Wine 867

After a busy 2023, my best friend, husband, and I ushered in the New Year by watching movies and enjoying our preferred Noble Vines Cabernet Sauvignon. Even though the evening was relaxed and cosy, I ended up being clumsy and accidentally spilled wine on my favourite tea towel while pouring our second glasses. As a keen follower of #CleanTok, I recalled a video by the acclaimed TikTok personality Grandma Babs as I was getting over the shock of potentially ruining my festive holiday tea towel. But, the ensuing process shocked me even more as this was the first instance where a viral trick did not work as expected.

The red wine stain removal hack of Grandma Babs required a surprising ingredient: more wine! Specifically, white wine. In the video shared by Babs, the white wine miraculously erased the dark red stain right after she soaked up the excess with paper towels. Fortunately, I had a roll of paper towels and a bottle of Sauvignon Blanc, typically used for cooking, but it seemed good enough for the task at hand.

I poured an equal amount of white wine corresponding to the spill (a little less than 1/4 cup) and let it rest for approximately a minute. I began blotting with the paper towels and even used one in between the towel to soak up as much red wine as possible. At first, when I saw some red colour on the paper towels, I harboured some hope, but it soon vanished as the stain appeared almost identical to when I had just spilled the wine.

My best friend, who is a big fan of cleaning hacks just like me, proposed using some baking soda. I sprinkled sufficient amount to cover the stain and lightly rubbed it in, allowing it to sit for five minutes to work its magic. Unfortunately, after wiping off the baking soda, the three of us were horrified to see a black blotch ruining my beloved tea towel.

Because home remedies didn’t seem to be working, I decided to put some OxiClean Stain Remover on the stain, let it sit for 15 minutes, and throw my tea towel in the wash as my last resort. I was relieved to find out it worked — for the most part, at least.

There was a very faint stain, but overall my tea towel was restored back to its cute glory. Even though Grandma Babs’ wine stain removal trick didn’t work for me, I’ll definitely continue to follow her sage advice, hacks, and tips and keep up with the trials and errors of home cleaning. Moral of the story? Always be skeptical of viral cleaning tips and tricks — and when all else fails, stick to tried-and-true cleaning methods (like these red wine stain removal tricks).

For more than a decade, our Parisian natural wine bar and restaurant project has been thriving. We’re not particularly fixated on “natural wines”, as they can be hit or miss, but we have companions who appreciate these wines greatly. Therefore, in the spirit of friendly gatherings and culinary exploration, we occasionally host diner parties at “natural wine bars” or more often, “natural wine restaurants”, and always insist on trying a new place each time. This pursuit has led us on a delicious journey filled with remarkable restaurant discoveries across Paris, the finest of which you can find in this blog section.

With an overwhelming number of around 26,000 restaurants in Paris, making a dining decision can prove to be quite a challenge. Although, the international media do offer noteworthy recommendations in their restaurant reviews, these mostly incline towards popular tourist dining spots and often keep circling back to the same few establishments. Possibly, this is because once a restaurant gets recognized by the media, it is bound to receive additional coverage.

However, this project of ours doesn’t aim to merely follow the masses. We favor local, neighborhood-style establishments over touristy, glamorous ones, with our primary focus being on quality food and drinks. So when compared to majority of the media features, our chosen restaurants are often reasonably priced and tucked away in the less trodden districts of Paris.

Note on photography: The image “Restaurant Simone, Paris” was provided by BKWine Photography and has been removed to comply with the blog’s content guidelines.

The project has been ongoing for more than a decade, with visits to around 50 different dining establishments. The focus on “natural wine” isn’t a major concern. A few that our friends find appealing is sufficient. Alternatively, some organic wines could serve the purpose. Nowadays, virtually all eateries in Paris offer a range of so-called natural wines for selection.

Your preference for natural wines doesn’t significantly impact this, as these restaurants offer excellent food and wine options. They reflect the relaxed vibe of Parisian neighbourhoods, deviating from luxury or fine dining, making them ideal places to hang out with friends.

To provide some guidance, here’s our list of top 47 (counting till now) restaurants included in the project:

Restaurant Chez Nathalie, Paris, copyright BKWine Photography

9 rue Decres, 75014 Paris.

Really nice small restaurant behind the Gare Montparnasse. Very much “neighbourhood” style.

13 rue des Petits Champs, 75001 Paris.

A long-time classic and favourite run by Mark Williamson for more years than he’d like to admit. Not particularly oriented towards natural wine but an outstanding wine list and excellent food. Read more on Willi’s Wine Bar and Maceo in this article.

14 rue du Jura, 75013 Paris.

A tiny neighbourhood restaurant close to Salpetrière and rue Monge. The kind of place that you wish you had around the corner to pop into when you don’t care for cooking. Good food, short wine list.

