteries to larger pouch cells designed for more demanding applications. They are also performing tests to ensure the longevity of the batteries through repeated use and under various temperature conditions.

“By delving into the chemistry of batteries, we can improve their physical attributes and boost their energy storage capacity [to accommodate more power], ionic conductivity [which allows for quicker energy discharge and recharge], or structural stability [to extend their lifespan and enhance sustainability],” noted Sharma.

This significant advancement has the potential to enhance not only the sustainability of batteries but also their affordability and efficiency.

The researchers are investigating how this technology can be applied to sodium-ion batteries, which serve as an emerging alternative to lithium-ion batteries.

Professor Sharma emphasized the significance of having a variety of battery technologies for various uses and the necessity for more sustainable methods and materials.

“It’s about utilizing different battery technologies for different applications, including integrating solar and battery power into a single device,” he stated.

This advancement marks a significant progress in battery technology, demonstrating how food waste can be transformed into a valuable resource for global energy needs.

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Aman Tripathi is a dynamic and multifaceted journalist and news editor. He has reported on both regular and breaking news for various prominent publications and media outlets, such as The Hindu, Economic Times, Tomorrow Makers, among others. Aman specializes in politics, travel, and tech news, with particular emphasis on AI, advanced algorithms, and blockchain technology, driven by a keen interest in the broader fields of science and tech.

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There’s a recognizable figure making a return to the Wine Business Institute (WBI) at Sonoma State University.

Linda Nowak, Ph.D., has been appointed as the interim executive director, as was announced on Tuesday.

“We are thrilled to have Dr. Nowak back at Sonoma State University,” expressed Dean Elisabeth Wade from the College of Science, Technology and Business. “Her guidance and knowledge will be essential as we strive to enhance WBI’s programs and advance its mission of offering innovative education and research for the wine sector.”

“I’m delighted to be returning to the WBI and Sonoma State University,” Dr. Nowak remarked. “I eagerly anticipate collaborating with the faculty, staff, and Board to continue strengthening WBI’s position as a leader in wine business education and research that fosters the development of future professionals in the industry,” she added.

Nowak previously held the position from 2007 to 2010, during which time she was also a marketing professor at the university. She takes over from Ray Johnson, who retired from his role as executive director in May.

She holds a Ph.D. in business administration from Saint Louis University, specializing in marketing with a secondary focus on international business. Her academic credentials also include an MBA from Mercer University and a Bachelor of Science from California Polytechnic State University, San Luis Obispo.

Photographer: Nathan Laine/Bloomberg

France, recognized as the leading wine producer globally, has obtained European Union funding amounting to €120 million ($132 million) to uproot a portion of its vineyards due to a decline in worldwide demand.

The European Commission has sanctioned funding for the permanent removal of vines at a cost of €4,000 per hectare, as stated by the agriculture ministry. This suggests an approximate reduction of 30,000 hectares (116 square miles), representing about 4% of the total area, based on a calculation by Bloomberg.

The 14th annual Caribbean Food & Wine Festival is set to return to the beautiful Turks & Caicos this November.

Across the Caribbean, resorts and hotels are starting to highlight attractions that go beyond their powdery white beaches and crystal-clear waters. Recently, culinary festivals and gastronomic events have emerged from Dominica to Trinidad, showcasing a delightful blend of local dishes and renowned chefs from around the globe. However, one particular island has been ahead of the curve, hosting food and wine festivals long before the trend took off.

This November, Grace Bay Club, a high-end resort located in Providenciales, will celebrate its 14^th annual Caribbean Food & Wine Festival. This premier event includes an array of local and international culinary talent, featuring award-winning chefs and winemakers in a vibrant culinary celebration set against the backdrop of one of the world’s most breathtaking beaches. The festival is scheduled for November 7 – 10, 2024, with tickets available for purchase on their website.

Each year, a portion of the festival’s proceeds is contributed to the Turks & Caicos Islands Community College. The previous year’s festival generated sufficient funds to enable a group of students to travel to South America for training and cultural immersion.

