Wine 988

While attempting to score wine deals at Costco, you may have come across the term “reserve” on certain wine labels. This essentially implies that the wine has undergone unique aging methods before being made available for purchase. Traditionally, wine makers would hold back some of their best wine to let it mature for a longer period before releasing it. This practice of keeping a reserve of particular wine batches is what led to the term “reserve” we see on modern wine bottles today.

Although “reserve” might hint towards a high-quality wine, it doesn’t necessarily guarantee it. In some parts of wine-producing nations like Italy and Spain, the usage of this term is legally controlled, allowing only wines that meet specific growing, aging, and storing standards to be labelled as such. On the other hand, in many parts of the world, including the United States, the term “reserve” has no legal definition and can be used to label any wine, irrespective of the aging criteria.

Read More: 10 Of The Healthiest Beers You Can Drink

In Italy, for a wine to be labeled “reserve” or “riserva”, it must abide by specific aging and storage regulations specific to that region. For instance, a Chianti can only be labelled and sold as a “riserva” if it has undergone at least 24 months of aging, with a mandatory 3 months’ bottle fining. This information can be attributed to an Italian vineyard called Carus.

The process of maturation starts from January 1, after the harvest season. Similar to this, strict regulations are also applied for assessing all kinds of Italian wines which aim for the ‘riserva’ label. After fulfilling the minimum criteria, the wine has to exhibit certain attributes, be it color or acidity. These particular rules ensure that the region exports a high-standard product to the rest of the globe.

Comparable systems are also found in Spain and Portugal, where the specialized wine is labeled as ‘reserva’ (not to be confused with Italy’s ‘riserva’). Similar to Italy, these nations too have split their wine-growing areas into regions with precise requirements governing which wines can legally take up the ‘reserva’ label. Along with storage and aging requirements, Portugal also sets the level of alcohol percentage for its ‘reserva’ bottles. As per an article by renowned wine experts Mike DeSimone and Jeff Jenssen in the Robb Report, Portugal ‘reserva’ wines need to contain 0.5% to 1% more alcohol per bottle compared to their nationally sanctioned regional minimums.

Outside of these regulated regions, the term ‘reserve’ doesn’t have a clear definition and can imply various things, or sometimes, nothing at all. In the United States, the Alcohol and Tobacco Tax and Trade Bureau (TBB) regulates the wine, but it presently doesn’t have a definition for ‘reserve’. In 2010, the TBB proposed a legal definition for several winemaking terms. However, the proposed rules were never enacted, and so, the term ‘reserve’ continues to be used without a concrete legal definition.

In the absence of any guiding principles from the federal government, some regions have taken the responsibility of setting quality standards into their own hands. In the onset of the century, winemakers in Washington established the Washington Wine Quality Alliance, which defined its own standards for the ‘reserve’ labels. According to an old report by Wine Spectator, members of the alliance decided to limit their ‘reserve’ batches to 10% or less of the total production. Vineyards outside Washington, in the United States, still market certain bottles with the ‘reserve’ label. However, as there is no standard agreement dictating what exactly makes a ‘reserve’ bottle, it is often used as more of a marketing strategy without any legal repercussions.

Read the original article on Daily Meal.

Dr. Laura Catena of Catena Wines

Being an environmental pioneer, you would think it’s easy to commit to international wine sustainability accords, isn’t that so? That’s not the case, says Dr. Laura Catena, a fourth-generation winegrower at Argentina’s Catena Wines. While the idea behind these agreements may appear straightforward, implementing them often involves challenges, ranging from technical issues to low uptake by consumers. Moreover, many international accords, though achievable — with some effort — for European and American wineries, can struggle when applied in developing nations like Argentina.

In a recent discussion, Dr. Catena highlighted the considerable obstacles that the wine industry confronts in bringing about lasting and quantifiable change in the area of environmental sustainability. Dr. Catena, who is also a doctor, author, and the founder of the Catena Institute of Wine, has made substantial progress in this field at her family’s winery, reducing the weight of bottles by 40% across the whole range since 2010. The company has just introduced a 380 gram bottle for its popular on-site wine in the U.S., Catena Appellation Malbec, lowering its weight from 700 grams per bottle (for reference, ultra-premium wine bottles range from 550 to 1,200 grams when empty).

Dr. Catena has also brought in an innovation with the Bodegas de Argentina Sustainability Code, which is based on Catena Wines’ own in-house sustainability code. Rolled out in 2010, the protocol look into all vineyard and winery inputs and outputs, providing guidance on everything from water conservation planning to best practices in human resources. Now it has been adopted by approximately 215 wineries in Argentina. The success of this code demonstrates the importance of adapting sustainability initiatives to local conditions, rather than strictly adhering to international standards, such as solar power requirements, that may not be practical in certain countries.

Dr. Catena, in her interview, elucidates the difficulties faced in achieving sustainability universally and on a global scale. She emphasizes the crucial role of invention, partnerships, and learning in addressing these problems, and provides a model for others to emulate.

