Wine 867

Robert Hanson to Step Down as EVP & President, Wine & Spirits Division Effective February 29, 2024

Company Initiates Search to Identify New Leader to Guide Next Phase of Growth for Its Wine & Spirits Business

VICTOR, N.Y., Jan. 04, 2024 (GLOBE NEWSWIRE) — Constellation Brands, Inc. (NYSE: STZ), a leading beverage alcohol company, today announced that the Company and Robert Hanson, who has led the transformation of the company’s Wine & Spirits business since 2019, have mutually agreed that Mr. Hanson will step down from his role as Executive Vice President and President of the company’s Wine & Spirits Division, at the end of Constellation’s fiscal year on February 29, 2024. The company has initiated a search to identify a successor. Bill Newlands, President and Chief Executive Officer, will assume responsibilities as interim leader for the company’s Wine & Spirits Division, in addition to his existing responsibilities, until a successor is named. Newlands and Hanson will work together over the coming weeks to ensure a smooth transition of leadership.

“Robert has been instrumental in leading the charge to reposition our Wine & Spirits business to a higher-end portfolio of brands more aligned with consumer trends, with an expanded focus to include global, omni-channel distribution, with more robust and targeted international and direct-to-consumer sales channels,” said Bill Newlands, President and Chief Executive Officer at Constellation Brands. “We thank Robert for his transformational vision, drive and commitment to our business over the past 11 years, first as a Board Director, and then as President of our Wine & Spirits Division, and we wish him the best in his future endeavors.”

Hanson became a member of Constellation in June 2019, following successful tenures as CEO and President at companies such as John Hardy Global Limited, American Eagle Outfitters, and Levi Strauss & Co. From 2013 to 2019, he also served as a board member of Constellation. Throughout Hanson’s leadership for more than four years, the Wine & Spirits Division of the company has seen considerable transformation, with brand portfolio reshaping through lower-end brand divestitures, acquisitions of higher-end spirits and fine wine brands, consumer-focused innovation, as well as laying a strong foundation for sustainable success and growth in profit.

“I take pride in serving Constellation Brands’ Board as well as its Wine & Spirits Division, and I greatly respect and admire the company, its beloved beverage alcohol portfolio and the team members who are particularly talented,” Hanson said. “Now is the appropriate time for me to transition the leadership and step down from my role with the company and move towards my future career objectives as we have achieved operational, capability and strategic transformation for the company’s Wine & Spirits business. I am eager to see the team achieve even more success in the forthcoming years.”

CONSTELLATION BRANDS IN BRIEF
Constellation Brands (NYSE: STZ) is a leading global producer of beer, wine, and spirits with operations spread across Mexico, the U.S., New Zealand, and Italy. Our mission lies in building brands that consumers love, since we value the enhancement of human connections as Worth Reaching For. It motivates us to work hard, take calculated risks and stay dedicated in order to predict market trends and deliver more to our industry, employees, shareholders, and consumers. This dedication has been the driving force behind us being one of the fastest booming, large CPG companies in the US retail business, propelling us to deliver what’s next.

Every day, our high-end, iconic imported beer brands like the flagship Corona Extra, the family of Corona brands, Modelo Especial, and the rich selection of Modelo Cheladas, Pacifico, and Victoria are reached out to by people, as are our fine wine and craft spirits brands which include The Prisoner Wine Company, Robert Mondavi Winery, Casa Noble Tequila, and High West Whiskey, and our premium wine brands like Kim Crawford and Meiomi.

As an agriculture-based company, we have a long history of operating sustainably and responsibly. Our ESG strategy is embedded into our business and our work focuses on serving as good stewards of the environment, enhancing social equity within our industry and communities, and promoting responsible beverage alcohol consumption. These commitments ground our aspirations beyond driving the bottom line as we work to create a future that is truly Worth Reaching For.

To learn more, visit www.cbrands.com and follow us on X, Instagram, and LinkedIn.

MEDIA CONTACTS

INVESTOR RELATIONS CONTACTS

Amy Martin 585-678-7141 / amy.martin@cbrands.com

Carissa Guzski 315-525-7362 / carissa.guzski@cbrands.com

Joseph Suarez 773-551-4397 / joseph.suarez@cbrands.com

Snehal Shah 847-385-4940 / snehal.shah@cbrands.com

David Paccapaniccia 585-282-7227 / david.paccapaniccia@cbrands.com

A downloadable PDF copy of this news release can be found here: http://ml.globenewswire.com/Resource/Download/6f879f06-e200-4633-8058-dc27ea98a53e

Searching for your next great bottle? Sicily, Greece, South Africa, and Lodi may have the answers. … [+] (Photo by DeAgostini/Getty Images)

Have you ever had a sommelier pour you an unexpectedly excellent wine? A white or red from an unknown region, something sparkling from outside of Champagne, or a weird but wonderful bottle from the far reaches of Eastern Europe?

In 2024, sommeliers are predicting a number of unexpected wine regions will step into the spotlight.