Restaurant Tadam, Paris, copyright BKWine Photography

49 Avenue Jean Moulin 75014 Paris.

Once upon a time, the location occupied by La Régalade was a renowned restaurant operated by Yves Camdeborde, who is credited as a pioneer of Parisian “bistronomy”. Today, the place is under new management with a different name, but it remains a delightful venue for classic French fare. The restaurant also boasts a commendable wine list.

The restaurant is located at 45 Rue Vandrezanne, 75013 Paris.

On the eastern edge of the city, close to La Butte aux Cailles and just behind Place d’Italie, you can find another charming neighborhood eatery. This restaurant offers the luxury of outdoor seating, completely free of traffic, making it an idyllic spot for a warm summer evening. The menu, although concise, features dishes influenced by Oriental cuisine and is paired with a curated selection of wines.

You can find this restaurant at 1 Rue Charles Fourier, 75013 Paris.

More of a regular café-bistrot indeed, but its lovely location features a large “terrasse” on a quiet square in the less-traveled area of Paris known as Les Peupliers. It’s definitely worthwhile to take a stroll in this neighborhood and discover its architectural gems, such as the houses on rue du Docteur Lery and La Cité Fleurie.

You can find this charming café at 15 Rue des Petits Champs, 75001 Paris.

Belonging to the same family as Willis Wine Bar, this place is owned by Mark Williamson as well. While the Wine Bar maintains a casual vibe, this one offers an elegant ambiance. You can expect great value for your money in a calm and serene environment coupled, of course, with Mark’s exceptional wine list.

The address is 33 boulevard Arago, Paris 13.

We had previously visited this place, receiving an exceptional dining experience with their five-course tasting menu. Although not as phenomenal this time around, it was nonetheless enjoyable and definitely warrants a revisit. The restaurant, a small but ambitious establishment, provides enjoyable outdoor seating which we could avail in September. Their selection of wines is also commendable – an added advantage is their adjacent wine shop.

The location is 151 Rue Marcadet, 75018 Paris.

Found on the less-visited backside of Montmartre hill, it maintains a certain exclusivity, which we found refreshing. Despite its simplicity in style (which we prefer – no pretentious designer tables or overwhelming lighting), their ambitions are high when it comes to food. There is also an abundance of enticing wines. It’s unfortunate that this gem of a place is quite a distance from us on the other end of Paris. Paris 18 and surrounding areas prove to be great hunting grounds for natural wine restaurants or wine bars.

Restaurant Bistrotters, Paris, copyright BKWine Photography

19-21 fossées St Jacques, Paris 5.

This sought-after venue often features in discussions on natural wines or wine bars (restaurants) in Paris. Its longevity is only one of its many charms. Located merely a stone’s throw away from Panthéon, the place offers a fusion of comfort and taste. Despite its crowded and slightly cramped ambience, a short menu filled with traditional café favorites like oeuf mayo and an elaborate wine list cater to every preference. Added bonus: a delightful terrace.

5 rue des Petits Hotels, Paris 10.

Be prepared to discover a gem in the heart of Paris. Albeit small, the location leaves a big impact with its slightly Asian and Latin influenced affairs (“Japanese fusion” anyone?). Thanks to a short and dynamic menu coupled with a unique and captivating wine list, food lovers are in for a treat. Notably located near Gare du Nord and Gare de l’Est. It is also in the vicinity of l’Eglise Saint Vincent de Paul which is surrounded by other notable restaurants.

4 rue Biscornet, Paris 12.

Located in the less heralded 12 arrondissement, this splendid eatery is just a short walk from La Bastille, tucked away in a tranquil street.

37 rue du Couedic, Paris 14.

A recently inaugurated eaterie during our visit. Predominantly Italian, although this isn’t overtly noticeable in their menu, the restaurant emphasizes on natural wines in their wine list. It’s a quaint and pleasing place, notably distanced from crowded tourist spots. You’ll find it near Place Alésia in the 14^th.

28 rue Notre Dame des Victoires, Paris 1.

Near La Bourse (Palais Brongniart), it boasts a sophisticated ambiance. While its name implies “I’ve forgotten the name,” the restaurant indeed remains memorable with its excellent cuisine.

10 rue de la Butte aux Cailles, Paris 13.

Nestled in the lesser-known but decidedly charming area of Paris, Le Butte Aux Cailles – just a short distance from Place d’Italie. Many excellent eateries are available here and this one is traditional (perhaps vintage?) café-bistrot.

25 rue de Bruyère, Paris 9.

“Your neighborhood bistro”, certainly, a charming community restaurant (which is still present!), the kind that you can only discover in France. Situated between Pigalle and Gare St Lazare.

8 rue de Mont Louis, Paris 11.

