Wine 1004

Thanks for contacting us. We’ve received your submission.

He crossed the finish wine.

A wine merchant raised the bar for boozers and runners alike after blind tasting 25 glasses of vino during the London marathon — nearly one for each mile. The som-mile-ier’s running performance currently boasts 3.9 million views on TikTok.

“I was totally exhausted, totally cooked, but it was just such a great day,” Tom Gilbey, who runs wine businesses, told the Guardian of his grape accomplishment.

Identified as the “wine guy” on TikTok, this Briton is often seen conducting sundry wine taste tests and providing tips on getting the most bang for your buck with wines.

In a recent act of gutsy determination, this wine connoisseur chose to run the London marathon with the aim of raising $2,487 for Sobell House hospice charity in Oxford that served his mother in her last days. The campaign has already surpassed expectations by amassing more than $16,000.

Embracing an additional dare, this enthusiast decided to taste a glass of wine at the end of each mile, attempting to identify its type, source country and year of production.

“Shiraz, Australia, 2022”, he accurately guessed after sipping from one of the glasses that were handed over to him at regular intervals, similar to water in a marathon run.

Out of the total 25 glasses, it was reported that he correctly identified seven 100%, got four completely incorrect, and for the rest, he was mostly accurate (meaning he may have missed one criterion).

This accomplishment was particularly notable considering the samples varied from gas station selections to costly $50 bottles of Barolo.

It was reported that Gilbey completed the race in four hours and 41 minutes, including the wine breaks, and he toasted his success by enjoying a glass of champagne after crossing the finish line.

Interestingly, the British participant found the wine tastings interspersed throughout the 26-mile-plus race made the journey feel less prolonged.

“It was hilarious because when you’re overtaken by a fridge and double-humped camel, you could get really depressed unless you knew there was a nice wine around the corner with some friendly faces to support you,” he declared.

Despite boozing while cruising, Gilbey claimed that the agony of running made him feel nothing but the “urge to finish,” joking that it was a “great way to stay sober.”

Nonetheless, the grape enthusiast said he purposefully avoided downing all the offerings in order to avoid passing out mid-race, explaining: “If they were good, I might swallow it and if they were bad, they went on the road.”

Needless to say, TikTok viewers were impressed by his literal drinking marathon.

“This man drank 26 different wines & still managed a sub 5 marathon. Let that sink in,” gushed one fan.

Another wrote, “Being a marathon runner AND a sommelier are two of the most pretentious hobbies but I absolutely love this guy.”

“All the back labels said they’d pair wonderfully with some cheese or gentle marathon,” quipped a third.

Ultimately, Gilbey is glad he could get sauced for a good cause.

“It’s just incredible and it’s great because that’s what it’s all about,” he said. “It’s for a great charity and they’re one of many hospices that just work their socks off to make massive differences.”

While the runner claims he’d “100%” never partake in such a challenge again, he encourages “everybody to have a silly idea for a good cause and see what happens.”

Gilbey’s booze run might be impressive, but it pales in comparison to this Chinese grandpa, who ran 26.2 miles in just 3.5 hours while smoking cigarettes.

Jennifer Ouellette

– Apr 23, 2024 10:02 pm UTC

True wine aficionados might turn up their noses, but canned wines are growing in popularity, particularly among younger crowds during the summer months, when style often takes a back seat to convenience. Yet these same wines can go bad rather quickly, taking on distinctly displeasing notes of rotten eggs or dirty socks. Scientists at Cornell University conducted a study of all the relevant compounds and came up with a few helpful tips for frustrated winemakers to keep canned wines from spoiling. The researchers outlined their findings in a recent paper published in the American Journal of Enology and Viticulture.

“The current generation of wine consumers coming of age now, they want a beverage that’s portable and they can bring with them to drink at a concert or take to the pool,” said Gavin Sacks, a food chemist at Cornell. “That doesn’t really describe a cork-finished, glass-packaged wine. However, it describes a can very nicely.”

According to a 2004 article in Wine & Vines magazine, canned beer first appeared in the US in 1935, and three US wineries tried to follow suit for the next three years. Those efforts failed because it proved to be unusually challenging to produce a stable canned wine. One batch was tainted by “Fresno mold“; another batch resulted in cloudy wine within just two months; and the third batch of wine had a disastrous combination of low pH and high oxygen content, causing the wine to eat tiny holes in the cans. Nonetheless, wineries sporadically kept trying to can their product over the ensuing decades, with failed attempts in the 1950s and 1970s. United and Delta Airlines briefly had a short-lived partnership with wineries for canned wine in the early 1980s, but passengers balked at the notion.

