Beaujolais has long been known for its festive and approachable Beaujolais Nouveau, enjoyed every November. However, there’s a growing appreciation for the region’s ten Crus—distinct appellations that showcase the flavors of their unique granite soils and primarily feature the Gamay grape. These wines are currently gaining traction as some of the best and most affordable options in the wine market today.

As prices for many wines climb to an unaffordable level, Beaujolais emerges as a refreshing alternative. While Gamay wines are often lower in alcohol and rich in red and dark fruit flavors, they typically avoid oak aging, making many bottles available for under $30, providing great value. The Crus of Beaujolais are currently at the forefront of discovery for wine enthusiasts.

Understanding Beaujolais Cru

The Beaujolais region spans about 55 kilometers, nestled between the Massif Central and the Saône river, with around 13,500 hectares cultivated mainly with Gamay grapes. Two main narratives exist within this region: the southern part, with its clay and chalky soils producing easy-drinking wines such as Beaujolais Nouveau; and the north, featuring ten Crus defined by their unique granite soils and distinct identities.

The ten Crus offer a straightforward classification due to their singular focus on one grape variety, Gamay. These wines can be enjoyed with minimal aging as they typically do not undergo extensive oak maturation.

A Spectrum of Styles

The ten Crus represent a range from the lighter, aromatic wines found in the southern Crus like Régnié and Chiroubles to the fuller-bodied, structured wines found in the north, particularly in Moulin-à-Vent—often regarded as the king of the Crus due to its aging potential and complexity. As you journey through these Crus, you’ll discover their diverse personalities shaped by local geography.

For instance, Fleurie balances accessible fruitiness with minerality, making it an ideal exploratory choice. At the northern end, Moulin-à-Vent showcases depth and structure perfect for aging, similar to fine Pinot Noir.

The Chillable Red Trend

The rise of "chillable reds" has significantly benefitted Beaujolais. Wines like Fleurie and Chiroubles are often served slightly chilled, highlighting their summer drinking appeal, while still conveying a respectable profile suitable for sophisticated dining. Many of these wines remain affordably priced between $20 and $30, making them a reliable choice for restaurant wine lists across major US cities.

Building Trust in Beaujolais

Behind the success of Beaujolais’ Crus lies a deeply rooted philosophy of cooperation based on trust between the Duboeuf family and a network of over 300 small growers. This collaboration allows for a rich tapestry of flavors while maintaining the character of individual vineyards, bartering labor and grapes over formal contracts. This commitment illustrates the transition of Beaujolais from its inexpensive image to being recognized for its genuine character and quality.

Getting Started with Cru Beaujolais

To explore this fascinating segment of the wine world, newcomers are encouraged to try a selection from lighter styles like Chiroubles to more complex options such as Morgon or Moulin-à-Vent. This tasting journey promises to reveal the variety embedded in Beaujolais’ offerings, further inviting all wine drinkers to appreciate the distinct characteristics of the region’s Crus as they indulge in excellent wines that offer value without compromise.

How social media killed the food festival stars. And created others

MIAMI (AP) — For nearly 10 years running, Lesley VanNess never missed the South Beach Wine & Food Festival, an extravagant celebration of culinary talent that attracted tens of thousands eager to interact with celebrity chefs. This annual event transformed into a must-attend experience for food lovers, filled with opportunities to meet stars like Rachael Ray and Bobby Flay.

Initially, the festival served as a key platform for chefs aspiring to gain recognition. However, the rise of social media altered that landscape dramatically. Fans quickly learned they could engage directly with their favorite chefs through platforms like Instagram and Twitter, eliminating the need to attend large festivals. "I’d rather see them on social media or go to their restaurant," VanNess stated, noting she hasn’t returned to South Beach since at least 2020.

As the South Beach Wine & Food Festival recently celebrated its 25th anniversary, it stands alongside the New York City Wine & Food Festival as one of the long-standing giants in the festival scene. While these major events continue to thrive, many smaller festivals have struggled to survive amid the impact of the pandemic, rising costs, and changing consumer preferences.

