Wine 1031

Inside the art of wine curation and how one leading importer builds its portfolio after 20 years in operation.

A collection of French wines in the Vintus portfolio.

When it comes to choosing wines for import, the decisions made by a company can define not just its portfolio but also its identity in a competitive global market.

These decisions are increasingly important as the global wine industry has struggled over the last few years due to several contributing factors, including inflation and climate change. According to the International Organisation of Vine and Wine, global wine consumption fell to a 27-year low in 2023. In addition, global wine production saw a decline this year compared to the last, with 237.3 million hectoliters produced, a drop from 262.6 million hectoliters in 2022, according to Statista.

For Vintus, a wine importer that has experienced steady growth since its inception in 2004, curating the perfect collection is a blend of artistry and scientific precision. Throughout the last twenty years, the company has curated a portfolio featuring over 50 iconic wine brands from a diverse set of countries, including France, Spain, Italy, Argentina, and New Zealand.

Michael Quinttus, the founder and CEO of Vintus, shared during a Zoom interview that the company’s approach emphasizes a harmonious mix of smaller family-owned estates along with more widely recognized producers.

“When Vintus evaluates the possibility of incorporating a new wine brand into its portfolio, it seeks specific essential traits that resonate with its strategic vision, values, and market positioning,” said Quinttus. “The most crucial factor is the quality of the wine, which must have a distinct sense of place and showcase a brand’s dedication to excellence. Wine should be intimately connected to its terroir—comprising the geography, climate, and soil that play a vital role in shaping the wine’s features.”

He noted that the key challenge is balancing well-known, globally recognized producers with smaller, family-run estates that provide unique, artisanal wines. Every new addition to the company’s portfolio is a thoughtful choice, motivated by a commitment to quality, craftsmanship, and authenticity.

“Our producers prioritize sustainable, organic, or biodynamic farming methods,” stated Quinttus. “Any new brand should reflect our commitment to providing premium and luxury wines.”

This approach seems to be paying off, as the company has experienced over 50% growth in the past five years. Quinttus points to significant decisions, like the establishment of Vintus’ own distribution branch in New York in 2019, as pivotal in this success.

“Relocating our office to Manhattan in 2020 and adding event and tasting spaces was another crucial investment,” he noted, emphasizing that these initiatives have enabled Vintus to connect more closely with its customers on both local and national levels. “This has allowed us to collaborate directly with restaurants and retailers to enhance our brands in the most vital fine wine market in the U.S.”

In addition to its operational growth, Vintus has greatly expanded the variety of brands it represents. Since 2020, the company has welcomed several domestic and international estates, including Gary Farrell, Marietta, and Iron Horse from Sonoma, as well as renowned names like William Fèvre Chablis, Château de La Chaize Beaujolais, and Juvé & Camps Cava.

Although the company is experiencing growth, it is also grappling with challenges within the industry, particularly related to changing consumption habits and economic pressures. Factors such as inflation, elevated interest rates, and a shift in preferences among younger consumers are affecting the wine sector overall.

Quinttus recognizes these hurdles but maintains a hopeful outlook.

“Luckily, our emphasis on premium wines positions us advantageously since demand in this segment has proven to be more stable,” he remarked. “There are positive recent trends in the economy, including strong employment figures, declining inflation, and the latest half-point interest rate reduction by the Federal Reserve, which should create a more conducive environment for the ongoing growth of our business.”

In light of the increasing appeal of ready-to-drink (RTD) beverages and non-alcoholic alternatives, Vintus is actively seeking ways to broaden its product range.

“A significant long-term concern is the shifting consumption habits, as younger consumers are consuming less alcohol compared to former generations and are increasingly open to alternative products,” Quinttus stated. “By staying agile and responsive, we aim to address these industry challenges while maintaining our growth.”