Erica Duecy: Catena has an extensive record of supporting sustainability. Would you elaborate on the Bodegas de Argentina Sustainability Code and the current status of this project?

Dr. Laura Catena: Let’s start by reviewing the backdrop of participation in global wine sustainability agreements. Operating in non-first world countries presents distinct challenges that have not been addressed by several international wine sustainability groups. They fail to comprehend the scenario of working in Argentina. For instance, one of these groups required that you commit to transitioning to solar power within a specific timeframe. That’s simply not feasible in Argentina, given the scarcity of solar technology or infrastructure. Moreover, there’s no government support for such an endeavor, and solar energy is significantly more expensive than gas. Whereas Europe has access to electric tractors, these are not even available in Argentina. Furthermore, there’s the harsh reality of poverty in Argentina – a rural inhabitant’s carbon footprint is only a quarter the size of an American’s. So, this is a completely different situation.

This led us to the understanding that carbon emission reduction strategies need to be adapted to local conditions. This was the genesis of the Bodegas de Argentina Sustainability Code, a program initiated by Catena in 2008 and officially launched in 2010. Currently, 215 wineries have earned certification in accord with the sustainability code, and it enjoys international recognition.

The latest development is a commitment to carbon footprint measurement, based on a carbon calculator developed for wineries in Argentina by the certification consultancy LSQA. We partnered with LSQA with the intention that once it was developed, we could allow other companies access to its design, so it could be adopted widespread, beyond just Catena wines. We then contacted Wines of Argentina to assist us in promoting this service, which is happening presently.

Catena is on schedule to be the first winery with audited carbon emissions measurement. The new version of the code includes the following measures. First, the organization has a climate action plan, approved by its management. Second, the organization has set objectives for emission reduction. Third, the organization has computed its greenhouse gas emissions and established an action plan for reduction in line with its reduction goals. Fourth, the organization openly shares its objectives and communicates its advances toward mitigating climate change.

Question: How much of a wine’s carbon footprint is due to glass weight?

Answer: Some estimates suggest the glass weight can account for up to 60% of a wine’s carbon footprint. This includes manufacturing, hauling from a production facility to a winery, and transport once filled with wine to the end consumer. The highest emissions result from land transportation, not sea transportation.

The contribution of glass to the carbon footprint of a bottle of wine has been found to be even higher in Argentina, according to a study sponsored by the United Nations Environment Programme. The group, based at a university, found that the bottle alone, without considering other packaging, accounted for 58% of the carbon footprint of a locally-sold wine bottle in Argentina.

In their findings, the manufacturing and packaging stages were the most emission-intensive, contributing 63% of emissions, with 58% being due to the creation of the glass bottle. The agricultural stage gave rise to 30% of emissions, while 7% were due to winery processes, including electricity used in vinification. The last 1% of emissions were due to local distribution within Argentina. Thus, this distribution varies based on where the final buyer resides.

Duecy: Could you elucidate why the project to reduce the weight of glass bottles is so critical to you?

Dr. Catena: Our aim is to enhance the profile of Argentine wine for the next 200 years. Achieving this necessitates taking climate change seriously and contributing to efforts aimed at reducing climate emissions, both at home in Argentina and globally. This effort to reduce bottle weight is part and parcel of this commitment and has been an ongoing project for us at Catena for over ten years. We’ve made significant strides in reducing the weights of our volume wines. Over the last decade, we’ve recorded a 40% reduction in bottle weights across our Catena Family Wineries.

The average weight of high-end wine bottles typically ranges from 550 to 1,200 grams when they are empty. Catena is planning on reducing the weight of their Catena Appellation Malbec bottles from the original 700 grams down to 380 grams. Additionally, the company plans to decrease the weight of their Catena High Mountain Vines Malbec and Cabernet Sauvignon bottles for export markets from 700 to 480 grams. These are significant changes and have the potential to save around 1,200 metric tons of glass annually.

There has been increased attention to this issue, most notably from European wine buyers. A retail chain has requested a commitment from us to reduce our carbon emissions by 45% by the year 2026. The only feasible way I can achieve is by harnessing solar power, but the current lack of an effective electrical grid in my country for solar power makes this an unlikely feat. Nevertheless, the requests come as they are required by their respective governments to reduce emissions. We have been continually communicating with the retailer in regards to what we can realistically achieve. Thankfully, some are willing to cooperate and understand our limitations. We are doing everything we can, but often the results are not as substantial as wineries situated in countries with more developed infrastructure.

Duecy: Could you tell us about the challenges you faced when you decided to switch to lighter bottles?

Dr. Catena: The transition to lighter bottles is rather challenging. Thankfully, we work with Verallia, a French glass manufacture that prioritizes mitigating climate change and has a factory based in Argentina. This allows us to make use of the advanced technology from France in Argentina. Creating lighter bottles requires a robust understanding of the process and the technology. For instance, there are areas on the bottles that are prone to fracturing. Furthermore, the shift to significantly lighter bottles, those weighing less than 400 grams, creates additional challenges on the bottling line. They are more susceptible to breakage and thus cannot be transported at the same speed along the line.