“We are starting to see wines come out of less traditional regions, whether newer to grape growing or places that haven’t shared their production worldwide in the past,” says Danielle Miller of

167 Raw Oyster Barin Charleston points out that. “For example, a favorite on our current list is a Cypriot wine with incredible complexity, and it’s a grape we had never heard of.”

Bertil Jean-Chronberg, an award-winning sommelier and owner of Bonde Fine Wine Shop, believes that in 2024, consumers will find themselves surprised by the wine regions coming to the forefront. He predicts, “They’ll unearth regions or states that have previously been snubbed or overlooked.” He goes on to say, “In the coming year, anticipate wines from Finger Lakes, Long Island, Vermont, Michigan, Canada, Armenia, Hungary, Japan, or Patagonia.”

If you’re ready to embark on a wine exploration journey, here are seven regions you should pay special attention to.

Nicholas Schulman, RPM Italian’s Director of Wine in Washington DC, makes a comparison between the effect White Lotus had on Sicily with Sideways’ influence on California Merlot. “For better or worse, the Hollywood effect on wine is irrefutable! HBO’s White Lotus Season 2 was a huge hit, resulting in a surge in Sicilian wine requests.” Schulman praises the attention being given to Sicilian wines, “Sicily’s active Volcano, Etna, is known to produce unique, exciting, terroir-driven, high energy wines that can compete with the best Burgundys and Barolos.”

“Etna has gradually been gaining world prestige, and now we’re seeing big players, like Gallo, entering the market,” says Daniel Beedle, assistant food, and beverage director at Kimpton The Forum Hotel. “I’ve noticed increased popularity in Sicilian reds and whites with some cellar age, showing that consumers view these wines as good investments.”

Sam Bogue, Flour + Water Hospitality Group’s beverage director, highlights how Sicilian reds have become a favourite among diners at the group’s California restaurants. He appreciates how Sicilian wines resonate with the Californian palate, evident in the popularity of variants from Mount Etna to Vittoria. He further encourages embracing Zibibbo and other Sicilian delights as a part of the country’s viticultural scene.

The general manager and wine director of Meli in Washington, DC, Danya Degen, notes the growing popularity of Greek wines. She recalls how customer tastes have evolved from asking for Santorini Assyrtiko to exploring the wines of Naoussa, Drama, and Crete. In the future, she anticipates a growing demand for a Kotsfali and Mandilari red blend from Crete, citing it as a potential successor to Côtes du Rhône.

Schulman links the rise in popularity of Greek wines to the increase in Greek and Mediterranean restaurants opening in the United States. He predicts a boom in Mediterranean wines driven by greater accessibility and the rising trend of Hellenic cuisine. This trend is particularly evident in the increased consumption of flavorful white Assyrtiko wines from Santorini and delectable savoury reds from Naoussa PDO, made from Xinomavro grapes.

Stephen Sherry, the wine director at Melanie Wine Bar, anticipates an increase in the popularity of quality wines from Washington State. He issues a reminder that Washington’s wines weren’t limited to just the big labels of Charles Smith and Chateau St Michelle seen on grocery store aisles. Small-scale producers such as Grammercy, Hedges, and Pursued by Bear were also making extraordinary wines comparable to the best from California.

Armenia is the oldest winemaking region in the world, but its industry suffered heavily under Soviet rule when Georgia was designated the winemaking center and Armenia was given brandy. However, in the past two decades, a dedicated group of producers has begun to rekindle the winemaking culture of the region. Expect to see excellent bottles starting to appear on wine lists, showcasing indigenous grape varieties such as Voskehat, Areni Noir, Tozot (which, if made correctly, drinks like Cru Beaujolais), and Kangun.

“Think about your top five regions,” recommends Ray Shoals, Sommelier at La Fête Wine Co. and founder of The Black Owned Wine Review. “You probably think of places like Champagne, Barolo, Bordeaux, Burgundy, and Napa. But I believe there are some amazing producers in South Africa that can rival many of these at a fraction of the cost!”

Sommelier, writer, and author Jim Clarke claims, “There is a lot of activity in South Africa. White wine drinkers are getting into Chenin Blanc. South Africa’s most-grown variety took a bigger portion of the South African pie within the U.S. market last year, proving that the grape’s ability to appeal equals Chardonnay, Pinot Grigio, and Sauvignon Blanc drinkers is being recognized and appreciated.”

Joseph Lapi, Wine Director for RPM Steak, RPM Italian, RPM Seafood in Chicago, notes, “Every dog has its day, and in 2024, the regions that provide outstanding value will excel.” As far as he’s concerned, it’s the Douro valley, a Portuguese region famous for its port. “The region’s steep slopes and hot climate are perfect for growing a variety of indigenous grape varieties, which are used to produce rich, full-bodied wines with strong fruit flavors and a distinct mineral quality. The combination of unique terroir, high-quality wines, reasonable prices, and growing popularity is why I believe Portugal will be the hot ticket in 2024.”