Looking ahead, Vintus is poised for further expansion, particularly beyond its primary focus on wine. Quinttus highlights forthcoming additions to the portfolio, especially from Italy and Spain. The company also intends to invest in technology and process enhancements to improve its relationships with distributors and customers.

“We will also explore developing categories that complement our wine business,” Quinttus noted. “Non-alcoholic beverages are one example, and while spirits currently constitute a small portion of our business, they are certain to grow in significance in the coming years.”

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Marble Room Steaks and Raw Bar is hosting an extravagant wine dinner.Judie Vegh, special to cleveland.com

CLEVELAND, Ohio – Marble Room Steaks and Raw Bar is preparing for an extravagant upcoming wine dinner.

The First Growth Bordeaux wine dinner features seven courses, 12 wines, and costs $1,000 – it will take place from 6 to 10 p.m. on Wednesday, Oct. 30.

The selection of wines is rare and represents the crème de la crème of France’s Bordeaux region. Many wine pairings will be served alongside the corresponding dish.

• A sumptuous sea scallop and lobster mousseline, known for its silky, rich texture reminiscent of Hollandaise, is paired with Bulgarian osetra caviar, beurre blanc, chives, and zucchini. Wine pairing: 2020 Château d’Yquem Bordeaux Blanc.

• Enjoy turbot a la meuniere, a delightful fish served with a buttery sauce, accompanied by beurre rouge, beurre noisette, a medley of fall vegetables, and chervil. Wine selections include 2020 Château Lafite Rothschild Premier Cru Classé and 2020 Carruades de Lafite.

• Experience cedar-roasted poulet farce coq au vin, featuring roasted wild mushrooms, pearl onions, shaved black truffle, and a luxurious bacon-tarragon sauce Bordelaise. The recommended wines are 2020 Château Mouton Rothschild Premier Cru Classé and 2019 Le Petit Mouton de Mouton Rothschild.

• Indulge in lobster thermidor with buttered brioche, complemented by a salad of shaved fennel, frisée, and watercress, all drizzled with sauce a l’Americaine. Suggested wines are 2011 Château Haut-Brion Cru Classé de Graves and 2019 Le Clarence de Haut-Brion.

• Duck a l’orange served alongside roasted brussels sprouts, crispy parsnip, cranberry vinaigrette, and chestnut puree. Recommended wines include the 2019 Château Margaux Premier Grand Cru Classé and the 2016 Pavillon Rouge de Château Margaux.

• Enjoy a Wagyu bouef bourguignon accompanied by baby carrots, marble potatoes, cauliflower, hearts of celery, and a rich chasseur (brown sauce). Pair this dish with the 2015 Château Latour Premier Grand Cru Classé and the 2017 Les Forts de Latour.

• For dessert, indulge in a dark chocolate-studded lemon ricotta soufflé paired with stracciatella blueberry ice cream, burnt honey, and apricot bavarois (crème Anglaise), beurré noisette financier (tea cake), spiced pear sabayon (light custard), and candied marcona almonds. A wonderful wine to complement this treat is the 2020 Château d’Yquem Premier Supérieur Sauternes.

To make reservations, visit exploretock.com.

Marble Room is located at 623 Euclid Ave., Cleveland.

I write about restaurants, beer, wine, and topics related to sports for our life and culture team. You can find my recent stories in this directory on cleveland.com. Every Thursday around 8:20 a.m., I discuss food and drink with Bill Wills on WTAM-1100. You can follow me on Twitter and Instagram at @mbona30. My latest book, co-written with Dan Murphy, is titled “Joe Thomas: Not Your Average Joe” by Gray & Co.

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Even if the sun is shining, expect a downpour of fun at the Healdsburg Plaza for the Boys and Girls Club of Sonoma-Marin Healdsburg Crush event taking place from noon to 4 p.m. on Sunday.

Join over 60 wineries as they showcase some of their finest selections at this delightful wine tasting event, featuring delectable varieties such as Chardonnay, Pinot Noir, and sparkling wines.

