Wine 1106

Red wine vinegar is a notably handy cooking vinegar, characterized by its vividly tart aroma and taste, which works well with salads, marinades, and various other dishes. However, for individuals avoiding alcohol, a common question arises due to its name: does red wine vinegar actually contain alcohol?

Indeed, red wine vinegar originates from red wine, and as such, can contain minimal alcohol levels, although the Food and Drug Administration (FDA) notes that its alcohol content must not exceed 0.5% by volume. Such a negligible alcohol level renders it non-alcoholic, meaning it does not cause intoxication when used in cooking (or even consumed directly). However, it’s noted that it is possible, though unlikely, to fail a breathalyzer test if consumed in significant quantities immediately prior to the test.

Read more: 10 Weeknight Meals To Make With A Rotisserie Chicken

The minimal alcohol content in red wine vinegar can be attributed to its production process. This vibrant red-purple liquid has been crafted by humans for over 5,000 years, initially developed in ancient Babylon, with the knowledge subsequently passed to the Greeks and Romans. The technique evolved over the ages, culminating in the Medieval French perfecting what is known as the “Orléans method,” named after the city south of Paris where it was refined.

The process used in the past is quite similar to current methods; both involve introducing bacteria to red wine. In modern red wine vinegar production, this bacteria is known as Acetobacter. It converts most of the alcohol into acetic acid, which is why red wine vinegar still contains trace amounts of alcohol. This acetic acid gives the vinegar its signature sour flavor.

For individuals who must avoid alcohol completely, red wine vinegar might not be suitable (unless it’s used in recipes where the alcohol content is completely cooked away). As an alternative, other types of vinegars can be used. They might not taste exactly the same, but they will not compromise the overall flavor of the dish.

One possible replacement is balsamic vinegar, which can be used in the same quantity as red wine vinegar. However, its consistency is thicker and its taste sweeter, making it an ideal substitute for recreating Nora Ephron’s vinaigrette. Another good alternative could be apple cider vinegar, known for its fruity, bold taste. You might want to use less apple cider vinegar than you would red wine vinegar. It’s excellent for salad dressing recipes that typically call for red wine vinegar.

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Believe it or not, wine coolers were immensely popular before becoming a common reference in underage drinking jokes. While wine-based drinks like sangria have a longstanding history, the beverage known as “wine coolers” first became commercialized in 1981, sparking significant interest in the alcohol market during the 1980s.

The concept of the wine cooler originated with Michael Crete, a beer and wine salesman from Northern California. He popularized a blend of tropical fruit juice, white wine, and club soda at beach parties in Santa Cruz. Realizing the potential for broader distribution, Crete partnered with Stuart Bewley, a high school friend and business associate, to launch California Cooler. Their marketing embodied the quintessential sunny, Californian surfer vibe, featuring ads with lively beach parties. The brand positioned itself as a fun, fruity beer alternative, with an alcohol level that appealed predominantly to a female audience.

This trend, initiated by California Cooler, proved beneficial for California, a state that produces nearly 90% of all American wine. During the early 1980s, the American wine industry was facing stiff competition from international imports, leading to a surplus of domestic wine. Bewley explained to Vice that there was a “lake of wine in California” at the time. Wine coolers provided a crucial outlet for excess wine, which helped to sustain the local wine industry.

Read more: 15 Popular Hard Seltzer Brands, Ranked Worst To Best

At the peak of its popularity, California Cooler was selling about 12.5 million cases annually. In 1985, the founders, Crete and Bewley, sold their company to the alcohol corporation Brown–Forman, known for distributing Jack Daniel’s among other brands, for $55 million. Following the launch of California Cooler, major spirits companies like E & J Gallo Winery and Seagram’s introduced their own versions of wine coolers, leading to a significant reduction in market share for California Cooler.

Within a few years, the demand for wine coolers had plummeted so drastically that the trend seemed to disappear overnight. A 1992 study from Cornell University’s Department of Agricultural Economics highlighted a 17% decrease in wine cooler sales in 1989 alone. The market took another hit in 1991 when a federal excise tax increase made wine five times more expensive to use in coolers, prompting many companies to switch to malt liquor alternatives.

By that time, wine coolers had garnered a negative reputation as a drink for underage consumers due to their sweet taste, low alcohol content, and eye-catching packaging. Approximately 35% of wine coolers in the U.S. in 1991 were consumed by teenagers, according to a report by Education Week. As the perception of wine coolers turned negative among legal-aged drinkers, their preferences shifted to other types of alcoholic beverages.

