Wine 1004

Walton Goggins, known for his roles in The Righteous Gemstones and White Lotus, has shared his down-to-earth perspective on wine. In a recent interview, he emphasized that, while many people enjoy wine, they might not dive deep into its complexities. For Goggins, it’s less about the specific flavor notes and more about the experiences shared around the wine.

"I don’t give a s—t about the notes," he explained. "It’s all about how it makes you feel and the conversations that surround it." His approach to wine mirrors his approach to life—preferring the company of friends and good conversation over critiquing the wine itself.

One standout wine for Goggins is the Henri Chauvet Cotes d’Auvergne ‘Au Chant de la Huppe’ 2023, which he plans to order in bulk. This French red, priced at around $72, has impressed him with its quality, compelling him to order multiple bottles. He highlights the joy of sharing a delightful bottle of wine with friends or loved ones rather than focusing on its price tag.

For him, the ideal wine consumption involves enjoying it in a relaxed atmosphere with loved ones, further proving that for many, good wine is as much about connection as it is about flavor. If you’re interested in experiencing the same wine Goggins raves about, it’s available online or in some specialty stores.

California wine giant Gallo is making significant cuts by laying off over 90 employees and shutting down a major wine-making facility in Napa Valley. The company, headquartered in Modesto, announced that these layoffs are crucial for adapting to shifting market dynamics and changing consumer preferences. Specifically, 93 employees from various sites will lose their jobs, as detailed in a Worker Adjustment and Retraining Notice filed with the state.

Gallo plans to permanently close its Ranch Winery in St. Helena, which it acquired in 2015 to enhance its presence in the premium wine market. This facility, capable of processing 30,000 tons of grapes, hasn’t achieved the anticipated growth. Consequently, 56 employees, predominantly wine technicians, will be laid off between April 15 and the end of January 2027.

Layoffs will also occur at several Gallo locations, including the Louis M. Martini Winery, Orin Swift Tasting Room, and J Vineyards & Winery. This is not the first instance of layoffs at Gallo; last year, the company closed its Courtside Cellars winery in San Miguel, which resulted in 47 job losses.

These layoffs reflect broader challenges facing the U.S. wine industry, where changing consumer preferences are driving demand for high-quality products rather than lower-priced options. According to wine industry expert Rob McMillan, younger generations are drinking less alcohol, while the aging baby boomer cohort, historically the industry’s primary consumer base, is becoming less active in the market.

Furthermore, Gallo’s offerings predominantly belong to the sub-$12 wine category, which has struggled over the past decade. Competitors, including premium beer and spirits brands, have been tightening the market, posing additional challenges for traditional wine producers.

Looking ahead, Gallo, which renamed itself in 2024 to reflect its broadened portfolio beyond wine, will continue to navigate the complexities of a rapidly evolving beverage market, aiming to sustain its position as the largest wine supplier in the U.S.

How AI Is Transforming Winemaking and Wine Collecting

AI is beginning to reshape the future of wine production, serving as a tool to enhance rather than displace human expertise. My husband, a wine lover, has recently started relying on AI to refine his tasting experiences. A recent study by Festa et al. (2025) highlighted AI’s potential to assist wine enthusiasts, which aligns with concepts discussed in my book, Inside the Head of a Collector: Neuropsychological Forces at Play (2019).

The Role of Neuropsychology in Wine Appreciation

The relationship between humans and wine is not just sensory but deeply emotional. When tasting wine, our brain—particularly the orbitofrontal cortex—integrates sensory inputs with memory and feelings. Thus, a wine might evoke memories of a beloved grandmother’s kitchen or summer in Tuscany. This complexity in our neural processing is what contributes to the special status of wine, making the introduction of AI into wine an intriguing, albeit controversial, prospect.

Study Insights

Researchers surveyed 31 Italian wine industry professionals to assess their views on AI adoption. Surprisingly, nearly 29% were already utilizing AI in areas like grape monitoring and logistics management. Respondents expected AI to become significantly more prevalent across the industry in the next five years.