VIP tickets are priced at $185, granting early access to the festivities starting at noon, while general admission tickets are available for $135.

Additionally, there are several supplementary winemaker events on offer on Friday and Saturday, as well as Sunday morning. These include a hands-on harvest experience for $65, hosted by Daniel Wines, and a Bayou Brunch for $85, featuring the delightful collaboration between Healdsburg Bubble Bar and Parish Café.

Discover additional details and buy tickets at bgcsonoma-marin.org/healdsburgcrush. Location: Healdsburg Plaza.

BORDEAUX, FRANCE – SEPTEMBER 22: (NO UK Sales For 28 Days Post Create Date) King Charles III and … [+] Queen Camilla participated in a wine tasting at Chateau Smith Haut Lafitte to explore sustainable vineyard practices in the Bordeaux wine region on September 22, 2023. This marks the King and the Queen’s inaugural state visit to France, which will cover Paris, Versailles, and Bordeaux from Wednesday, September 20, to Friday, September 23, 2023. The visit was originally planned for March 26 to 29 but was delayed due to widespread strikes and protests.

In the past, the notion of hosting a wine tasting at home might have seemed like a snooty way to spoil a fun gathering. Nowadays, however, such tastings are viewed as much less pretentious and can serve as a delightful way to gather friends without the hassle and expense of a formal dinner. Plus, it’s unlikely anyone will get overly upset about losing a hand of poker during the evening!

That said, randomly selecting wines to taste can lack direction and may fall flat. While inviting wine enthusiasts is not essential, including guests with a moderate appreciation for wine can lead to an enjoyable and enriching experience for everyone involved.

With that in mind, here are some helpful tips for organizing a wine tasting aimed at those who possess a casual understanding and interest in wine, as opposed to those who engage in deep discussions about vineyard technology and pH levels during social events.

When hosting a wine tasting, it’s essential not to overdo it with the number of selections. Ideally, aim for four to six different wines. Offering fewer just doesn’t provide enough variety, while presenting too many can feel overwhelming.

The next consideration is whether you want to conduct a blind tasting. This approach allows participants to evaluate the wines without any bias from knowing the brands. If you choose this method, cover the bottles with paper bags to conceal both the labels and the shape, which can be a giveaway for certain varietals like Pinot Noir and Riesling that often come in unique bottles. Number the bags and unveil the labels only after everyone has made their evaluations.

You can showcase wines from specific regions such as Tuscany, New Zealand, Napa Valley, or Sicily. Alternatively, you could focus on varietal grapes like Cabernet Sauvignon, Grenache, or Chardonnay.

A vertical tasting involves sampling the same wine from a single producer across various vintages, which may not be ideal for those who are unfamiliar with wine.

On the other hand, a horizontal tasting consists of trying wines from the same vintage or grape varietal but produced by different winemakers.

When it comes to glassware, enthusiasts often prefer a specific shape, despite restaurants choosing varied styles for different wine types, such as serving Alsatian wines in green-stemmed glasses. Ideal wine glasses should be thin, allowing for a four-ounce pour to fill about half the glass. This design facilitates swirling and examining the wine’s aroma, which is essential for discussion. It’s important to note that a proper tasting experience differs significantly from sipping five half-glasses during a meal. Interestingly, you can find quality thin wineglasses for less than five dollars at large retailers like Costco.

Having plain water and some crackers or bread on hand is a good idea to cleanse your palate between wines during a tasting. Using salted butter on the cracker can also enhance the flavors of the wine, as the fat helps to deliver flavor more effectively.

If you plan to serve wine alongside dinner, it’s advisable to keep the food uncomplicated to ensure that the wine takes center stage: consider pairing simply grilled red meats with bold red wines, and cheeses or seafood with white wines, and vice versa.