The biggest issue was the plastic coating used to line the aluminum cans. You needed the lining because the wine would otherwise chemically react with the aluminum. But the plastic liners degraded quickly, and the wine would soon reek of dirty socks or rotten eggs, thanks to high concentrations of hydrogen sulfide. The canned wines also didn’t have much longevity, with a shelf life of just six months.

Thanks to vastly improved packing processes in the early 2000s, canned wine seems to finally be finding its niche in the market, initially driven by demand in Japan and other Asian markets and expanding after 2014 to Australia, New Zealand, the US, and the UK. In the US alone, projected sales of canned wines are expected to grow from $643 million in 2024 to $3.12 billion in 2034—a compound annual growth rate of 10.5 percent.

Granted, we won’t be seeing a fine Bordeaux in a can anytime soon; most canned wine comes in the form of spritzers, wine coolers, and cheaper rosés, whites, or sparkling wines. The largest US producers are EJ Gallo, which sells Barefoot Refresh Spritzers, and Francis Ford Coppola Winery, which markets the Sofia Mini, Underwood, and Babe brands.

There are plenty of oft-cited advantages to putting wine in cans. It’s super practical for picnics, camping, summer BBQs, or days at the beach, for example, and for the weight-conscious, it helps with portion control, since you don’t have to open an entire bottle. Canned wines are also touted as having a lower carbon footprint compared to glass—although that is a tricky calculation—and the aluminum is 100 percent recyclable.

This latest research originated from a conference session spearheaded by Sacks. The goal was to assist local vineyards in enhancing their understanding of prime ways to maintain the taste, aroma, and longevity of canned wines. Canned wines are still struggling with challenges such as corrosion, seepage, and undesirable flavours, like the notorious rotten egg odor. “They stated, ‘We’re adhering to all the guidelines from the tin manufacturers and we’re still grappling with these issues, can you offer us some guidance?'” expressed Sacks. “The primary emphasis was on identifying the compounds causing the problem, what was leading to corrosion and off smells, and why were these issues prevalent in wines but not in fizzy drinks? Why doesn’t Coca-Cola face this problem?”

Passover starts (or started, depending on when you’re reading this article) at sundown on Monday, April 22.

The annual Jewish holiday commemorating their liberation from slavery continues until the evening of April 30.

During this annual holiday, there are many special, traditional feasts, including Seder on April 22 and April 23.

As part of the Seder, many people drink wine. And for many Jewish people, that means drinking only kosher wine.

There are many rules about what makes a wine kosher. There’s also a fair bit of confusion.

This week, you can learn all about kosher wines, as well as tasting notes for a few suggested kosher wines, many of which cost less than $16 a bottle.

Hope you enjoy.

WHAT IS KOSHER WINE?

First, let’s talk a bit about some of the misconceptions about kosher wine. Contrary to popular belief, making kosher wine does not involve a rabbi. The wine simply needs to be made by people who observe the Jewish Sabbath, the traditional day of rest on Saturday.

Other rules apply to kosher wine, including making sure that all the ingredients in the wine are kosher. This means no animal products added to the wine. Kosher wines should also not come into contact with bread or grain products.

Additional rules apply. Fortunately, you don’t have worry about memorizing these rules. Many wine stores have sections set aside where you can easily find kosher wines. And many winemakers produce wines that have been certified kosher and say so on the label.

WHO PRODUCES KOSHER WINE?

Another myth about kosher wine is that it only comes from certain producers from parts of the world. The truth is winemakers anywhere in the world can make kosher wine. And many winemakers do just that. As a result, there are kosher wines from Israel, Australia, Argentina, California and France, including certain wineries in Bordeaux and Champagne.

TASTING NOTES

2021 Barkan Vineyards Classic Chardonnay ($15.99 at Table & Vine in West Springfield)

Country – Israel

Grape – Chardonnay

Tasting Notes – If you love bone-dry white wines, you will absolutely love this outstanding, understated wine. This subtle white wine has a fascinating blend of soft, understated flavors ranging from peach to sea salt, roasted butter and a slight hint of green apple. Highly recommend.