A Shift Toward Local Connections

With the need for chefs to reach a wider audience diminished, a growing preference for smaller, more intimate food events has emerged. Mike Thelin, a founder of the now-defunct Feast Portland festival, emphasizes the importance of local culinary traditions and relationships over large-scale gatherings. “People want to know what makes that region special; they don’t want to be in a giant tent devoid of geography,” he shared.

This shift has led to a rise in niche festivals that highlight specific cultures or cuisines, like the AAPI Food & Wine festival, which celebrates Asian American and Pacific Islander culinary influences. “Creating a different narrative and community where you can connect with people is crucial,” explained Lois Cho, a co-founder of the AAPI event.

The Southbound Food Festival, which focuses on Birmingham, Alabama’s vibrant food scene, demonstrates how festivals can innovate. Launched in 2022, this event not only showcases culinary talent but also includes regional arts and music, providing a fuller cultural experience.

The Endurance of Iconic Festivals

Despite the challenges faced by smaller festivals, the South Beach Wine & Food Festival and its New York counterpart remain strong. Tickets for over 110 events are popular and regularly sell out. Organizer Lee Schrager noted that while smaller festivals may struggle, the established giants can afford to take risks, hosting events that may be financially challenging but bolster community engagement.

“I love talking to people, being with people, having people climb all over you,” Ray reflected on her continued participation in these festivals. For many chefs, the in-person dynamic is irreplaceable, providing a personal touch that differs from digital interactions.

As the culinary festival landscape evolves, the South Beach Wine & Food Festival remains a unique and thriving event, blending big-name chefs with local flavors and experiences, ensuring its relevance in a world shaped by social media.

The Boston Wine Expo is set to take place on March 7 and 8 at the Hilton Boston Park Plaza, offering a unique opportunity for wine enthusiasts to explore a wide array of wines from around the globe. This culinary event is distinct from the longer Wine & Food Festival, featuring tastings from over 100 wineries across multiple regions, including renowned wine areas such as Sicily, Bordeaux, Rhone, Georgia, Israel, South Africa, and California.

Raffaele Scalzi, the expo director and representative of Scalzi Hospitality Corp., emphasizes that this year’s event will provide a well-rounded experience, combining both education and enjoyment. The expo has been revitalized after a hiatus in 2018, and it aims to recreate the charm of its inception in 1991 by the Boston Guild of Oenophilists.

The event will consist of two two-hour tasting sessions each day, designed to foster a more intimate atmosphere compared to past years. Attendees can also participate in various seminars focusing on specific wine regions or varietals, such as a South African chenin blanc course or a Bordeaux wine tasting led by winemakers themselves.

Tickets for the sessions are priced at $89 for the earlier tasting on Saturday and $93 for later ones, with seminar fees ranging from $42.66 to $68.39. For more details or to purchase tickets, interested individuals can visit boswineexpo.com. Whether you’re a beginner or a seasoned wine drinker, the expo promises to deliver fresh insights and discoveries in the world of wine.

An AI analysis of wine reviews has unveiled a surprising connection between wine preferences and personality traits, suggesting that what you sip can reveal more than just taste. Researchers from Beijing Normal-Hong Kong Baptist University examined nearly 10,000 wine reviews, finding correlations between the Big Five personality traits—openness, conscientiousness, extraversion, agreeableness, and neuroticism—and preferences for different types of wines.

Openness and Agreeableness Favor Higher-Alcohol Wines

Individuals with high levels of openness—characterized by curiosity and a desire for new experiences—tend to prefer high-alcohol wines. These wines usually present complex flavor profiles that appeal to those seeking novelty. Similarly, those who score high on agreeableness, known for their preference for cooperation and social harmony, are drawn to these wines due to their perceived quality and social prestige.

Extraversion and Neuroticism Lean Towards Lower-Alcohol Wines

Contrary to expectations, people with higher extraversion often opt for lower-alcohol wines. Researchers suggest this is because extraverts enjoy prolonged social events and may choose milder wines to keep the celebratory atmosphere going. In the case of individuals with high neuroticism—who typically seek control over their emotions—the preference for lower-alcohol wines may serve as a self-protective mechanism against losing control while drinking.

