Wine 1004

The Downtown Alameda Autumn Wine Stroll is making its highly anticipated return on October 21st! This year, the Downtown Alameda Business Association (DABA) is teaming up with the All Good Living Foundation, a non-profit organization dedicated to helping vulnerable children in the Bay Area. They firmly believe that no child should go without the necessities needed for a healthy and happy life.

It’s important to address these issues, as they affect more families than we realize. By uniting the community and working together, the foundation aims to provide the essentials that these children desperately need. If you want to participate in the wine stroll or learn more information, you can visit bit.ly/alawinestroll2023 online.

In other news, the Alameda police have arrested someone who was suspected of robbing a bank. Officers responded to a report of a possible bank robbery and were told that an individual handed a note to a teller, demanding money while simulating being armed with a gun. The teller complied, and the suspect left with an undisclosed amount of money.

Fortunately, the bank’s staff was able to provide video footage and other evidence to aid in the investigation. The image of the suspect was sent out to all patrol units, and officers managed to locate and apprehend the unnamed individual without incident. The investigation is ongoing, and the police have not released any further details.

In transportation news, the Main Street Ferry Terminal in Alameda is set to undergo a renovation for over two months starting in late October. This temporary closure is necessary for the repair and replacement of the terminal’s aging infrastructure to comply with seismic safety requirements. During this period, downtown San Francisco-bound riders can utilize the Alameda Seaplane Lagoon Ferry Terminal, while ferries to Chase Center and South San Francisco will only be available from the Oakland Ferry Terminal.

Unfortunately, the Alameda Short Hop route will be suspended during the closure. Operations at the Main Street terminal are scheduled to resume on January 2nd, serving the Oakland and Alameda, South San Francisco, Alameda Short Hop, Oracle Park, and Chase Center ferry routes. The renovations also include design elements that prepare the terminal for future fleet electrification needs. Once completed, passengers can expect more efficient ferry operations and modernized terminal lighting.

Lastly, there is an upcoming luxury event held in the heart of the Bay Area on historic Alameda Point called Corks, Forks, Rhythm & Brews. This event, taking place on Saturday from 12pm to 4pm, will feature California’s best wineries, spirits, breweries, gourmet foods, restaurants, and live music. All the proceeds from this fundraiser will directly benefit the Alameda Boys & Girls Club (ABGC).

ABGC is a non-profit organization that has been providing high-impact, affordable youth development programs and services for kids ages 6 to 18 since 1949. Their mission is to inspire and enable all youth, especially those who need the club most, to realize their full potential as productive, caring, and responsible citizens.

If you’re interested in attending the Corks, Forks, Rhythm & Brews event or want more information, you can visit bit.ly/corksforks2023 online.

In a recent decision after a contested administrative hearing, an independent hearing officer has ruled that 150 units of former naval housing in Alameda are subject to the city’s rent control regulations. The landlord had argued that state law prevents the city from limiting rent increases for tenants at the Admirals Cove property. However, the hearing officer’s decision affirms that the city has the authority to regulate rent increases, as maintained by the rent program and several court cases.

As we can see, there are many exciting events, developments, and challenges taking place in Alameda. Whether it’s supporting local businesses, helping vulnerable children, improving transportation infrastructure, or addressing housing affordability, it’s essential for the community to come together and work towards a better future for everyone.

Bill Chapin, the director of Alameda’s rent program, emphasizes that the rent control limits imposed by the legislature were intended to only apply to newly constructed units that expand a city’s housing stock. Therefore, the Admirals Cove property apartments, which have been housing Alameda community members since the 1960s, are entitled to the full protections of the rent control ordinance.

Located on a 15-acre parcel between Alameda Landing and the city’s Main Street Ferry Terminal, the Admirals Cove property consists of renovated townhomes. These buildings were originally constructed in 1969 to accommodate personnel stationed at the nearby Naval Air Station Alameda and their families. In 2017, the U.S. government auctioned off the vacant buildings and the parcel, with developer Carmel Partners of San Francisco winning the bid. Carmel Partners then proceeded to renovate the units and began leasing them to tenants in October 2019.

From September 2019 onwards, Alameda’s rent control ordinance has enforced an annual cap on rent increases known as the annual general adjustment (AGA). The AGA is calculated at 70% of the change in the Consumer Price Index and currently stands at 2.9% as of September 1. While certain provisions of the rent control ordinance, such as registration requirements and restrictions on “no-fault” terminations of tenancy, apply to all rental units in Alameda, the Costa-Hawkins Rental Housing Act prevents local governments from imposing an AGA limit on specific housing units. These include units built after February 1995 and units that can be individually purchased, such as single-family homes and condominiums.

Alameda’s rent control ordinance plays a central role in the city’s commitment to protecting and preserving affordable housing. City Attorney Yibin Shen affirms the dedication of the City Attorney’s Office, including the rent program, to justly enforcing state and local housing laws in order to maintain Alameda as an inclusive community that people from all backgrounds and income levels can call home.

If residents of Admirals Cove or any other rental property in Alameda have questions regarding rent increases they have received, they can contact the rent program staff at 510-747-7520 or rentprogram@alamedaca.gov for further information.

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**Title: Women Empowerment and the Resilience of Persian Heritage: The Story of Iranian Women Winemakers in France**

In a picturesque vineyard in France’s western Dordogne region, Iranian women fleeing their oppressive homeland have found solace, empowerment, and a means to preserve their cultural heritage. These courageous women, swapping their state-enforced veils for T-shirts emblazoned with the words “life” and “liberty,” are part of a unique winemaking project rooted in ancient Persia.