The study focused on six types of AI technologies that can facilitate human decision-making:

1. Human-Machine Collaboration: Intelligent wine dispensers that remember preferences rated moderately useful (6.83/10).
2. Smart Materials: Sensors that monitor temperature and transport conditions scored even higher (7.60/10), addressing emotional needs for reliability and predictability in wine storage.
3. Digital Twins: Virtual simulations for wine systems garnered a moderate score (6.23/10).
4. Intelligent Winemaking: AI systems that optimize harvest timing and aging processes rated 6.53/10, reflecting some hesitance about relinquishing control over crucial artistic decisions.
5. AI Tasting Systems: Software for predicting taste profiles scored the lowest (5.03/10), likely due to the subjective nature of tasting, which is intricately tied to personal neural pathways.
6. Environmental Management: This category topped the charts with 8.41/10, as professionals see AI aiding in protection against climate change and environmental risks.

Why Climate Change Is More Appealing Than Creativity

Wine experts seem less enthusiastic about AI mimicking creativity and more supportive of its application in addressing existential threats posed by climate change. This reveals a significant aspect of human cognition: we are more comfortable viewing AI as a protective resource than as a creative partner. Our brains instinctively gravitate towards patterns and threats, making it easier to accept AI’s role in quantifiable challenges rather than subjective experiences like taste.

The Path Ahead

Promisingly, survey respondents felt AI could significantly enhance sustainability in wine production, indicating that the technology could be integrated in a way that respects human values rather than undermining them. The study suggests a future where AI complements human expertise in the wine industry—an ideal landscape for human-centric AI to thrive.

The takeaway is clear: Technology finds its success when it honors and supports what makes us uniquely human—our creativity, emotions, and connections to the experiences we cherish. In the end, wine professionals are navigating the evolving landscape, distinguishing AI applications that enhance rather than threaten their craft.

References

• Festa, G., et al. (2025). Digital transformation in wine business – from Marketing 5.0 to Industry 5.0 in the world of wine adopting artificial intelligence. European Journal of Innovation Management.

Wine on the Lake is set to return this Saturday at the Bayfront Convention Center, marking its 19th anniversary. The event will showcase 86 vendors, with 37 of them being wineries traveling from across Pennsylvania. Notably, Blue Mountain Vineyards is making the journey of over 400 miles to attend.

Attendees can enjoy two sessions: the first runs from 1:00 PM to 4:00 PM, and the second from 6:00 PM to 9:00 PM. Visitors will have the chance to sample wine from over 30 different wineries, alongside a variety of other vendors. Despite construction near the bayfront, organizers are keen to welcome guests to this cherished event.

Additionally, there will be workshops throughout the day. Tickets include a tote and a wine glass, making this a complete experience for wine enthusiasts.

For more details, you can find tickets and additional information on the official website: Wine on the Lake.

If you’re a wine enthusiast with a collection of older bottles, you may have faced the frustrating issue of crumbly corks. While this doesn’t indicate that the wine has spoiled, opening such bottles can be quite the hassle. Nobody wishes to strain their cherished wine through cheesecloth or fish out cork pieces from their glass.

Nearly two decades ago, Atlanta engineer and wine collector Mark Taylor realized the need for a better tool to handle fragile corks. This led him to create The Durand, a remarkable corkscrew designed to extract even the most brittle corks without causing damage.

The Durand is a unique, two-part device that combines a traditional corkscrew with an Ah-So opener. The Ah-So features two slender metal prongs that fit between the cork and the neck of the bottle, providing support as the corkscrew lifts the cork out, ensuring it comes out intact. This method simplifies the process compared to relying solely on the Ah-So, which often requires practice to master.

Priced at $145, The Durand is undeniably an investment. For most bottles, a basic waiter’s corkscrew suffices, but The Durand’s weight and sculptural design attract admiration among wine connoisseurs who appreciate their mature vintages.

The product’s name carries significance as well. Taylor chose to name it after Yves Durand, a prominent master sommelier and restaurateur from Atlanta, known for his entertaining presence in the wine community. He was a larger-than-life figure in the international wine scene until his passing in 2019.

Janet Taylor, Mark’s daughter and co-manager of the company alongside her sister, recalls how her father’s passion for wine was nurtured through his connections with Durand. Mark Taylor often vacationed in France, joined by his parents, famous for their wine-tasting trips.

Yves Durand’s credentials were impressive: he was awarded Best Sommelier of French Wines in the U.S. in 1985, excelled as a blind taster, and authored "The Connoisseur’s Guide to Bordeaux Wines," among other achievements.

Not only does The Durand come in an elegant cork box, but it also carries a rich legacy in the world of wine appreciation.

The Durand is available at various wine retailers, including Bonde Fine Wine Shop in Cambridge, Marty’s in Newton, Lighthouse Wine and Spirits in Beverly, and Post Road Liquor in Wayland. You can also find more details at thedurand.com.