Nearby the Père Lachaise cemetery on a miniature side-street. A classic, small bistro that seems to maintain multiple locations in Paris, even on Champs Elysées.

35 rue Nationale, Boulogne Billancourt.

This establishment ranks highly for the superior quality of its cuisine. Nonetheless, it appears to have metamorphosed into a more refined (and somewhat pricier) dining venue that exclusively offers prix fixe meals.

30 rue de la Folie Méricourt, Paris 11.

A surprisingly large local eatery, rumored to have a fireplace. Traditional French food, fine wines. Incredible it perseveres in the neighborhood.

22 rue du Plateau, Paris 19.

The first dinner in our Paris natural wine bar and natural wine restaurant project. One of the perhaps now legendary bistronomique restaurants up at the Butte Chaumont. Excellent wine selection and good food (but a bit disappointed by the service). It’s still there so it must be doing something right.

—Per Karlsson

Social media is the perfect place for a little joshing around, but if you’ve been online in the past week, you might have seen a particular kind of Josh making waves. We’re referring to Josh Cellars wine, which thanks to X (formerly Twitter) user @OptimusGrind__ is having a viral moment. They tweeted a picture on January 6 depicting a bottle of the popular budget-friendly wine, along with the caption, “I’m not gonna keep telling y’all to grow up and leave that Stella & Barefoot alone.”

The post kickstarted a barrage of (mostly negative) responses and quote tweets, which really took off when user @Zujabes riffed that, “For non wine drinkers, this is like someone driving a Hyundai making fun of a Kia driver.” This quote tweet’s engagement dwarfed the original post, which caught the attention of intrepid meme makers worldwide.

Many people began swapping in the name “Josh” for words in familiar alcohol-based slogans, like “It’s Josh o’clock somewhere,” which user @chillextremist captioned over a relaxing beachside photo of a Josh bottle and wine glass in the sand. Others looked to pop culture to demonstrate their ironic fandom, such as an uncredited meme featuring a faded picture of Disney’s Goofy proclaiming, “gone off the jawrsh bro,” surrounded by emojis. The wine is seemingly perfect fuel for irony-obsessed meme makers: If you’re unfamiliar with the brand, you can laugh at the unique wine name, and those who do drink it can revel in folks’ ironic love of the product.

Read more: Popular Vodka Brands Ranked From Worst To Best

Josh Cellars, the California winery that produces the drink often mentioned in internet memes was established in 2007. It was named in memory of the father of Joseph Carr, the founder of the company. The wine is more than just internet joke material, as it has been recognized as the topmost table wine in the United States, as quoted by VinePair.

In simpler terms, for those who are not accustomed to wine, this is reminiscent of a Hyundai driver poking fun at a Kia driver https://t.co/OZ0WazDv9p

— husky supreme (@Zujabes) January 7, 2024

Although the company has not yet addressed its skyrocketing internet popularity in the past week, it could be speculated that Josh’s marketing team is probably pleased with the heightened publicity. X user @chillextremist surmised as much in their tweet, which portrayed a jubilant group of office employees and was captioned “Live look at Josh wine marketing department”. Seeing the wine usually sells in excess of 5 million cases per year, it remains to be seen if this viral notoriety will lead to a significant boost in sales.

This just goes to show that all it takes to spark an internet avalanche for your brand is one person making a simple joke. There’s only one thing left to say about the power of online humor: Cheers!

Read the original article on Mashed.

Maybe you have a stockpile of gifted bottles left over from the holidays, or perhaps you went on a little shopping spree recently. However you got them, it’s a nice feeling to have a selection of wine at home, ready for impromptu gatherings (or when you’re just looking for something to pair with your favorite reality show), even if it’s not exactly a full-blown wine cellar. Just be sure to do it properly if you’re storing wine at home — otherwise, you risk making a classic wine mistake that could ruin a fantastic bottle.

One absolute must when it comes to wine storage is to ensure you’re resting each bottle on its side, not standing it up like a display. Sure, it can be convenient to store bottles upright so you can easily see the labels — like most wine stores do — but if that bottle stays standing up for months or even years, it could age more quickly than it ought to and degrade in quality. The culprit? The cork.

Many wine professionals say that wine is best stored on its side so that the inside end of the cork is always in contact with the wine. This is meant to prevent the cork from drying out, which can allow oxygen to sneak into the bottle and prematurely age the wine, in extreme cases causing it to turn.

Read more: The Ultimate Vodka Brands, Ranked

A dried-out cork can be troublesome for two reasons. Firstly, a dry cork might crumble when you attempt to open the bottle, which can be a nuisance as you may need to sift out tiny pieces of cork. The more serious issue with dry corks, however, is oxidation. This occurs when the wine comes into contact with the atmospheric oxygen, which can cause the wine to lose its vibrant flavors and aromas, possibly leading to a metallic or overly acidic taste.