Marjan Jangjoo, a 32-year-old former sports coach from Iran’s southwestern city of Shiraz, recounts her harrowing journey to freedom. Last November, she fled her homeland when security forces targeted her for arrest. Enduring months of treacherous travel across snowy mountains without proper clothing, Jangjoo eventually found herself seeking asylum in France. Now, she and her friend Soodeh Lashkarizadeh, who also escaped Iran due to her defiance of societal rules, are working hand-in-hand to keep Persian winemaking traditions alive.

Their journey to the vineyards of France represents more than just their personal quest for freedom. It is a testament to the resilience of the Iranian people and their determination to reclaim their cultural identity. The protests that erupted after the death of Mahsa Amini, a woman who was arrested for violating the dress code, served as a catalyst for Jangjoo’s and Lashkarizadeh’s escape. Their experiences shed light on the repressive environment that activists and athletes face in Iran, where happiness derived from activities such as dancing, sports, and drinking wine is regarded as a threat to the regime’s control.

Chowra Makaremi, an Iranian-born anthropologist, highlights the importance of sports as a platform for rebellion within Iranian society. The regime views athletes as symbols of hope, inspiring and uniting working-class youth. This perception has led to increased repression against sportspeople in Iran. Makaremi supports Jangjoo’s journey and praises her determination to reach France, where she and Lashkarizadeh now find themselves immersed in the world of winemaking.

Makaremi’s brother, Masrour Makaremi, owns a vineyard in the village of Saint-Meard-de-Gurcon, where Jangjoo and Lashkarizadeh participate in the harvest. Masrour’s vineyard, heavy with Syrah grapes, harks back to the Rhone valley’s winemaking tradition. However, legend has it that the Syrah variety originated in ancient Persia, brought back by crusaders. Following this narrative, the wine produced on Masrour’s land is set to be called “Cyrus,” honoring the founder of the Persian Empire.

To further bridge the gap between ancient Persia and present-day winemaking, the Makaremis ferment the wine in terracotta amphoras using a 5,000-year-old method. These porous vessels are sealed with a natural resin derived from pistachio trees. While embracing tradition, a heartfelt connection to Persian history is solidified through the use of an amphora dating back to the last Persian dynasty. Acquired at an auction, this relic vessel breathes life into the winemaking process, reminding everyone involved of their rich cultural heritage.

For Masrour Makaremi, producing approximately 6,000 bottles of wine each year is more than a commercial endeavor; it is an act of resistance and a celebration of Persian culture’s rebirth. The hands that harvest the grapes represent a continuation of the struggle against oppressive regimes and a remembrance of his mother, who was executed in 1988. Despite his mother’s tragic fate, Makaremi reminisces about walking among the vines with his grandmother in Shiraz, where winemaking traditions thrived.

The demonstrations within Iran following Mahsa Amini’s death have subsided for now due to severe repression. However, Makaremi clings to hope, dreaming of one day planting new vines in his homeland’s soil. Failing that, he envisions his children embarking on that adventure. The preservation of Persian winemaking approaches serves as a symbol of defiance against the oppressive regime while simultaneously keeping the flame of cultural heritage alive.

Marjan Jangjoo, Soodeh Lashkarizadeh, and the Makaremi family embody the resilient spirit of Iranian women and their fight for freedom. Through their determination, they embrace tradition, celebrate their cultural roots, and contribute to the renaissance of Persian winemaking. Their journey is a testament to the power of empowerment, the endurance of heritage, and the resilience of the human spirit.

Swapping their state-enforced veils for T-shirts reading “life” and “liberty”, a daring group of Iranian women who have found sanctuary in France are now contributing to the creation of wine deeply rooted in ancient Persia. Their journey has been nothing short of extraordinary, filled with hardship, danger, and determination.

One of these remarkable women is Marjan Jangjoo, formerly a sports coach teaching aerial yoga and snowboarding in Iran. Last November, she was forced to flee after security forces came to arrest her. With only the clothes on her back, Jangjoo embarked on a treacherous journey through snowy mountains, enduring unimaginable challenges. Eventually, she reached the Kurdish-controlled region of northern Iraq, where she received support from people in France who helped plead her case to the French consulate in Erbil, eventually leading to her asylum in France.

In France’s western Dordogne region, Jangjoo and her companions have found solace in the vineyards. They are fighting to uphold their ancient wine-making traditions, which have faced significant obstacles under the Iranian regime. Soodeh Lashkarizadeh, one of Jangjoo’s friends, explained that the Iranian government seeks to destroy the happiness associated with activities like dancing, sports, and drinking wine. The repression against sportspeople in Iran is particularly severe, as they serve as role models for many working-class young people who are able to identify with them. Chowra Makaremi, an Iranian-born anthropologist at France’s National Centre for Scientific Research (CNRS), supports Jangjoo’s journey and emphasizes the importance of sport as a vehicle for transmitting values.

The women find sanctuary on the vineyard of Masrour Makaremi, brother of Chowra Makaremi, where they actively contribute to the harvest. The vineyard boasts Syrah grapes, a variety closely associated with France’s Rhone valley but said to have been brought back from Persia during the crusades. The winemaking process is closely aligned with ancient Persian traditions, utilizing terracotta amphoras for fermentation and sealing them with a natural resin derived from pistachio trees. Notably, the vineyard also houses an amphora dating back to the last Persian dynasty before the Arab conquest in the seventh century. Masrour Makaremi acquired this relic through an auction and uses it to ferment a small portion of the wine, adding a historical depth to the beverage.