While coolers fell out of favor years ago, the modern trend towards canned, ready-to-drink (RTD) alcoholic beverages indicates a resurgence in similar products. Although California Coolers has ceased operations, its competitor, Bartles & Jaymes, is making a comeback in the market with a new collection of canned wine coolers featuring more upscale flavors. In 2019, parent company Gallo expressed to Esquire their excitement to re-introduce Bartles & Jaymes to nostalgically inclined consumers from the 80s and 90s, while also aiming to appeal to the tastes of modern consumers.

They might be one of the O.G.s, but the market is once again expanding, creating fierce competition. We recently ranked our favorite wine coolers available today, and upscale, contemporary brands with a European flair, like Ramona and Lolea, came out on top. Most of these brands aren’t marketing themselves as wine coolers anymore, preferring terms like “spritzer” or simply “sangria.” But the classic combination of wine, fruit juice, and carbonation remains the same.

Though malt-based beverages, like White Claw and Smirnoff Ice, still lead the RTD pack in popularity, the canned wine sector is growing exponentially. A 2020 trend forecast by Grand View Research predicted that, between 2021 and 2028, the global canned wine market would grow at a compound annual rate of 13.2% and be valued at $571.8 million by 2028. Whether because of nostalgia, the pandemic, or their busy lives, it seems consumers once again want their wine on the go.

Read the original article on Tasting Table.

Young woman is shopping online using her credit card and laptop in a rainy day

Although 2023 saw a decline in online wine sales following unprecedented growth during the pandemic, recent sales numbers suggest this shift is more of a market correction rather than a sign of long-term decline.

According to industry experts, the future of wine ecommerce lies in brands’ ability to understand and adapt to the evolving behaviors and preferences of consumers, especially in the context of varied market dynamics across regions.

“Technology and ecommerce offer a huge number of benefits in terms of the wine purchasing experience,” Guy Wolfe, head of ecommerce insights at beverage industry research firm IWSR, tells Forbes. “Consumers can shop a much wider range of products on the near-limitless ‘digital shelf,’ while having access to greater information about the product or brand and being able to compare prices, reviews by other purchasers and so on.”

Wolfe highlights that even with a recent dip, global online wine sales in 2023 continued to be nearly 40% above the levels seen before the pandemic, totaling around $11 billion.

“The relatively weaker recent figures for wine primarily relate to its established presence in the online market—about 7% of wine sales occur online, in contrast to just 4% for spirits and 2% for beer,” Wolfe observes.

This established market presence, although advantageous during the pandemic, has also led to wine ecommerce experiencing more significant challenges as other categories of alcohol start to close the gap.

In order to recapture market share in the online alcohol domain, Wolfe advises wine brands to concentrate on a deep understanding of their customers and to tailor their digital strategies effectively.

“Understanding the consumer base, their online preferences, and notably, how these preferences shift across different e-commerce channels and platforms is fundamental,” he suggests.

Creating digital content that caters to specific consumer demands allows brands to enhance their influence and worth in a competitive digital marketplace.

Millennials in particular are key to the growth of online wine sales in new markets. Wolfe points out that this demographic is highly active in online shopping, usually conducting thorough research before completing a purchase.

“Producing high-quality digital content tailored for various platforms is crucial in drawing millennials to a brand, and it tends to yield a significant return on investment,” he comments.

This generation’s shopping preferences are shaped by their alignment with brand values, emphasizing the importance for wine brands to communicate their identity clearly and consistently across digital platforms.

The analysis highlights distinct variances in online wine-buying habits across different regions, suggesting the need for market-specific strategies.

In established markets like Australia and the United Kingdom, major ecommerce websites such as supermarkets and specialty stores, which primarily serve an older demographic, predominantly facilitate online wine purchases.

In contrast, emerging markets show a synergy between growing wine consumption and ecommerce, characterized by a younger, ambitious consumer demographic that frequently shops online using mobile apps and social media platforms.

“In emerging markets, the wine market has developed in tandem with the ecommerce channel and is being driven by younger demographic groups often part of a rising middle class,” Wolfe says.

Therefore, a one-size-fits-all approach is unlikely to succeed, and brands must develop distinct strategies for different consumer groups and markets.

The rise of rapid delivery services, in particular, has also transformed consumer expectations, particularly among younger generations. In markets where quick commerce platforms are prevalent, such as Brazil, rapid delivery is a key driver of ecommerce growth.

However, the logistics of delivering wine quickly present challenges due to the lower value-to-weight ratio compared to other alcohol categories like spirits, and delivery costs can quickly add up.

“It tends to be less of an issue in regions with relatively low labor costs, such as Latin America, hence greater importance of quick commerce here,” Wolfe explains. Rather, he continues, this challenge is compounded in markets with higher labor costs, such as the United States, where concerns over alcohol access by minors have also impeded the development of rapid delivery services.

“Now IWSR consumer research indicates that Millennials and legal-aged Gen Z consumers in particular overwhelmingly expect (and are prepared to pay for) the added convenience of rapid delivery—including for wine,” he says.