The only situation where this is not the case is when storing a bottle of wine that has already been opened. In such instances, storing the bottle on its side increases the surface area of the wine, thus exposing more of it to the oxygen within the empty space of the bottle. If you don’t plan on finishing the bottle soon, it’s best to reseal it and store it upright in the refrigerator. Alternatively, you might want to transfer the rest of the wine to a smaller, air-tight container like a mason jar to reduce oxidation.

Despite the common advice from nearly every wine magazine, sommelier, or enthusiast to store bottles on their side, this idea is not without opposition. Certain research suggests that the internal end of corks are not at risk of drying out, and it’s really other storage conditions (temperature, humidity, light) that require more attention.

Whether you decide to follow traditional advice or choose to store your bottles upright, there’s a universal agreement that the bottles should be stored in a consistently cool but not cold environment, along with moist air and limited sunlight. The ideal conditions range from 45 and 65 F and 50% to 80% humidity. Deviating from these conditions slightly will not ruin the wine, especially if you don’t plan on storing it for several years. Basements usually meet these conditions, but if you don’t have one, a pantry or any other dark location will suffice. Remember, temperature is key when storing wine, so areas insulated from major temperature changes are preferable. If the storage area’s air is a bit dry, placing a water-filled sheet pan nearby can contribute to the humidity.

Read the original article on Daily Meal.

Corum co-sponsors the upcoming Seaglass Rose’ Experience in Fort Lauderdale.

Every year, when it’s winter in the Northeast USA, there is usually plenty of warmth in the sunshine state. As such, Florida hosts a number of outdoor beach festivals in the early months of the year. One such event is the Seaglass Rose’ Wine Experience, taking place on the beach in Fort Lauderdale from January 26 to 28, 2024. The event is particularly noteworthy as the Corum watch company is its official timepiece.

The theme of the Seaglass Rose’ Experience is rose’, with a predominantly pink decor, which also serves as the dress code, and the event promotes awareness of breast cancer.

Seaglass: A Fort Lauderdale Rose’ Experience is an immersive event, featuring dozens of rose’ wine vendors from global destinations who provide tastes of their finest pink champagnes, rose’ wines, spirits, and unique mixes (think shaved ice, rose’, and vodka). Attendees are expected to wear pink, and the décor within and outside the event tents is all about roses, especially pink, white, and red. The event also has a culinary aspect where attendees can indulge in fresh Florida foods prepared by some of the finest local chefs.

The beach setting in Fort Lauderdale for the Seaglass Rose’ event provides a pleasant reprieve from winter.

This event isn’t just about wine tasting. This paradise of rose’ also carries a charitable component, with the host offering support to local charities that create breast cancer awareness and aid breast cancer research. This links profoundly to the event’s pink theme. Additionally, the event’s organizers also support environmental ocean conservation.

In terms of sponsorship, this year Corum is hosting an immersive photo event near the stage (where guests can enjoy live music). Attendees can use props and choose backdrops for extra enjoyment and to create lasting memories. The event is scheduled for Friday and Saturday nights, culminating on Sunday. Daily ticket prices vary from $150 to $5,500 for those desiring a private cabana.

You probably have some of the best substitutes for this fortified wine in your pantry.

Full-bodied and versatile, Marsala wine holds a well-earned spot on kitchen shelves and bar carts alike. You likely already associate this sweet, semi-sweet, or dry wine with a savory chicken Marsala, but it’s far from a one-trick pony. The Sicilian fortified wine also plays well alongside sautéed mushrooms and adds a sweet nuttiness to desserts like Zabaglione.

But if you’re stuck without a bottle, can you end up tossing in a red blend instead and call it good? We tapped chef Ann Ziata at the Institute of Culinary Education to share her best Marsala swaps.

“Adding wine and spirits to cooking and baking is like adding any other herb — it’s so much fun to play with,” she says.

Related: Chicken Marsala

Marsala brings a well-balanced tanginess and extra oomph of flavor but still stays muted enough to complement flavorful recipes. When searching your pantry for an appropriate stand-in, Ziata advises considering the overall flavor profile and type of Marsala that the recipe recommends.

If you’re preparing a sweeter dish, she suggests reaching for sherry, Moscato, or Port as an easy swap. You could even try a potent dry red tossed in with a bit of sugar and an orange peel as a comparable substitute.

“As long as the wine has a little bit of sugar and falls in the 15% to 20% alcohol range, it’s going to work in the dish,” Ziata says.

For recipes that fall on the savory end of the spectrum, medium-bodied reds are your go-to. In seafood dishes, an unoaked Chardonnay or pale rosé also impart delightfully light flavors. She recommends avoiding heavy Cabernet Sauvignons and other full-bodied reds as a direct swap as these risk overpowering the final dish.