For Makaremi, winemaking represents an act of resistance intertwined with the revival of Persian culture. He sees the women working in the vineyard as part of the same fight that claimed his mother’s life when she was executed in 1988. Makaremi and his sister later joined their father in exile in the French city of Limoges. However, his memories of walking among the vines with his grandmother in his hometown of Shiraz, where the ancient wine tradition thrived, continue to fuel his passion for winemaking. Despite the current suppression of protests within Iran, sparked by the death of Mahsa Amini, Makaremi holds on to hope that someday he will be able to plant new vines in his homeland. If not, he hopes his children will carry on the legacy.

The story of these Iranian women and their fight for freedom and cultural preservation through winemaking is incredibly inspiring. It is a testament to the resilience and determination of individuals facing persecution, and a reminder of the power of culture and tradition to connect us to our roots. Their journey symbolizes hope for a brighter future and the enduring spirit of the human will.

An extraordinary event, the NYC Wine & Food Festival presents food enthusiasts with a chance to indulge in a delightful array of dishes and beverages while also supporting a worthy cause. The four-day extravaganza, sponsored by the Food Network, has been a staple of culinary culture for the past 16 years. All proceeds from the festival go to God’s Love We Deliver, a charity that provides food to seriously ill individuals in New York City. To have an incredible experience, it is important for first-time attendees to know what to expect. The festival will be held from October 12 to October 15 at various locations throughout Manhattan. With access to 80 unique events and the participation of 500 world-class chefs, attendees are in for a treat. While tickets are still available for many events, it is recommended to purchase tickets sooner rather than later as sellouts are common. Visitors from out of town can take advantage of the partnering hotels, while city residents have three designated parking locations available during the festivities. Find out more about the 101 Best Pizzas In America here.

One of the highlights of the NYC Wine & Food Festival are the walk-around tastings, allowing guests to leisurely sample a variety of cuisines. Perhaps the most anticipated tasting is the Best of Brooklyn, curated by Brian Lindo, where attendees can savor his favorite dishes from the borough along with perfectly paired beverages. If you have a craving for delicious burgers, make sure not to miss the Blue Moon Burger Bash hosted by Rachael Ray. During this event, chefs compete for the title of NYC’s best burger, as decided by a panel of judges and attendees. Other tastings focus on French cuisine, Latin flavors, and an assortment of mouthwatering sandwiches. Apart from these casual tastings, the festival also presents intimate dinners featuring world-renowned chefs such as Michael Symon, Akhtar Nawab, Adeena Sussman, Heberto Eljach, and many other culinary luminaries. Additionally, the NYC Wine & Food Festival offers brunches, master classes to enhance culinary skills, entertaining cooking demonstrations, and family-friendly activities.

Given the abundance of exciting events at the NYC Wine & Food Festival, attendees need to stay up to date with the latest news and information. Thankfully, you can stay informed by following the festival on social media platforms such as X (formerly Twitter), Instagram, and Facebook. If you prefer receiving updates directly to your inbox, you can sign up for the festival newsletter. Many of the festival’s events take place outdoors, so there is a possibility of inclement weather. However, rest assured that these activities will proceed regardless of the weather conditions, so you won’t miss out on savoring the city’s finest cuisine or discovering your favorite chef. Keep in mind that tickets are non-refundable, so it is important to plan accordingly. For nighttime dinners, a semi-formal dress code is recommended, while for other events, a relaxed yet professional attire with comfortable footwear for walking is advised.

The NYC Wine & Food Festival offers food enthusiasts a once-in-a-lifetime opportunity to indulge in a diverse range of experiences and cuisines in one of the most vibrant cities in the world. To learn more, read the original article on Daily Meal.

Looking for some fun ways to enjoy your bottle of wine? Look no further! Wine isn’t just for sipping alongside a meal or charcuterie board – it can also be mixed into a variety of festive cocktails. Just like gin and tequila, wine can seamlessly blend with other ingredients to create delicious and refreshing drinks.

One popular wine cocktail is the spritz, which typically combines digestive bitters, soda water, and sparkling wine. It’s a light and bubbly drink that’s perfect for parties. Another beloved wine cocktail is sangria, which mixes wine (red, white, or rosé) with various fruits and fruit juices. It’s a fruity and refreshing choice.

The great thing about wine cocktails is that they’re often less expensive to make than cocktails with hard alcohol. They also usually have a lower alcohol content, making them a great choice for those looking to cut back on their alcohol consumption.

Want to try some wine cocktails for your next party? Here are a few recipes to get you started:

1. Fred Hardy Rosé Cocktail: Combine Rosé wine, lemonade, and berries for a perfectly balanced and refreshing drink.

2. Sparkling Red Wine Cocktail: Don’t think red wine can be mixed into a cocktail? Think again! Mix sparkling red wine with sweet vermouth, club soda, and fresh peach slices for a fruity and effervescent drink.

3. Limoncello Spritz: If you enjoy the taste of Limoncello but find it a bit too strong, try this spritz. Mix Limoncello with dry sparkling wine, club soda, and fresh lemon juice for a milder version of the classic drink.

4. Dirty Aperol Spritz: Take your Aperol spritz to the next level with a hit of olive brine. Combine Aperol, dry sparkling wine, club soda, and olive brine for a punchy and flavorful cocktail.

5. Mango Triple Sec Spritz: Planning a brunch party? This fizzy drink is a must-have. Combine mango juice, Triple Sec, dry sparkling wine, and club soda for a fruity and bubbly drink.

6. Elderflower Spritz: Looking for an easy-drinking cocktail? Try this spritz. Combine elderflower liqueur, dry sparkling wine, and club soda for a refreshing and crisp drink.

7. Strawberry Lillet Spritz: This summery cocktail features Lillet, a French wine fortified with citrus liqueurs. Mix it with dry sparkling rosé, club soda, and fresh strawberries for a delightful drink.

