Wine 1043

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The United States ranks as the fourth-largest wine producer globally and holds the title of the world’s largest wine consumer. This makes it a significant milestone for any brand to become the best-selling wine in the country. That honor currently belongs to Barefoot, which sold nearly 19.5 million nine-liter cases in 2023 according to the American Association of Wine Economists.

Barefoot is known for its affordability, priced between $5 and $10 per bottle, making it easily accessible and widely distributed. The brand, owned by E&J Gallo Winery, features an iconic footprint logo and offers around 30 unique still and sparkling wines. Its diverse portfolio includes classic varietals like cabernet sauvignon and merlot, alongside sweet blends like Barefoot Fruitscato, which combines wine with fruity flavors such as strawberry and peach. This variety caters to both casual wine drinkers and those looking for a more traditional option.

Humble Beginnings

Barefoot’s journey began in 1965, shortly after the repeal of Prohibition, which rejuvenated the American wine market. Initially produced in the garage of Davis Bynum as "Barefoot Bynum Burgundy," the label underwent a significant transformation in 1986 when business partners Michael Houlihan and Bonnie Harvey acquired the rights to the name and established Barefoot Cellars. They marketed their wines creatively using

"Worthy Cause Marketing," donating bottles to charitable events, which helped to build a positive reputation.

The brand achieved remarkable growth and eventually attracted the attention of E&J Gallo Winery, which acquired Barefoot and expanded its reach across six continents. Today, it stands proud as both the leading wine brand in the U.S. and one of the best-selling wine brands worldwide.

A Napa Valley luxury real estate brokerage has unveiled a new advisory and brokerage platform focused exclusively on vineyard, winery, and ranch real estate in Napa Valley, Sonoma County, and similar wine-producing regions. Engel & Völkers St. Helena recently launched Benchland Wine Advisors amid significant challenges facing the wine industry, such as stagnant demand, excess grape supplies, and increasing operational costs.

The inception of Benchland was driven by the need for expert guidance for sellers and to leverage potential opportunities for qualified buyers interested in premium vineyard and winery properties. The team behind Benchland combines extensive expertise, boasting a combined history of over $1.1 billion in transactions within wine and agricultural real estate.

Currently, Benchland represents more than $400 million in private, off-market listings available exclusively to qualified buyers through a confidential process. The firm’s goal is to offer strategic insights for clients navigating the complex real estate landscape of the wine market. Benchland brings together skills in various areas including appraisal, agronomy, finance, brand strategy, and vineyard management.

Will Densberger, co-founder and a real estate veteran, highlighted the firm’s commitment to collaboration, stating that their combined experience provides an unparalleled service to clients. Densberger has an extensive background, overseeing portfolios worth over $2 billion and closing significant deals like the Robin Williams Vineyard Estate and Kelly Fleming Winery.

His co-founder, Pavi Micheli, has been part of the Napa Valley community since the mid-90s, where she started her own wine brand and built a successful real estate career. The leadership team includes Michael Crain, known for his transactions with prominent wineries, David Carciere, a certified appraiser, and Ashley McMullen, who brings over a decade of real estate experience.

Engel & Völkers started in Germany in 1977 and has expanded to a global network with 300 offices and around 6,000 advisors across the Americas, totaling over 16,000 professionals worldwide. For more information, you can visit Benchland Wine Advisors or Engel & Völkers’ site here.

The wine industry is adapting to the pressing challenges posed by climate change, with winemakers employing various innovative strategies to ensure the longevity and quality of their products. Across the country, vintners are witnessing significant shifts in grape cultivation due to extreme summer heat and drought conditions, which threaten to alter the flavor profiles and quality of wines.

As global temperatures rise, many winemakers are changing their agricultural practices to mitigate these impacts. Research shows that warmer growing seasons lead to faster ripening of grapes, fundamentally shifting their chemistry and taste. A study indicated that if temperature increases continue, around 70% of the world’s wine-growing regions could become unsuitable for grape production.