We certainly don’t want to rely on a single supplier, hence our need for additional manufacturers for the lighter bottles. We maintain collaborations with numerous glass manufacturers, which aids in keeping our glass costs low. Therefore, we need other producers to also transition to lighter glass bottles.

From a consumer awareness standpoint, there is also a hurdle to overcome. Currently, for wines priced between $12 and $15 that are in lighter bottles, the bottle quality is satisfactory. For sub-$15 wines, the brand and reviews predominantly influence consumer decision making, rather than the bottle itself. But for a $100 wine, akin to buying luxury fragrance, customers expect an attractive bottle, a stylish stopper, and a chic bag as they leave the shop. It’s premature to assume that consumers have moved past the desire for these elaborate additions. So, in my view, it is unreasonable to place the responsibility of resolving a worldly issue solely on a wine producer.

Duecy: Is there a significant price fluctuation between lighter and heavier bottles?

Dr. Catena: Typically, pricier bottles cost around $1 to $2. Cheaper bottles can be half that price, although this can differ between countries. It may seem that lighter bottles are less expensive, but in reality, that’s not the case.

Working with lighter bottles can actually be more expensive than heavier bottles. You have more breakage and you need additional quality control for bottle breakage, which is costly. There is absolutely no acceptance of glass in bottles. Hence, both a machine and an individual are required to oversee the process – a significant investment is made to ensure that there is no glass in the bottles. This is a more complex quality control process.

We are yet to reach there, but it’s my belief that we need to get to a point where the consumer should be willing to say, ‘I am ready to pay more or the same to get a lighter bottle, even if its cost is a bit less.’ This is because they understand that the environmental cost is reduced, and it’s worth opting for the change.

Duecy: The first wine that you’re unveiling with the 45% lighter bottle is Catena Appellation Vista Flores Malbec. Why this wine, and what’ll be its rollout strategy?

Dr. Catena: On-premise, there’s a higher chance for an educational campaign – we can lay emphasis on the lighter weight and turn it into a positive factor. This is as opposed to the negative potential of appearing less premium on the shelf, but without an explanation.

We have initiated an educational campaign specifically for the staff of the restaurant floors. The aim is to communicate to the end customer the benefits of utilizing lighter bottles. As part of this initiative, we will design an infographic to train on-campus teams in the U.S, and closely supervise the rollout. By conducting a survey, both pre and post-training session, we will measure the knowledge gained.

In addition, one of our retail partners, Gall & Gall, located in the Netherlands and boasting of more than 300 locations, will also see the launch of our educational campaign. The training of the floor staff will be facilitated through illustrations, and sales and surveys conducted both before and after the training will manage penetration.

Our wines are also set to launch at Angelica, our very own restaurant recognized by Michelin, located at Catena Zapata in Mendoza, Argentina. It is in our plan that the servers at this restaurant receive training and help us gather data on the queries posed by consumers.

Duecy: Could you please let us know about the other products that you plan to launch with lighter bottles and the expected timeline for these launches?

Dr. Catena: All Catena brand wines will transition from 700 gram to 500 gram bottles globally. Many will go even lower, to 480 grams or 380 grams, based on the line. For our Mountain Vines wines, we’re reducing from 700 grams to 480 grams, and have switched to a taller, more slender bottle that is both stylish and lighter. We’ve also updated the labels to better fit this bottle size.

Duecy: Will the bottle designs you’ve created in collaboration with manufacturers be accessible to other wineries?

Dr. Catena: Absolutely, we actually encourage other wine producers to use the same bottles. This ensures a greater supply and more production runs. We make all information about our glass and bottle changes available to other local producers at the Sustainability Code meetings.

Duecy: Many large retailers have signed the SWR Bottle Weight Accord with the intent to lower the average weight of bottles in their stocks to less than 420 grams by the close of 2026. Seemingly, this will necessitate a significant shift in bottle weights from hundreds, if not thousands, of producers. What’s your perspective on engaging producers around this initiative to achieve this goal?

Dr. Catena: Many retailers are expected to endorse this initiative. However, they must also resolve to enlighten their customers and collaborate with brands like ours to launch educational campaigns, equip their staff with the requisite knowledge, and designate signage that communicates, ‘Did you know that bottle weight contributes 60% of wine’s carbon footprint?’ Perhaps there should be a specified shelf section for lighter bottles.

They carry an obligation to enlighten their customers. Without this enlightenment, it becomes too easy for a customer to weigh two bottles in their hands and deem the heavier one as more superior and, consequently, worth the price — they don’t know any better.

So, retailers need to construct a strategy or formulate a plan that educates customers about bottle weight and the environmental benefits of opting for lighter bottles — without it, that’s quite a load to leave to producers. We, producers, don’t possess the same magnitude of scope to educate customers as retailers do in their stores.

Moreover, the wider trade community will need education and investment will be required for advertising and PR to aid in disseminating this message. Dr. Liz Thach has conducted research indicating that consumers are not informed about the carbon issues related to bottle weight, and they don’t particularly worry about it — their main concern is the quality of the wine.