2021 Barkan Vineyards Classic Pinot Noir Negev Israel ($13.99 at Table & Vine)

Country – Israel

Grape – Pinot Noir

Tasting Notes – Soft, subtle, fruit-forward red wine that really hits its stride the day after you open the wine. The first day, I found the wine a bit too fruity (almost raspberry like) for my taste. The second day, the wine really smooths out and the fruit flavors are less intense and more subtle and cherry like.

2021 Teal Lake Cabernet Merlot ($12.99 Suggested Retail Price)

Country – Australia

Grape – Blend of cabernet sauvignon and merlot

Tasting Notes – This light, refreshing, flinty dry red wine from Australia absolutely blew me away. Flavorful and extremely dry, this wine tastes great straight out of the bottle and the next day as well. With flavors ranging from toasted almonds to dried raspberries, my wife and I adored this wine right from the start. Let me add that the flavors linger long after each sip.

2022 Domaine Bousquet Alavida Malbec ($16.99 at Table & Vine)

Country – Argentina

Grape – 100% malbec

Tasting Notes – For those of you who prefer slightly bigger, earthier wines, this robust yet smooth malbec from Argentina just might be the red wine for you. Bold fruit flavors include hints of plum, cherry and blackberry. There are also slight hints of nuts, particular almonds, on the finish that give this wine a distinct, delightful taste.

2019 Domaines Barons de Rothschild Legende Bordeaux Rouge ($17.99 at Table & Vine)

Country – Bordeaux, France

Grape – 50% cabernet sauvignon, 50% merlot

Tasting Notes – This delightful blended red wine illustrates why France’s Bordeaux region has such as well-earned reputation for making elegant, charming wines. Made with a classic Bordeaux blend of cabernet sauvignon and merlot grapes, the flavors here are soft and subtle with hints of fresh fruit (blackberry and cherry) without being overpowering.

Laurent-Perrier La Cuvee Brut Champagne ($64.99 at Table & Vine)

Country – Champagne, France

Grape – 50% chardonnay, 35% pinot noir, 15%, pinot meunier

Tasting Notes – A classic bone-dry Champagne from one the oldest Champagne houses (founded in 1812) in France’s Champagne region, this delicious sparkling wine hits all the right notes. Its flavors are crisp, dry, slightly nutty (think roasted almonds) and refreshing.

Cheers!

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

If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.

Pebble Beach Food & Wine made a fantastic return after a four-year break in the first week of April. The event was under the purview of a new management team and featured a renewed format including, for the first time, wineries like Rhys Vineyards from the Santa Cruz Mountains and Frank Family Vineyards from Napa.

If you take pleasure in a competitive wine and food pairing contest, don’t miss “The Perfect Pair” at Cabrillo College, scheduled for Saturday, April 27. The inclusive $140 ticket offers a sensory evaluation class, a walk-around tasting of Santa Cruz Mountains wines, along with an exciting food and wine pairing competition featuring creations by the Cabrillo College Culinary program students. https://winesofthesantacruzmountains.com/events/the-perfect-pair

Another notable event on April 27 is an open house at Vidovich Winery on Monte Bello Road in the Cupertino hills, from noon till 4:30 p.m. It’s a chance to meet their new winemaker, Barry Timmins, originally from New Zealand, who brings a fresh approach to the brand.

And it’s not just about Mint Juleps anymore! Kendall-Jackson has launched two limited-edition, commemorative wines for the 150th Run for the Roses on Kentucky Derby Day. The attractive labels showcase Rachel Alexandra, a retired American Thoroughbred racehorse from Stonestreet Stables, owned by the Jackson family in Lexington, KY. Rachel Alexandra has impressive victories at Churchill Downs, Belmont Park, and Saratoga Racecourse. Celebrate your Derby spirit with the 2022 “150th Running” Chardonnay (Mendocino, $14.99) and 2021 “150th Running” Cabernet (Sonoma, $24.99).

Considering a Derby-themed soiree paired with local vintages and appetizing morsels for a worthy cause? The Morgan Hill Community Foundation collaborates with the Wineries of Santa Clara Valley for the yearly Santa Clara Valley Wine Auction on May 4 at Clos LaChance Winery. The VIP room opens at 5 p.m.; general entrance is from 6-9 p.m. A live auction commences at 8 p.m. featuring fabulous prizes such as a VIP suite at a Sharks match, amazing holiday home stays and a robust meat parcel from Rocca’s market. Don your finest Kentucky Derby garb, as you’ll be in good company. Parking services provided. https://visitmorganhill.org/santaclaravalleywineauction