Colorized engraving features a portrait of the British poet and writer George Gordon, Lord Byron (1788 – 1824), from the early 1800s. (Photo by Stock Montage/Getty Images)

As the host, it’s a great idea to encourage conversation, perhaps by raising a toast, reminiscent of Lord Byron’s words: “Let us have wine and women, mirth and laughter,/ Sermons and soda-water the day after.”

Additionally, it’s important to consider who will cover the cost of the wines; friends may wish to chip in to share the expenses. Keep in mind that one bottle can typically provide a tasting sample for about six friends, so having six bottles should be more than enough.

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On July 30, 2024, Pairings Portland presented a wine flight inspired by Taylor Swift. This wine bar located in Northeast Portland is known for its unique concept of pairing wines with elements of pop culture, literature, and even adjectives.Teresa Mahoney

Pairings Portland, a wine bar situated in Northeast Portland, is dedicated to curating wine flights that connect with pop culture icons, TV shows, books, and more.

The owner, Jeffrey Weissler, aims to make wine enjoyable and accessible by transforming the conversation around it. His bar emphasizes pairings based on familiar, everyday words—terms that people can relate to emotionally—rather than the often complex and daunting terminologies typically seen in wine tasting notes.

This innovative approach has led to a diverse array of wine pairings linked to various subjects, including beloved TV shows like Bridgerton, popular fantasy literature, and even the Portland Trail Blazers—and intriguingly, even the experiences associated with menopause.

We embarked on a quest to discover some of the most innovative or surprising methods to relish fine, local wines. Pairings, with its energetic and distinctive approach to wine enjoyment, was included in our list of exceptional wine experiences in the region.

This past summer, we attended the bar’s Taylor Swift Lovers wine flight event. Each flight comprised eight wines, with each one reflecting Taylor Swift’s significant relationships – including ex-boyfriends, past best friends, and her current partner, Travis Kelce.

If you visit on a weeknight, we suggest sharing a flight. The servings are plentiful, and we had work commitments the following day.

Pairings presents a diverse array of themed flights throughout the year. This month, in celebration of the spooky season, the wines will be matched with ‘sexy vampires’ from pop culture – featuring references from Twilight, Vampire Diaries, Anne Rice, and many others.

Pairings Portland, 455 NE 24th Ave, Portland, Monday 4 p.m.-8 p.m., Tuesday-Thursday 12 p.m.-8 p.m., Friday-Saturday 12 p.m.-9 p.m., Sunday 12 p.m.-8 p.m.

— Julie Evensen covers trending topics and popular culture. She can be reached at jevensen@oregonian.com or @juliecevensen on Twitter and @julieevensen on Threads.

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How you store your wine matters,

When it comes to storing wine at home, it goes beyond simply picking a cool area in your kitchen or pantry. Whether you’re an occasional sipper or a dedicated enthusiast, the way you store your wine significantly affects its flavor when you uncork it. The encouraging part? You don’t require an extensive wine cellar to store your bottles correctly. By following a few essential guidelines, you can keep your wine fresh and delightful for months—or even years. Here’s what you should understand about the proper way to store wine at home.

A young woman is getting a bottle of white wine from her wine cooler at home

A crucial element in wine storage is maintaining the right temperature.

“When a bottle of wine is stored in excessively warm or hot environments, it can become ‘cooked’—this means that the bright fruit flavors may start to take on a jammy taste, particularly in red wines,” shares Hilary Cocalis, Founder and Chief Go Getter of Sipwell Wine Co.

Wine is vulnerable to both heat and cold, and erratic temperature changes can cause it to age too rapidly or diminish its flavor profile. The ideal storage temperature for wine is consistently around 55°F (13°C). However, if you lack a specialized wine fridge or cellar, there’s no need for concern. Most wines will remain stable if stored between 45°F and 65°F, provided the temperature remains fairly constant.

Avoid placing wine in locations that tend to experience extreme heat or cold, such as near a stove, refrigerator, or windows where direct sunlight may elevate the temperature. Excess heat can lead to spoilage, while excessive cold can freeze the wine, which is particularly detrimental for sparkling varieties.