Chef Nikita Skippings recently hosted an engaging walkabout event at his establishment, Crackpot Kitchen, where he showcased the rich flavors of traditional Turks & Caicos cuisine.

“As proud community partners, we at Grace Bay Resorts are delighted to support the local Turks & Caicos Islands Community College with a portion of the proceeds from this event,” stated Nikheel Advani, COO and principal of Grace Bay Resorts, and co-chairman of the Caribbean Food & Wine Festival committee, in a press release.

“With more award-winning culinary and beverage experts than ever participating, this year’s Caribbean Food & Wine Festival is set to be an extraordinary celebration, highlighting the finest cuisine with a delightful Caribbean twist.”

This year’s festival will showcase Phillip Frankland Lee and Margarita Kallas-Lee from Scratch Restaurants, renowned for their unique Sushi by Scratch omakase experience, alongside chef Adrianne Calvo from Chef Adrianne’s Vineyard Restaurant and Bar. They will join chefs from the Grace Bay Resorts properties to partake in wine pairing events, special dinners, and the widely celebrated Sunday Brunch. Additionally, a complimentary Culinary Trends Symposium will take place at South Bank Ocean Estate, which will also be accessible online for those unable to attend in person in Turks & Caicos.

The festival draws a diverse crowd, featuring attendees from the U.S. and Canada, alongside regular visitors from nearby Caribbean islands who have joined in over the years. This creates an atmosphere that stands apart from typical food and wine festivals in North America. The event radiates elegance and sophistication, yet it also conveys the feeling of enjoying a gathering at a friend’s stunning beachfront home, complete with dishes crafted by acclaimed chefs from around the globe.

At the Caribbean Food & Wine Festival, local tastes blend seamlessly with international dishes crafted by world-renowned chefs.

“The Caribbean Food & Wine Festival is a distinct tribute to our vibrant culinary heritage here in the Caribbean,” shares Olivier Hilton, executive chef of Point Grace. “We are excited to present global flavors in our tropical haven, yet the true essence of the festival is in showcasing the lively and diverse traditions of Caribbean cuisine. From fresh, locally sourced seafood to our bold spices and age-old cooking methods, this festival allows us to celebrate the flavors that make the Caribbean unique and present them prominently for our guests.”

Last year, chef Nikita Skippings hosted an energetic walkabout event at Crackpot Kitchen, his establishment that exemplifies Caribbean culinary culture. Chef Nikita serves as the culinary ambassador of Turks & Caicos and is also the host and producer of the Crackpot Kitchen Cooking Show, the premiere televised cooking program in the nation. Attendees enjoyed local delicacies such as fresh conch salad, crack conch fritters, curry goat, chicken souse, and more, all accompanied by the lively ambiance of carnival festivities along with traditional music and dance acts.

This year’s festival will feature an exciting highlight known as the Gourmet Safari, offering a unique dining journey across five stunning locations in Turks & Caicos. The experience begins with the first course at Coyaba, continues to the second course at Grace’s Cottage, moves on to the main course at The Palms, followed by dessert at Wymara, and concludes with cocktails at Rock House.

Olivier Hilton, the executive chef of Point Grace, is among the talented chefs contributing to the festival.

The event will showcase exquisite wines from Oregon’s Ken Wright Cellars, alongside Veuve Clicquot Champagne and creative cocktails from The Macallan for the opening cocktail party. Attendees are encouraged to savor the local Turks Head beers and Bambarra Rum at the newly redesigned Infinity Bar, known as the longest bar in the Caribbean.

Beyond the culinary delights of the Caribbean Food & Wine Festival, guests will have the opportunity to explore new developments within the Grace Bay Resorts portfolio, which includes an innovative beach club concept named Offshore and the debut of South Bank, the latest residential resort on the island.