The Santa Cruz Mountains Wines’ “Taste Of Terroir” Dinner Series ignites with “Vineyards in the Sky,” on Friday, May 10, at Wrights Station Winery, highlighting modern Italian fare curated by Chef Nick Sherman of Trestles & Cavaletta, coupled with vintages from Big Basin Vineyards, Charmant Vineyards, Cooper-Garrod Vineyards, David Bruce Winery, Muns Vineyard, Silver Mountain Vineyards and Wrights Station. https://winesofthesantacruzmountains.com/2024-tot-dinner-series

Effervescence is essential for Mother’s Day and Mumm Napa has recently introduced new assortments of upscale domestic sparkling wines: Mumm Sparkling ($23.99) and Mumm Napa ($32.99). Both portfolios contain three cuvées, including a rosé option, and the latter features a Mumm Napa Blanc de Blancs.

For those wishing to sip lower-alcohol wines without compromising on taste, give the 2021 CRU Low Calorie Unoaked Chardonnay (Arroyo Seco), priced at $20 and 12.1 percent alcohol a try. CRU has a tasting facility in Soledad.

“Sunny With a Chance of Flowers” rosé, presented by Scheid, offers another low-alcohol option you can find easily in grocery stores. This rosé was a popular choice at the anticipated Pebble Beach Food & Wine event.

Ever thought of hosting an unforgettable party, memorial, or bridal shower in a winery? Alamitos Vineyards, located near San Jose’s Almaden Reservoir, welcomes such events. Their private chef provides delectable wine-paired gourmet offerings, from charcuterie spreads to comprehensive seven-course wine-tasting dinners. This winery can comfortably cater to private celebrations ranging from 20 to 250 guests, extending dates for both weekdays and weekends. For more details, please reach out at info@alamitosvineyards.com.

Homebrewing is currently all the rage on TikTok, and shockingly, one trend involves turning soda into wine. While it’s true that you can ferment just about anything with a high sugar content, the soda-to-wine pipeline is questionable (and an even worse idea than putting wine in a SodaStream). Despite this, the concept of fermenting something in a jar like a science experiment is enticing some to give it a go. Brave TikTokers have succeeded with flavors like Mountain Dew and Dr. Pepper, but many question whether the result is even worth it.

Home wine making can be risky for the unskilled. If you miscalculate the quantity of yeast, you might experience significant bloating and gastrointestinal pain. Moreover, your wine could get contaminated by bacteria. Although the bacteria produced during the fermentation process via TikTok’s method might not make you sick, it certainly won’t enhance the taste. Many seasoned winemakers will add sulfur dioxide to their wine to fend off such growths.

One hazard of trying to make pruno-style soda wine, like one Reddit user suggested, is the potential for exposure to a lethal toxin produced by harmful bacteria. Fermenting fruit juice, sugar, and other pruno ingredients like honey can result in botulism, which can be deadly. To avoid this, never put fresh fruit or honey in your soda wine; sterilization is essential. Clean all your gear with no-rinse sanitizer or rubbing alcohol, and consult an expert fermentation guide before you venture into this on your own.

Read more: Popular Vodka Brands Ranked From Worst To Best

Sans pruno technique, Golden Hive Mead on TikTok demonstrates the soda wine process with a liter of Dr. Pepper and a gallon-sized jar. They eliminate as many gas bubbles as possible because carbonation destroys yeast — the necessary fermenting agent. A gradual pour with vigorous stirs helps decrease some of the osmotic pressure, but ultimately, what you’re concocting is yeasty, flat soda (which does not sound tasty). Besides, an acidic pH doesn’t support healthy yeast. Adding baking soda to balance the acid is one solution, but there are still preservatives in soda, like sodium benzoate, that will prevent the yeast from reaching its full potential.

Soda also lacks the natural tannins that make wine deliciously bitter. Sure, you can add yeast and nutrients, but there’s really no way to add the amino acids, aromatic compounds, and phenolic compounds that support yeast populations in actual wine. So be warned, fermented soda will not have the same body and flavor as your favorite wine. According to Golden Hive Mead, you could end up with a sweet flavor, but they note that it’s not the greatest-tasting wine. While it attains a decent alcohol percentage after a few weeks, the taste won’t be comparable to mixing grape soda with a glass of red wine. You might as well skip the hassle and make a risk-free wine-and-cola cocktail instead.

Read the original article on Mashed

Take a tour of the 11th arrondissement.

The crowd at Giclette.