The emergence of a wine and charcuterie bar in the historically Black neighborhood of Park Manor, Chicago, highlights a growing movement to redefine wine culture. Opened by Jacare Thomas and Charlette Stanton-Thomas, Park Manor 75 serves as a community hub, intentionally designed to foster connection and conversation among neighbors.

The establishment notably features a menu where every wine—ranging from Champagne to Sierra Foothills grenache—comes from Black producers or is sourced through Black-owned négociants. Thomas describes it as a "much-needed third space" for the community that rejects the traditional Eurocentric wine culture, positioning itself as a corrective space that emphasizes inclusivity and representation.

This endeavor aligns with broader trends in Chicago, where approximately one-third of residents are Black, creating fertile ground for a distinct Black wine culture. Thomas emphasizes the importance of elevating Black brands: “We’re putting Black brands at the forefront because it’s important for us to be a point of reference.”

Park Manor 75 is not alone in its mission. Just a few miles away, the Bronzeville Winery, opened by Cecilia Cuff and Eric Williams, similarly emphasizes a wine program centered around minority, women, and LGBTQ+-owned producers. Cuff aims to create a cultural narrative through wine that resonates with the community’s history and identity. She envisions the winery as both a destination and a sanctuary, where visitors can comfortably explore wines in a setting reflective of their cultural experience.

The challenge of promoting Black wine culture goes beyond creating physical spaces; it involves addressing the biases ingrained in wine education. Kiana Keys, a Chicago-based writer and educator, highlights the need for a language of wine that resonates with Black communities. Her efforts focus on making wine accessible and relatable, moving away from traditional jargon that can alienate newcomers.

Another pivotal figure in this movement is Marsha Wright, a corporate wine director whose purchasing power allows her to influence wine selection at scale. Wright notes the assumptions faced by Black professionals in the industry and relishes the opportunity to challenge stereotypes when she demonstrates her extensive knowledge of wine.

The growing visibility of Black wine culture in Chicago signals a shift in consumer perceptions as well. With Black buying power significantly increasing, the demand for diverse wine experiences and educational resources is on the rise.

As Park Manor 75 and Bronzeville Winery continue to shape this cultural landscape, the question becomes not whether Black wine culture exists, but how Chicago will further cultivate it, creating spaces where everyone, regardless of background, can appreciate and participate in the wine experience.

Park Manor 75 is located at 600 E. 75th St.; more information at parkmanor75.com.

Bronzeville Winery is located at 4420 S. Cottage Grove Ave.; more information at bronzevillewinery.com.

Residents of Louisville can anticipate an exciting new addition to their local scene: Yer Mom’s Bookstore & Wine Café, set to open this spring in the NuLu Marketplace North development on East Main Street. This innovative establishment will blend the charm of an independent bookstore with the ambiance of a wine café and will also feature a co-working space dubbed Green House Work Space.

Tara Leigh Goode, who co-founded Fleur de Lis Communications and serves as the vice president of Strategic Partnerships at Climavision, is behind the vision for this unique venue. Goode is passionate about her roots in art and communication, with a degree in English and creative writing. She expressed her enthusiasm for the project, acknowledging a lifelong desire to create a bookstore and wine bar. “While I work in these highly technical fields, I’ve always been percolating on this bookstore wine café idea in the back of my mind,” she shared.

The store aims to foster a vibrant literary culture by hosting author talks, readings, and engaging events that will connect with Louisville’s writing and publishing community. Goode noted the resurgence of indie bookstores over recent years and the importance of incorporating diverse sources of revenue, like wine and café offerings, to sustain these venues.

As part of the preparation for the opening, Goode is actively seeking input from the community regarding inventory and services through an online initiative. The bookstore will span approximately 3,000 square feet on the ground floor, while the co-working space will occupy about 4,500 square feet above it.

The NuLu Marketplace North development itself is planned to become a tech hub, catering to local tech firms with a variety of facilities, including incubator spaces, a small event space, and more. For updates on the bookstore and café, interested individuals can visit their website.

For additional information about the upcoming venue, you can check out their official page here.

PARIS (AP) — Justine Bobin, a French teetotaler, is acutely aware of the challenges of not drinking in a country where wine and beer are commonly enjoyed during social occasions. Attending the Wine Paris 2026 fair, she was eager to explore the multitude of zero- and low-alcohol beverages gaining popularity worldwide, including selections hailing from Europe, South Africa, Australia, and New Zealand.