Jason Alexander, overseeing wine guidance for establishments in San Francisco called Che Fico and Che Fico Alimentari, shows interest in Lazio this year. He states, “The territory continues to progress with the emergence of a new set of winemakers who appreciate native grapes and exploit the distinct terrain of the region.” He elaborates, “Winemakers such as Andrea Occhipinti completely transform perceptions by using skin contact to add richness and texture to white grapes like Procanico while investigating the potential of dry red wines from Aleatico, which were previously recognized for their sweet red wines.”

Let’s usher in 2024 with the hangover from your New Year’s Eve and New Year’s Day celebrations hopefully a thing of the past. It’s officially time to welcome Dry January! This campaign, aimed at reducing alcohol consumption, is poised to saturate your social media feeds and echo in your preferred restaurants and bars. If drinking less is among your New Year’s Resolutions, Dry January is likely right up your alley. Not everyone can go an entire month without indulging in a little alcohol, and that’s not for me to judge. Reduce your consumption as best you can, find substitutes that you enjoy, and if alternative wines serve you well and keep you smiling, then it’s a win-win! Bear in mind, Dry January is a suggestion, not an order. Do what benefits you 🙂 And now, allow me to kick off our Dry January Spotlight with a French sparkling wine brand that recently launched their first alcohol-free offering: Veuve Du Vernay.

Image courtesy of Veuve du Vernay

Veuve Du Vernay, considered one of the leading sparkling wine brands in France, has debuted a wonderfully lively alcohol-free sparkling wine for your Dry January evaluation.

Produced following the traditional winemaking process, the VdV team selects the finest Muscat grapes from the Mediterranean coast for harvest once they reach the necessary maturity to provide the best sparkling wine possible. After crushing the grapes they move to a cold-soak process before fermentation. This is done to extract the maximum flavors and aromas from the skins to the juice. When the maceration has finished, a low-temperature fermentation takes place to preserve the aromas.

Once the wine is produced, VdV dealcoholizes using the Reverse Osmosis process: This nanofiltration method remains the most efficient alcohol removing technique, retaining the flavors, aromas, and other elements (nutrients, minerals, vitamins…) present in the wine.

Through this process, the aroma compounds are filtered out and preserved before the alcohol is removed by evaporation. Water and ethanol being the smallest molecules in wine, they pass through the filter more easily than the other elements. Since all the aromatic and nutritive components are not exposed to the heat and turbulence caused by the evaporation, this method allows them to keep the highest integrity of the wines intact, maintaining the original bouquet, character, color, and flavors.

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Learn more about which wines have the fewest calories this week. (Photo by Ken Ross)

Tis the season to make a fresh start.

And for many people, that means cutting back a bit on many things, including food, alcohol or spending.

That’s why I thought I would kick off the new year with a wine column devoted to low-calorie wines.

And if you’re taking a break from alcohol altogether this month, you can read all about no-alcohol wines next week.

So hopefully, these suggested wines this week and next week will come in handy for anyone turning over a new leaf.

Then it’s back to the grindstone and recommending more great wines the rest of the year.

Hope you enjoy.

HOW MANY GLASSES OF WINE IN A BOTTLE?

First, let’s get a few numbers out of the way.

A standard bottle of wine contains 750 milliliters or roughly 25 ounces of wine.

According to the U.S. Department of Agriculture (USDA), one bottle of wine contains five glasses of wine.

However, many people, including myself, still believe that a bottle of wine contains four glasses of wine, which works out to 6.25 ounces per glass.

So below, you can find information about how many calories are in a 5-ounce glass and 6.25-ounce glass.

WHICH WINES HAVE THE FEWEST CALORIES?

In most cases, most wines contain roughly 570 to 650 calories per bottle, according to the USDA. The difference between 570 and 650 might not seem like a lot. But when most people only consume 2,000 to 2,700 calories per day, two glasses of wine can add up fast over the course of a meal.

So how many calories do different wines have in each glass? The USDA has information about the number of calories found in a 5-ounce glass of most wines. You can find those numbers below, along with the number of calories for the same wines for a 6.25-ounce glass.

There’s also another wine, Muller Thurgau, that weighs in at 113 calories, but this white wine grown primarily in Germany and Austria isn’t easily available in many American wine stores.

Fortunately, you should have no problem finding gamay wines. Some of the most popular red wines made with gamay grapes can be found in France’s Beaujolais region. This includes Beaujolais Nouveau, the red wine made with gamay grapes fermented for just a few weeks.

Two of my favorite white wines near the top of the list of low-calorie wines: Gewurztraminer (there are many great, affordable ones from the Alsace region of France) and Chenin Blanc (the grape used to make many great, dry white wines from the Vouvray region of France).

The next two wines on the list – sauvignon blanc and riesling – are also some of my favorite white wines. You can find some great, affordable sauvignon blancs from New Zealand. As for riesling, you can find delightful ones throughout the world, including ones made in Germany’s Mosel region, France’s Alsace region and Canada’s Niagara region.

Let me add that most winemakers don’t list how many calories are in each bottle of wine. Why? I suspect it’s because they know that most people don’t want to count calories while they’re drinking their favorite wine.

Wine’s more than just something you have with dinner. It’s a beautiful expression of a particular region’s soul, its character, its rich, dark, soil.