Photographer: Elin McCoy

On a chilly Saturday afternoon in Paris three weeks ago, I was drinking a deliciously zingy Loire Valley pét-nat, Vins Hodgson Chalan Polan chenin blanc, alongside a scoop of housemade ice cream poached in olive oil.

I don’t recommend pairing wine and ice cream, but, hey, it’s de rigueur at natural wine bar Folderol, which opened in December 2020 and quickly jumped to fame on TikTok. So much so that the owners, American chef couple Jessica Yang and Robert Compagnon, had to put up a sign outside: No TikTok.

The founder of the respected winery passed away; his family has also announced a new partnership with the Tommasi family of Valpolicella

Marco Felluga, who made exquisite white wines that helped put the Collio area of Italy’s Friuli-Venezia-Giulia region on the global wine map, died April 3. He was 96.

“Friuli and the Collio region have suffered a great loss,” said fellow winemaker Silvio Jermann of Jermann winery. Jermann says that Felluga, along with fellow vintners Count Douglas Attems and Mario Schiopetto, led the drive to elevate wine quality in the Collio region, to advocate for the appellation’s promotion to DOC status and to create a regional consortium of wine producers. “Together they created the modern Collio, [and] they brought international recognition to the Friuli region. He was a great wine producer and a great man, and his loss will be felt keenly.”

Marco’s passing came shortly before his family formalized a new partnership with the Tommasi family of Valpolicella. The Tommasis have purchased a majority stake in the Felluga family’s winery and two estates—Marco Felluga and Russiz Superiore. Marco’s granddaughter Ilaria will remain at the helm of the wineries, however.

The Felluga family has been involved in the Italian wine industry since the 1800s. Following World War II, they settled in the Collio region of Friuli, where Marco and his brother Livio set up new wineries. In 1956, Marco established his namesake estate in Gradisca d’Isonzo, a town approximately 80 miles northeast of Venice and located near the Italian-Slovenian border. Both Marco and Livio believed their region held significant potential for high-quality wine, especially its white variants. In 1968, along with other forward-thinking producers, they helped to introduce the Collio DOC.

Marco was considered a trendsetter for his early decision to reduce yields, retrain vines and incorporate other methods not commonly practiced in the region. However, his vision of creating white wines that could age remains the most resonating to this day. Marco bucked the trend of producing light, easily-consumable Pinot Grigios — something Northern Italy is famous for — and instead crafted the Pinot Grigio Collio Mongris Riserva cuvée, which is aged on lees for two years before bottling.

In 1967, Felluga expanded his investment in the Collio region by purchasing the Russiz Superiore estate in Capriva del Friuli, which came with 125 acres of vineyards. Instead of increasing production for Marco Felluga’s lineup of wines, he set up Russiz Superiore as a distinct brand. Nonetheless, he applied the same philosophy of aging prior to release for the creation of long-lasting wines. The Collio Russiz Superiore Col Disôre is aged for a year in French oak barrels and another year in the bottle, while the Pinot Bianco Collio Russiz Superiore Riserva ages for three years in oak and a year in the bottle.

Brian Larky, founder and CEO of Dalla Terra Winery Direct, Felluga’s U.S. importer since the 1990s, remarked, “[For Marco,] America was always a key objective. Establishing Friuli, Collio, and Marco Felluga were priorities. Marco was always inseparable from his beloved region.”

Ilaria, the granddaughter of Marco and daughter of Roberto, who previously managed the wine estate together, unfortunately passed away due to cancer in 2021. Since then, Ilaria has stepped in to oversee the wineries with financial support from the Tomassi family. Ilaria reassures, “I will carry on leading the companies, alongside our team. The Tommasi Family will aid me in funding for expansion and progression. Our underlying principles will continue to be those that my grandfather Marco and my father Roberto chose to ground their efforts and perspective towards the wine industry.”

Massimo Zorzettig, a co-owner of the adjacent Friuli Colli Orientali appellation’s winery Tunella, admires Marco for his “foresight in his devotion and obligation towards a first-rate regional viticulture. He made significant contributions towards enhancing the territory and the quality wine of Friuli-Venezia-Giulia. [He was] one of the forefathers of Friulian wine.”

Stay updated on crucial wine stories with Wine Spectator’s complimentary Breaking News Alerts.

Ladies is bar with red wine

Turkey is one of the oldest wine-producing countries in the world—so it only makes sense that its largest city would be home to some pretty decent wine bars and wine-focused restaurants with great local wine.