“The Caribbean Food & Wine Festival is about inspiring the next generation in our field,” chef Hilton shares. “This event not only captures attention but also provides chefs the chance to educate and mentor our junior chefs on the finest offerings of the Caribbean. Furthermore, it allows us to reach out to the entire island and the world through the positive media attention it garners.”

The atmosphere at the Caribbean Food & Wine Festival is friendly and laid-back, set in a stunning tropical backdrop.

Each year, the festival draws more international talent, but most importantly, it provides local culinary students a unique opportunity to enhance their skills by preparing and serving dishes crafted by both local and guest chefs.

“I anticipate the event will continue expanding and improving with each iteration, and I always look forward to creating something innovative or adding my unique touch to a traditional dish whenever the CFWF takes place,” Hilton states.

The Caribbean Food & Wine Festival is set to be held from November 7 to 10, 2024, in Providenciales, Turks & Caicos. Tickets and packages are currently available, click here to view the schedule for more information.

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In the upcoming weeks, you might come across the phrase “Come Over October” and related signs as part of a new international marketing campaign, particularly in places where wine is available. This initiative encourages us to connect — inviting us to “come over” and enjoy wine together, fostering companionship and conversation.

This campaign emerges at a time when wine sales are struggling and there is a growing anti-alcohol sentiment, highlighted by movements like “Sober October” and “Dry January,” alongside a shift in public health recommendations from encouraging moderation to endorsing complete abstinence from alcohol.

It also coincides with a contentious election season, amidst a backdrop of divisive politics, as many Americans are still hesitant about socializing due to the impacts of the pandemic. “Come Over October” aims to remind us of the role wine has played in nurturing social, cultural, and religious bonds for the past 8,000 years.

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“The most crucial aspect of Come Over October is the ‘come over,’” remarked Karen MacNeil, a wine writer from Napa Valley and author of “The Wine Bible,” who came up with the idea for the initiative.

“This evening, I shared a meal with five individuals who were complete strangers just a couple of hours ago,” she continued. “By the end of our dinner, we embraced and became friends. It may seem simple or sentimental, but I believe every wine enthusiast has experienced this. After enjoying a meal, some wine, and good conversation, you end up as friends.”

MacNeil developed the campaign earlier this year in collaboration with Kimberly Noelle Charles and Gino Colangelo, renowned figures in wine marketing. The response from the wine community has been overwhelmingly positive. Sponsors include Total Wine & More, Jackson Family Wines, various individual wineries, and winery associations from regions such as California, Oregon, Champagne, Sicily, and more, along with several wine publications.

“We find ourselves in challenging times, and it’s clear that good company, engaging conversation, laughter, and a sense of togetherness enhance our lives,” MacNeil commented in a news release regarding the initiative. “Our aim is to inspire individuals to disconnect from their devices and enjoy each other’s presence. Throughout history, wine has fostered conversation, cultivated new friendships, and strengthened existing ones.”

Come Over October brings a joyful contrast to Sober October, which, along with Dry January, is one of the two months when many individuals choose to refrain from drinking alcohol for several weeks.

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Prohibition measures are also gaining traction. In January 2023, the World Health Organization revised its stance to proclaim that “no level of alcohol consumption is safe for our health.” This marks a significant departure from the previous guidance encouraging moderation. The US government is contemplating incorporating this stricter perspective into its dietary guidelines, and this anti-alcohol sentiment has already begun to permeate discussions in media outlets.

MacNeil expressed hesitance in portraying Come Over October as an overt response to this growing anti-alcohol movement, although she did emphasize the difference between the traditional role of wine and the alarming notion that all alcohol is detrimental.

“This is not Come and Party October, or Binge January,” she explained. “It’s come over and share some wine. We don’t even phrase it as a bottle of wine; we emphasize sharing some wine to honor its historical and cultural significance in fostering connections among people.

“This isn’t about discussing alcohol abuse,” she clarified. “It’s merely acknowledging something profoundly significant: We are social beings who enjoy each other’s company, and wine plays a valuable role in uniting us.”