This initiative has the potential to backfire. Suppose only the larger retailers adopt it, but don’t run any impactful promotional initiatives. It could then lead to smaller retailers or eateries to distinguish themselves by retaining the weightier, higher-end looking bottles. This could resonate with customers who aren’t aware of the specifics of bottle weight, leading to a regression. Hence, meticulous planning and thought should be given to ensure the success of this initiative.

Amen to Len Foxwell’s recent letter in The Baltimore Sun supporting the sale of beer and wine in Maryland grocery stores (“Let Maryland groceries sell beer and wine — finally,” Feb. 22).

As he suggests, the only possible reason for the current bans is political lobbying and corruption.

— Jeff Schumer, Towson

Add your voice: Respond to this piece or other Sun content by submitting your own letter.

Bruce Falck had always aspired to emulate his father, the owner of a construction company in Johannesburg, South Africa, with his intention of constructing a house particularly for his family.

“My father, a civil engineer, built the two houses I spent my childhood in,” said Falck, 52, an ex-Twitter executive presently working on a startup. “For me, making a home was always a father’s duty to his family.”

Almost getting there in 2011, Falck and his spouse, Lauren Weitzman, who is 41 and works at Google, purchased a house in San Francisco. They brought on the architectural company Studio Vara to execute a complete renovation. However, on the brink of the construction starting in 2013, the pair had a re-think.

“Children were on the cards,” stated Falck. Suddenly, the thought of enduring a long-term construction project while their family life was in flux didn’t appear as manageable, particularly to Weitzman. (They now are parents to three kids, aged between 4 and 8.) So, they opted to sell their house and acquire one that was prepared for immediate occupancy.

“Bruce was really bummed,” said Christopher Roach, a partner at Studio Vara. “But he said, ‘I promise you, in a few years we’re going to look for some land up in wine country, and we’re going to do a project together.’”

About five years later, in 2018, Roach received a two-word text message from Falck: “It’s time.”

With their architect’s help, the couple began searching for a lot in Healdsburg, in Sonoma County, and found a 15-acre hilltop site with views in all directions. “It felt like the African bush,” said Falck. The couple bought the lot for about $1.5 million in July 2018, before they had even fully explored the land.

Just before closing, Roach camped on the site overnight to study the property further, thinking about where best to situate a house. “I like to see where the sun rises and sets,” he said, “and where the breezes come from in the morning versus the afternoon.”

As the architect surveyed the land, he identified that it was even more promising than initially regarded.

“The topography descends on one side towards a natural creek circled by towering

redwoods,” he shared, the other half is a mixture of oak and pine trees. He continued, “I captured the scene

through photographs, jotted down my impressions, and sketched out the preliminary

design concept. Interestingly, one of the earliest sketches formed the foundational layout

for the building.”

The initial idea was to craft a unique, boomerang-shaped residence at the peak of the plot

along the precipice. The design concept matured into a massive 6,200-square-foot dwelling

comprising 4,000 square feet of indoor living spaces almost entirely surrounded by glass

under a wide roof, providing an additional 2,200 square feet of alfresco living areas.

When the glass doors are pulled wide open, it presents an illusion of an opulent open hut.

“The temperature can get extremely warm,” commented Falck. “However, the house is basically a colossal canopy.”

Drawn by the charm of classic Southern-style wraparound porches, Weitzman found a similar allure in a modern variant.

Resembling a boomerang, the house has two distinct wings adjoined by a contemporarily-designed breezeway. This breezeway facilitates the flow of fresh air through the folding and pivoting glass doors. Geared towards the sunrise and the majestic view of Mount Saint Helena, one of the wings harbors the bedrooms. The other wing, which nestles the kitchen, dining, and living rooms, is oriented towards the captivating sunset.

Fashioning an extended living space, the roof stretches over an outdoor room that features a brise soleil. This outdoor room further connects to other open-air spaces such as the pool deck and the alfresco kitchen and dining area.

The coherence of the house with sustainability and resilience is noteworthy. Fire-resistant attributes like the standing-seam zinc cladding and circumambient walking paths, acting as firebreaks, bolster the house’s safety. In the event of power outages, the house remains independent due to the solar panel powered battery backups. It is also equipped with its unique well and septic system. The construction spearheaded by Fairweather Associates spanned over 2½ years, with COVID-19 and wildfires posing significant hurdles. With an approximate cost of $1,250 per square foot, the project wrapped up in June 2022.

“We watch the sunset, we’re in the pool, we’re in the hot tub, and Bruce is always grilling,” Weitzman said.

It’s exactly the kind of once-in-a-lifetime home Falck had in mind.

“This is a long-term thing,” he said. “For me, success would be having our kids, when they’re in their 80s, having a glass of wine on that patio and watching their grandkids swimming the pool. That’s the metric for success.”

McKeough is a freelance writer. This article originally appeared in The New York Times.

New Mexico ranks among the country’s oldest regions for wine production. The arrival of Spanish colonists close to 400 years ago marked the beginning as they introduced European vines, planting them in the fertile land of the Rio Grande Valley.