So just because some wines have fewer calories, that doesn’t mean you have to sacrifice anything to find great, distinct, delicious ones.

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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There are few things as polarizing as putting ice in your wine glass. But Martha Stewart has given a big win to the pro-ice side by revealing on “The Late Show with Stephen Colbert,” via YouTube, that she puts ice in her white wine. Although she used to think it was wrong, she met vintners while traveling through France and Italy who assured her that it was perfectly fine.

Ultimately, how you like drinking your wine is something only you can decide. If you like ice in your glass of sauvignon blanc, who are we to tell you no? But like everything else in life, there are upsides and downsides to choosing ice. For one, just because Stewart and some European vintners say that it’s okay doesn’t mean that everyone is going to be on the same page. The stigma around ice cubes in wine isn’t as strong as it used to be but not everyone is ready to embrace the trend just yet. Be prepared for a raised eyebrow or two if you make a habit of it.

Iced wine is great for when you forget to chill your wine or just bought the bottle and want to serve it right away. Ice will get you a colder glass of rose, perfect for a hot summer day. The downside is that the ice will melt, eventually watering the wine down, which will negatively affect the flavor. If it happens in cocktails; it happens with wine.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

At times, diluting your wine may indeed be a good idea. If you find yourself at an event where the available wines are too sugary for you, the addition of some ice might reduce the sweetness to a level that is more to your liking. The same strategy can be applied to wine that has been open for several days. Although stale wine won’t cause health issues, the taste won’t be optimal. A bit of ice in your glass could potentially extend the life of the bottle before it needs to be discarded.

The majority of individuals would rather chill their wine using a different method to avoid watering it down. Getting your wine to the correct temperature is a breeze if you plan in advance. If you’re aiming to chill your wine without using ice, there are other wine tricks you could experiment with. However, adding ice to your wine is no longer the major no-no it once was, and Martha Stewart is leading the way in encouraging her followers to step away from the conventional approach.

See the original article on Tasting Table.

Four out of five Nonnas agree – an Italian meal just isn’t complete without a glass of vino. Wine is arguably as much a symbol of the old country as pasta or panettone, such a staple that much of Brooklyn is still dotted with grapevines planted by early Italian immigrants for at-home winemaking.

Apart from wine, the other cornerstone of Sunday dinner tends to be a big pot of marinara sauce, whether it’s being used as the base for a meat dish or simply accompanying a bowl of spaghetti. If you enjoy serving your loved ones hearty dishes powered by the

classic red sauce, offering your guests a wine that complements it beautifully is essential.

Your first guess might be to opt for an Italian red. This is a good start, but understanding the specific flavor notes of a good tomato sauce will help narrow down the options and find a wine pairing that enhances both the food and the drink.

Read more:

The Ultimate Vodka Brands, Ranked

Generally, white wine pairs well with white sauces and red wine with red sauces. This association is not determined by color but rather by the nature of the sauces and wines. Light-bodied wines containing sufficient acidity to offset the richness but not strong enough to overpower the subtle flavors of the food complement butter- and cream-based sauces perfectly. On the other hand, red wines, which are typically fuller-bodied boasting a range of robust and varied flavors, are suited to pair with a flavorful tomato sauce. Tomato sauces can possess several tantalizing flavors such as sweetness, umami, fruitiness, herby, and tanginess, making them ideal for red wines.

Acidity is the most critical aspect of selecting wine, according to some connoisseurs. Since tomatoes are quite an acidic food, it’s beneficial to choose wines with similar acidity levels. This advice means you should steer clear of full-bodied reds with high tannin content or those aged in oak barrels, which result in heavy, woody flavors. Tannins give a bitter taste, creating a beautiful, complex bouquet of flavors in a glass of Bordeaux or Cabernet. However, they might create a clashing, discordant result with zesty, acidic tomato sauce, leaving neither tasting as good as it should.

While considering light-to-medium bodied tangy reds low in bitterness, there are a few varieties that fit in perfectly. Barbera, a sprightly, juicy Piedmontese red perfectly paired with tomato and garlic, is a favorite among experts. Chianti, the quintessential Tuscan red similar to Barbera, is high in acidity and characterized by more earthy, herbal, and even smoky flavors. If you prefer something drier, an Etna Rosso from the Sicilian peak, while zingy, imparts more earthy, bitter tastes that won’t overwhelm the tomato sauce’s vibrancy.

There isn’t a rule that confines you to Italian varieties. Pinot noir, known as a versatile match for various dishes, pairs well with tomatoes, particularly the “new world” pinots from California and Oregon. The robust, fruity flavor of Zinfandel is sufficient to pair with hearty tomato dishes like bolognese. Wines from the Rhône region, like Grenache and Syrah, are known for their balanced blend of fruitiness, complex minerals, and herbaceous notes. When matching wine with tomato sauce, there are ample options available. And if it requires testing a few different bottles to find your favorite, consider it a small sacrifice for (culinary) science.

Read the original article on Daily Meal.