Encouraged by the enthusiastic response from the wine community, MacNeil mentioned that she, along with Charles and Colangelo, intend to establish Come Over October as an annual initiative and are exploring the idea of a related event for the spring season.

In the upcoming weeks, consider reaching out to a friend you haven’t connected with in a while, a neighbor you’d like to know better, or a colleague you had a disagreement with recently, and invite them over. Offer them a glass and allow the wine to create connections that have been cherished throughout culture and time for thousands of years.

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This biodynamic domaine is located in Hunawihr, within the Alsace wine region.

Alsace consistently produces exceptional quality, making it challenging to choose just one bottle from this small, renowned region in northeastern France. However, a Grand Cru Riesling from Domaine Christophe Mittnacht’s “Terre d’Etoiles” collection truly distinguished itself among a plethora of white wines this summer.

A dry and delicious Riesling crafted by a biodynamic producer.

This wine greets you with an alluring aroma of lemon curd, combined with classic Riesling notes of petrol and honey. The palate is enriched with more lemon, vibrant acidity, hints of tarragon, and herbal undertones, alongside a stony minerality. The overall experience is smooth and refined, delivering a luxurious mouthfeel and a lengthy, refreshing finish.

Alsace is a region characterized by a diverse array of soils and terroirs, renowned for its Grand Crus. The area has a rich history of producing exceptionally crafted wines that offer remarkable value. One notable figure in this landscape is Christophe Mittnacht, a pioneer of biodynamic practices in the region. His vineyard was certified organic as early as 1999, making it one of the first in Alsace. The grapes used are harvested from a 35-year-old vineyard in the Rosacker Grand Cru of Hunawihr, which is celebrated for its acclaimed Riesling, Clos-St.-Hune. The clay and limestone soils in this area contribute to a wonderfully rich flavor profile.

Inspired by his wife Yuka’s Japanese heritage, Christophe aimed to create wines that would complement sushi and other seafood dishes served in her father’s restaurant. The “Gyotaku” white blend stands out as a delightful choice specifically crafted for this culinary pair. With a suggested retail price of approximately $29, it is a fantastic value.

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Courtesy of A Cork in the Road, LLC

Returning to Atlanta, GA this December, Sommlympics is a multi-event challenge of knowledge and skills capturing the competitive interest of wine professionals from coast to coast.

As with every sporting competition that aims for a championship, the second annual “Sommlympics” is set to be the premier test for wine connoisseurs. This esteemed, high-stakes competition is tailored to honor the craftsmanship of wine and the expertise of sommeliers, featuring numerous unexpected challenges that have already piqued the interest of wine professionals nationwide. This innovative multi-stage competition brings together teams of three competitors from the wine industry who face a series of demanding tasks that cover wine theory, service, and blind tasting. Attendees can buy tickets to observe the exhilarating competition, savor fine wines, and gain valuable insights from the various challenges.

Courtesy of A Cork In The Road, LLC

The first Sommlympics in 2023 was an electrifying event, filled with excitement and a sense of community. It created unforgettable memories for everyone present. Following the success of the previous year, the competition is set to expand in scope this December in Georgia. Attendees can choose to purchase tickets for individual events or opt for a full-day pass that includes access to all events and an awards ceremony where winners will be celebrated and prizes awarded. This year’s event will also feature a special bonus prize – the “Star de Spectacle” or Star of the Show, which will be presented to one of the participants at the end of the day. These prize packages have been made possible through the generous contributions of sponsors both locally and internationally, who support wine education and the joy of wine exploration within the community.