Notably, some winemakers are exploring methods to enhance the resilience and health of their vineyards. For example, at Abbott Claim vineyard in Oregon’s Willamette Valley, the preservation of native Oregon white oak trees is integral to their farming practices. These trees support mycelium networks that enrich the soil, benefiting both the oaks and the grapevines.

In Northern California, another winery, Elusa, faced devastating losses from wildfires, prompting it to implement soil-enhancing strategies. The Donum Estate, also in Sonoma, has adopted regenerative farming by maintaining living roots to combat climate change impacts. They utilize cover crops to cool the soil and improve vine resilience.

Moreover, the move towards sustainability is becoming crucial in viticulture. Wineries increasingly recognize the need to reduce their carbon footprints and adapt to the long-term impacts of climate change. Enhanced biodiversity, innovative farming techniques, and sustainable practices are now standard in many vineyards, bolstering their ability to thrive amid changing environmental conditions.

Collectively, these practices signify a profound shift in the wine industry’s approach to production, both to preserve their traditional flavors and to respond proactively to the inevitabilities of climate change.

Australia is facing a serious glut in its wine industry, with 263 million liters of surplus wine currently stored, primarily due to years of overproduction and a decline in global drinking trends. The drop in demand has been significant, with reports indicating that wine consumption has plummeted to levels not seen since 1961. This decline is driven by various factors, including changing preferences among younger generations who frequently opt for low- or non-alcoholic beverages.

Lee McLean, the CEO of Australian Grape & Wine, has highlighted that the industry is grappling with both oversupply and reduced vineyard capacity. Grapes are now selling for prices that are about half the cost of production, putting financial pressure on growers. Once seen as a promising market, China’s demand for wine has also stabilized at much lower levels than anticipated.

With this surplus in mind, some industry leaders and policymakers have begun considering converting the excess wine into biofuel as a potential solution. The process leverages the inherent ethanol in wine, which is already fermented. According to Rachel Burton, a plant science professor, the conversion to biofuel would involve distillation—essentially separating the alcohol from other components in the wine. However, while this process is scientifically feasible, the economic repercussions are vastly more complicated.

If fully utilized, the 263 million liters of wine can yield only about 30 million liters of ethanol, which corresponds to merely two days of Australia’s fuel demand. This limitation arises because most wine consists largely of water and non-fuel components, with only 10% to 14% as alcohol.

The high costs associated with the distillation process make commercial viability challenging. Leon Deans, a wine consultant, pointed out that government support might be essential to bridge the financial gaps required for such a project to become economically feasible.

This idea has gained momentum amid a dual crisis in Australia: the wine industry’s oversupply and a rise in fuel prices linked to geopolitical tensions in the Strait of Hormuz. The government’s budget responses indicate the seriousness of the fuel supply issue, further solidifying the push for investment in domestic biofuels.

Dr. Anne Webster, a key advocate for the initiative, stresses the need for a thorough investigation into the viability of converting surplus wine into ethanol. She believes this combined crisis presents a unique opportunity to support local agriculture while addressing fuel supply issues.

While turning wine into fuel remains a theoretical proposition at present, it underscores a broader need for innovative solutions in the face of pressing economic challenges. The concept illustrates hope for signficant changes within both the fuel and wine industries to ensure sustainability and address surpluses appropriately.

Eight bottles of a legendary French wine from Chateau d’Yquem, which survived decades hidden beneath a Czech castle, have been meticulously restored. These sweet wines, crafted in the 1890s, were uncovered at the Becov nad Teplou castle in the 1980s. Originally belonging to the Beaufort-Spontin family, the collection contained 136 bottles that were stashed away during World War II as the family fled Czechoslovakia due to suspicions of Nazi collaboration.

For years, the wine remained hidden under the floorboards of the castle chapel until discovered by the communist secret police in 1985. While a shrine near the wine was relocated for restoration, the bottles were largely forgotten until they were rediscovered a decade ago during an inventory.

Chateau d’Yquem took responsibility for the restoration, confirming their authenticity through laboratory tests. The wines were tasted by cellar master Toni El Khawand, who described the tasting as a "magical experience," revealing complex aromas such as cedar, dried fruit, and spices.