New Mexico is renowned for its long history of wine production, a tradition that began almost 400 years ago with the arrival of Spanish settlers. They brought along European grapevines and planted them in the rich soil of the Rio Grande Valley.

Stay updated with the latest breaking news, delivered directly to your email inbox.

The wine production history in New Mexico goes back to about 400 years ago with the arrival of Spanish colonists. They imported vines from Europe and cultivated them in the nutrient-rich soil of the Rio Grande Valley.

When the pioneers from Spain touched down in New Mexico approximately four centuries ago, they introduced European grapevines and implanted them within the nourishing terrain of the Rio Grande Valley.

Well-known for directing its attention to budding explorers, Explora is changing its course this evening. It invites mature audiences to add more to their knowledge base and immerse themselves in the captivating subject of wine science.

“The intention behind this is simply to put on display the distinctive character of New Mexico,” Kena Boeckner, the chief orchestrator of Explora’s Science of Wine event, commented. “The wine production procedure holds so many secrets that most of us aren’t aware of.”

Four local visionaries in winemaking—D.H. Lescombes, Vara, Noisy Water, and Sheehan Winery—are claiming the spotlight at the Science of Wine occasion. Sean Sheehan, an Albuquerque local with a U.N.M degree in both biology and chemistry, underscores the significance of decoding wine to render it more accessible.

Sheehan elaborates, “People often assume that our job involves constantly tasting and analyzing wine. However, the reality is that most of our time is spent conducting lab tests and doing physical work.”

This evening, Sheehan and his fellow winemakers are going to give us a glimpse into the intricacies of their work. This includes testing for acidity, a crucial determinant of a wine’s lifespan and overall quality.

“The level of acidity in the wine gives us an idea of how long the wine will last and how well it will age. Ideally, we aim for numbers below 3.5,” explains Sheehan.

At the event, you will even learn how to measure a wine’s sweetness or dryness without having to taste it, by using a device called a density meter. Through such events, wineries all over the state are making wine more enjoyable, approachable and engaging for everyone.

If you can’t attend tonight’s event, Sheehan recommends checking out your local wineries.

“You get the opportunity to pick their brain and talk to them about any questions you might have about the science of wine,” Sheehan said.

The event kicks off tonight at 7, with a few tickets still available but selling fast. Interested attendees can find the ticket link in the As Seen on 7 section of our website.

The moment €2.5m worth of top-quality wine was spilled at a warehouse in Spain was caught on video on Sunday, 18 February.

Footage shows a hooded person opening three tanks at the Bodegas Cepa 21 winery in Castrillo de Duero, with the drink gushing out of one of them.

One tank contained the winery’s top product, Horcajo – bottles of it cost €56 (£48).

Spanish Civil Guard police said they are investigating the incident.

Winery president Jose Moro described the act as “cruel and vile.”

When Vino Grille & Spirits closed last summer in northeast Fresno, its customers were heartbroken.

The large restaurant that served a niche of wine lovers citywide — including with its specialty wine store and wine club — left a hole in the Fresno food and drink scene.

But now a new restaurant is taking over the prime spot.

Oak Hill Wine + Bistro is a restaurant, bar and wine store that promises to be a home for wine lovers.

“It’s a great location,” said one of the partners, Brett Cardoza. “This area is a great area for a higher-level dining experience with wine.”

The restaurant’s owners are still working on the building and hope to open this spring.

The business is a partnership between several longtime restaurant industry people, including Cardoza and his wife, Stephanie. He worked in management at restaurants such as Yosemite Ranch and most recently was director of food and beverage at the Table Mountain Casino’s eight restaurants and its dining room that fed 600 employees daily.

Raul Gutierrez Jr. and his wife Jovanie Mauricio are also partners in the business. They own the Papi’s Mex Grill locations and grew up in the restaurant business.

Oak Hill’s menu will feature an array of small plates and appetizers, perfect for pairing with wine, as well as substantial entrees like steak.

Guests can anticipate offerings such as snow crab on toast or beef tartare (raw steak) on toast, according to Cardoza. There will also be charcuterie boards boasting local fruit and imported cheeses.

“Every item is prepared from scratch in our kitchen,” he stated. “We aim to source as locally as we possibly can.”

The venue will be open for both lunch and dinner services.

As for wine, expect more than the usual go-to options, Cardoza said.

“We want some specialty library wines that you can invest in, hold in your cellars if that’s what you like to do,” he said.

Oak Hill will have a range of wine, including from wineries in Paso Robles, Napa and elsewhere.

It will also have craft cocktails.

The large, former Vino Grille building will undergo some changes before it’s ready to reopen. A few renovations have been made to the building, including the separation of entrances for the wine store and the restaurant.

There also plans to install a louvered pergola that provides a cover for the front patio space. This covering is designed to shift and provide shade at different times of the day.

In addition to the structural changes, there will also be an introduction of new elements such as benches, planters, and greenery as well as communal spaces for conversations both inside and outside the building.