From Concept to Competition: The Sommlympics Origin Story

The idea behind Sommlympics came from Chelsea Young, a self-proclaimed cork dork who transitioned into an industry professional. As the Founder & Lead Educator of The Oenophile Institute, she aimed to create an accessible platform for wine education. After facing challenges in finding convenient learning spaces on her own journey, Young partnered with Anthony Alvarez, the owner of The Vineyard Wine Market in Smyrna, GA, to establish the Institute. Through its programs, she aspires to make wine and beverage education readily available to all interested parties. “When I first opened the Institute, I envisioned the ‘The Sommelier Games’ as a fun field day for wine enthusiasts,” Young reminisces. “However, I learned from friends competing in national and international contests that there weren’t enough opportunities available. Thus, I aimed to create something challenging yet more transparent and fair.” The Sommlympics was designed for teams of three, allowing sommeliers to showcase their talents while remaining accessible to those who study wine. “Most importantly, I wanted to retain the fun,” Young explains about her thought process, “so I incorporated twists, strategic team gameplay, and interactive elements for the audience.” Young has enlisted fellow wine industry friends to volunteer for this successful event and even arranged for a surprise guest judge this year to assist with scoring. “Above all,” she expresses regarding this year’s competitors, “I hope they enjoy themselves and forge new friendships. But as an educator, I also hope everyone walks away having learned something!”

Photo by Kristin Estadt

Since its inception, the Sommlympics has seen a remarkable expansion in its pool of participants, with the upcoming 2024 competition set to showcase a diverse range of professionals. Competitors this year include a Master Sommelier, candidates training to become Master Sommeliers, WSET Diploma students, sommeliers from Michelin-starred establishments, retail experts, and representatives from distribution. Ultimately, the championship will honor three exemplary wine professionals at the pinnacle of their careers. Registrations for the 2024 competition have already come in from various locations across the U.S., including New York, Florida, California, and Georgia. Janeen Jason, a Certified Sommelier and Buyer for VinoTeca Wine Store in Atlanta, GA, participated in the inaugural event and is returning in 2024 with the same team. She emphasizes that the Sommlympics highlights the many aspects of advanced wine education within her community. “As a black queer woman, representation is crucial for me. Atlanta stands as a hub for diversity and inclusion, which is reflected in our wine community,” Jason states. Serving once again as her team’s representative for the blind tasting event, she incorporates her experiences from the retail shop into her weekly practice sessions. Additionally, she is meticulously documenting the wines selected for her blind tasting kits, which she curates as mentorship offerings for aspiring sommeliers looking to enhance their tasting skills. “To spectators, Sommlympics can spark a passion for diving deeper into wine,” Jason adds, “and witnessing professionals in their element sets the standards expected on restaurant floors and highlights vital elements of certification.” Jade Palmer, a WSET Diploma Candidate and Wine Buyer for Hop City Beer & Wine at Krog Street Market in Atlanta, GA, was part of the 2023 championship team, and she concurs that the Sommlympics provides an enjoyable, low-pressure arena to engage with some of the industry’s most brilliant minds. “I’m always studying,” she shares, “so regardless of anything that may arise in the theoretical segment, I’ve either encountered it, am currently tackling it, or will soon.” Palmer and her team named “Grand Crew: Carignan My Wayward Son” are gearing up to return and defend their title at the 2024 competition.

The innovative framework of this competition not only attracts a spectrum of wine professionals but also provides a platform for celebrating how wine acts as a communal bond. Advanced Sommelier Elizabeth Dames, Cofounder and Wine Director of The Perlant, shared that serving as her team’s representative during the theory segment afforded her the opportunity to test her limits alongside some of the finest talent in the wine industry. “It’s the ideal blend of serious competition and a celebration of all the facets of wine that I adore,” Dames remarks, “and competing with dear friends as part of an encouraging community serves as a significant source of motivation. The camaraderie found within the wine sector is unique, and the Sommlympics truly highlights that.” Last year, as she prepared for the Master Sommelier theory examination, Dames maintained a rigorous study schedule, remaining intensely focused. However, this year she plans to adjust her tactics by prioritizing a calm demeanor under pressure, which she aims to integrate into her Master Sommelier studies as well. “I’ve also been learning alongside new sommelier friends to keep the experience vibrant and gain various insights,” she notes, “which continues the enjoyable learning from last year!” While exam preparations may often feel like solitary, rigorous academic endeavors, the Sommlympics engage wine professionals in real-time scenarios that challenge their quick-thinking abilities and capacity for managing high-pressure service situations. Dames recollects how the presence of an audience heightens the experience, where knowing people are observing every action adds an additional layer of intensity. “Participating in this competition is excellent practice for examinations and real-world situations I may encounter in restaurants, enhancing my professional skills overall. It’s fast-paced, unpredictable, and honestly, immensely fun — far more dynamic than poring over a study guide!”