Related: Veal Marsala

If you’re seeking a non-alcoholic alternative, Ziata suggests playing with herbs, citrus, and fruit juices to a homemade Marsala-like stock. A blend of cloves, lemon, apple juice, and tamarind can all imitate the unique sauciness of Marsala. “Black tea can also work well to mimic this bitter, sweet, tart wine,” she says.

Whatever you’re substituting, Ziata recommends aiming for a fruit-forward, tangy profile. When in doubt? Always keep an extra bottle of Marsala on hand — perhaps you’ll need some to sip, too.

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Read the original article on Food & Wine.

In recent years, there’s been a growing interest in non-alcohol drinks.

Non-alcoholic beer has been a thing for decades.

Cocktails without alcohol can be found in almost any bar.

In recent years, you can add alcohol-free wines to this growing list.

In fact, sales of non-alcohol wines have grown dramatically in recent years.

Some people don’t drink alcohol any time of year.

Others choose to not drink alcohol certain times of the year, including this month, which some people now refer to as Dry January.

That’s why I thought now would be a great time to dive into the wide world of non-alcohol wines.

Along with several recommended no-alcohol wines, you can also learn more about how wine is made without alcohol.

So how do alcohol-free wines taste? In general, pretty good to outstanding in one particular case. Some of the prices also seemed a bit high for wines without alcohol, in my opinion.

Let me add that I think it’s best to think of alcohol-free wines as something different from wines with alcohol. They’re not bad, just different – sort of like the difference between white or red wines, port or sparkling wine. One isn’t better than the other. They’re simply unique.

Hope you enjoy.

How popular are alcohol-free wines?

The short answer? Increasingly popular. In recent years, sales figures for alcohol-free have skyrocketed. In 2022, consumers purchased 23 percent more alcohol-free wines that year compared to the year before, according to data collected by Nielsen Consumer LLC.

However, it is important to note that the market for alcohol-free beverages (which includes no-alcohol wine, beer and spirits) is still relatively small compared to the total alcohol market. Overall, the sale of all non-alcohol beverages accounted for 0.47 percent of total alcohol sales in 2022, according to Nielson Consumer.

What is alcohol in wine?

First, it’s important to understand how alcohol gets into wine. Remember, wine is made with grapes. So why does wine have alcohol but grape juice does not?

One word – fermentation.

During the fermentation process – which often takes one to two weeks – yeast breaks down sugar. The result is a byproduct called ethanol.

Ethanol is what makes alcohol in wine. Or rather, yeast turns sugar into alcohol (ethanol) during fermentation.

Most winemakers add yeast during the fermentation process. However, there are a very small number of winemakers who simply allow natural yeasts to develop during the fermentation process.

How is alcohol-free wine made?

In order to make alcohol-free wine, ethanol must be removed after the fermentation process. Again, without fermentation, wine would not be wine. It would simply be grape juice.

Many winemakers call this process dealcoholization. This is why some winemakers refer to alcohol-free wines as dealcoholized wines.

As you can expect when it comes to wine, there’s no one single way every winemaker removes alcohol from wine.

After fermentation, some alcohol-free winemakers chill the wine, spin it and vacuum out the ethanol.

Other winemakers heat the wine slightly in order to evaporate the ethanol. However, winemakers who use this dealcoholization process need to be extremely careful since extreme heat can ruin a wine and destroy all its wonderful flavors.

Tasting notes for alcohol-free wines

A quick overall observation. As I noted above, I think it’s important to think about alcohol-free wines as being their own distinct category. In general, if you like natural wines and hard ciders, I think you’ll like a lot of these no-alcohol wines. Here are my individual wine notes.

Giesen New Zealand Pinot Grigio ($16 Suggested Retail Price)

Location: New Zealand

Grapes: Pinot grigio

Tasting notes: Delightful, aromatic, floral wine with tart apple-like flavor and aroma. Very subtle and not too sweet. A great alcohol-free wine to introduce people to these types of wines.

Noughty Dealcoholized Blanc ($24.99 SRP)

Location: South Africa

Grapes: 55% chenin blanc and 45% chardonnay

Tasting notes: Extremely tart, crisp wine with green apple-like flavors with a zingy, slightly-sweet yet also dry, cider-like finish.

Saint Viviana Sauvignon Blanc ($22.99 SRP)

Location: Washington

Grapes: Sauvignon blanc

Tasting notes: Intense, bold, hard cider-like flavor with a hint of sourness. Great wine with spicy foods or anything with concentrated flavors.

Saint Viviana Cabernet Sauvignon ($22.99 SRP)

Location: Paso Robles, California

Grapes: Cabernet Sauvignon

Tasting notes: Light, floral red wine with hints of cherry and raspberry. Almost Beaujolais like in flavor and aroma. Over time in the glass, those flavors become woodsy and softer.