Although the collection is valued at approximately $5 million, El Khawand emphasized its historical and moral significance over its financial worth. The castle plans to exhibit the entire collection, which includes other vintage wines and spirits, while seeking funds for further analysis and restoration of additional bottles.

Fresh studies are revealing that the struggle of the wine industry to attract younger consumers may not stem from the quality of the wine itself, but rather from a lack of consumer understanding regarding the expected taste profiles.

Data shared by the Wine Market Council during a webinar on May 27 indicates that many potential wine drinkers abandon the product after only a few negative experiences. Christian Miller, the research director, emphasized that "the primary problem here … is not the taste of wine per se, but a failure of communication." This highlights that while there are wines available for a variety of preferences, consumers often find themselves mismatched due to inadequate guidance or information.

The survey findings reveal that many "wine-hesitant" consumers fail to sample enough wines to gain familiarity, tasting an average of fewer than ten wines over a decade. With many desiring greater clarity on flavor expectations, 23% reported dissatisfaction after expecting a wine to meet their taste preferences. This misunderstanding is not present with other alcoholic beverages, where nearly half of the respondents feel comfortable predicting flavors.

Research conducted by Quini, a Canadian company specializing in wine tasting, further explored these challenges. Participants in their tastings utilized a mobile app to rate wines based on various sensory attributes. The analysis stressed the importance of the wine’s "finish," or aftertaste, for generating positive responses, particularly among hesitant drinkers.

Moreover, a balanced flavor profile significantly impacts consumer acceptance. The presence of sweetness was favored, but the overall experience, including smoothness and balance, proved to be more crucial than individual sweetness levels alone.

Quini’s findings showed that simplified, consumer-oriented communication could significantly enhance wine adoption rates. This may involve using straightforward flavor descriptors and creating accessible tasting opportunities. Miller and Noujeim from Quini recommend that vintners tailor their marketing strategies to address the diverse preferences found among consumers. They advocate for clear labeling that prioritizes sweetness, acidity, and mouthfeel—attributes consumers can easily understand over complex terminology like terroir.

In conclusion, the research underpins that the key to revitalizing the interest in wine lies in improving how wines are presented and understood, paving the way for better consumer experiences and potentially broadening the market.

For more insights on consumer preferences and industry recommendations, visit Wine Market Council and Quini.

Italy’s wine landscape is expansive, with over 2,000 indigenous grape varieties and more than 600 established appellations. While wines from renowned regions like Piedmont and Tuscany steal the limelight, several lesser-known appellations deserve attention for their quality and value.

Erbaluce di Caluso DOCG, Piedmont

Located in the Canavese area of northern Piedmont, Erbaluce di Caluso is a hidden gem that produces a naturally high-acid white wine. This grape was the first in Piedmont to achieve DOC status in 1967, later promoted to DOCG in 2010. The wine exhibits three distinct styles: a dry version with floral and mineral notes, a sparkling variant with brisk acidity, and a sweet Caluso Passito that boasts complex flavors of honey and candied citrus.

Alta Langa DOCG, Piedmont

Though Franciacorta has long been Italy’s go-to for premium sparkling wines, Alta Langa is emerging as a formidable competitor. This appellation mandates only Pinot Noir and Chardonnay grapes, which must undergo vintage-dating, bottle fermentation, and a minimum 30 months of aging. Alta Langa offers small-grower offerings characterized by crisp acidity and a mineral backbone, making it a promising alternative to more established bubbles.

Custoza DOC, Veneto

Nestled by the southern shores of Lake Garda, the Custoza appellation is revitalizing its reputation with wines composed of blends like Garganega and Trebbiano. Historically overshadowed by nearby Soave and Lugana, Custoza is witnessing a revival as producers adopt higher quality practices that showcase their unique terroir. Notable entries include ‘Campo del Selese’ by Albino Piona and ‘Amedeo’ by Cavalchina.

Orvieto DOC, Umbria

With origins tracing back to the Etruscans, Orvieto DOC is making strides with its white wines crafted from Grechetto and Trebbiano. Recent vintages highlight the region’s potential through lower yields and meticulous aging processes. Look out for Palazzone’s ‘Campo del Guardiano’ and the distinctive amphora-aged ‘Primo d’Anfora’ by Argillae.