8. Prosecco Negroni: Give your Negroni a twist by using prosecco instead of gin. This fizzy version is lighter and less heavy on the alcohol, perfect for a refreshing summer sip.

9. Frosé: It’s hard to resist a glass of frosé during the summer. Combine rosé, grenadine, vodka, strawberries, and sugar for a refreshing and pink cocktail.

So go ahead and get creative with your bottle of wine. These wine cocktails are sure to impress your guests and bring some extra fun to your next gathering. Cheers!

sparkle. This cocktail is perfect for any occasion, whether you’re celebrating Valentine’s Day or just want to enjoy a refreshing drink with friends.

The key ingredient in this cocktail is Chambord, a raspberry liqueur that adds a delicious burst of flavor. Combined with Champagne or sparkling white wine, it creates a pink drink that is both visually stunning and deliciously fruity. The best part? You probably already have these ingredients at home, making this cocktail incredibly easy to whip up.

If you’re a fan of Amaretto sours, you’ll love the twist on this classic cocktail. The addition of prosecco gives the drink a fizzy, bubbly quality that balances out the sweetness. With Amaretto liqueur, simple syrup, and lemon juice, this cocktail is a crowd-pleaser that will impress your guests.

Sangria is always a hit at parties, and the beauty of it is that you can make it with whatever wine and fruit you have on hand. For a white wine sangria, combine white wine, club soda, and grape juice, along with fruits like nectarines, tangerines, and green grapes. It’s a refreshing and fruity drink that is perfect for any occasion.

If you prefer red wine sangria, opt for heartier fruits like blackberries, oranges, blueberries, and strawberries. The addition of brandy gives it a warm and flavorful touch that is perfect for colder months.

For a classy start to a dinner party, try a twist on the French 75. Combining sparkling wine, lemon juice, and cognac, this cocktail is both sophisticated and delightful. Infused with licorice-scented tarragon, it adds an herbal depth of flavor that will impress your guests.

Fall parties and Halloween shindigs call for a fizzy prosecco-based drink with ginger and thyme. The flavors of the season come alive in this cocktail, and garnishing each glass with a perfectly cut grapefruit wedge adds an extra touch of elegance.

When you’re in a hurry but still want a delicious cocktail, sparkling lemonade is the secret ingredient to turn to. It takes care of the soda water, sweetener, and citrusy element all in one go. Combine it with red wine or pomegranate juice for a tasty and easy-to-make party drink.

For a cocktail that combines multiple flavors, try a libation with pomegranate juice, vodka, lemon juice, simple syrup, and a splash of Champagne. Add Chambord or St. Germain, depending on your personal preference. It’s a complex and delightful drink that will satisfy any palate.

Combining apple cider and sangria may sound intense, but trust us, it works. This drink is perfect for making ahead of time if you’re hosting a gathering. With apple and pear slices, apple brandy, white wine, and apple cider, it captures the essence of autumn in a glass.

A Caribbean-inspired punch is the perfect way to kick off a festive meal. With sweet pineapple juice, zesty lime juice, dark rum, Campari, and prosecco, it’s a flavorful and bubbly concoction that will transport you to the tropics.

Mulled wine is a winter holiday classic, and achieving the perfect balance of flavors is key. This recipe calls for black peppercorns and fresh ginger, which add a spicy kick to prevent the drink from being too sweet. It’s a cozy and soothing beverage that will warm you up during those cold winter nights.

Finally, a passion fruit cocktail that is perfect all year round. Just combine rum with raspberry and passion fruit puree, Triple Sec, simple syrup, and sparkling wine for a sweet and tangy delight that is sure to impress.

Whether you’re celebrating a special occasion or simply want to try something new, these two-ingredient cocktails are a great way to elevate your at-home bartending skills. With just a few simple ingredients and a little creativity, you can create delicious and impressive drinks that will have your guests asking for more. So why not give them a try? Cheers!

Refreshing Autumnal Alternative: Try Fizz to the Drink

Are you tired of the same old mimosas and peach bellinis at your brunch spread? Ready to switch things up and try something more delicious and seasonal? We have the perfect solution for you – a refreshing autumnal alternative that will leave your taste buds craving for more.

This simple recipe calls for a combination of your favorite sparkling wine, whether it is Champagne or prosecco, and a generous amount of apple cider. The blend of these two flavors creates a harmonious and delightful taste that is perfect for any occasion.

To enhance the visual appeal of your drink, we recommend garnishing it with a thin apple slice or a fragrant sprig of fresh rosemary. Not only will it add a pop of color, but it will also infuse a subtle hint of complementary flavors to your beverage. It’s the little details that make all the difference in creating a memorable drinking experience.

If you’re looking for a refreshing and unique twist on your usual brunch cocktails, Fizz to the Drink is the recipe for you. This delightful concoction will add a touch of elegance and sophistication to your gatherings while still being incredibly easy to make. Perfect for both intimate gatherings or larger parties, this drink is bound to impress your guests and leave them asking for the recipe.

So, next time you find yourself craving a refreshing drink, reach for Fizz to the Drink. It’s a delightful autumnal alternative that will elevate your brunch experience and leave you wanting more. Sip, savor, and enjoy the crisp flavors of sparkling wine and apple cider combined. Cheers to trying new things and discovering delightful flavor combinations!

Exploring Wine and Fall Fun in Walla Walla: Temporary Closure of Iconic Marcus Whitman Hotel

As autumn starts to paint the leaves in vibrant hues and the wine season reaches its peak, Walla Walla becomes an enticing destination for tourists seeking wine and fall fun. However, this year, visitors will have to make alternate lodging arrangements as the beloved Marcus Whitman Hotel abruptly closed its doors earlier this month.