French Bloom Alcohol-Free Sparkling Wine, Le Rose ($44 SRP)

Location: Southwest France

Grapes: Blend of chardonnay and pinot noir

Tasting notes: My favorite wine of the tasting, this bright, lively, fresh, floral sparkling wine hits all the right notes. Flavors and aromas are subtle and include hints of rose petals and peach. A truly delightful French sparkling wine that just happens to not have any alcohol.

Cheers!

Wine Press by Ken Ross appears on Masslive.com every Monday and in The Republican’s Weekend section every Thursday.

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Last summer, in a meeting in Eastern Washington, Ste. Michelle Wine Estates (SMWE), delivered some devastating news to the grape growers in attendance. The state’s largest winery told the vineyards it would purchase 40 percent less fruit from them over the next five years. That massive reduction came on the heels of SMWE announcing layoffs earlier in the year; just last month it revealed yet another round of job cuts. SMWE has long been a driver behind Washington wine, so its cascade of bad news cast a pall over the state’s entire industry in 2023. Words like “crisis” have been thrown around, while others argued Washington wine needed to be saved.

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Sean P. Sullivan, the publisher of Northwest Wine Report, summarized the situation well in an article written in early December, just after the second round of layoffs was announced. As Sullivan so succinctly states, “Washington is very much a tale of two industries.” SMWE produces seven million cases of wine per year—almost half of the state’s entire output—while “90 percent of Washington wineries make fewer than 5,000 cases per year.” So although there’s been a lot of doom and gloom in the air, in our eyes, much of the hand wringing is akin to a large fast-food chain announcing it will be closing eateries immediately followed by news outlets forecasting the end of fine dining.

While it seems that a major producer cutting its orders on fruit by 40 percent is a bad thing, not everyone sees it that way. Sullivan thinks it could be “very beneficial for Washington.” He tells us, “It gives growers a once-in-a-generation opportunity to evaluate what they have planted, where they have it planted, what is working, what is not, and what they might do differently. That will lead to taking out varieties or vines in some areas as well as planting or replanting in others.” And as Scott Lloyd, general manager of Quilceda Creek Winery—which grows its own grapes in estate vineyards and does not buy any fruit from outside growers—says, “For other wineries, there will be a renewed opportunity to have access to vineyards they have not had before to make fantastic wine at a great value.”

If you haven’t yet had the pleasure of sampling Washington State wine, you’re definitely missing out. This brand of wine is characterized by variety, with over 80 different grape varieties grown in the region. Despite this diversity, consumers and traders continue to prefer products they can easily identify. Common pairings include Napa with Cabernet Sauvignon, and Burgundy with Pinot Noir and Chardonnay. In Washington State, variations range from Cabernet Sauvignon, Chardonnay, Merlot, Riesling, Syrah, Sauvignon Blanc to any grape variety you can think of. Being the second-largest wine-producing state in the US, Washington started its winemaking journey in the 1860s. Today, a substantial proportion of the state’s wine products are shipped out of state. Top-tier wineries deliver directly to their consumers.

Quilceda Creek epitomizes such wineries. Their Cabernet Sauvignon is in such high demand that customers have to join a waiting list. Quilceda Creek owns and operates its own vineyards in the Columbia Valley and Red Mountain AVAs. A bottle of Quilceda Creek Cabernet Sauvignon fetches $200, while a bottle from Chateau Ste. Michelle Columbia Valley Cab Sauv sells for $17. Quilceda Creek’s prospects look bright, given its fiercely loyal customer base and consistent high ratings for its Cabernets.

Jesús Martínez Bujanda Mora, CEO of Valdemar Family, who represents the fifth generation of his family’s winemakers, also produces wine in Washington State at their Valdemar Estates winery in Walla Walla. While he predicts a high level of competition due to an oversupply of grapes, he believes that the quality and consistent high standards of Washington’s wines will counter any potential negative fallouts from the competition.

The Valdemar Family, in addition to Cabernet Sauvignon and Chardonnay, also produces Syrah, which could potentially further broaden Washingtons’s appeal to wine lovers. The high-quality, diverse and well-priced Syrah and Syrah-based blends, ranging from light and earthy to full-bodied and rich, make for an enticing prospect for consumers.

Everyone we spoke with offered a positive outlook for Washington wine. “Although we’re clearly in a period of transition, we remain optimistic about the future,” Kristina Kelley, executive director of the Washington State Wine Commission, says.

That transition echoes the one facing the industry as a whole, with sales falling the last few years as younger drinkers look to different beverages or abstain from alcohol entirely. That’s taking a toll on the likes of SMWE that specialize in wines on the lower end of the price spectrum. But there’s still a market for premium offerings, which Washington has plenty of. So we will carry on covering some of the shining stars to guide our readers toward the best wines the state has to offer. Look for bottles from L’Ecole No 41, Sparkman Cellars, DeLille Cellars, Figgins, Leonetti, Doubleback, and even the high-end bottlings from the winery that started this conversation, Chateau Ste. Michelle.