If we had one small wish for the new year, it would be that sweet wines make a comeback. In a recent Oeno Files newsletter piece on Port, we lamented the fact that we’re no longer asked if we want a sweet wine with our dessert in restaurants; we are just offered cappuccino and espresso. This happens even in fine-dining establishments, which have a dedicated selection of by-the-glass sweet wines sharing space with the dessert menu. It’s no wonder that legacy sweet wine regions like Portugal’s Douro Valley (the home of Port) and Hungary’s Tokaj-Hegyalja (birthplace of Tokaj) are producing dry wines alongside their luscious, sweet offerings. Don’t get us wrong, we love a good dry Douro red or Hungarian Furmint, but we would love to see sweet wine regain its standing among wine lovers.

There is an unfortunate misconception among wine drinkers that wine with higher residual sugar (RS) is cheap and not to be taken seriously. Prior to the Prohibition, Americans brought their sweet tooth to the liquor store, and fortified or Port-style wines—what the Australians call “stickies”—reigned supreme. With the destruction of the United States wine industry under the Prohibition and the post-WWII shift toward fine, dry vino from France and Italy in the middle of the 20th century, sweet wine fell out of favor. Although there are bursts here and there of a comeback, usually fueled by sommeliers and wine journalists, we have not seen a sustained movement toward a return to the glory days of sweet wine.

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Some of the finest wines in the world are sweet. What sets a well-made option apart is its acidity, which keeps the sugar in check and keeps the wine from feeling overly cloying. Due to their high sugar content and high acidity, sweet wines age beautifully and will last for many years when properly cellared. And while we love these with dessert or even on their own at the end of a meal, we also like the idea of serving them with savory appetizers or main courses. Here are the main styles to look for:

Fortified: Neutral spirits or brandy are added to wine during fermentation, which kills the yeast and maintains a higher level of residual sugar. Fortified wines such as Port, Madeira, and Marsala have a higher sugar content than dry wine as well as a higher alcohol level.

Late Harvest: This is a specific way of producing wine where the grapes are left on the vine for an extended period, typically one to two months past the normal harvest time. This process allows the grapes to dry out, thus concentrating the sugar content within them.

Ice Wine: A distinctive form of wine made from grapes that have been frozen while still on the vine. Harvest often occurs as late as December or January. The freezing process results in the water inside the grapes freezing while the sugar does not. This leads to a sweeter wine with a concentrated flavor profile.

Passito: Passito refers to wines made from dried grapes. As the grapes dry, the sugar within is concentrated, producing a wine with a higher sugar content and increased alcohol level.

Botrytized: This term is associated with the gray mold known as Noble Rot or Botrytis cinerea. This mold dehydrates the grapes, increasing their fruit sugars and acids. The result is a wine with an intense, sweet flavor profile deriving from these more concentrated berries.

Fortified wine can originate from any location, but botrytized wines and ice wine rely on specific weather and climatic conditions, limiting their production to a few specialised regions. The term “passito,” a style of wine from Italy, may be familiar to those with a basic understanding of Italian. This article presents a selection of the world’s finest sweet wines.

The regions of Sauternes and Barsac, completely enclosed within Bordeaux, constitute about 2% of the area of the region. Yet, wine producers in these zones stress that they were awarded 27 grand crus in the renowned classification of 1855. The prevailing weather conditions, with foggy mornings and sunny afternoons, are conducive for the growth of Botrytis cinerea, bestowing upon the wines their rich texture and flavours of citrus and apricot preserves, caramelised pineapple and subtle traces of baking spices, with hints of beeswax and acacia honey.

The authorised grape varieties for these wines are Semillon, Sauvignon Blanc, and Muscadelle. Typically, Semillon constitutes 80% of the grapes used in the final wine, with Sauvignon Blanc making up 20%, and a miniscule percentage of Muscadelle adding significant intensity to the aroma. Some recommended bottles come from Château d’Yquem, Château Rieussec, Château Climens, Château de Fargues, and Château Caillou.

These wines pair excellently with savoury dishes such as blue cheese, foie gras, fried chicken, grilled pork chops, and butternut squash risotto.

Dessert Pairings: Apple pie, peach pie, pear tart, crème brulée.

Made from botrytized Furmint, Harslevelu, and Muscat Blanc grapes, Tokaji Aszú was referred to as the “The King of wines, the wine of Kings” by Louis XIV. Unaffected grapes are harvested initially in September to produce the base wine, with the rest of the grapes left on the vine to fall under the influence of botrytis. These grapes shrink, concentrating their sugars until the later harvesting phase in late October or November. The botrytized grapes that are harvested are placed in large baskets known as puttony and then added to 136-liter barrels of base wine. The quantity of sweet grape baskets added to the base wine gives the Tokaji Aszú the Puttonyos rating of 5 or 6 Puttonyos, with 6 Puttonyos being the sweetest on the Puttonyos scale.

