Wine 988

Last week, Representative Mike Thompson, a Democrat from St. Helena, along with co-chairs of the Congressional Wine Caucus, introduced a bipartisan bill aimed at supporting local winegrowers and winemakers who are suffering due to economic impacts from tariffs.

The proposed legislation, named the Specialty Crop & Wine Producer Tariff Relief Act, is designed to complement President Trump’s $12 billion aid package intended for U.S. farmers impacted by trade disruptions. While a substantial majority of this funding—approximately $11 billion—focuses on row-crop producers, only $1 billion is allocated for specialty-crop farmers, which includes those cultivating wine grapes.

Members of the Congressional Wine Caucus have expressed that the current funding does not fully meet the wine industry’s pressing needs, especially given its struggles with escalating costs linked to tariffs. Thompson emphasized the importance of the agricultural community, stating, “When our producers are targeted with tariffs, their families feel it immediately. This bill would give them the targeted relief they need to stay competitive.”

Should the legislation pass, it would provide financial assistance to winegrowers and winemakers experiencing losses due to tariffs. This includes support for inflated costs of imported materials, lost export revenue, canceled contracts, and associated labor expenses. “If a foreign tariff raises production or marketing costs or causes a grower or winery to lose export sales, that loss is eligible for relief under the bill,” explained Lauren Ott, Thompson’s communications director.

If enacted, the legislation could create a direct payment program administered by the U.S. Department of Agriculture for qualifying wine and specialty-crop producers through 2030. Additionally, it would grant the USDA the ability to purchase surplus specialty crops for nutrition programs like school meals and the Supplemental Nutrition Assistance Program (SNAP).

As of now, there is no set timeline for a vote on the bill, with House Speaker Mike Johnson directing the chamber’s schedule. Thompson and the other co-authors are expected to discuss the bill further during the upcoming negotiations regarding the next Farm Bill, which governs federal agricultural and food policy.

Best Wine Openers Tested and Reviewed

A great bottle of wine can elevate an occasion, but nothing dampens the mood quite like struggling with a cork. With a multitude of wine openers available—from electric models to classic hand types—the choice can be overwhelming. To simplify the selection process, a variety of wine openers were tested to recommend the best options for different needs.

Top Picks

Best Wine Opener: Le Creuset One-Step Waiter’s Friend Corkscrew Opener

The Le Creuset corkscrew is compact, versatile, and features a built-in bottle opener and foil cutter. Its design allows for easy removal of corks and is pocket-friendly, making it ideal for gatherings.

Best Rabbit-Style Wine Opener: Rabbit Original Lever Corkscrew

This opener utilizes a lever system that removes corks in one smooth motion, ensuring ease of use and reducing the risk of cork damage. It is perfect for larger gatherings where multiple bottles may need to be opened swiftly.

Testing Methodology

To determine the best wine openers, each was evaluated on:

• Cork Extraction: Effectiveness in removing corks, from fresh to fragile types.
• Leverage and Control: Force required for operation and ease of use.
• Consistency: Reliable performance across multiple uses.
• Design and Ergonomics: Comfort, weight balance, and intuitive operation.
• Value for Money: Price versus performance.

Multiple bottles were opened using each opener to ensure thorough assessments.

Additional Recommendations

• Rabbit Vertical Lever Corkscrew: A solid option but can be cumbersome for some users.
• Cuisinart Electric Wine Opener: Although convenient, struggles with certain corks and requires frequent charging.
• Williams Sonoma Signature Twist Wine Opener: Elegant design but can be awkward and less practical for regular use.

FAQs

How do you open a wine bottle without a corkscrew?

Try using the hard-soled shoe method or push the cork into the bottle using a sturdy handle as alternatives.

How long does wine last after opening?

Most wines last 2-3 days after opening and should be stored in the fridge. Sparkling wines typically last only a day or two.

How do you use a wine key?

Cut the foil below the bottle’s lip, insert the corkscrew’s tip into the cork, twist it nearly all the way in, and leverage the double-hinge on the bottle’s rim to pull the cork free cleanly.

Expert Insights

Insights were provided by wine professionals like Adrienne Cooper and Torrey Grant, who emphasize the reliability and efficiency of traditional wine keys for both amateur and expert wine drinkers.

By focusing on ease of use, comfort, and efficiency, this comprehensive guide aids in selecting the right wine opener tailored to different preferences and occasions.

The South Beach Wine & Food Festival (SBWFF) is poised to celebrate its 25th anniversary in February 2026, offering a unique discount for Local 10 viewers. Founder Lee Schrager reflects on the festival’s humble beginnings, inspired by a visit to the Aspen Food & Wine Classic. Initially catering to just 6,000 attendees without any substantial preparation, the festival has evolved into a Miami staple, bolstered by the involvement of notable chefs like Alain Ducasse and Emeril Lagasse, who helped establish its credibility.