The site was previously occupied by Vino Grille & Spirits from 2017 to 2023. Prior to this, the business had been in various forms and locations, being run by Chuck and Jen Van Fleet. The business originated as a wine store back in 2006.

The Van Fleets sold Vino Grille in 2022. It closed less than a year later, its new owner citing recovering from COVID-19, labor shortages and the rising cost of food.

Tickets are now available for the approaching 18th annual Wine on the Fox festival on May 4 and 5 at Hudson Crossing Park, which gorgeously overlooks the Fox River in the heart of downtown Oswego.

Oswego Village President Ryan Kauffman is clearly thrilled about the festival, announcing in a recent press statement, “It’s a joy to welcome in the spring season with our much-loved wine festival.” He further commented, “There’s nothing quite like enjoying good company, great wine, and live music along the scenic Fox River.”

Wine lovers at the festival will have the unique chance to sample more than 100 wines presented by Illinois wineries. In addition to this comprehensive selection, craft beers and non-alcoholic beverages will also be served at the event, held at Hudson Crossing Park, located at 65 N. Harrison St. Local food vendors will be on-site to provide both sweet and savory options, which are chosen to beautifully complement the wide range of beverages on offer, as per the press release.

The festival will be open to the public from 11 a.m. to 8 p.m. on May 4, and from noon until 6 p.m. on May 5.

The GOOROOS, 28 Days, Karla and the Phat Cats and The PriSSillas will be performing live music at the Wine on the Fox event, according to the organisers. Attendees can look forward to children’s activities such as face-painting and a large playground.

Funds raised from Wine on the Fox are used to alleviate the expense of Oswald’s annual events and to provide amenities to the community throughout the year.

A number of programmes including Fourth of July fireworks, concerts and movies at Venue 1012 outdoors amphitheater are supported by Wine on the Fox sponsors, businesses and attendees.

Despite admission being free, alcohol consumption at Wine on the Fox requires attendees to be 21 years old or over, provide a valid photo ID and purchase a ticket package.

Ticket packages start at $20 if bought online prior to the event, and come with a commemorative wine glass.

A single ticket can be swapped for a one-ounce serving, letting attendees of Wine on the Fox sample and find new preferred wines, according to the organizers. Tickets can also be utilized for a five-ounce glass of wine. Additional wine tickets can be bought for $1 each at the event, as per the organizers.

There are also a range of ticket packages available for the event. There’s a new package this year – the Private Tent Package for Six, that costs $550. It includes a private and reserved tent with tables for maximum six guests, 60 wine tickets, six stemless wine glasses, and a charcuterie board. This package is solely available on May 4.

Tickets can be bought from www.wineonthefox.com. Advance ticket sales close at 11:59 p.m. on Friday, May 3. Packages will be purchasable online and at the entrance on May 4 and May 5, but for an increased price, as cited by the organizers.

Linda Girardi is a freelance reporter for The Beacon-News.

There are several things you can do to make red wine last longer after you open the bottle. (Photo by Ken Ross)

Many of us enjoy a glass of red wine, especially with dinner.

But what if that’s all we want?

How long does a bottle of red wine last once it’s open?

I have been asked this question many times over the years and it’s a great one.

White wine is easy. Open the bottle, pour a glass, then put the bottle in the fridge. Many bottles of white wine will taste great for at least a week after you open it.

Red wine is much trickier. Once you open that bottle, the clock starts ticking. You only have a limited amount of time to finish the bottle before it goes bad.

So how much time do you have? And is there any way to make a bottle of red wine last longer once it’s open?

The short answer? It depends.

Most red wines still taste great the next day. But every bottle is different. Some start to lose their flavor after a few hours or even less. And once those great flavors are gone, you’ve often lost them for good.

That’s probably one of the reasons why some people find wine so frustrating. Few other products have such a short shelf life. And all red wines are not created equal.

But that’s also one of things many of us love about wine. It’s a living, breathing thing that vividly brings to life a wide range of fleeting flavors and aromas that change and evolve, sometimes in a matter of a few minutes or a few hours.

So what should you do? How can you drink a red wine after it’s open? And why do some red wines last longer?

Here are a few tips and suggestions I’ve picked up over the years that often extend the life of an opened bottle of red wine.

Hope this helps and hope you enjoy.

Why does red wine turn bad after it’s open too long?

Three words – air, heat and light.

When wine is exposed to oxygen, it gradually loses its flavor. That’s why you need to be careful with red wine after you open it. Otherwise, it could lose its unique character right away.

As for heat, this is probably the number one enemy of wine. When red wine is exposed to heat – roughly above 80 degrees – it quickly loses its flavor. This applies to whether the wine bottle is open or closed. A bottle of wine left in a hot car, for example, can go bad in as little as an hour. That’s why you need to store wine in a cool place, meaning under 60 degrees.

You also need to store wine in a dark place. That’s because light can damage wine and age it quickly. And again, it doesn’t matter if the bottle is open or closed. Light is bad for wine.

How long do most red wines last after you open the bottle?