Guests staying at the 95-year-old hotel had to pack their bags and scramble for accommodations when the city Fire Department discovered a significant gasoline spill in the basement. The inspectors later determined that the gasoline likely originated from a nearby Chevron station, seeping into the hotel’s infrastructure.

This unexpected closure took place during a crucial period for Walla Walla’s wine industry, which experiences the highest tourist influx in the spring and fall. Guy Glaeser, Executive Director of Visit Walla Walla, acknowledged that some people will miss the experience of staying at the Marcus Whitman, with its rich traditions and cherished memories. Nonetheless, he assured visitors that Walla Walla still offers a vibrant wine scene beyond the iconic hotel.

David Gavaldon, the general manager of the Marcus Whitman, is actively collaborating with the Fire Department and the state Department of Ecology to ensure a safe reopening. The well-being and safety of guests, team members, and residents remain their top priority. Since its forced evacuation on September 14th, the 133-room hotel has remained closed, redirecting conferences to alternative venues or canceling them altogether. However, Glaeser assured travelers that there are still available rooms in other hotels to accommodate their stay.

Surprisingly, even with the Marcus Whitman closed last weekend, the overall lodging occupancy remained high at 95%. Although the gasoline spill has been pumped out of the hotel, its reopening hinges on a plan developed in collaboration with the Department of Labor and Industries. According to Glaeser, they are aiming for a reopening date next Friday.

Although the gasoline leak expanded to the adjacent post office, Walla Walla’s water supply remained unaffected and clean, according to Brenden Koch, a city spokesperson. Despite this temporary disruption, the Chevron station owner has been cooperative and has granted access to investigators. At this time, the owner has not responded to requests for comment.

Looking ahead to the future, the Marcus Whitman Hotel is expected to be open for wine events such as the Walla Walla Fall Release Weekend in November and the Holiday Barrel Tasting Weekend in December. These festivities attract countless tourists to the region, and Glaeser assures everyone that while a major landmark like the Marcus Whitman may experience minor disruptions, the Walla Walla valley remains open, beautiful, and brimming with exceptional wine.

Please note that the opinions expressed in the reader comments section are solely those of the individual authors and do not reflect the views of The Seattle Times.

Colorado Mountain Winefest is an annual event that takes place in September in Palisade, Colorado. This year marked the 32nd edition of the festival, and it showcased the immense strides that Colorado wine has made in recent years. While the event’s long history suggests a tradition of winemaking in the state, attendees were treated to a celebration of the new wave of Colorado wine that has emerged.

According to Cassidee Shull, Executive Director of the Colorado Association for Viticulture and Enology (CAVE), the Colorado Mountain Winefest has been a platform for wine enthusiasts to sample and enjoy the state’s vintages for almost three decades. This year, the festival introduced new events, such as the Sparkling Wine Seminar, which highlighted the innovation and dedication of Colorado’s growers and winemakers.

With five thousand attendees from various countries and states, the growing popularity of Colorado wine and Palisade, in particular, was evident. Palisade is home to the majority of the state’s wineries and has become a destination for wine lovers.

One notable trend in the Colorado wine scene is the emergence of sparkling wine. Sparkling wine was not a prominent feature in the region until Savage Spectrum opened its doors in 2019 and introduced its fruit-forward, easy-drinking sparkling wine called Sparklet. This winery has not only expanded its own sparkling wine collection but also paved the way for other wineries to introduce their own versions. Affordable, crisp, and refreshing sparkling wines have resonated with the demographic seeking a wine that pairs well with the Colorado lifestyle.

Carboy Winery, which arrived in Palisade in 2021, was featured during the festival’s Sparkling Wine Seminar. Carboy offers three tiers of sparkling wine, with the latter two tiers featuring grapes grown exclusively in Colorado. Their hope is that their sparkling wines will be the perfect accompaniment to the hot summer days in the region, especially when enjoyed on Carboy’s rooftop patio.

Another exciting development at the festival was the arrival of new winemaker Merril Wallace at Centennial Cellars. Wallace’s first red wine, a Cab Franc, received praise as one of the best young red wines at the event. This wine pays tribute to some of the oldest grapes grown in the valley. Centennial Cellars benefits from its partnership with Talbott Farms, the largest grape grower in Colorado. Talbott Farms supplies about a third of the grapes in the state, contributing to the quality and diversity of wines produced in the region.

In addition to new talents, established winemakers like Ben Parsons continue to make their mark. Parsons, known for popularizing canned wine through his Denver urban winery, Infinite Monkey Theorem, showcased his new Palisade project, The Ordinary Fellow, at the festival. His 2022 Pinot Noir and 2021 Riesling received high scores from Decanter Magazine, a prestigious wine review publication. Notably, the Pinot Noir became the first Colorado wine to be selected as an “Editor’s Pick” in Decanter’s history. Parsons’ wines consistently receive recognition, with his 2022 Ordinary Fellow Sparkling Wine receiving a 92-point rating from Decanter.

The Colorado Mountain Winefest continues to be a platform for showcasing the growth and diversity of Colorado wine. Sparkling wines, the arrival of new winemakers, and recognition from influential publications are all indications of the upward trajectory of the state’s wine industry. The future looks promising for Colorado wine, and events like the Winefest provide a window into the exciting developments happening in Palisade and beyond.

Title: Exploring the Unique World of Colorado Wines: A Taste of Adventure

Intro:

Colorado may not be the first place that comes to mind when thinking of wine production, but the state is quickly becoming a rising star in the industry. With its vast landscapes, diverse climate, and passionate winemakers, Colorado offers a unique and adventurous experience for wine enthusiasts. In this blog post, we will delve into the story of Colorado wines, their journey to recognition, and the challenges they face in an ever-evolving industry.