You’ll also want to keep in mind that the importation fees and markups on international wine and booze in Turkey, in general, are quite high—which is another reason why we suggest focusing on wine bars that serve local wine over, say, French or Italian options.

Looking for the best spots to sample Turkish wine? Here are five of the best wine bars in Istanbul—the following addresses range from cozy local spots on the Asian side to bigger bars just adjacent to the more popular tourist attractions on the European side of the city so you can sample great wine wherever you find yourself.

Wayana Wine Bar in Kadıköy is widely considered to be the best wine bar in the city—and once you arrive it’ll be easy to see why. The compact indoor-outdoor venue has a solid small plate menu and it’s the only wine bar in the city that offers every single wine on its wine list by the glass; it’s a great way to get to know your favorite grapes if you’re still getting to know Turkish wine!

Solera Winery on Yeni Çarşı in Beyoğlu is exactly what most folks conjure up when envisioning a classic wine bar. The dimly lit and cozy atmosphere is coupled with a chalk board menu and highly knowledgable sommeliers available to guide you throughout the evening. The quaint space is also one of the more affordable spots in Istanbul for ordering wine by the glass or the bottle.

Tucked into Şişhane, Comedus is a wine bar and shop where you’ll find a great selection of local and international wine and beer for sale by the bottle. The charming space also has a handful of tables where you’re welcomed to enjoy a glass of wine and sample some of the shop’s best cheeses and charcuteries.

Viktor Levi Şarap Evi in Kadıköy is a charming spot for casual eats on the Asian side of the city. The wine bar and restaurant has a sprawling outdoor garden and patio that makes this a top spot for cozy date nights. Keep in mind that this spot serves its own Viktor Levi wine—so if there’s a specific label you’re looking for, you might have better luck at one of the other options on the list.

If you’re short on time in the city and are hoping to find a wine bar that isn’t too far from the main tourist hot spots, you’ll want to check out Vigneron Wine House. The cozy cave-like bar is just around the corner from the Galata Tower and offers a great selection of local wine by the bottle and glass. There’s also a great sharing menu if you’re in the mood for nibbles with your vino.

30-Something Millennials Enjoying Wine

The death of wine among U.S. Millennials is grossly exaggerated, according to a new study by Wine Market Council, a non-profit research firm. Though other recent reports have bemoaned the fact that Millennials (ages 27 to 42 in 2023) are not adopting wine at the rate of other generations, now that the majority are in their 30’s, that trend is reversing.

In fact, not only are 30-something Millennials consuming more wine, but high-end Millennial consumers spend more per bottle on average than Baby Boomers. At a recent conference, Wine Market Council (WMC) Director of Research, Christian Miller, commented on these findings.

“Despite all of the concerns in the press, this study shows that the Millennial generation has not underperformed in terms of their population as wine drinkers across time,” said Christian Miller.

The study, known as the U.S. Wine Consumer Benchmark Segmentation Survey, has been run by WMC every one to two years since 1997, making it the longest continual survey of the American wine consumer, having completed 18 studies to this point.

In the 2023 study, a sample of 4,470 legal drinking age Americans were surveyed, which included 1,584 wine consumers. I, as the President of Wine Market Council, assisted in analyzing the results. However, the survey was conducted by research provider, Caravan OmniBus.

This year’s WMC study incorporated a longitudinal analysis by Miller that compared the average wine consumption rates of Gen X, Millennials, and Gen Z consumers as they came of legal drinking age at 21 years old.

The below graph illustrates how Millennials lead in the 2023 average consumption rates at 36%. It also captures the ‘Covid Hangover’ effect, somewhat due to some Americans beginning to drink less alcohol generally as a result of increased consumption during the worst of the pandemic, among other reasons.

Percent of Wine Consumption by American Generation Across Time

In addition, this analysis highlights an interesting phenomenon in that both Millennials and Gen Z embraced wine at higher levels when they first turned age 21, only to have that decline. However, with Millennials, wine consumption has since increased.

This supports other wine lifecycle research showing that young adults enjoy experimenting with different beverages when they first reach legal drinking age, but generally do not adopt wine as a more regular part of their lifestyle until they reach their 30’s, when they are more settled, and often have higher-paying jobs, mortgages, and a family.

Indeed, the 2023 WMC study showed that 71% of American wine drinkers own a home, 60% are married, 53% live in the suburbs, and 36% have children under the age of 18 living at home.