Conscientiousness: The Mixed Bag

People who score high on conscientiousness display a more varied range of wine preferences. Their careful nature often leads them toward lower-alcohol options for health considerations, but their goal-oriented mindset may also draw them to prestigious wines. This internal conflict results in a less straightforward profile, leaving researchers unable to pinpoint a definitive preference for this group.

Overall, the findings shed light on how personality influences even the most routine choices, such as beverage selection. Next time you’re trying to decide on a wine, remember that your choice may reflect some deeper aspects of your personality.

Walton Goggins, known for his roles in The Righteous Gemstones and White Lotus, has shared his down-to-earth perspective on wine. In a recent interview, he emphasized that, while many people enjoy wine, they might not dive deep into its complexities. For Goggins, it’s less about the specific flavor notes and more about the experiences shared around the wine.

"I don’t give a s—t about the notes," he explained. "It’s all about how it makes you feel and the conversations that surround it." His approach to wine mirrors his approach to life—preferring the company of friends and good conversation over critiquing the wine itself.

One standout wine for Goggins is the Henri Chauvet Cotes d’Auvergne ‘Au Chant de la Huppe’ 2023, which he plans to order in bulk. This French red, priced at around $72, has impressed him with its quality, compelling him to order multiple bottles. He highlights the joy of sharing a delightful bottle of wine with friends or loved ones rather than focusing on its price tag.

For him, the ideal wine consumption involves enjoying it in a relaxed atmosphere with loved ones, further proving that for many, good wine is as much about connection as it is about flavor. If you’re interested in experiencing the same wine Goggins raves about, it’s available online or in some specialty stores.

California wine giant Gallo is making significant cuts by laying off over 90 employees and shutting down a major wine-making facility in Napa Valley. The company, headquartered in Modesto, announced that these layoffs are crucial for adapting to shifting market dynamics and changing consumer preferences. Specifically, 93 employees from various sites will lose their jobs, as detailed in a Worker Adjustment and Retraining Notice filed with the state.

Gallo plans to permanently close its Ranch Winery in St. Helena, which it acquired in 2015 to enhance its presence in the premium wine market. This facility, capable of processing 30,000 tons of grapes, hasn’t achieved the anticipated growth. Consequently, 56 employees, predominantly wine technicians, will be laid off between April 15 and the end of January 2027.

Layoffs will also occur at several Gallo locations, including the Louis M. Martini Winery, Orin Swift Tasting Room, and J Vineyards & Winery. This is not the first instance of layoffs at Gallo; last year, the company closed its Courtside Cellars winery in San Miguel, which resulted in 47 job losses.

These layoffs reflect broader challenges facing the U.S. wine industry, where changing consumer preferences are driving demand for high-quality products rather than lower-priced options. According to wine industry expert Rob McMillan, younger generations are drinking less alcohol, while the aging baby boomer cohort, historically the industry’s primary consumer base, is becoming less active in the market.

Furthermore, Gallo’s offerings predominantly belong to the sub-$12 wine category, which has struggled over the past decade. Competitors, including premium beer and spirits brands, have been tightening the market, posing additional challenges for traditional wine producers.

Looking ahead, Gallo, which renamed itself in 2024 to reflect its broadened portfolio beyond wine, will continue to navigate the complexities of a rapidly evolving beverage market, aiming to sustain its position as the largest wine supplier in the U.S.

How AI Is Transforming Winemaking and Wine Collecting

AI is beginning to reshape the future of wine production, serving as a tool to enhance rather than displace human expertise. My husband, a wine lover, has recently started relying on AI to refine his tasting experiences. A recent study by Festa et al. (2025) highlighted AI’s potential to assist wine enthusiasts, which aligns with concepts discussed in my book, Inside the Head of a Collector: Neuropsychological Forces at Play (2019).