Unleashing Colorado Wines onto the Global Stage:

The Colorado wine industry has been working tirelessly to gain recognition and compete with the best wines in the world. Wineries, such as Restoration Vineyards, are celebrating their successes, proving that Colorado wines have come a long way. They are submitting their wines to various competitions and magazines, but they select only those with credible scores. One such magazine, Decanter, is hailed as the premier wine magazine in the world, making it the ultimate goal for winemakers.

Educating Consumers on Cold-Hardy Varietals:

Colorado’s climate can be challenging for traditional grape varietals, known as Vinifera. However, the industry has found a solution by introducing “cold-hardy varietals” that can withstand the state’s unpredictable weather. These varietals, such as Itasca, Villard Blanc, Aromella, Chambourcin, Petite Pearl, and Marechal Foch, have opened up new possibilities for winemakers. In downtown Palisade, Ordinary Fellow Winery showcases award-winning wines made from these cold-hardy varietals, including a delightful sparkling wine.

The Future of Colorado Wines:

As winemakers in Colorado become more adventurous, they are willing to experiment with new varietals that may not be well-known to consumers. This presents a unique challenge of educating wine enthusiasts about these lesser-known grapes. However, passionate winemakers like Tyzok Warton from Carboy believe that this journey is part of the excitement. By highlighting the 42 different varietals of wine grapes grown in Palisade, wineries like Centennial Cellars aim to offer a more educational and memorable experience to visitors, introducing them to wines that cannot be easily found elsewhere.

Embracing the Adventure:

The 33rd Colorado Mountain Winefest is set to take place next year, providing an excellent opportunity for wine lovers to explore the world of Colorado wines. Set against the picturesque backdrop of Riverbend Park in Palisade, attendees can immerse themselves in the unique flavors and stories behind each bottle. The event promises to be a celebration of adventure, showcasing the best of what Colorado’s wineries have to offer.

Conclusion:

Colorado wines are breaking the mold and bravely venturing into uncharted territories, both in terms of varietals and global recognition. Their determination to compete on a global stage is evident through their selective submission to credible competitions and magazines. With a focus on cold-hardy varietals and educational experiences for consumers, Colorado wineries are shaping the future of the industry. So, if you’re seeking an adventure in wine, look no further than Colorado’s flourishing wine scene, and make sure to mark the 33rd Colorado Mountain Winefest on your calendar for an unforgettable experience in 2024. Cheers!

Flight delays and travel snafus have been a common occurrence this year, causing frustration and inconvenience for many travelers. However, amidst all the chaos, there is a glimmer of good news. Costco has introduced a new travel-themed Wine Advent Calendar that is set to defy the trend of travel mishaps. And the best part? You can get your hands on it early this year!

The excitement surrounding this coveted item is evident as Instagram creator @costcontessa shared her enthusiasm about the re-arrival of the Wine Advent Calendar. She revealed that this year, the calendar is named “Wine Passport” and will take you on a journey around the world through 24 different wines. And the price remains the same at $99.99!

The package design has also undergone a transformation. Previous years’ calendars featured images of cars and wrapped gifts, but this year, the calendar has a passport-like appearance. While change can sometimes disappoint those who crave familiarity and tradition during the holidays, fear not! For those who still prefer the old look, the “Take a Wine Adventure” 24-box, featuring the same bottles, is available on the manufacturer’s website.

Costco’s new passport-style Wine Advent Calendar manages to strike a balance between the old and the new. It offers the same 24 half bottles from a variety of wine regions worldwide but with an updated look. Whether you enjoy reds, whites, or rosés, you will have the opportunity to sip on wines from renowned regions like Italy, France, Chile, Romania, and Spain. And for those seeking a shorter adventure, there is also a 12-bottle option available this year.

Although you can’t sample these wines before purchasing them like you can with Costco’s food samples, prospective buyers can scan a QR code to access the entire collection and read tasting notes. This allows you to make an informed decision before embarking on your wine-tasting journey.

One impressive aspect of the Costco Wine Advent Calendar is that the price has not been increased, going against the trend of rising prices in 2023. You can still purchase the box of 24 wines for $99.99, which breaks down to less than $4.50 per half bottle. Incredible, isn’t it? Pricing for the 12-pack may vary, so it’s advisable to check with your local warehouse.

Although it feels like we were just celebrating the return of pumpkin-flavored goodies at Costco, it’s actually time to start thinking ahead. The early availability of the Wine Advent Calendar means that you need to act fast to secure yours, as they become harder to find as the holiday season approaches.

However, the biggest challenge for those who purchase the Costco Wine Advent Calendar early may be resisting the temptation to indulge before December 1st. It’s a test of willpower that wine enthusiasts will have to face.

In conclusion, Costco’s new passport-style Wine Advent Calendar offers wine lovers the opportunity to explore different regions and flavors without breaking the bank. So, don’t miss out on this exciting adventure and make sure to get your hands on one before they’re gone. Cheers to a delightful wine-filled holiday season!

When it comes to wine, the U.S. West Coast is a dominant player, producing over 90% of America’s wine. However, this thriving industry is facing a significant threat – wildfires. In 2020, wildfires wreaked havoc on the region, causing devastating losses for winemakers. Scientists are now working diligently to find ways to protect the industry from this combustible combination.

A group of wine experts from three West Coast universities are partnering to address this growing concern. Their efforts include developing spray coatings to safeguard grapes, identifying the compounds responsible for the undesirable ashy taste that smoke can impart, and deploying smoke sensors in vineyards to gain a better understanding of smoke behavior. The U.S. government is providing millions of dollars in funding to support this critical research.