Thanks to A Cork in the Road, LLC

This year, each event of the Sommlympics is designed to offer spectators a distinctive experience, ensuring an engaging view of the unfolding action. Every team, comprising three members, will designate one participant to take part in the following three events:

Medals and prizes will be presented to the highest-scoring Sommlympian at the conclusion of each individual event. However, the final point totals and the Grand Prize team will be disclosed during the grand Awards Ceremony at the end of the day’s celebrations.

From Champagne to Culinary Getaways: The Prizes for Sommlympics 2024 Increase the Stakes

In the previous year, the victorious team enjoyed their $1,000 cash award by dining at Bern’s Steakhouse, complete with accommodations across the street at the Epicurean Hotel in Tampa, FL. This year, with an impressive group of elite competitors participating, the caliber and volume of prizes have significantly improved. At each of the three individual events, gold medalists will receive enrollment in a Master Level Course from Wine Scholar Guild, in addition to a bottle of Champagne from one of three prestigious wine retailers in Atlanta, GA – Press Shop, Elemental Spirits, and VinoTeca. The three members of the Grand Prize winning team will once again receive a complimentary one-night stay at the Epicurean Hotel in Tampa, FL, along with a $1,000 gift card for Bern’s Steakhouse. Moreover, they will also take home a personalized bottle of 100-Year-Old Para Tawny from Seppeltsfield in Barossa, Australia. A new bonus prize has been introduced for the 2024 competition, destined to grab the attention of participants: one Sommlympian will be honored as the “Star du Spectacle” and awarded a trip to Champagne, courtesy of Comite Champagne. Such high-caliber prizes offered by generous sponsors are bound to heighten the excitement throughout the day for both the Sommlympians and the audience.

Joe Herrig, the Director of Education for Georgia Crown Distributing Co. and a graduate of the WSET Diploma program, was part of the championship team in 2023. He remarked, “what’s not to love?” when asked about his favorite aspects of the previous year’s Sommlympics. “This event is all about geeking out, pulling some corks, and challenging each other to improve,” Herrig explains. “Competitions like this inspire every participating wine professional to refine their skills, ultimately enhancing wine sales, service, and hospitality in the host city.” As he returns to defend his title this year, Herrig recognizes the heightened competition and is planning to enter with an open mind, relying on the expertise of his teammates. “I genuinely don’t know what challenges await us this year, so we’ll just show up, enjoy ourselves, and see where the day takes us,” he adds. Herrig and his fellow returning Sommlympians agree that the community within the wine industry is exceptional, making it the perfect occasion to celebrate with some fine Champagne and toast together at the celebration’s end. “I’m an enormous supporter of every participant and those who cheer us on from the crowd, so I want to share that joy with them,” Herrig states. “Bringing people together is what wonderful wine is truly about, isn’t it?”

To learn more about the Sommlympics, visit this link and keep an eye out for the team of wine experts that will seize the championship title in 2024!

Photo credit: Kristin Estadt

The wine selection at Costco features a delightful range, including the highly sought-after, $40k cases of Romanée-Conti along with more affordable choices like the $13 Kirkland brand boxed wines. However, amidst these great finds, there are also some misses. In a recent evaluation of 23 popular wines to buy at Costco, taste testers at Tasting Table identified one white wine that should be avoided — the Santa Margherita Pinot Grigio. The critique isn’t based on poor taste, but rather something quite the opposite.