In most cases, most red wines still taste great the day after you open the bottle. Where you might run into trouble is if you try to stretch out a bottle of wine to two days or longer after you open the bottle. But there are a few tricks that often work that can stretch that timeline out a few days or even longer in some cases, which you can read more about below.

Can you drink all red wines over several days after opening the bottle?

The short answer? No.

Even if you do everything right, some wines lose all their wonderful flavors after only a few minutes or hours. This is especially true with some older red wines. And by old, I mean at least 10 years old. This is why you should always taste a wine as soon as you open the bottle. That way, you can decide if the wine needs time (again, anywhere from a few minutes to sometimes an hour or so) to open up or if the wine is ready to drink now.

How do you know if a red wine is ready to drink? That’s a whole separate wine column. But basically, if the wine tastes a bit harsh, give the wine time in a glass to open up and soften those sharp edges. However, some really old (often at least 20 years old) red wines sometimes only hold onto their flavors for an hour or even less. And if that’s the case, you should really drink the entire bottle that day and not save it for tomorrow. Otherwise, you might be really disappointed.

5 ways to make red wine last longer after it’s open

So let’s say you have a bottle of red wine that’s not a delicate flower that needs to be consumed the same day you open it. Here are five helpful tips that will hopefully help your red wine last a few extra days after you open it.

1) Put a cork in

This is a common mistake many people often make. After opening the bottle and pouring a glass of wine, they don’t put the cork back in. They leave the bottle open. When you do that, air gets into the bottle and quickly ages the wine. Leaving the bottle open also allows all those magical flavors to escape. So if you plan to drink the rest of the wine in the bottle the next day, put the cork right back in after you pour your glass.

2) Keep it cool

Storing wine at about 50 to 60 degrees Fahrenheit is just the start. To help an open bottle last beyond 24 hours, I often put the open bottle with a cork inside in the refrigerator. We keep our refrigerator at about 38 degrees. Just be aware that when you pour yourself another glass in a day or two, give the red wine time to warm up to room temperature. Otherwise, the wine won’t have any real flavor since it will be far too cold.

3) Keep it dark

Just like storing wine before you open the bottle, keep the opened bottle in a cool, dark place. This is why a refrigerator is such a great place to store a bottle of red wine after you open it.

4) Air pump

Another trick that helps a bottle of open red wine last longer is pumping the air out of the bottle after you open it. These air pumps are sometimes called vacuum stoppers or wine stoppers and cost about $15 to $20. Combined with putting the wine in the refrigerator, your opened bottle of red wine should still taste great about three or four days after you open it.

5) Other gizmo & gadgets

There is no end to the number of gizmos associated with wine. And this is especially true when it comes to gadgets that supposedly allow someone to drink wine from the same bottle for many days. The best-known gadget in this category is the one made by . This device allows you to remove wine from the bottle without removing the cork. Coravin claims some models allow users to remove still wine (not sparkling) and keep it fresh “for weeks, months, or even years.” However, I would recommend finishing the bottle within 30 days after you first removed wine using a Coravin, just to be safe. Prices start at about $250 for a Coravin.

Upcoming wine events

Wine 101 – Provisions in Longmeadow will host a wine tasting class focusing on the basics of wine on Tuesday, Feb. 27 from 6 pm to 8 pm at its Longmeadow location at 686 Bliss Road. Tickets are $25 each. More information about the event can be found at Provision’s website.

Napa Valley Wine – Table & Vine is planning a wine tasting class that will highlight wines from California’s Napa Valley. This event is scheduled for Thursday, February 29, between 6 pm and 8 pm at Table & Vine, located at 1119 Riverdale Street, West Springfield. Tickets cost $30 and are available for purchase on Table & Vine’s website.

Boston Wine Expo – The Boston Wine Expo will take place on March 2 and 3 at the Hilton Boston Park Plaza Hotel, 50 Park Plaza, Boston. Wine tastings will occur each day, complimented by specialised wine tasting seminars which are set at various times throughout the weekend. Tickets and further information can be found on the Boston Wine Expo’s website.

Cheers!

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

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.

The French paradox was the center of a 1991 “60 Minutes” segment where Morley Safer of CBS asked how French people could consume a high quantity of fatty foods such as pâté, butter, and triple crème brie but had lower heart disease rates compared to Americans.

He suggests the answer might be found in red wine. Safer shared with viewers that doctors thought wine could prevent blood cells that form clots from sticking to the walls of arteries, reducing the risk of blockage and heart attack.

Tim Stockwell, an epidemiologist with the Canadian Institute for Substance Use Research, said that at the time, several studies seemed to support this theory. Furthermore, the Mediterranean diet, which often includes one or two glasses of wine with meals, was being discovered as beneficial for heart health.

But it wasn’t until the “60 Minutes” segment that the idea of red wine as a beneficial health drink went “viral,” he stated. Following one year after the show was broadcasted, the sales of red wine in the United States saw an increase by 40%.

It took several decades for the aura of wine’s health benefits to fade away.

The evolution of our understanding of alcohol and health.