To thrive in the evolving ecommerce landscape, wine brands must leverage technology to enhance the online experience. Wolfe emphasizes the importance of creating a seamless and consistent consumer experience across all touchpoints, from digital platforms to in-person interactions such as winery tasting rooms.

“If brand owners are not following up that experience with tailored digital marketing, an online club/subscription service, a strong social media presence, etc.,” Wolfe says, “then they are without doubt missing out on a significant opportunity to grow brand loyalty and ultimately sales.”

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New York Butcher Shoppe & Wine Bar is adding another location in the Charlotte region.

ALSO READ: Wine café joins The Bowl at Ballantyne roster

The restaurant has signed a lease for a 3,640-square-foot space at 100 Bryant Street in Belmont.

The property is under construction now. A timeline for the opening of the restaurant — which serves meats and cheeses, among other entrees — is unclear.

Read more on CBJ’s website here.

(WATCH BELOW: Your704: Barcelona Wine Bar)

Spicy food tastes best with wine, if you know what you’re doing.

Choosing a wine to go with a specific dish is usually all about flavor. But when it comes to pairing wines with spicy food, you need to consider more than your taste buds. The foods we tend to categorize as spicy don’t just impart flavor — they cause a physical reaction.

Whether it’s mapo tofu with its tingly heat, sushi with a dab of nose-zapping wasabi, or tacos liberally doused with Cholula, deciding which wines work best with spicy dishes depends on what type of spiciness you’re working with.

Chiles derive their spiciness from capsaicin, a compound found naturally in them. The numbing type of spicy found in Szechuan peppercorns originates from a completely different compound. In contrast, the sharpness in ingredients like mustard and horseradish emanates from another distinct compound.

Related: Where Does Black Pepper Come From? A Guide to Peppercorns and How to Use Them

These different kinds of spiciness can provoke various physical reactions, which influences the pairing of food with wine. A general guideline is to steer clear of tannic wines such as red Bordeaux and Napa Cabernet Sauvignon, which can feel bitter, astringent, and thin when paired with spicy foods.

The sensation of heat from capsaicin in chiles is not a taste but rather a reaction of our nervous system, similar to how it would react to something scalding. Capsaicin is mostly insoluble in water, so drinking cold water might not help much, but consuming a bit of sugar might.

To temper that heat, pair a chile-hot dish with an off-dry white wine, recommends Michael Dolinski, wine director at Junoon in New York City. To reduce the spiciness of the restaurant’s chile-marinated chicken tikka, he suggests a lightly sweet Chenin Blanc. “I pour Champalou Vouvray with our Ghost Chili Murgh Tikka,” Dolinski mentions. “The wine has a slight sweetness that perfectly balances the spice of the tikka.”

To enhance the heat of chiles, alternatively, choose a high-acid, peppery wine like a Cabernet Franc-based red wine or a cool-climate Syrah.

Related: Ordering Wine for the Table? These 13 Bottles Pair With Any Entree

Wasabi, horseradish, and hot mustard share a chemical compound known as allyl isothiocyanate, which activates receptors in our nose, prompting our eyes to water and our sinuses to tingle without lingering taste like capsaicin does.

Opt for fruity wines to enhance the flavors of your dish and help soothe the fiery spice. Nelson Harvey, co-owner of Annette in Aurora, Colorado, recommends a chilled, light Grenache rosé with floral and red-fruit scents as a complement to shrimp served with a spicy horseradish-and-hot-mustard sauce.

Related: The Best Rosés for Summer, From Bargain Pours to Splurge-Worthy Bottles

A fruity, slightly sweet Riesling is another excellent choice for strong spices, according to Jeff Cleveland, sommelier at Birch in Milwaukee. He notes, “The slight sweetness softens the spiciness, and the wine’s minerality and stone-fruit profile make it an exceptional pairing.”

The tingling sensation on your tongue from foods containing Szechuan peppercorns is due to a compound called hydroxy-alpha-sanshool affecting your nerves. No wine can completely counteract this sensation, but a silky, rich white wine can help balance the numbness.

Harvey pairs Szechuan peppercorn–dusted fried chicken with the Weingut Emmerich Knoll Loibner Grüner Veltliner Federspiel. “Grüner has a roundness that coats your mouth and softens the tingly, numbing heat,” he says.

Related: A Case for Why Sparkling Wine Pairs with Everything

Want to lean in to the numbing spice? Choose a Champagne: The effervescence doubles down on the tingling sensations, says Ronni Heard, wine director at Zoé Tong in Austin: “The combination of bubbles, acidity, and bready notes cuts through the spice and enhances all the flavors.”

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Read the original article on Food & Wine.