Santa Margherita is renowned for its pinot grigio, which hails from vineyards nestled at the foothills of the Italian Alps — an area our taste testers are quite fond of. Customers appreciate it for its crisp, refreshing flavor, often highlighting its perfect balance of sweetness that makes it versatile for pairing with various dishes. With delicate notes of apple and citrus, there’s little negative to say about it except for the price point.

Many customers rave about this wine, and their guests agree. It’s been claimed that, among all the options served, the Santa Margherita Pinot Grigio is consistently the first to disappear. Nevertheless, at $18 per bottle, our taste testers believe there are other Italian wines available at significantly better prices — a sentiment echoed by many Costco shoppers who have discovered excellent wines from the same region for less.

Read more: 25 Popular Bottled Water Brands, Ranked Worst To Best

The Santa Margherita Pinot Grigio is undeniably a favorite among wine enthusiasts. While it typically retails for around $25 per bottle at various retailers, you can find much better options at Costco that are just as delightful. Consider saving the Santa Margherita for personal enjoyment, and when hosting your next gathering, choose a bottle like the Scarpetta Pinot Grigio from Friuli-Venezia Giulia, which is known for its stunning Dolomitic Alps, priced at $16 a bottle. Alternatively, you can opt for the Castel Sallegg Pinot Grigio for just $8 from the same Italian wine region in northeastern Italy.

Many other remarkable choices abound—whether you prefer $15 bottles like the Pighin Friuli Pinot Grigio and Tiefenbrunner Pinot Grigio, or $10 options such as Italian Dreamer Pinot Grigio and Benvolio Pinot Grigio—the selections are plentiful. The essence is that there is an array of high-elevation, Italian Pinot Grigios available that will surely impress your guests without breaking the bank. In fact, with Costco’s pricing, you might purchase several bottles for the same cost as one Santa Margherita, ensuring that everyone can enjoy a second glass—and trust us, they will definitely appreciate it.

For more insights, check the original article on Tasting Table.

The Wine Country Harvest Festival in North East has expanded once again.

This year, thanks to some changes in zoning, festival organizers can now allow attendees to enjoy wine in Heard Park, which offers seating under tents for guests to relax and savor food from adjacent food trucks. This update also creates a larger space for children’s activities, including pumpkin painting, grape stomping, a mini-corn maze, and other delightful surprises for the little ones. Across both parks, there will be 75 art, craft, and specialty vendors alongside food trucks. Live music will fill the air in Gibson Park, complemented by wine pouring from more than 10 local wineries.

Entry to the festival is free; however, those aged 21 and older with valid ID wishing to sample the wine can purchase passes at eventbrite.com, with prices starting at $25 for a single day and $55 for the entire weekend. These passes include a souvenir glass, unlimited tastings, and a token to buy a bottle of wine for on-site enjoyment.

Gibson Park is situated in downtown North East at the intersection of Lake and Main streets, while Heard Memorial Park is just under a quarter mile away at 40 N. Lake St.

The schedule for this year’s festival is as follows:

4-8 p.m.: The wine tents at Gibson Park will open, accompanied by live music.

4 to 6 p.m.: Join us for the first of two bike rides through the wine country. You can register at lakecountrybike.com/tours.

4-7 p.m.: Kids can enjoy pumpkin painting at Heard Park with Little Miss NE, along with grape stomping, a photo booth, and various other activities.

4 p.m.: Gibson Park: The Ralph Chamberlain Duo takes the stage

5:30 p.m.: Gibson Park: Denny & Heather present their performance

7:30 p.m.: Gibson Park: Shoreline graces the audience with their music

8 p.m.: The final pour from the wineries at Gibson Park

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9 a.m.: Wine Fest 5K walk/run. Register at runsignup.com/Race/PA/NorthEast/StrideStomp5k.

9 to 10:30 a.m.: Check in for the second of two wine country bike rides. Register at lakecountrybike.com/tours.

10 a.m.: Bubbly Brunch: The Skunk & Goat Tavern, 17 W. Main St., North East

11 a.m.: Heard Park: Horse and carriage rides, 11 a.m. to 3 p.m.