Morellino di Scansano DOCG, Tuscany

The coastal Maremma has proved that Sangiovese can thrive in maritime climates, producing wines that are accessible yet complex. Morellino di Scansano has seen a significant increase in quality since earning DOCG status in 2007. Leading producers include Fattoria Le Pupille and Roccapesta, both of whom embody the region’s character.

Romagna DOC Sangiovese Predappio, Emilia-Romagna

The Sangiovese from Predappio is gaining recognition, showcasing a distinct freshness and fragrance. Producers like Chiara Condello are focusing on lower yields and careful site selection, elevating this regional specialty and transforming it into a notable expression of Sangiovese.

Montefalco DOC, Umbria

While Sagrantino is Montefalco’s flagship grape, the Sangiovese-led ‘Rosso’ is earning a serious reputation. The blend, which incorporates Sangiovese and a touch of Sagrantino, offers a depth that stands out against Tuscan counterparts. Producers like Antonelli San Marco and Tabarrini are beginning to redefine the region’s offerings.

Piceno DOC, Le Marche

The red wines of Piceno are often overlooked despite being the largest red denomination in the Marche region. Built upon a blend of Montepulciano and Sangiovese, this category produces wines that balance richness and freshness. Keep an eye on producers such as Saladini Pilastri and Velenosi for standout examples.

Pantelleria Passito DOC, Sicily

Renowned for its unique sweet wines, Pantelleria’s Passito made from Zibibbo grapes captures the essence of the island’s volcanic soils and climate. Notable producers include Ben Ryé by Donnafugata and Bukkuram by Marco De Bartoli, known for their remarkable balance of richness and acidity.

These under-the-radar Italian wine appellations offer enthusiasts an array of high-quality selections worth exploring.

Fresh research reveals that the wine industry is facing challenges in attracting new and younger consumers, largely due to their inability to predict the taste of wines before purchasing. Instead of an inherent flaw in wine itself, experts suggest that the primary issue lies in communication failures.

During a recent webinar by the Wine Market Council, findings based on a national survey indicated that the experiences of "wine-hesitant" consumers—those who are wary of trying wine—are pivotal. Many consumers tend to abandon wine after only a few unsatisfactory tries. Christian Miller, the research director, emphasized that these mismatches in expectations and taste are not a reflection of wine quality, but rather a disconnect in understanding consumer preferences.

The council’s study showed that the overwhelming majority of wine hesitant individuals have tasted fewer than ten wines in the last decade. Repeated disappointment leads them to develop negative perceptions, which discourages future attempts. In fact, about 23% of respondents reported occasions where they bought a wine expecting a certain flavor only to find it unpalatable.

Additionally, consumers struggle with predicting wine flavors compared to other beverages like beer and cocktails. Only 11% indicated that they can accurately guess the flavor of wine, while nearly half feel confident about other drinks.

Quini, a wine tasting technology company, conducted structured tastings with approximately 3,400 evaluations from infrequent wine drinkers. Their research uncovered that the "finish" or aftertaste of a wine greatly influences consumer satisfaction. Long and complex finishes in white wines correlated positively with overall enjoyment. Sweetness also played a role, but not simply in terms of sugar content; balance appears to be key.

Quini’s findings suggest that interactions between different flavor components—such as balancing sweetness with acidity—are crucial in shaping positive consumer experiences. For example, while high astringency might deter some drinkers, it can be acceptable if balanced with low acidity and sweetness.

The research advocates for clearer communication regarding wine taste profiles, suggesting that consumers respond well to straightforward labeling that highlights attributes like sweetness and acidity rather than more technical terms. Simplifying how wines are presented could help overcome market barriers.

In summary, the path to growing wine’s appeal among hesitant drinkers may lie in understanding their preferences better and improving how wine is marketed and explained to them, focusing on intuitive taste descriptions rather than complex identifiers.