It’s interesting to note that now, high-income millennials are emerging as competition for high-income baby boomers (those aged 60+) in terms of wine consumption significance. Commenting on this revelation, we have insight from Danny Brager, a seasoned wine business analyst and prior senior vice president of Nielsen’s Beverage Alcohol Practice Area, who also serves on the WMC Advisory Board.

“Core wine consumers, those who consume wine at least once a week or more, consist of one-third upper-income millennials. This group now represents a larger sector of the essential Core wine consumer segment than high-income baby boomers,” Brager revealed. “Add to that, the millennial generation’s size has now surpassed that of the baby boomers.”

High-Income Millennials Now Outpacing Boomers as Fundamental Wine Consumers

Looking deeper, when we categorize consumers into premium wine consumers who regularly part with $20 or more on a bottle of wine, millennials in their 30s will shell out an average of $65.80 per bottle. In comparison, baby boomers aged 60+ are only willing to part with an average of $36.67 on special wine for special occasions.

Given the fact that wine sales volume has decreased in the U.S. in the last few years, I reached out to several winery professionals to see if they were experiencing the same increases in Millennial wine consumption and purchasing behavior. They confirmed that it was true, especially with higher-priced wine, wine that falls in the ‘better for you category,’ and wine that is more inclusive.

“The 30-something group, surprisingly young and responsible for 83% of purchases over $15, illustrates a vibrant, opportunity-filled market landscape far from the pessimistic portrayal of younger wine enthusiasts,” reported Karen Daenen, Director, Research & Consumer Insights, Jackson Family Wines.

At Scheid Family Wines, Heidi Scheid, Executive Vice President, said, “Millennials and Gen Z share a different relationship with wine then their parents did. They appear to embrace moderation, which is actually a good thing! The greater focus on health and wellness from the younger generations inspired our development of our zero sugar, low alcohol wine option, Sunny with a Chance of Flowers.”

Tapping into the growing diversity of the U.S. population, Ceja Vineyards, a Mexican-American family owned winery in Napa Valley, is finding success with food and wine pairings.

“At Ceja Vineyards, we’ve noticed an uptick in the number of millennials who are members of our Casa Ceja Wine Club and who turn out for our quarterly wine release gatherings. Our Mexican roots are central to our approach, and we take pride in matching authentic Mexican food with our well-balanced wines. How about Mole Poblano with a Cabernet Sauvignon? It’s an invigorating change for millennials in pursuit of novel wine experiences!” said Dalia Ceja, who is in charge of marketing.

In contradiction to earlier observations that millennials were not adopting wine to the same extent as other age groups, it seems that now, as they move into their 30s, millennials are increasingly integrating wine into their lifestyles. The question that arises now is whether or not Gen Z will follow in their footsteps. Considering only about a third of them are of legal drinking age (21 – 26), it might be some time before we know how they respond to wine marketing strategies.

Ceja Vineyards has found success in attracting millennial consumers by offering wine pairings with Mexican food.

If you are a wine enthusiast, it’s likely that a wine decanter is present in your home. However, you may have been using it merely as a display piece without fully utilizing its potential. The following information may inspire you to make the decanter an integral part of your regular wine enjoyment.

Decanter usage guidelines

Describing the significance of decanting requires mentioning two primary reasons, though their order of importance is subject to debate:

Decanting works to separate the wine from the sediment. The natural sedimentation process that occurs during wine fermentation and aging may result in residue in the wine. Although harmless, this sediment can produce an unpleasant bitter taste in the wine. Hence, it’s vital to pour the wine cautiously into the decanter to prevent the sediment from being transferred as well.

Decanting amplifies the attributes of wine. Aeration not only gets rid of undesirable smells but also mellows the tannins and merges the varied tastes and faint fragrances that contribute to equilibrium and intricacy. These traits may not have been activated unless the wine was decanted. The period of decanting a wine does not have a set rule. However, older red wines, around 15 to 20 years aged, should typically be decanted for a duration between 30 minutes to an hour. On the other hand, young, tannic full-bodied reds need about two to three hours. Light reds like Gamay and Pinot Noir, along with light-bodied white wines, may enhance within 20 to 30 minutes. For wines that demand more than 30 minutes, sampling every half an hour is advised to prevent over oxidization.

The dimension of the decanter has significance. They are available in assorted forms and sizes. Separate decanters should be employed for different types of grapes. For instance, full-bodied reds like Cabernet Sauvignon, Nebbiolo and Petite Sirah are best suited with larger decanters since it provides greater exposure to oxygen.