With the fair’s messaging encouraging attendees to "drink different" and highlighting slogans like "no alcohol, no regrets, no consequences," producers of non-alcoholic beverages are responding to shifting consumer preferences, particularly among young adults who are increasingly aware of the negative effects of alcohol.

Research indicates that alcohol consumption in France has significantly decreased over the past fifty years. Many adults are forgoing wine with meals, and young individuals are likely to engage with alcohol differently than previous generations.

Bobin noted that zero-alcohol drinks create opportunities for togetherness, allowing non-drinkers and drinkers to share social moments. “It offers an alternative for everyone and brings people together. It’s more of a product for inclusion, I think, for people who don’t drink alcohol, and that’s great,” she commented.

Diverse producers at the event exhibited their products alongside traditional alcoholic options, promoting the upcoming trend in lifestyle changes emphasizing health and mindfulness regarding bodily wellbeing. Bernegger, who commenced her foray into alcohol-free beverages during her pregnancy, echoed the sentiment that such innovations are essential for creating a more inclusive social atmosphere.

“The no/low drinks market isn’t fading; it’s being embraced by those who aim for healthier lifestyles,” Bernegger asserted, showcasing a dedication to the growing interest in mindful consumption.

As major companies pivot strategies in response to changing consumer behavior, the Wine Paris show exemplified the transition toward a future where enjoyment doesn’t have to be defined by traditional alcohol consumption.

New York state lawmakers are revisiting legislation that could allow grocery stores to sell wine, reigniting an ongoing debate between large retailers and independent wine shop owners. This initiative aims to align New York with many other states that already permit wine sales in supermarkets.

Supporters of the bill, including large grocery chains, argue that modern shopping trends necessitate this change. Mona Golub, vice president of communications for Northeast Grocery Inc, emphasized the importance of adapting to customer shopping habits, particularly those that have shifted during the COVID-19 pandemic.

On the other hand, independent wine store owners like Cyndi Leonard are concerned about the potential negative effects on their businesses. Leonard highlighted the broader industry implications, including job losses among distributors and warehouse workers.

Previous attempts to pass similar legislation have failed, but this latest version includes provisions aimed at protecting small businesses. State Senator Liz Krueger referred to allowing wine sales in grocery stores as a "common-sense change," which could benefit consumers without harming small businesses. Additionally, Assemblymember Pamela Hunter noted strong public support for the proposal and pointed out that amendments would prevent grocery stores within 500 feet of an existing liquor license from obtaining a supermarket wine license.

The legislative push continues as lawmakers grapple with balancing consumer convenience against the challenges faced by independent businesses and job losses in the wine industry.

For more information, you can read about it here.

Co-owner of Lush Wine & Spirits, Mitch Einhorn, thrives on curating exciting wines and creating unique dishes. However, an alarming threat of 200% tariffs has led him to reconsider some of his purchases. Established in 2005, Lush Wine & Spirits operates as a friendly neighborhood wine shop with a cozy bistro in Roscoe Village and West Town, allowing customers to enjoy a bottle on-site or take it home.

Lush’s offerings range from caviar to brunch favorites like avocado toast and brioche French toast. But with ongoing tariff uncertainty and increased taxes on imported European wines, Einhorn feels the pressure on both his purchasing decisions and consumer prices. Tariffs have escalated from 15% to potential announcements of 200%, leading to unpredictable pricing and supply chain concerns.

Last month, President Trump hinted at additional tariffs as leverage in foreign policy, further complicating the situation for businesses reliant on imported products. Einhorn had pending orders from France when the looming tariffs emerged, and the inconsistent nature of these tariffs causes significant anxiety. “It’s just so arbitrary,” he expressed, emphasizing the broader impact of tariffs on jobs connected to the supply chain, including drivers and retail workers.

Einhorn is also grappling with rising food costs that put pressure on him to increase menu prices, a move he hesitates to make. The past year saw him obtain a building permit to expand Lush’s Roscoe Village location, a venture met with new challenges due to rising construction costs.

Despite the challenges, Einhorn remains optimistic. He continues collaborating with Washington vineyards to develop exclusive wines for Lush and diligently creates new recipes for the menu. His ultimate objective is to establish Lush as the premier destination for purchasing wine and enjoying gourmet meals without excessive prices. “If you stop learning and doing new stuff, you cease to exist,” he said, reflecting his commitment to growth amidst challenges.