We’ve all heard of grape wine, but that’s not the only fruit that helps make the decadent nectar. Grapes may be the most popular fruit to ferment into wine, but the same can be done with blueberries, and done well. There are a lot of intricacies to winemaking that completely alter the taste, like the fermentation temperature and the time it spends aging, but the general process remains the same for any fruit. Blueberries are fermented just as grapes are when making the common batch of wine, but they produce a more tart, unique taste.

The fermentation process is what turns sugar into alcohol (with the help of yeast) and with the naturally low sugar content of blueberries, it typically produces a more mellow sipping wine than its sweeter alternative of red grapes, which most red wines come from. On top of that, blueberries are packed with antioxidants so happy hour can be both fun and nutritious.

The idea of blueberry wine may seem revolutionary, and it was -– about 500 years ago. Back then, blueberry wine was often referred to as “sun wine” in its birthplace of Sweden. In the 16th century, the process was pretty hands-off and only involved the tasty fruit, sugar water, a bottle, and months of sunshine. Natural fermentation did the trick just fine, but over the years we’ve moved onto more efficient ways of winemaking. The core ingredients haven’t differed, but modern winemakers now know that smashing blueberries introduces much more flavor than keeping them whole, as does multiple rounds of fermentation.

Read more: The 27 Best Bourbon Brands, Ranked

Producing the perfect blueberry wine all starts with the fruit. Harvesting the juiciest, freshest blueberries is what will give the wine that potent fruity flavor. The berries are then crushed just enough to extract their juices while keeping the seeds intact to avoid any bitterness. Following the same method as grape wine, crushed berries –- skins, seeds, stems, and all –- are then tossed into a vat with sugar and hot water to create a sugary fruit juice known as a must. Many producers will add extra sugar to not only sweeten the wine but also bump the ABV up, along with some other additions to build complexity like citric acid and tannins, the latter of which plays a key part in winemaking.

After about a week or so of consistently mixing the fermenting must, the thick, fragrant mixture is strained into a large glass or plastic airtight container, also referred to as a carboy. Next comes secondary fermentation, which takes place in said airtight container for up to a few months depending on the desired taste. The last step to blueberry wine is the racking and aging phase, which varies from batch to batch. During secondary fermentation, sediment builds up on the bottom of the container and racking is the technique of extracting the sediment from the wine to produce a perfectly smooth sip. Aging can take anywhere from a few months to a year, but the longer it ages, the smoother and more refined it becomes. The aging process can continue after bottling the wine for an even more complex glass. Blueberry wine can be served chilled like a Lambrusco, or at room temperature like a traditional red.

Read the original article on Tasting Table.

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For many people, a breezy summer night with a glass of wine is the perfect evening, but there are still a few ways it can go wrong. Sure, all wine is good wine, but no one really likes a warm glass of white wine, especially in the summer heat. Plus, even if the wine is cold, then there’s the problem of condensation, which can make a glass difficult to hold comfortably.

Finally, there’s always the possibility of the worst scenario of all: A fun night being interrupted by a shattered wine glass on a patio or backyard deck.

All of this is exactly why so many people can’t stop talking about these Host wine freeze cooling cups. They’re easy to grip, keep wine cold (no ice cubes required) and they never, ever break. With more than 2,500 reviews (and a 4.5-star rating), just reading a couple of the comments from happy customers about these will make you curious about these oh so convenient wine glasses. Here are just a few of them.

If you’re tired of your white wine warming up too quickly, these insulated glasses can make a significant difference. Forget about adding ice cubes to your Pinot Grigio. Each glass holds 8.5 ounces and is available in multiple colors, priced at $17.99 per glass.

$17.99 each at Walmart

Another typical problem with wine glasses on warm evenings is the condensation that makes them slippery. This increases the risk of spills, potentially wasting a good amount of wine. The addition of a silicone grip ensures the glasses are easy to hold. They also come in various colors, helping to keep track of each drinker’s glass.

Shattered glass is an instant buzzkill at any gathering. These glasses are completely shatter-proof, allowing you to enjoy your wine without the worry of breakage or the chore of cleanup after an accident.

Walmart

Hosting guests? Stock up on these 8.5-ounce beauties.

$50.99 at Walmart

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Aerial view of Maison Louis Latour in Burgundy, France

There is something captivating about a business sustaining its independence for over two centuries. Established in 1797, the Latour family has carried on their legacy through twelve generations. They have acquired notable vineyards across Burgundy and have maintained enduring partnerships with vine growers. Located in the village of Aloxe-Corton, Maison Latour is now a prominent and noteworthy presence in this intricate wine region.