For a Tokaji Aszú wine to be designated as a 5 Puttonyos wine today, it needs to have a minimum of 120 grams per liter of residual sugar. A wine marked as 6 Puttonyos needs to contain at least 150 grams per liter of residual sugar. The Eszencia wine can be as sweet as 450 grams per liter and is quite the rarity. The flavor boasts dried apricots, canned pineapple, tropical fruits, and white blossoms, with a smooth palate feel and well-balanced acidity. Notable producers include Oremus, Royal Tokaji, Diznoko, Chateau Dereszla, and Patricius.

Savory Pairings: Gorgonzola, Stilton, or Cabrales cheese, foie gras, Peking Duck, Thai curries.

Dessert Pairings: Vanilla or dulce de leche ice cream, crème caramel, tarte tatin.

A style of sweet, fortified wine from the Douro Valley, Port is made with with five main red-grape varieties, but 80 varieties are allowed. Many Ports are “field” blends, with multiple varieties picked and vinified together. Here, the neutral spirit is known as aguardiente. Port is made in two main styles, Ruby and Tawny.

Ruby Ports are deep red to violet in color, with full texture and flavors of blackberry, cassis, black cherry, and notes of licorice, clove, and anise. Late Bottled Vintage (LBV) Ports are from a single harvest year and are aged four to six years before bottling. Vintage Ports are made from the best wines from a single exceptional harvest. They are aged in wood for approximately two years prior to bottling and will continue to age in the bottle for many more years. The finest are from single estates called quintas; the label will include the producer’s name, quinta name, and vintage year. Vintage Ports come only from “declared” years, meaning they are not made every year. Recent standout vintages include 2020, 2017, 2016, 2014, and 2011. Excellent producers include Taylor-Fladgate, Fonseca, Croft, Quinta de la Rosa, Quinta de Noval, and Warre’s.

Savory Pairings: Pulled pork sandwiches, barbecued ribs, Stilton, Epoisses.

Dessert Pairings: Brownies, chocolate lava cake, pecan pie.

The name of tawny Port derives from the amber “tawny” hue it obtains from aging in barrels. This type of Port also gets a pleasant nutty or oxidative texture due to its prolonged stay in wood. There are four variations of Tawny Port: Tawny, Tawny Reserve, Tawny with an Indication of Age (10, 20, 30, or 40 years old) and Colheita. Only Colheita originates from a single year’s harvest and has to be wood-aged for a minimum of seven years. For the remaining three variations, a combination of different years’ harvests may be used. The complexity of Aged Tawnies is astounding, thanks to the extensive barrel aging. Recently, there have also been introductions of 50-year tawny Port into the market. We can anticipate complex flavors like dried fruits, nuts, and caramel balanced against a robust acidity. Some of our recommended choices include Graham’s, Kopke, Dow’s, Quinta do Vallado, and Quinta do Crasto.

Savory Pairings: Sauteed chicken with mushrooms, risotto with walnuts and blue cheese, roast suckling pig.

Dessert Pairings: Cheesecake, butter pecan ice cream, chocolate mousse.

The Italian winemaking method being used since the Roman Empire’s era involves the process of partially dehydrating grapes on their vines towards the end of the season. These grapes are then further dried on large screens either under the full sun or inside facilities equipped with good ventilation. The drying process can last from a few weeks to a maximum of six months. After drying, these grapes are prepped for fermentation. Among the two leading types of wine produced through this method are Vin Santo and Passito di Pantelleria.

Vin Santo, which translates to “holy wine,” hails from the region of Tuscany. This wine is produced using Trebbiano, Malvasia, and Sangiovese. If you have ever visited a restaurant in Florence, Siena, or any part of the Tuscan countryside and you received a glass of sweet wine after your meal, this might just be the wine you had. It may taste a bit “hot” on first taste, but it eventually brings out flavors of orange marmalade, honey, almond, hazelnut, and toffee. Famed producers of Vin Santo include Avignonesi, Capezzana, Marchese Antinori, and Isole e Olena.

For the savory pairing, try combining it with chicken cooked in peanut sauce or pasta mixed with walnut sauce. As for the dessert pairings, it can best be paired with biscotti, almond cookies, or pignoli cookies.

Passito di Pantelleria originates from a tiny island located near Sicily and is crafted from the Muscat of Alexandria grape, locally referred to as Zibibbo. It offers delightful tastes of preserved apricot, honeycomb, canned peach, and butterscotch. Some of the top bottles of Passito di Pantelleria are produced by Donnafugata Ben Rye, Carole Bouquet, Cantine Pellegrino, and Marco De Bartoli.

Suggested Savory Food Pairings: Pair it with chicken marsala, crunchy roast pork, or pasta mixed with blue cheese.

Best Dessert Pairings: It complements fig cookies, apple pie, or cheesecake.