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12:00 PM: Gibson Park: Kicking off the day’s first pour

12:00 PM to 6:00 PM: Heard Park: Grape stomping, pumpkin painting, and various children’s activities

1:00 PM: Gibson Park: Live performance by Petty Larseny

3:00 PM: Gibson Park: Whiskey Jack takes the stage

3 to 6 p.m.: Join us at Gibson Park for complimentary caricatures.

4:30 p.m.: Experience the Italian dancers of Erie at Gibson Park.

5 p.m.: Enjoy a performance by Never Too Late at Gibson Park.

7 p.m.: Don’t miss Jack Stevenson and the Buried Treasure Band at Gibson Park.

8 p.m.: Gibson Park: Final drink service

11 a.m. to 4 p.m.: Gibson Park: Wine tents available

11 a.m. to 1 p.m.: Heard Park: Flower bar (create your own bouquet)

Noon to 4 p.m.: Heard Park: Horse and carriage rides

Noon to 3 p.m.: Heard Park: Grape stomping and pumpkin painting

12:30 p.m.: Gibson Park: Rock Avenue performs

2:30 p.m.: Gibson Park: Carnival Brothers perform

For more information, reach out to Jennie Geisler at jgeisler@timesnews.com. You can also check out her weekly newsletter at https://profile.goerie.com/newsletters/erielicious/.

This piece was originally published in Erie Times-News: Wine Country Harvest Festival in North East opens Friday at 4 p.m.

A pour is a pour is a pour, except when it’s not. When it comes to wine, each type of bottle and the different kinds of wine you’re pouring determine how many glasses of wine you’ll get from a single bottle. Most standard wine bottles contain 750 milliliters of wine, which breaks down to about five individual glasses (in case you need a head count for your next shindig). That’s about 150 milliliters of wine per glass.

However, depending on where you are in the world, the number of glasses changes depending on the alcohol content in the wine. In other words, even if the wine bottle contains 750 milliliters of the good stuff, you may not get five glasses of wine from the bottle. For example, a bottle of German riesling, with its 8% alcohol by volume (ABV), would come out to 4.7 glasses of wine instead of five glasses. This is because the wine’s alcohol content sometimes determines how much liquid is in the glass and, therefore, how many units of alcohol you’d be consuming per glass.

This way of ABV-content wine-pouring is usually geographically specific to certain parts of the world, like Australia. That said, you’d follow a similar rule when serving wines like a port. Bottles of port wine net 10 glasses because the alcohol content is higher than that of your standard wines, which means less port in the glass.

Read more: 13 Types Of Beer Glasses And When To Use Them

You may believe that the size of a glass affects how much wine is poured, but typically this isn’t true. There isn’t a bulk-sized option for serving wine, and a larger glass doesn’t equate to a larger serving. The customary serving size is five ounces, regardless of the glass’s volume, although Champagne is an exception.

Standard Champagne bottles are the same 750 milliliters as other wines, but Champagne flutes are slimmer and hold about four ounces due to the effervescence of the drink. This smaller serving size is particularly suited to toasts, during which people generally consume less Champagne compared to other occasions, like sipping wine at brunch. Consequently, you can expect to get approximately six-and-a-quarter flutes of Champagne from each bottle.

While using larger glasses doesn’t change the serving size of wine, the size of the bottle can influence how many servings it contains. For instance, a Piccolo or split bottle holds one glass, a demi contains two, a standard bottle serves up to six, and a magnum offers 12. However, the variety of bottle sizes extends beyond magnum.

Exceptionally large wine bottles such as the Methuselah, Solomon, and the largest, the Melchizedek, provide about 30, 130, and 180 glasses, respectively. Other large sizes like the Nebuchadnezzar can serve 100 glasses. These giant bottles are typically more suited for large gatherings like weddings. Keeping wine in such large bottles for too long without consuming it can lead to the wine aging poorly and becoming stale.

Read the original article on Chowhound.