At the core of the Latour operation is a substantial negociant business that orchestrates the release of more than 150 different wines annually, presenting perhaps the most expansive single-company perspective on Burgundy available. Stretching from the limestone-rich soils of Chablis down through the Côte de Nuits and Côte de Beaune, and reaching the warmer granite terrains of Beaujolais, the company boasts a collection that beautifully reflects the distinct qualities of regional, village, and single vineyard terroirs. For many first-time Burgundy buyers, Latour’s offerings serve as an extensive introductory guide.

The recent launch of their village and Premier Cru wines has generated considerable excitement among their team, including director Florent Latour. “We’re extremely excited about this vintage. It includes both great volume and high quality, which comes as a welcome change following some challenging years,” he noted. The white wines are noted for their robust structure and the well-maintained balance between acidity and richness, with highlights including the vibrant, accessible Pouilly-Fuissé and the denser, opulent Meursault. The reds, sourced from places like Marsannay, Pommard, and Volnay, are praised for their elegance, ripe fruits, and spice.

View across the vines at Maison Louis Latour in Burgundy.

Across the board the Latours were pleased with 2022. “It was a lovely surprise. We had a hot, dry summer but it went cooler towards the end of August, allowing us to achieve that typical Burgundian balance.” Although there was concern during the intense summer heat, conditions played out positively in the end. With so many wines to oversee, that picture is far too simplistic; but, it is in the more challenging years that the strength of the Latour network shows.

Christophe Deola, who through his role at Domaine Louis Latour looks after the company’s 48 hectares of owned vineyard, including 27 hectares of Grand Cru, points out the importance of working together. “Those relationships are central to our being able to produce the highest-quality wines.” Although the company produces some exceptional wine from their own vineyards, ensuring the continuity of additional supply is a crucial aspect of the business. Florent Latour elaborates that “I’m the 11th generation, so what we bring to the table as a family isn’t always tangible. We work with many families and it’s our way of life to talk to the next generation. We’re always trying to be the solution and together we build the appellation.”

Densely planted vineyard parcels in Burgundy

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Sustainable agriculture is a curious subject in the Burgundy. At the top end of the trade, organics and biodynamics are the foundation of the region’s highly collectable fine wines. Nevertheless, the use of pesticides across the region is still disappointingly high. Growers may point to the viability of conversion, especially in light of recent vintage variation, but the concentration of surface area under vine here is so dense that individual farming decisions have repercussions beyond property boundaries.

Latour says, “we try to see beyond the parcel. My brother defended forests at the top of the hill. We try to go beyond talk of practices. We are heavily involved in local organisations. We understand that the solution always involves our neighbours.” He reminds us that you can’t deal with soil erosion on your own, and the company has created an organisation to increase biodiversity. “The idea is to preserve the whole landscape, but we’re always trying to improve. What comes out of the vineyard must go back in.” The deployment of solar and use of electric robots are also nudging the business in a more sustainable direction.

That ethos arguably extends beyond simply a respect for the environment, but also into the preservation of adjacent trades and traditions. “We’re the only company to operate our own cooperage”. Producing around 3500 barrels each year, half of which are used for ageing their own wines, and the other half exported around the world, it’s a sizeable operation. “When taking care of a multi generational business it is important to think about the future and never stand still. Experimentation is always taking place, but we also work on contingencies.”

Historic photo of Mason Louis Latour

“`

Critics have noted the rising costs of Burgundy wines, though there seems to be a market correction occurring. “The years 2020 and 2021 were phenomenal, with global demand soaring for Burgundy wines. Then, adverse weather reduced harvest volumes, which further drove up prices,” explains a representative from the industry. Nevertheless, Latour’s extensive selection can accommodate a range of budgets. “Our inventory includes everything from village wines to Premier and Grand cru at various price levels, which keeps Burgundy accessible,” they added.

For over three decades, Maison Louis Latour has established a robust presence in the U.S. market through its own subsidiary. Florent Latour highlights the importance of their distribution partnerships. “Visibility through volume sales is crucial, and we are fortunate to work with remarkable, longstanding partners such as Southern Glazer’s Wine & Spirits, M.S. Walker, and Touton Selection,” he remarks.

Cindy Leonard from Southern Glazer’s discusses their enduring association. “Since 1971, we’ve been privileged to represent and distribute these exquisite wines. Our relationship started with Mel Dick and the 10th-generation leader, Louis Latour. Under his son Louis-Fabrice, and now with Florent Latour and the new general manager, Eléonore Latour, we continue to expand our collaboration,” she says.

Eléonore Latour, representing the 12th generation, steps into a pioneering leadership role. Leonard accentuates the significance of this change, “Eléonore’s leadership is noteworthy, as she is among the first and youngest women to helm a major Burgundy house.” Florent Latour expresses their core expertise in Chardonnay, suggesting that each price point unveils a new aspect of Burgundy. His preferred selections include regional wines from Auxey-Duresses, Pouilly-Fuisse, Macon-Lugny, Chassagne, Puligny Montrachet, and the consistently admired Meursault.