Wineries themselves are also taking proactive steps to protect their products and brands. With climate change exacerbating drought and increasing the risk of wildfires, these premier wine-making regions are under constant threat. Grapes are the highest-value crop in the United States, with 96% of grape-bearing land situated on the West Coast. The losses caused by wildfires in 2020 amounted to billions of dollars, making it crucial to find solutions to mitigate this ongoing risk.

Winemakers worldwide are already adapting their practices to cope with climate change. This includes relocating vineyards to cooler zones and cultivating grape varieties that thrive in drought and heat. However, wildfires present an additional and more immediate danger that requires urgent attention. Scientists from Oregon State University, Washington State University, and the University of California, Davis are at the forefront of tackling this issue.

Tom Collins, a wine scientist at Washington State University, emphasizes the significance of addressing the threat smoke exposures pose to wine production. He highlights that the ability to continue making wine in areas with higher chances of smoke exposure is at stake. Consequently, it is essential to understand the chemistry behind the compounds that contribute to the ashy flavor and find effective ways to eliminate them.

Research conducted by Elizabeth Tomasino, an associate professor at Oregon State University, and her team revealed the presence of sulfur-containing compounds called thiophenols in smoke-impacted wine. Alongside volatile phenols, previously identified by Australian researchers as contributing to the ashy taste, these compounds play a significant role. The challenge lies in understanding how thiophenols, undetectable in wildfire smoke, appear in smoke-impacted wine and finding methods to eliminate them.

The consequences of using grapes tainted by smoke can be detrimental to winemakers’ reputations. Wine made from such grapes is often so unpleasant that it cannot be marketed. Even if it does make it onto shelves, the risk of tarnishing a winemaker’s reputation is not worth taking. In 2020, during the record wildfires, some California wineries refused to accept grapes unless they were tested for smoke exposure. However, the overwhelming demand for laboratory services left many growers unable to analyze their grapes.

The industry suffered significant losses, with California alone experiencing a staggering $3.7 billion in damages, according to an analysis conducted by Jon Moramarco of the consulting firm bw166 for industry groups. The majority of these losses were a result of wineries having to forgo future wine sales. The impact was particularly severe in Napa Valley, known for its high-priced grapes and wines. Losing just one ton of cabernet sauvignon grapes can amount to approximately 720 bottles of wine valued at $100 each, making the losses add up rapidly.

The 2020 wildfires left between 165,000 and 325,000 tons of California wine grapes abandoned on the vine due to either actual or perceived smoke exposure. The situation highlighted the urgent need for solutions to better protect the industry from this ever-present threat.

In conclusion, the U.S. West Coast’s wine industry faces a perilous combination of being the primary wine producer in the country while being prone to wildfires. Climate change exacerbates the situation, as drought and overgrown forests increase the risk of fires. However, scientists and winemakers are working tirelessly to find ways to neutralize this threat. With significant research initiatives and proactive measures being taken, there is hope that the industry will be able to adapt and withstand the challenges posed by wildfires, ensuring the continuation of America’s premier wine production regions.

The impact of wildfire smoke exposure on the wine industry in California, Oregon, and Washington is becoming increasingly evident. According to Natalie Collins, president of the California Association of Winegrape Growers, many winegrowers are struggling to obtain insurance due to the high fire risk in their regions. And even if they manage to secure coverage, the rates are exorbitantly high.

As a result, winemakers are exploring various techniques to mitigate the effects of smoke on their wines. Some are passing the wine through a membrane or treating it with carbon, but these methods can potentially strip the wine of its unique flavors and nuances. Another approach is blending smoke-affected grapes with unaffected ones, which helps reduce the concentration of smoke flavor compounds. Additionally, making rosé wine instead of red can also minimize the impact of smoke by limiting skin contact during the winemaking process.

However, more innovative methods are being developed to address this issue. Collins, together with the researchers at Washington State University, has been experimenting with spraying fine-powdered kaolin or bentonite, clays mixed with water, onto wine grapes. This coating would absorb the smoke-related materials, which can then be washed off before the harvest. Oregon State University is also working on developing a spray-on coating as a potential solution.

To aid in this research, dozens of smoke sensors have been installed in vineyards across the three states, thanks to a $7.65 million grant from the USDA. Anita Oberholster, who leads the efforts at UC Davis, explains that these instruments will be used to measure smoke marker compounds and help develop mitigation strategies to determine smoke exposure risk.

Greg Jones, director of the Oregon Wine Board and owner of Abacela winery, appreciates the efforts of these scientists. He believes that their research is integral in finding ways to quickly identify if a vineyard’s fruit contains compounds that could lead to smoke-impacted wine. Jones is hopeful that with the combined efforts of scientists, a set of effective strategies can be developed to combat this issue.

Collins shares Jones’ optimism and predicts eventual success in finding solutions to reduce the impact of smoke on wine production. While there may not be a magical fix, it is increasingly clear that a range of strategies will emerge to safeguard the wine industry from the detrimental effects of wildfire smoke exposure.

ALPINE, Ore. (AP) — The U.S. West Coast, known for producing more than 90% of America’s wine, faced a significant threat to its wine industry in 2020 due to wildfires. The combination of the region’s wine production and the increasing occurrences of wildfires created a disastrous situation that scientists are urgently trying to address. The impact of smoke on grapes can drastically affect the taste of wine, transforming it into an unpleasant ashy flavor. To combat this issue, wine experts from three West Coast universities are collaborating to develop solutions, such as spray coatings to protect grapes, identifying the compounds responsible for the undesired taste, and utilizing smoke sensors to monitor vineyards and understand smoke behavior. The research is being supported by substantial funding from the U.S. government, recognizing the importance of mitigating this threat. Wineries themselves are also taking steps to protect their products and brands.