The Role of Neuropsychology in Wine Appreciation

The relationship between humans and wine is not just sensory but deeply emotional. When tasting wine, our brain—particularly the orbitofrontal cortex—integrates sensory inputs with memory and feelings. Thus, a wine might evoke memories of a beloved grandmother’s kitchen or summer in Tuscany. This complexity in our neural processing is what contributes to the special status of wine, making the introduction of AI into wine an intriguing, albeit controversial, prospect.

Study Insights

Researchers surveyed 31 Italian wine industry professionals to assess their views on AI adoption. Surprisingly, nearly 29% were already utilizing AI in areas like grape monitoring and logistics management. Respondents expected AI to become significantly more prevalent across the industry in the next five years.

The study focused on six types of AI technologies that can facilitate human decision-making:

1. Human-Machine Collaboration: Intelligent wine dispensers that remember preferences rated moderately useful (6.83/10).
2. Smart Materials: Sensors that monitor temperature and transport conditions scored even higher (7.60/10), addressing emotional needs for reliability and predictability in wine storage.
3. Digital Twins: Virtual simulations for wine systems garnered a moderate score (6.23/10).
4. Intelligent Winemaking: AI systems that optimize harvest timing and aging processes rated 6.53/10, reflecting some hesitance about relinquishing control over crucial artistic decisions.
5. AI Tasting Systems: Software for predicting taste profiles scored the lowest (5.03/10), likely due to the subjective nature of tasting, which is intricately tied to personal neural pathways.
6. Environmental Management: This category topped the charts with 8.41/10, as professionals see AI aiding in protection against climate change and environmental risks.

Why Climate Change Is More Appealing Than Creativity

Wine experts seem less enthusiastic about AI mimicking creativity and more supportive of its application in addressing existential threats posed by climate change. This reveals a significant aspect of human cognition: we are more comfortable viewing AI as a protective resource than as a creative partner. Our brains instinctively gravitate towards patterns and threats, making it easier to accept AI’s role in quantifiable challenges rather than subjective experiences like taste.

The Path Ahead

Promisingly, survey respondents felt AI could significantly enhance sustainability in wine production, indicating that the technology could be integrated in a way that respects human values rather than undermining them. The study suggests a future where AI complements human expertise in the wine industry—an ideal landscape for human-centric AI to thrive.

The takeaway is clear: Technology finds its success when it honors and supports what makes us uniquely human—our creativity, emotions, and connections to the experiences we cherish. In the end, wine professionals are navigating the evolving landscape, distinguishing AI applications that enhance rather than threaten their craft.

References

• Festa, G., et al. (2025). Digital transformation in wine business – from Marketing 5.0 to Industry 5.0 in the world of wine adopting artificial intelligence. European Journal of Innovation Management.

Wine on the Lake is set to return this Saturday at the Bayfront Convention Center, marking its 19th anniversary. The event will showcase 86 vendors, with 37 of them being wineries traveling from across Pennsylvania. Notably, Blue Mountain Vineyards is making the journey of over 400 miles to attend.

Attendees can enjoy two sessions: the first runs from 1:00 PM to 4:00 PM, and the second from 6:00 PM to 9:00 PM. Visitors will have the chance to sample wine from over 30 different wineries, alongside a variety of other vendors. Despite construction near the bayfront, organizers are keen to welcome guests to this cherished event.

Additionally, there will be workshops throughout the day. Tickets include a tote and a wine glass, making this a complete experience for wine enthusiasts.

For more details, you can find tickets and additional information on the official website: Wine on the Lake.

If you’re a wine enthusiast with a collection of older bottles, you may have faced the frustrating issue of crumbly corks. While this doesn’t indicate that the wine has spoiled, opening such bottles can be quite the hassle. Nobody wishes to strain their cherished wine through cheesecloth or fish out cork pieces from their glass.

Nearly two decades ago, Atlanta engineer and wine collector Mark Taylor realized the need for a better tool to handle fragile corks. This led him to create The Durand, a remarkable corkscrew designed to extract even the most brittle corks without causing damage.