Ice Wine is a product of Canada’s Niagara Peninsula, Germany, and various European countries. True to its name, Ice Wine is manufactured from grapes that have naturally frozen on the vine. Riesling and Gewürztraminer are primary choices in Europe, whereas Canada also incorporates Vidal, a white crossbred grape extensively cultivated in Canada and New York State. There are red variants available, made with Merlot, Cabernet Franc, and other grapes. Every year, it is increasingly challenging to attain the low temperatures necessary for this style, given that the grapes must be naturally frozen on the vine and harvested when the weather is 20° F. The German versions are termed Eiswein. Regardless of where it’s made, a high-quality white ice wine includes flavors of apricot, peach, honey, and subtle baking-spice, along with pronounced acidity and a syrupy texture. Cabernet Franc–based ice wine presents flavors of baking spice, white chocolate, cherry, and blackberry. Some of the best Canadian producers comprise Inniskillin, Jackson-Triggs, Peller Estates, and Mission Hill. The top German bottles are brought to you by Egon Müller, Schloss Johannisberg, Dr. Loosen, and Weingut Donnhoff.

Savory Pairings: Fried chicken, blue cheese, baked brie, caramelized onion quiche.

Dessert Pairings: Flan, cheesecake, rum raisin ice cream.

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Wine cellars are prone to the subtle issue of mold growth. The upkeep of any wine collection, whether it’s a Cabernet Sauvignon, Chardonnay, or a sparkling wine, demands focus on preventing indoor mold. Good care of your wine cellar starts with realizing the effect of humidity on mold formation, and knowing how to look for and eliminate mold before it touches your corked collection.

Humidity, a critical factor in the art of preserving wines, might unintentionally form an ideal atmosphere for mold spores. If humidity levels go over 70%, the extra moisture welcomes the presence of mold. The porous quality of the wine bottle’s cork can soak up this moisture, possibly reducing the quality of the wine. This delicate situation highlights the importance of careful control of humidity and routine checks in your wine haven.

“You should replace your 1-inch air filters at least every three months. Also, it’s crucial to use an air filter able to capture pollutants like dust, dirt, mold spores, bacteria, and viruses to boost your indoor air quality”, says Andy Fox, Filtration, and Indoor Air Quality Specialist at Filtrete™ MPR 1500. “Moreover, if you own pets, burn candles, or are carrying out renovation work in other parts of your home, you should think about changing your air filter even more frequently.”

Handle humidity. Wine cabinets and basement wine cellars have higher humidity levels than other parts of the house with optimal conditions ranging between 50-70%. This range ensures the corks remain in the best condition while keeping away from excessive moisture that fuels mold. Fox points out that “In the remainder of your house, the US EPA advises keeping humidity levels below 60% and ideally within the range of 30-50%. Sustaining appropriate humidity levels helps keep mold and mildew at bay. Moisture is a requirement for mold to grow. Hence, humidity levels need careful monitoring to reduce the risk of mold spreading and growing.”

Embrace the use of fans for air circulation. Gentle air circulation is vital to avoid the formation of humid pockets that might encourage mold growth. It’s therefore essential to ensure your space is well-ventilated.

Opt for mold-resistant materials. You should always go for paints and building materials that are designed to prevent mold growth.

Keep temperature fluctuations to a minimum. It’s essential to keep your cellar’s temperature steady, ideally within the 55-58°F (12-14°C) range. Any deviation from this range can increase the risk of mold development in your wine cellar space.

Carry out routine checks. Make sure you regularly check your cellar for any leaks, water damage, or early signs of mold infiltration. Furthermore, regular cleaning and dusting off the surfaces to remove possible mold spore sources is highly recommended. Remember, the key to effective mold prevention lies in early detection and swift remediation.

Photo by Emre Katmer on Unsplash

Safety first. Prioritize safety by wearing protective gear – gloves, a mask, and safety goggles – to minimize exposure to airborne mold spores during the cleaning process.

Isolate and remove affected items. If the spore concentration is localized, isolate the area to prevent further spread. Remove affected items for inspection and careful cleaning.

Dry clean affected areas. Begin with dry cleaning using a soft brush or cloth to eliminate loose fungal spores. Dispose of cleaning materials cautiously.

Use a natural cleaning solution.

– Scrub hard, non-porous surfaces using vinegar acetic acid. Vinegar’s natural acidity is an effective mold combatant and a great alternative to bleach.
– If you are dealing with stubborn black mold, hydrogen peroxide can be applied directly or mixed with water. Leave it to sit, then gently scrub.
– To prepare a natural antifungal solution, create a paste with baking soda and water. Apply, scrub and rinse to get rid of mold and odors.

Employ commercial cleaners or professional mold remediation services. Specialized mold cleaning products and bleach solutions can aid in preventing mold formation and infestation. For severe mold concerns, it is recommended to hire mold remediation experts.

The ‘activation’ process for carbon in a ‘charcoal’ filter results in numerous tiny pores within the carbon that trap many odors and VOC’s that can’t be captured by a standard filter. This was explained by Fox. The efficiency of the filter relies heavily on the amount of activated carbon used, as such, filters with a high volume of activated carbon, like the Filtrete™ MPR 1200 Odor Reduction Air Filter, are recommended. In this case, the activated carbon layer functions as an odor eliminator for pet smells, smoke, cooking, mildew and cleaning chemicals.

By maintaining a balance between humidity control, diligent cleaning, and preventive measures, you can prevent mold growth in your wine cellar. Take steps to ensure your wine collection remains impeccably preserved. Cheers!