The risk to the West Coast’s premier wine-making regions, where wildfires caused billions of dollars in losses last year, is escalating due to climate change exacerbating drought and creating overgrown forests that serve as fuel for fires. The U.S. Department of Agriculture reveals that grapes are the highest-value crop in the United States, with a staggering 1 million acres of grape-bearing land, 96% of which is located on the West Coast. Winemakers worldwide have been adapting to the effects of climate change by relocating vineyards to cooler regions and cultivating grape varieties that are better suited to drought and heat. However, they are now facing an additional immediate threat posed by wildfires, which is being tackled by scientists from Oregon State University, Washington State University, and the University of California, Davis.

The ability to continue producing wine in areas where smoke exposure is more common is at stake, according to Tom Collins, a wine scientist at Washington State University. The scientists’ work involves conducting experiments to understand the impact of smoke exposure on grapes and wine production. For instance, researcher Cole Cerrato conducted an experiment at Oregon State University’s vineyard, using a fan and a dryer vent hose to blow smoke from a Weber grill onto a row of grapes enclosed in a makeshift greenhouse. Research led by Elizabeth Tomasino at Oregon State University identified sulfur-containing compounds, known as thiophenols, in the smoke-affected wine, which were found to contribute to the ashy flavor. The presence of “volatile phenols,” previously identified as smoky flavor contributors by Australian researchers over a decade ago, was also observed.

Collins confirmed the presence of these sulfur compounds in wine exposed to smoke in the Oregon vineyard, while samples without smoke exposure did not contain them. The researchers aim to understand how thiophenols, which cannot be detected in wildfire smoke, appear in smoke-affected wine and find ways to eliminate them. Cerrato emphasizes that there is still much to learn, explaining that there is ongoing chemistry and research to explore in relation to these new compounds. The quality of wine made from tainted grapes is often so poor that it cannot be sold. Additionally, winemakers risk damaging their reputation if they release wine made from smoke-affected grapes. During the record-breaking wildfires in 2020, some wineries in California refused to accept grapes unless they were tested for smoke exposure. However, most grape growers were unable to find laboratories to analyze their grapes due to the overwhelming demand.

According to an analysis conducted by Jon Moramarco of consulting firm bw166 for industry groups, the damage to the wine industry in California alone amounted to $3.7 billion in losses. The majority of these losses resulted from wineries having to forgo potential wine sales. The impact was particularly severe in Napa Valley, known for its high-quality and high-priced grapes and wines. Moramarco explains that if a ton of cabernet sauvignon grapes is ruined, it equates to approximately 720 bottles of wine. If each bottle is valued at $100, the financial losses escalate rapidly. In 2020, anywhere from 165,000 to 325,000 tons of California wine grapes were left to wither on the vine due to the actual or perceived effects of smoke exposure.

The imperative to protect the West Coast’s wine industry from the ongoing threat of wildfires is clear. The collaborative efforts between universities, the government’s financial support, and the proactive measures taken by wineries signal a commitment to finding solutions to the challenges posed by smoke exposure. While there is still much research to be conducted and many answers to uncover, the determination of scientists and wine experts alike bodes well for the future of the West Coast’s wine production. The hope is that the efforts being made today will allow winemakers to continue producing exceptional wines for years to come, despite the growing risks associated with wildfires and a changing climate.

Title: Navigating the Challenges Faced by Winegrowers in Wildfire-Prone Regions

Wildfires have become a recurring nightmare for winegrowers in California, Washington, and Oregon. The far-reaching implications of these natural disasters are exposing the wine industry to unprecedented challenges. Natalie Collins, President of the California Association of Winegrape Growers, recently highlighted the difficulties faced by growers in securing insurance. Many winegrowers have been forced to contend with exorbitant rates, reflecting the heightened fire risks in their respective regions.

In their tireless efforts to combat the impact of wildfire smoke on their crop, winemakers have adopted various techniques. However, these interventions can sometimes compromise the distinct flavors that wine enthusiasts have come to cherish. Some winemakers are resorting to passing the wine through membranes or treating it with carbon to minimize smoke impact. Nevertheless, this approach can deprive the wine of its inherently nuanced characteristics.

Blending smoke-affected grapes with unaffected ones presents another feasible option. By creating rosé wines instead of red, winemakers can significantly reduce the concentration of smoke flavor compounds. Furthermore, Natalie Collins of Washington State University has taken an innovative approach by experimenting with spraying fine-powdered clays, such as kaolin or bentonite mixed with water, onto wine grapes. This technique aims to absorb smoke-related materials, which can later be washed off before harvesting.

Oregon State University is also contributing to the evolving landscape by developing a spray-on coating as a preventive measure. Simultaneously, vineyards in the three states have installed smoke sensors, funded in part by a $7.65 million USDA grant. These sensors play a crucial role in measuring smoke marker compounds, a vital step toward developing effective mitigation strategies and assessing smoke exposure risks.

The ongoing research in this area has earned accolades from Greg Jones, director of the Oregon Wine Board and owner of Abacela winery in the Umpqua Valley. Jones believes that this comprehensive research has significantly contributed to identifying potential compounds that lead to smoke-impacted wine. While a definitive solution may remain elusive, winegrowers are optimistic that a combination of strategies will eventually triumph.

As winegrowers continue to tackle this formidable challenge, it is essential to recognize and appreciate their resilience in the face of adversity. They are persevering in their pursuit of creating exceptional wines while mitigating the risks posed by wildfires. The collaboration between industry experts and academic institutions is a testament to the unwavering determination to protect the integrity of one of the world’s most beloved beverages.

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