The Durand is a unique, two-part device that combines a traditional corkscrew with an Ah-So opener. The Ah-So features two slender metal prongs that fit between the cork and the neck of the bottle, providing support as the corkscrew lifts the cork out, ensuring it comes out intact. This method simplifies the process compared to relying solely on the Ah-So, which often requires practice to master.

Priced at $145, The Durand is undeniably an investment. For most bottles, a basic waiter’s corkscrew suffices, but The Durand’s weight and sculptural design attract admiration among wine connoisseurs who appreciate their mature vintages.

The product’s name carries significance as well. Taylor chose to name it after Yves Durand, a prominent master sommelier and restaurateur from Atlanta, known for his entertaining presence in the wine community. He was a larger-than-life figure in the international wine scene until his passing in 2019.

Janet Taylor, Mark’s daughter and co-manager of the company alongside her sister, recalls how her father’s passion for wine was nurtured through his connections with Durand. Mark Taylor often vacationed in France, joined by his parents, famous for their wine-tasting trips.

Yves Durand’s credentials were impressive: he was awarded Best Sommelier of French Wines in the U.S. in 1985, excelled as a blind taster, and authored "The Connoisseur’s Guide to Bordeaux Wines," among other achievements.

Not only does The Durand come in an elegant cork box, but it also carries a rich legacy in the world of wine appreciation.

The Durand is available at various wine retailers, including Bonde Fine Wine Shop in Cambridge, Marty’s in Newton, Lighthouse Wine and Spirits in Beverly, and Post Road Liquor in Wayland. You can also find more details at thedurand.com.

The emergence of a wine and charcuterie bar in the historically Black neighborhood of Park Manor, Chicago, highlights a growing movement to redefine wine culture. Opened by Jacare Thomas and Charlette Stanton-Thomas, Park Manor 75 serves as a community hub, intentionally designed to foster connection and conversation among neighbors.

The establishment notably features a menu where every wine—ranging from Champagne to Sierra Foothills grenache—comes from Black producers or is sourced through Black-owned négociants. Thomas describes it as a "much-needed third space" for the community that rejects the traditional Eurocentric wine culture, positioning itself as a corrective space that emphasizes inclusivity and representation.

This endeavor aligns with broader trends in Chicago, where approximately one-third of residents are Black, creating fertile ground for a distinct Black wine culture. Thomas emphasizes the importance of elevating Black brands: “We’re putting Black brands at the forefront because it’s important for us to be a point of reference.”

Park Manor 75 is not alone in its mission. Just a few miles away, the Bronzeville Winery, opened by Cecilia Cuff and Eric Williams, similarly emphasizes a wine program centered around minority, women, and LGBTQ+-owned producers. Cuff aims to create a cultural narrative through wine that resonates with the community’s history and identity. She envisions the winery as both a destination and a sanctuary, where visitors can comfortably explore wines in a setting reflective of their cultural experience.

The challenge of promoting Black wine culture goes beyond creating physical spaces; it involves addressing the biases ingrained in wine education. Kiana Keys, a Chicago-based writer and educator, highlights the need for a language of wine that resonates with Black communities. Her efforts focus on making wine accessible and relatable, moving away from traditional jargon that can alienate newcomers.

Another pivotal figure in this movement is Marsha Wright, a corporate wine director whose purchasing power allows her to influence wine selection at scale. Wright notes the assumptions faced by Black professionals in the industry and relishes the opportunity to challenge stereotypes when she demonstrates her extensive knowledge of wine.

The growing visibility of Black wine culture in Chicago signals a shift in consumer perceptions as well. With Black buying power significantly increasing, the demand for diverse wine experiences and educational resources is on the rise.

As Park Manor 75 and Bronzeville Winery continue to shape this cultural landscape, the question becomes not whether Black wine culture exists, but how Chicago will further cultivate it, creating spaces where everyone, regardless of background, can appreciate and participate in the wine experience.

Park Manor 75 is located at 600 E. 75th St.; more information at parkmanor75.com.

Bronzeville Winery is located at 4420 S. Cottage Grove Ave.; more information at bronzevillewinery.com.