Anthony Dias Blue, who was fondly known by his close associates as Andy, was indeed the world’s most widely recognized expert in the alcohol beverage industry. He passed away on Christmas Day at his residence in Pacific Palisades, California. This piece of news was courteously shared with the world by Amanda Blue.

In his illustrious career of more than 25 years, Andy held the position of Wine & Spirits Editor of Bon Appétit. This publication is known as America’s most extensive and most influential lifestyle magazine. From 1981 till 2006, he contributed an in-depth column in each issue. Then in 2007, Mr. Blue, along with his partner Meridith May, established a new magazine known as The Tasting Panel. This publication soon became the most widely subscribed among people involved in the beverage trade.

Being a man of many talents, Mr. Blue also wrote and voiced a one-minute “Lifestyle” radio segment. It has been on air on WCBS in New York since April 1978 and on KNX in Los Angeles since 1999. His exceptional work in the segment won him a James Beard Award in the year 2001.

Over his extended six-decade career, Mr. Blue wrote nine books, including six about wine, a comprehensive book about spirits that is still used as a college textbook, and two cookbooks he co-authored with his wife, Kathryn. One of these cookbooks, Thanksgiving Dinner, has remained a favorite resource since its release in 1990.

Amanda Blue courteously supplied some additional details.

In 1975, Mr. Blue pivoted from business management to magazine writing, becoming the Food & Wine Editor of the Diversion magazine as appointed by Stephen Birnbaum. He later participated in the establishment of the Food & Wine magazine. In 1979, the family decided to move to San Francisco, leading Mr. Blue to step down as West Coast Editor for Food & Wine. However, a casual encounter at the inaugural Gilroy Garlic Festival changed that.

He struck up a conversation with an older couple from Los Angeles. As it turned out, the woman was the Food Editor of Bon Appétit magazine. As they were about to part ways, she invited Mr. Blue to contribute an article for them, which led to over three hundred articles spanning twenty-five years. Mr. Blue said of that time, “This was an incredible time of growth and exploration in the world of wine and spirits. As I continued to learn, so did my readers.”

Courtesy of Amanda Blue

Never lacking some musical background, Andy’s preferences spanned from Earth Wind & Fire to Luther Vandross to his steadfast favorite Steely Dan, a passion he imparted to his offspring and their offspring as a significant, if not non-negotiable, manifestation of art and sentiment.

A chronic traveler, Andy was joyfully received in the top-notch wineries, distilleries, and eating places internationally where they often anticipated his appreciated judgment of their inventiveness. A grandparent to 9, Pasha, as he was fondly called by Olivia, Chloe, Francesca, Seneca, Ruthie, Dominic, Misha, Asher, and Luca, reveled in the love and achievement of his grandchildren.

Andy’s survivors include his wife of 56 years, Kathryn, and his four children. Hearty appreciation to his daughter, Amanda Blue, for her contribution in piecing together this tribute article for her father. He will be deeply missed.

After walking around their Harlem neighborhood and realizing there wasn’t a place to buy good wine, Pascal and Daneen Lewis came up with a bold plan: to open their own wine shop.

“We’ve lived in the neighborhood for close to 30 years and we never really found a place that we liked buying wine in. We would travel downtown,” Daneen, co-owner of Harlem Wine Gallery, told NowThis News. “Being very active in our community, we were like, ‘Wait, why are we leaving our neighborhood to go buy wine that we want to drink? We should have a shop!’”

Pascal and Daneen sprung into action shortly after that. The couple did not have prior experience in the wine world, but they took classes and attended the Wine Spirits Education Trust to learn everything they could about the industry.

“We kind of naively just jumped into it,” Daneen said. “And now, seven years later, here we are, and we love every second of it.”

A post shared by Harlem Wine Gallery (@harlemwine)

Harlem Wine Gallery is so much more than a wine shop. Pascal and Daneen want to engage with the community. According to Sprudge, the wine shop includes a large space in the back, which is often used for tastings and other events. Its calendar shows the gallery has offered events that merge wine with music and culture — and many of those events were free.

“Most people are intimidated [buying wine],” Pascal, co-owner of Harlem Wine Gallery, told NowThis News. “This space gave us an opportunity to have an educational space that would allow us to educate our community members [about wine and wine making].”

A post shared by Harlem Wine Gallery (@harlemwine)

What sets Harlem Wine Gallery apart is its unique variety. The establishment boasts an impressive collection of wines from Black-owned brands and created by Black winemakers, arguably the largest in New York City. They also carry wines made by women. According to the website, natural wines and New York State wines comprise a significant portion of their offerings.

Pascal observed a notable lack of representation in the industry. He believes his retail space could address this shortcoming by prominently featuring these wines. He emphasizes the need for support towards Black brands and Black winemakers, and his shop aims to contribute to this important uplift.

Looking ahead, the Lewises plan to engage with their community, working together with other small businesses in Harlem and nearby locales. They are motivated to broaden people’s understanding that cultivating wine grapes is a part of agriculture.

Daneen added that there’s a lot more knowledge to gain and many more milestones to achieve.

“It’s just a neverending journey of learning about wine,” she said.