The idea that a glass or two of red wine might have benefits on your heart was “a wonderful concept” that researchers “embraced,” Stockwell claimed. It coincided with the broader evidence in the 1990s that tied alcohol consumption to good health.

In a research conducted in 1997 which followed about 490,000 adults in the United States over a period of nine years, findings suggest that those who claimed to take at least one alcoholic drink per day had 30% to 40% lower likelihood of dying from cardiovascular disease compared to non-drinkers. Such individuals also had approximately 20% lower chances of dying from any other cause.

By the year 2000, multiple similar studies have surfaced, as indicated by Stockwell. He believed that such findings are scientifically proven.

Nevertheless, some researchers have been questioning the veracity of these studies since the 1980s, expressing doubt if alcohol was indeed the factor leading to the observed benefits.

The skeptics argument was possibly because moderate drinkers are generally healthier than non-drinkers as they tend to be better educated, wealthier, more active physically, more likely to possess health insurance, as well as consume more vegetables. Another argument put forth by these opposing researchers was due to the fact that many of the so-called “non-drinkers” in these studies were previously moderate to heavy drinkers who decided to quit due to developed health issues.

Kaye Middleton Fillmore, a researcher at the University of California, San Francisco, was among those urging more scrutiny of the research.

"It is incumbent on the scientific community to assess this evidence carefully," she wrote in an editorial published in 2000.

In 2001, Fillmore persuaded Stockwell and other scientists to help her sift through the previous studies and reanalyze them in ways that could account for some of these biases.

"I’ll work with you on this," Stockwell remembered telling Fillmore, who died in 2013. But "I was really skeptical of the whole thing," he said.

As the team uncovered, unexpected results were discovered. The previous benefits associated with moderate drinking disappeared in their most recent analysis. These findings, which were published in 2006, were news-worthy since they contradicted the widely accepted belief. The Los Angeles Times reported, “Study Puts a Cork in Belief That a Little Wine Helps the Heart.”

Stockwell stated, “It upset a lot of people. When this unexpected message started to circulate publicly, the alcohol industry took extensive measures and invested large amounts of capital to counter it.” Just a few months later, a symposium was organized by a group sponsored by the industry to discuss the research, and they invited Fillmore.

In Stockwell’s preserved notes, Fillmore described the debate as intense, to the point where she felt as if she needed to remove her shoe and bang it on the table.

Following the symposium, two of its organizers published a summary establishing as “the conference’s consensus” that moderate alcohol consumption is linked to improved health. Stockwell said Fillmore was “furious” that her perspective hadn’t been included.

Studies have consistently shown that alcohol is not the beneficial health drink once considered, as confirmed by a study Stockwell and his associates published in 2023.

In the preceding year, an alarming revelation was made by researchers: Consumption of alcohol not only lacked cardiovascular benefits, but could also elevate the risk of heart complications, reported Dr. Leslie Cho, a cardiologist affiliated with the Cleveland Clinic.

Current research continually reveals that even daily consumption of a single alcoholic drink can heighten the likelihood of developing high blood pressure and irregular heartbeat, both of which can result in stroke, heart failure or additional health challenges, she added.

Clearly, there is a definitive link between alcohol consumption and cancer, a fact the World Health Organization has been asserting since 1988.

Indeed, the prevailing message has undergone a significant change, a fact that Cho acknowledges. The widespread opinion has now evolved.

According to assessments from the WHO and other health agencies, no quantity of alcohol, be it wine, beer, or spirits, is considered safe.

Does this mean we supercede wine?

Jennifer L. Hay, a behavioural scientific expert and healthcare psychologist at the Memorial Sloan Kettering Cancer Center located in New York City, communicates to her cancer patients. She noted that several of them express profound surprise when they discover that alcohol, which includes wine, actually has carcinogenic properties.

In a research conducted in 2023, it was found from a survey of nearly 4,000 American adults that merely 20% knew that wine could potentially lead to cancer. This was in comparison to the 25% who were aware about beer’s link to cancer and 31% about hard liquor.

Patients of cardiology, under the care of Cho, often express their surprise when advised to reduce their alcohol consumption, inclusive of wine.

They question, ‘Really? I was under the impression that it helped in warding off heart diseases,’ they would exclaim.

Yes, it’s true that red wine does have polyphenols, compounds known for their antioxidant and anti-inflammatory characteristics.

Despite numerous studies on polyphenols like resveratrol, there hasn’t been a conclusive association between the quantities found in red wine and beneficial health effects, according to Cho. Furthermore, there is no solid evidence that suggests wine is less damaging than other alcoholic beverages.

Hay recognises that this truth can be tough to swallow.

Whenever Hay mentions her research’s focus on the dangers of alcohol consumption, people’s mood noticeably dampens.

It’s not that Hay and other researchers are advocating for an alcohol ban. Hay’s primary concern is ensuring that people are cognizant of the associated risks.

And for most people, it’s acceptable to savor a glass of wine occasionally, Cho mentioned.

However, it doesn’t benefit your heart, she stated. “It’s simply time to abandon that assumption.”