“What’s more crucial than the specific temperature is the stability of that temperature and overall climate,” emphasizes Lori Budd, Owner and CMO of Dracaena Wines. “A bottle stored at a steady 73 degrees will age more favorably than one that frequently fluctuates between 60 and 73 degrees. Variations in temperature cause the wine in the bottle to expand and contract, impacting the position of the cork.”

Red wine being poured into a glass.

The humidity level is a factor to consider in wine storage, although it becomes less significant for short-term preservation. The optimal humidity for your storage area should be around 70%. Excessive humidity can lead to mold growth on the cork, whereas insufficient humidity can dry out the cork, enabling air to seep into the bottle and compromise the wine.

Light also poses a threat to wine, especially direct sunlight.

“Bottled wine is vulnerable to light and sun exposure – this can lead to what is known as ‘light strike,’ which increases sulfur compounds in wine, resulting in aromas reminiscent of rotten eggs,” explains Cocalis.

Many wine bottles are crafted from dark glass because it effectively shields the wine from light exposure. Even though dark glass provides some protection, it is advisable to store wine in a cool and dark environment, away from both windows and bright artificial lighting.

One common inquiry that arises is how wine should be stored: on its side or standing upright. The standard guideline suggests that bottles with corks should be kept horizontally. This orientation ensures that the cork remains moist, preventing it from drying out and shrinking.

“When wine is stored upright, it can lead to the cork drying out, allowing oxygen to seep in and potentially causing the wine to oxidize,” explains Cocalis.

Screw-top bottles are more convenient and can be stored vertically when space is limited. Nevertheless, if you possess a wine rack, horizontal storage serves as an excellent alternative, enabling you to pack more bottles into the available space.

Wine cellar

Not every wine is designed for aging. In fact, many bottles available today are ready for enjoyment within a year or two after purchase. When planning for short-term wine consumption, prioritize keeping it cool and shielded from direct light. Suitable places for short-term storage include a kitchen cabinet, pantry, or even a closet.

For wines that improve with age, such as certain reds and some whites, a more controlled environment is necessary for long-term storage. A dedicated wine fridge or cooler is the best option. If that’s not possible, look for a basement or another cool, dark area in your home. Ensure that you monitor the temperature and humidity levels to maintain ideal storage conditions for the wine.

Close-up of two dusty wine bottles that appear to have been resting in a cellar for … [+] many years.

Wine isn’t eternal, even when properly stored. The duration for which a wine can be kept relies on its variety:

Sommelier pouring red wine into elegant wineglasses.

When a bottle of wine is opened, exposure to air begins to alter its flavor. To maintain its freshness, it’s advisable to re-cork the bottle or use a wine stopper and place it in the refrigerator. While red wines can remain at room temperature for a day or two, they should be chilled after that. In general, most wines will only preserve their freshness for three to five days after being opened. For those seeking an extended lifespan for their wine, a vacuum pump or a wine preservation system could be a valuable investment.

Bottles with wine in a modern wine vault

Another consideration that can affect wine storage, especially for long-term aging, is vibration.

“If wine is agitated, it accelerates the maturation process,” explains Budd. “Vibrations also disrupt the sediment that may be present in the bottle and can trigger chemical reactions that influence the wine’s compounds, impacting aromatics and potentially increasing acetone notes.”

For this reason, it is advisable to avoid storing wine in areas with significant movement, such as near a washing machine or other appliances. A stable, quiet environment is ideal.

Storing wine at home can be simple and affordable. By ensuring your bottles are kept in a cool, dark place and laid on their sides, you can maintain their flavors and enjoy them at their peak. Whether you’re saving a bottle for a special moment or just preparing for the week ahead, adhering to these guidelines guarantees that your wine remains fresh and ready for enjoyment.

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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.