Wine 1004

Unveiling the Biggest Error in Your Wine Storage Techniques

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

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

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

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

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

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

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

Read the original article on Daily Meal.

January 12, 2024 Wine

Corum Announced as the Official Timepiece for Seaglass Rose’ Wine Festival

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

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

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

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

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

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

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

January 11, 2024 Wine

Unveiling 8 Fantastic Alternatives to Marsala Wine

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

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

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

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

Related: Chicken Marsala

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

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

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

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

Related: Veal Marsala

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

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

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Read the original article on Food & Wine.

January 10, 2024 Wine

Exploring Non-Alcoholic Wines Worth Tasting During Dry January

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

Non-alcoholic beer has been a thing for decades.

Cocktails without alcohol can be found in almost any bar.

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

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

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

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

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

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

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

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

Hope you enjoy.

How popular are alcohol-free wines?

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

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

What is alcohol in wine?

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

One word – fermentation.

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

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

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

How is alcohol-free wine made?

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

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

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

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

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

Tasting notes for alcohol-free wines

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

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

Location: New Zealand

Grapes: Pinot grigio

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

Noughty Dealcoholized Blanc ($24.99 SRP)

Location: South Africa

Grapes: 55% chenin blanc and 45% chardonnay

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

Saint Viviana Sauvignon Blanc ($22.99 SRP)

Location: Washington

Grapes: Sauvignon blanc

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

Saint Viviana Cabernet Sauvignon ($22.99 SRP)

Location: Paso Robles, California

Grapes: Cabernet Sauvignon

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

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

Location: Southwest France

Grapes: Blend of chardonnay and pinot noir

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

Cheers!

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

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January 9, 2024 Wine

Crisis in the Vineyard: Is Washington Wine in Trouble?

This story is from an installment of The Oeno Files, our weekly insider newsletter to the world of fine wine. Sign up here.

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

Introducing a New Wine Fault You Should Be Aware Of: Mouse

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

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

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

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

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

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

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

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

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

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

So, what brings about mousiness in wine?

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

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

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

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

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

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

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

—Per Karlsson

January 7, 2024 Wine

Highlighting the Mission of Maker Wine’s Co-founders: Uplifting Female Winemakers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Terah Bajjelieh, owner & winemaker of Terah Wine Co

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

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

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

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

January 6, 2024 Wine

Leadership Transition Announced within Constellation Brands Wine & Spirits Division

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

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

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

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

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

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

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

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

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

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

MEDIA CONTACTS

INVESTOR RELATIONS CONTACTS

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

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

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

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

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

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

January 5, 2024 Wine

Top 7 Promising Wine Regions to Explore in 2024: A Sommelier’s Guide

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

January 4, 2024 Wine

Dry January Spotlight: Exploring the Best Non-Alcoholic Wine Alternatives with Veuve du Vernay

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

Image courtesy of Veuve du Vernay

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

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

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

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

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January 3, 2024 Wine

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