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Oremus, Tokaji Eszencia

Oremus cellar

Within the shadows of the ancient vaults, one can spot the gleaming reserves of what one might call liquid gold. These vaults, spanning a vast network of corridors, were carved over 400 years ago. Despite the ebb of power from the once dominant kingdom, some legacies such as these vaults magnificently endure. In these caves, tightly held secrets in the form of Tokaji wine bottles emit a mystical glow, emblematic of the term “liquid gold”—a sweet wine unparalleled, named after the region where it originated.

Today, a noted connoisseur from the realm of European red wines ventured into this time-capsuled vineyard nestled in the Hungarian countryside, once part of the robust Austro-Hungarian Empire. As historical tides such as WWI, WWII, and the downfall of communism shook the nation, such events threatened the legacy of the cherished Tokaji wines—wines that commanded the admiration of royalty. Crafting these wines involves an intensive process that demands significant labor and expense, making them treasured yet economically challenging ventures.

Visit the wine traditions of Hungary here.

The story begins with an esteemed individual from a select group of family-operated, top-tier wine producers who received an invitation to acquire a historic vineyard renowned for preserving the rich legacy of Hungary’s prominence in winemaking.

Under the shimmering golden sunlight that draped over the white linen tablecloth, a distinguished Spanish wine producer was drawn to sample an extraordinary wine, prompted by descriptions so captivating that he embarked on a lengthy trip solely to experience a tasting session extending back to 1866. This event proved to be one of the most exceptional wine experiences for him, notably significant as this person is Pablo Álvarez, the proprietor of Vega Sicilia and maker of Unico, one of the world’s foremost red wines, acclaimed and coveted globally.

Oremus, Tokaji Eszencia

The exceptional vintage from 1866 was a Tokaji Eszencia from the revered Oremus estate, recognized for producing the sweetest among the celebrated Hungarian Tokaji wines. Yet, its allure transcends mere sweetness, offering a dense embodiment of its origin’s distinctive essence and complexity, delivered in an unparalleled silky texture. Esteemed historical figures such as Catherine the Great and King Louis XIV cherished this wine, unmatched by any other sweet wine. Despite its legendary status, the isolation wrought by communist rule veiled this exquisite treasure from global recognition, remaining relatively obscure among modern wine aficionados.

Pablo Álvarez

Pablo Álvarez, owner of Vega Sicilia, faced an unexpected opportunity when invited to visit a wine estate in Hungary. Initially hesitant, as his own wine region, Ribera del Duero, struggled for recognition until he restored Vega Sicilia to prominence, he decided to explore. What he discovered were captivating wines like Eszencia, Puttonyos Aszú, and Late Harvest, each unique in sweetness, intensity, and price, which fascinated him deeply.

The burden of managing an ancient estate abroad was the last thing he needed. However, Álvarez’s commitment to excellence at Vega Sicilia, enhancing every detail and only releasing wines that meet a high standard, mirrors his efforts in nurturing oak trees for barrels and corks, showcasing his dedication to the terroir expression of his estates. This philosophy now extends to managing Oremus Vineyards in Tokaj, Hungary.

Working the Oremus Vineyards in Tokaj, Hungary

And for Pablo, it was all or nothing; he would either buy this ancient estate in Tokaj, Hungary and completely give up his little bit of downtime, or he would graciously turn down the offer and close the door on a special piece of wine history. He felt that the former was the only option he could live with; if the estate fell into ruin, he would always regret it.

Vines in the Oremus Vineyards in Tokaj, Hungary during Winter

Yet, this mission would be different, as it was not just about restoring the estate to its prestigious sweet wine reputation; he realized that the dry white wines from his estate were lovely. He discovered that the Oremus vineyards were classified as a “Primae Classis” in 1772, which can be equated to a first growth property in Bordeaux, so the multifaceted aromatic and flavors with an intense sense of place translate to the dry white wines too. He then decided to seek out the best vineyards for stellar dry white wine and he called on a good friend, Véronique Drouhin – part of the distinguished Burgundy Drouhin wine family, to recommend a viticulturist to pick the ideal plots and use precision vineyard management geared towards producing a top dry white wine. The single vineyard Petrács showed itself as the best of their vineyards for this purpose and now, Pablo is showing the world that Tokaj, Hungary, can make white wines on a level with some of the best in the world.

1920 Vega Sicilia ‘Unico’

If not for the unwavering resolve of a visionary like Pablo, Vega Sicilia might have merely become a forgotten chapter in the annals of Spanish wine—a once illustrious winery that faded into obscurity. Yet, a single determined individual prevented this fate. Today, aficionados who treasure the top Bordeaux and Napa wines globally spare no effort in their pursuit of Vega Sicilia’s Unico vintages. Depending on the vintage, Unico often eclipses other selections in their assemblage.