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“Corked wine” isn’t the lone culprit that can mar a wine’s flavour. There’s an increasing discussion around a “new” defect, typically addressed as “mouse” or “mousiness”. This flaw was hardly recognized or even existent a few decades prior, but recently, its occurrence has escalated, courtesy of a rising trend of utilizing minimal to nil sulphur in wine-crafting and producers plucking mature grapes with lower acidity. Here’s your need-to-know on this.

Pinpointing this flaw with precision can be challenging. The commonly perceived manifestations can be likened to corn, popcorn, basmati rice, tortillas, and, predictably, a mouse though admittedly, the actual smell of a mouse remains ambiguous).

A person sniffing a wine in a wine glass, copyright BKWine Photography

The chemical compounds that give rise to mousiness don’t evaporate easily in the acidic habitat (low pH) of wine. But they do when you take a sip of the wine, as the acidity level alters.

Interestingly, the pH level in humans’ mouths is noticeably higher, so when the wine is introduced to your mouth, these compounds become more volatile, allowing you to experience the “flavour”, or more aptly, the smell.

Unusually, mouse is a flaw that can’t be detected by simply smelling the wine. Its presence only becomes apparent when you actually taste the wine.

Typically, a sommelier will present the wine for you to taste at a restaurant before service. Often, a sniff is all that’s required to identify flaws like TCA or “corked” wine, but with mouse, you actually have to taste it to confirm its presence. Adding to the challenge, not everyone has the sensitivity to detect mouse (this is true for other wine faults as well).

On multiple occasions, I’ve attended tastings where wines were intentionally tainted with the mouse flaw (alongside others presenting different types of faults). Even then, it was still difficult to definitively say if a wine was affected or exactly what the fault truly was. Sometimes it’s just a vague feeling that something about the wine is slightly off. Maybe if mice were more prevalent in our area, the identification would come easier…

Scientists believe that mousiness is caused by a group of compounds called pyridine. This compound consists of a basic molecular formula of C5H5N, and is even used industrially as an additive to render spirits non-potable.

A woman in a lab coat in a laboratory in a winery, copyright BKWine Photography

So, what brings about mousiness in wine?

Based on a recent research conducted at the University of Bordeaux, three main factors are found guilty: Brettanomyces, also known as the “wild” yeast that may lead to its own wine fault, “brett”, the so-called “lactobacteria” that execute the malolactic “fermentation” of malic acid to lactic acid in wine, and some inorganic chemical activities, majorly, the Maillard reaction.

The research implies that the risk of having a mousy wine elevates with very low sulphur levels. Consequently, the ongoing trend of low-sulphur wines and even no-sulphur wines have significantly amplified the risk of experiencing mousiness. Different researches provide different statistics. Some tagging 20% of low or no sulphur wines as impacted while others mention numbers up to 50%.

Potassium metabisulphite is a form that SO2, sulphur, can be added to wine, copyright BKWine … [+]. Photography

Another impactful factor is the prevalent acidity in the wine. With the shift in weather patterns and changing consumer preferences, grapes are being harvested at a later, more mature stage, leading to diminished acidity levels. This, in turn, increases the risk of yielding a mousy wine, an issue perplexed by the effects of climate change.

From my perspective, there’s no easy solution for the winemakers besides being cautious and continuously monitoring the acidity levels, perhaps tweaking them periodically, and ensuring appropriate levels of sulphur are used. I am not aware of any quick fixes that can eradicate the issue if it occurs.

If you ever get a bottle with it, unfortunately, there’s not much to be done. If it is a mere trace, maybe it won’t make much difference.

The good news are that in most cases, it is not a very stinky fault, it is relatively rare, and some people don’t even notice it.

—Per Karlsson

Cofounders of Maker Wine—Sarah Hoffman, Zoe Victor and Kendra Kawala.

It’s been a long day at work. Dinner is on the table. You sit down to unwind, pouring a glass of your favorite wine. It hasn’t crossed your mind lately about the type of wine you purchase, where it comes from, or how the wine bottles impact the environment. All you care about is that it’s pleasing to the palate.

But what if knowing more about your wine made it taste better? What if there was a company making strides and disrupting an age-old industry? Would you take notice?

Zippia reports that only 17.8% of winemakers are women, and out of that percentage, only 1% are Black. Sarah Hoffman, Kendra Kawala and Zoe Victor, cofounders of Maker Wine, made it their mission to improve these statistics while pushing boundaries within the industry.