Whenever a non-wine expert shares their latest “amazing wine discovery,” skepticism is a natural response. This was certainly the case when a well-meaning father proclaimed that the Kirkland Champagne from Costco was the best he’d had in years, all for under $30. It’s easy to question how any Champagne at this price could deliver a satisfying experience.

However, after tasting it, I was pleasantly surprised. The Kirkland Champagne stood out with its fruity notes of green apples and citrus, accompanied by light brioche hints and a subtle creaminess, resulting in a clean and lively fizz. Overall, it offered a drinking experience that was elegant and complex for an entry-level Champagne.

While it may not rival the truly elite Champagnes with their depth and finish, Kirkland Signature Champagne offers a significantly better quality than most of its category competitors, which typically start at around $40.

Quality Behind the Label

What’s interesting is that Costco doesn’t make its Champagne but sources it from reputable producers. The Kirkland brand was launched in the 1990s and has since gained a reputation for partnering with established producers. The in-house Champagne is frequently associated with Manuel Janisson, a highly regarded producer from Verzenay, a Grand Cru village in Champagne. This relationship ensures that the Kirkland Champagne not only meets, but is often rooted in, the stringent production standards of the Champagne designation.

The Cost Factor

Costco’s purchasing power is unparalleled due to its vast scale. By buying in bulk, the company negotiates better prices and passes those savings onto customers. The retailer also restricts its selection, encouraging high volume sales of fewer product types, which further enhances their cost efficiency.

Unlike typical wine retailers that rely heavily on marking up the prices of bottles for profits, Costco operates differently, generating substantial income from membership fees. This allows the company to offer lower prices on its products, including wines, without relying on high markups. Additionally, Costco does limited advertising, which reduces marketing costs and allows them to provide better prices to their customers.

Food Pairing Advice

Kirkland Signature’s Champagne pairs beautifully with a wide range of foods. Its bright acidity complements rich dishes, cutting through the briny flavors of oysters and shellfish while also enhancing creamy cheeses. It is particularly effective with fried foods—my favorite being French fries—because its richness balances perfectly. Moreover, its versatility makes it suitable for heartier dishes like roast chicken and duck.

The Ideal Celebration Bubbly

This Champagne is especially suitable for gatherings. It provides an authentic and delightful sip, making it the ultimate party Champagne without breaking the bank. While it may not be hailed as the absolute best by all, its value for cost cannot be overlooked, making it a favorite among many wine enthusiasts.

The 16th annual Hawaii Food & Wine Festival is set to celebrate “Traditions & Heritage” from October 16 to November 8, spanning three islands: Hawaii Island, Maui, and Oahu. Boasting nearly 100 chefs from the U.S. and abroad, the festival raises funds for culinary education, local agriculture, workforce development, and sustainability initiatives, having collected over $5.2 million since its inception in 2011.

This year, the festival will feature a lively lineup of events, with 18 new chefs joining many returning culinary leaders. Guests can look forward to a wide range of activities including brunches, gala dinners, grand tastings, golf events, and a professional development conference. Every chef participating will highlight local ingredients, reflecting Hawaii’s rich culinary and agricultural heritage.

Key scheduled events include:

Hawaii Island

• Cuisines of the Sun Golf Classic
  October 16, Mauna Kea Golf Course
• Smoked, Shucked & Cured
  October 17, Mauna Kea Beach Hotel

Maui

• Roy Yamaguchi Golf Classic
  October 23, Ka’anapali Golf Course
• Caviar, Pearls & Aphrodisiacs
  October 24, Sheraton Maui Resort & Spa

Oahu

• FEAST Summit
  November 5, Sheraton Waikiki Beach Resort
• Culture in AgriCULTURE
  November 6, Kāko‘o ‘Ōiwi
• 24K Magic
  November 6, Alohilani Resort Waikiki Beach
• The Greatest Hits
  November 7, Kapiolani Community College
• The Breakfast Club
  November 8, Hyatt Regency Waikiki Beach Resort and Spa

Tickets are available now for purchase on the Hawaii Food and Wine Festival’s website. More information regarding the festival lineup, chefs, and events is accessible online.