Occasionally, these collectors journey worldwide to Spain’s premier restaurants to savor an impressive range of Unico vintages. At times, Pablo introduces them to Oremus sweet wines, a delight for those who prefer a dessert wine. Occasionally, he offers a taste of his Oremus dry white wine from the Petrács single vineyard before the event begins. While many dismiss this idea, occasionally a collector joyfully accepts a glass of the Petrács dry white, and in that moment, realizes the exclusivity of the wine his peers overlook.

Oremus vineyards in Tokaj, Hungary during sunset

In times past, many regarded Vega Sicilia as a revered relic dwindling in quality since the mid-20th century, with some speculating it never reached such heights as it was not evaluated by current standards. However, when Pablo Álvarez’s family acquired Vega Sicilia in 1982 and invested significantly in its revival, the world re-discovered that the wines were not only as superb as historical accounts claimed but likely surpassed their legendary status, rendering the term “great” insufficient.

At the onset of Pablo’s commitment to propel Vega Sicilia wines to unrivaled global acclaim, there were skeptics unsure of the vision’s feasibility. However, early supporters who invested in Vega Sicilia during Pablo Álvarez’s transformative era as a visionary leader reaped benefits due to their foresight and boldness in deviating from the prevailing skepticism.

Similarly, a day might come for Oremus, extending beyond its already established sweet wines acclaimed in Tokaj, Hungary. The brand aims to capture the hearts of enthusiasts with its superior single vineyard white wines. These wines promise vibrancy, complexity, and an unmistakable sense of origin, potentially placing Tokaj on the map as a distinguished region for premium dry white wines.

Pablo’s previous success in elevating Ribera del Duero into a top-tier red wine region exemplifies his capacity to replicate this achievement with Tokaj’s white wines. His vision extends to altering perceptions and setting new standards within the wine industry.

Dry white wines, particularly the 2020 Oremus ‘Petrács’ and 2021 Oremus ‘Mandolás’, are positioned alongside sweet wines, marking a significant broadening of Oremus’s wine portfolio.

2020 Oremus ‘Petrács’ Tokaji Dry White Wine, Tokaj, Hungary: 100% Furmint. This wine captivates with its whimsical notes of honeysuckle and citrus blossom, underscored by a strong mineral core. It features mouthwatering acidity and a lengthy, expressive finish, enhanced by nuances of lemon confit and sea spray.

2021 Oremus ‘Mandolás’ Tokaji Dry, Tokaj, Hungary: 100% Furmint. The aroma is an intriguing mix of fennel fronds and white pepper, while the palate enjoys the taste of pineapple custard with a gentler acidity than the Petrács. Concluding with the delicate impression of tiny wild white flowers, this wine leaves a memorable aftertaste.

Oremus, Tokaji Late Harvest

2022 Oremus, Tokaji Late Harvest, Tokaj, Hungary: This wine blends Furmint, Sárgamuskotály, and Kövérszőlő. It signifies the entry level of sweet wines in the Oremus catalog, containing 113g/l of residual sugar. The bouquet offers scents of warm apple strudel and spice cake complemented by vibrant orange peels, all balanced with sharp acidity. Harvesting involves multiple passes through the vineyard, selecting only clusters that are at least 50% botrytized. After destemming, berries are macerated for 4-12 hours before pressing to highlight the noble rot.

2017 Oremus, Tokaji Aszú 5 Puttonyos, Tokaj, Hungary: A medley of Furmint, Zéta, and Sárgamuskotály; standing on a higher tier of sweetness, carrying 178g/l of residual sugar. The bouquet features an alluring smoky minerality accompanied by notes of grilled pineapple, lemon meringue, and candied violets, all within a richly textured body lifted by significant acidity. The traditional methods remain unchanged through the centuries, involving the addition of 5 baskets (puttonyos), each with 25 kg of meticulously selected botrytized Aszú berries. The grapes undergo maceration for 12-24 hours, expanding before a gentle pressing. Fermentation is patiently conducted in new Hungarian oak barrels, stretching over a month. Post-fermentation, the wine matures for at least two years in 136 and 220-liter barrels and undergoes an additional 2-3 years of bottle aging.

2012 Oremus, Tokaji Eszencia, Tokaj, Hungary: Forged from a blend of Furmint, Hárslevelü, Zéta, and Sárgauskotály, the Eszencia is hailed as the divine nectar, embodying the soul of Oremus. With a staggering sweetness measured at 569g/l of residual sugar and just 3% alcohol, this wine is a testament to indulgence encapsulated in a bottle. The palate rejoices with prosperous flavors ranging from marmalade, rosehip syrup to quince paste, all built upon a foundation of saline minerality. The finish is distinguished by its immaculate purity and persistent depth, leaving an indelible mark of outstanding flavors.