Weighing convenience against durability, decanters are generally manufactured from two kinds of glass – crystal and standard. Conventional glass decanters usually have plain designs and thicker glass, while crystal ones are normally larger with modern styles. Although simple glass decanters are easier to clean, the ones made from crystal are more durable. However, both cannot survive a fall.

Advice on Decanting

If you have a special bottle of wine to decant, planning ahead is especially crucial if the wine has been laid flat. Leaving the bottle to stand upright for a period of one to two days will let all the sediment settle at the bottom before decanting.

When pouring the wine into the decanter, sustain a steady flow and angle the bottle at 45 degrees. Pay attention to any sediment that may approach the neck of the bottle. If this occurs, straighten the bottle and resume decanting slower than before. A helpful technique to detect sediment movement is using a backlit candle or any light source behind the bottle.

It’s advisable to stop pouring once a half to three-quarters of an inch of sediment remains in the bottle to ensure the best taste.

For anyone in need of a decanter, there’s a wide range of designs available.

Mallard Duck

This duck-shaped decanter features a top handle that keeps the surfaces fingerprint free. The wine also won’t warm from your hands, separated by the handle from the vessel while pouring. Truebrands, $44, amazon.com.

Veloce

A new design with casual dining in mind from Riedel, the Veloce can be used for a variety of red and white wines. $55, riedel.com.

Le Chateau

Conceived for the aeration of red wine, this crystal decanter’s uncomplicated design ensures it fits in seamlessly at both casual and sophisticated gatherings. Find it at Le Chateau for $45.

Mosel

Viewed as one of Riedel’s more customary shapes, this easy-to-operate decanter is suitable for both youthful and mature wines, can accommodate up to a magnum of wine, and is designed to withstand dishwasher cleaning. Check it out on Riedel for $99.

Eve

Named after Eva Riedel, every decanter is handblown, designed to aerate young, robust wines. $725, riedel.com.

Decanting the decanter

Recently, I had the chance to converse with Georg Josef Riedel, the tenth-generation proprietor of Riedel Glass Company, about how decanters enhance the flavor of wine.

First, when and why did Riedel decide to make wine decanters?

Riedel pioneered and has been making decanters in Austria since 1957. The main reason was simple; decanters are an essential part of the wine service, and we saw them as an extension of our concept of wine-friendly glassware. We have continued to innovate our decanter offerings every year.

Does Riedel follow a protocol in making new decanters?

Riedel’s glassmakers are the ones who develop our decanters through a rigorous process of trial and error. The most skilled artisans in our company are tasked with bringing to life the inspirations of my son Maximilian or myself – representatives of the 11th generation of our family-run business. These recent years have brought more unique and complex designs forward, emphasizing fun, practicality, and creativity. We create decanters that break from the traditional, expected designs on the market. Our commitment to high standards, originality, innovative thinking, and a freehand approach is what truly sets us apart in the industry.

What are things people may not know about using a decanter?

Some people might be intimidated to use a decanter because they fear it is difficult to wash or because they simply do not know how to clean it. It is actually very simple. The process includes an initial rinse and overnight soak in warm, distilled water, followed by a gentle hand wash with soap on the outside of the decanter only. It is important to always use distilled water, which helps to avoid water stains. Following the handwash, the outside of the decanter can be gently dried and polished using microfiber cloths. For an additional tip to avoid water stains, you can simply run your hair dryer over the vessel to complete the drying process. We provide clear instructions on how to clean decanters on our website.

There is not a single wine which would not improve with decanting. Decanting makes wine softer and rounder. If a softer perception is something the consumer would like to achieve with their wine, decanting should always be a key step in their wine service.

Overall, what is your favorite Riedel decanter and why?

My favorite Riedel decanter is our Eve decanter because it is truly unique. It is a more advanced decanter and requires the user to thoroughly understand the art of decanting. The Eve’s functionality allows it to ‘double decant’ the wine, making it perfect for young and fuller-bodied wines. This decanter is a true show piece, and it turns serving wine into a theatrical performance.

Peg San Felippo is a certified sommelier who served as a judge at the recent Los Angeles Invitational Wine & Spirit Challenge, the annual American Fine Wine Competition, South Florida’s home-grown national wine event; and THE Rosé Competition.

Your input doesn’t include any narrative to rewrite or HTML elements to strip. Could you please provide an appropriate HTML content?