The premium canned wine brand focuses on elevating the profiles and products of wineries led by women and minorities. They’ve managed to secure $2.3 million in funding from key investors and stakeholders such as Pear VC, Marcy VP and the Chainsmokers. Dominating the online domain for canned wine sales, the DTC company has a robust online community with over 40,000 members and a Can Club of 2,000 members, all thriving through a unique tech experience. As a testament to their quality, Maker has 12 wines with 90+ point scores and 43 gold medals from renowned competitions like the SF Chronicle Int’l Wine Competition, Sunset Int’l Wine Competition, Sommelier’s Challenge etc.

Moreover, the company has achieved over $5 million in total sales since its inception, sold over 350,000 cans in the previous year and is regarded as the top online retailer of canned wine.

Hoffman, during a Zoom interview, emphasized the importance of profiling diverse winemakers and not simply talking about diversity. She stressed upon their commitment to make wine culture more inclusive, considering all aspects from the mode of drinking to patronage. She highlighted the fact that only a miniscule percentage of winemakers are women, among which an even smaller fraction are women of colour. Their business thereby conferred opportunities to a wider range of producers by virtue of its approach.

Prior to her current role, Hoffman was responsible for managing user acquisition and multimillion-dollar marketing budgets for several companies, right from their inception up to their IPOs. She has vast experience in this domain, having worked with Eventbrite and Right Side Up, a growth marketing consultancy empowering brands like StitchFix, Masterclass etc.

Maker Wine is revolutionizing the market with their trendy canned wine.

After deciding to pursue her master’s degree, Hoffman met Kawala at Stanford Business School. The pair instantly hit it off thanks to their shared enthusiasm for the food and beverage sector.

Before delving into the world of wine, Kawala staged an impressive career as a healthcare management consultant at Huron Consulting Group. She greatly contributed in the areas of operations, innovation and B2B sales, even spearheading Huron’s highest-ever consulting project involving over $100 million. Upon relocating to California for Business School, she was introduced to the intricate industry of wine and realized she wanted to be a part of it.

Kawala speaks fondly of her first experiences within the world of wine: ‘I was completely enchanted by the authentic process of winemaking and the global role it holds. I thought, ‘There’s so much about the wider world of wine and its creators that the public should be educated on.’”

While engaged in market analysis, Hoffman and Kawala enrolled in a course named “Global Dynamics of the Wine Industry”. Their lecturer eventually became one of Maker’s earliest angel investors. Victor, having established a successful career in consumer technology, joined the team after meeting the other founders through Stanford connections. She has previously spearheaded corporate strategy and operations for entities such as Xbox and others.

The founders began the company with a commitment to distribute superior quality wine in an innovative, disruptive way that also uplifts neglected segments of the market. One primary hurdle was to overcome the societal bias against canned wine.

Describing the scenario, Kawala said, “”Essentially, the feedback we got was, “It’s unfeasible. You’re being unrealistic.” We had to convince people that cans can be associated with premium goods rather than just soft drinks and inexpensive products. We proposed that individual wineries would allow us to use their wines, their expertise, their brand identity, and their narratives. We further proposed that consumers were prepared to purchase wine in a novel way and through an online platform.

Hoffman and Kawala stationed themselves outside high-end stores with soda cans enveloped in high-quality wrapping paper. They collected customer feedback to validate their concept. Following this market research, they started creating their brand and reaching out to wine producers. The makers wanted to see innovative packaging. The team at Maker focused on delivering a can that does not allow light exposure or oxidation and doesn’t spoil the wine’s taste due to corking. In addition to being fully recyclable and free from corks, these cans also have a minor environmental footprint when compared to bottles.

Terah Bajjelieh, owner & winemaker of Terah Wine Co

The cofounders considered it crucial to highlight underrepresented creators like Terah Bajjelieh, the owner & winemaker of Terah Wine Co. The fundamental purpose of Maker’s mission was to support fellow female winemakers by promoting their brands and accounts on a wider scale through direct sales.

“Witnessing a female-led start-up such as this one growing rapidly in the beverage industry and achieving commendable milestones in a relatively short time is exhilarating,” shares Bajjelieh. She mentioned the Battonage Forum’s statistics that only 30% of U.S. businesses are women-owned, while a mere 14% of wineries have a woman at the helm as a lead winemaker. The notion of potential empowerment through collective growth and support is a powerful one.

Since its initiation in 2020, Maker has demonstrated massive growth and disrupted the existing market, thereby offering consumers superior options. The cofounders’ key strategies as they continue to grow their brand include:

“I love, as a marketer, the magic moments with your product,” Hoffman concludes. “Everyone remembers that first moment they have when they have a glass of wine that you’re like, ‘Oh, I really like this. I understand how wine can be this art and special thing.’ I think a second moment when you realize that you can have a really great glass of wine not just from a couple of established brands you know, but from these craft producers that have a story that has something special there.”