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It seems that initially, everyone is apprehensive but ends up genuinely amused after trying gatorwine, a quirky mix of inexpensive red wine (costing under $12) and Gatorade. It’s essential, as the aficionados assert, to use the Glacier Freeze Gatorade—a light blue variant that is said to have berry and citrus overtones. reportedly describes this particular detail.

The drink, seemingly emerging out of thin air, actually owes its discovery to “GoatsNowhere,” a YouTube commentator who shared this concoction during a special tasting episode on the Babish Culinary Universe channel, hosted by the well-known chef and YouTuber Andrew Rea, also popularly called Binging with Babish. Rea’s entertaining and perplexed response significantly highlighted the beverage.

Rea, experimenting with the drink, remarked, “It’s not like anything I’ve ever tasted, ever,” later comparing it to sangria. Despite its unconventional blend, he amusingly admitted preferring it over certain commercial wines, laughing at his own paradoxical enjoyment. He suggested possibly serving it on the rocks after drinking it from a chilled glass. Throughout the testing, he adjusted his rating of the drink from a 6 to a 7 and even had a few refills during the tasting.

Since shared with Rea’s vast audience, curiosity spiked among many, with numerous viewers willing to taste it, albeit with slight hesitation. Nevertheless, the general consensus turned out more positive than anticipated.

“I tried gatorwine yesterday. I was ready to hate it. I made more today. You win,” commented mattyj5751 on YouTube.

“It’s kind of calming down the wine, for people who don’t drink wine,” says Instagram’s @wendellion.

“Oh no. Oh no! It’s good,” says chagrined TikToker @wanderingmallory.

Cocktail creator-reviewer Prescott Vanmeyer III, better known as Unemployed Wine Guy, likes gatorwine well enough to suggest using the idea to stretch your red wine supply, and also tests out the admonition that it must be the light blue one. When he tries it with the Glacier Cherry and Grape flavors, his face tells you everything you need to know.

Well, I’ve put it off as long as I can. Although many testers just eyeball it, I’ve laid out my ingredients and a cocktail jigger to make sure I get it precisely 50-50.

I’ve decided on a pinot noir since we are reportedly in sangria territory, and given both the instruction to limit expenditure to $12 and the relative gravitas of this assignment, the brand Low Hanging Fruit was too good to pass up. One of the cheapest wines out there but actually not one of the worst, it’s on the tart side, heavy on the berry notes, and just astringent enough to be interesting — what professional wine tasters might charitably call “approachable.” You don’t have to fret about unwanted bits falling into the wine during uncorking, either, because the cork is plastic.

Pictured is 2.5 ounces each of red wine and Glacier Freeze Gatorade. I’m surprised that the color isn’t all wrong, purple or muddy; it’s just a nice burgundy, although a bit more translucent than a regular glass of red. Since the alcohol content is cut in half, it has about as much leg as a snake on skates.

A good red should balance acidity, astringency, fruit and alcohol in pleasing harmony. The Gatorade reduces the acidity to somewhere in the vicinity of a milkshake, and much in the way adding a pinch of salt to coffee can reduce bitterness, the electrolytes mean the tannins are missing in action. The finish falls off a cliff and it has all the complexity of a straight line. Smooth, nonthreatening, mildly patronizing — akin to drinking a Care Bear.

But Care Bears are pretty delightful! They spread joy, demanding nothing in return. Gatorwine isn’t going to do anything to upset you; in fact, it giggles a little bit when you sip it. I decided to really lean into the sangria angle and let it chill with diced fruit for a few hours, and honestly, although the fruit at the end is the best part and I don’t suggest ice since it’s already dilute, you could serve this at a dinner party. The only people who will know are the ones who have tried it before, and they’re not going to want to admit it by way of revealing your secrets.

Surely by this point, you have questions. I still have some myself. But as a registered dietitian, I’ll take a crack at some of the ones that show up in the comments most.

First, is there any benefit to drinking this? Well, on the one hand, I’ve never said to a client, “You know, as your dietitian, I really think you should start drinking.” There is nothing in this experience that you can’t get from a great mocktail, and any alleged health benefits are vastly overstated. But, on the other hand, it has half the alcohol by volume of wine by itself, so if you’ve already decided to have a glass, that’s a good thing in relative terms.

Second, will the electrolytes help ameliorate the risk of hangovers? Maybe just a little, in that it could reduce the dehydrating effects of alcohol, but if you’re drinking enough gatorwine to need hangover amelioration, maybe you should reevaluate your life choices.

Lastly, is it worth the shame of going through the grocery checkout with these ingredients just to try a guilty glass with your next frozen pizza night?

Yeah … it kind of is.

This article was originally published on TODAY.com