Today, the festival has raised approximately $50 million for student scholarships in the culinary arts, supporting Florida International University’s Chaplin School of Hospitality & Tourism Management. The upcoming event promises to be extravagant, featuring a Diplo concert, Burger Bash, and performances by other artists such as Ja Rule and Fat Joe.

Scheduled for February 19-22, 2026, the festival not only showcases Miami’s vibrant culinary scene but also significantly boosts the local economy by filling hotel rooms and attracting visitors.

Local viewers can enjoy a 15% discount on select events using the code WPLG10 until Sunday. Some of the featured events include:

• A Taste of Italy presented by Pasta Rummo hosted by “The Pasta Queen” Nadia Caterina Munno
• Haute Potato hosted by Foodgod
• Las’ Lap Link Up: A Celebration of Afro-Caribbean Cuisine hosted by Kwame Onwuachi and Nina Compton
• Let Them Eat Cake! A Sweet Celebration of 25 Years hosted by Duff Goldman
• Steak and Whiskey presented by Florida Beef Council hosted by Michael Symon
• Chew on This: A Live Podcast Series presented by iHeart Radio
• FoodieCon® hosted by Andaz Miami Beach
• Sip & Swirl: A Wine Happy Hour hosted by Katie Lee
• Sunset Feast sponsored by Grove Bay Hospitality Group & Friends hosted by Jeremy Ford and Gio Gutierrez
• The Cookout hosted by JJ Johnson presented by Sonrisa Rum with a special performance by Fat Joe
• Late Night Pizza Party hosted by Ashley Graham, Michael Pirolo, and Marc Vetri
• 25 Years of Legendary Bites & Iconic Sips hosted by Andrew Zimmern with a performance by DJ Cassidy

For more details on purchasing tickets, visit SBWFF’s official website.

As the chilly season approaches, it’s the perfect time to indulge in full-bodied red wines. For gatherings and entertaining friends with diverse tastes, blended wines can be an excellent choice. While many wine enthusiasts often favor single varietals, blended wines—particularly popular in regions of France—are making waves globally. These blends can offer a wonderful balance, creating a harmonious experience for your guests.

Recommendations for Red Wine Blends

1. Château Peybonhomme Les Tours Côtes de Blaye Bordeaux
   This Bordeaux blend is notable for its complexity and richness. The wine is a standout with its bold character, perfect for sipping by a cozy fire. It represents a traditional winemaking style that emphasizes the nuances of blended varietals.

2. Pionero Cosecha Selecta
   This wine pays homage to its heritage with a warm profile that excites the palate. It’s crafted to be enjoyed casually or on special occasions, showcasing both innovation and tradition in winemaking.

3. Ashes & Diamonds Rouge No. 6
   A captivating option, this blend is designed for those who enjoy a dynamic tasting experience. Its layered flavors are crafted to evoke the essence of the holidays, making it an ideal choice for festive gatherings.

These red wine blends are not just beverages but invitations to share memorable moments with family and friends this holiday season.

Michelin, renowned for its influential guide to restaurants, has introduced a new rating system aimed at wineries called the Michelin Grape. This initiative marks the company’s expansion beyond dining, highlighting its commitment to the wine industry.

The Michelin Guide has evolved significantly since its inception in 1900, when it was first released to assist French motorists with maps and listings for restaurants and gas stations. Over the years, it gained fame for its restaurant ratings, particularly the revered Michelin Stars awarded based on a chef’s expertise, flavor profile, and overall dining experience.

This new rating system seeks to recognize and elevate wine estates globally, utilizing a three-Grape scale based on five key criteria:

1. Quality of Agronomy: Evaluating the health of the soil and vine care, which directly affects wine quality.
2. Technical Mastery: Assessing winemaking techniques that yield high-quality, terroir-expressive wines.
3. Identity: Focusing on the individuality and cultural representation of the wines.
4. Balance: Judging the interplay of acidity, tannins, and sweetness within the wine.
5. Consistency: Requiring wines to perform well across various vintages to affirm their quality over time.

Producers will receive ratings of one to three grapes, with three grapes indicating exceptional quality and reliability. Additionally, a "Selected" category recognizes wineries that consistently produce enjoyable wines.

The Michelin Grape ratings will debut in France’s Burgundy and Bordeaux regions, with more areas to follow. However, there is uncertainty about when California wines might be included, sparking discussions about possible conflicts or collaborations with other wine rating systems already established by Michelin.

As the wine landscape awaits further details on the Michelin Grape, the company’s history of integrity in its restaurant ratings lends hope that the new venture can similarly provide trustworthy assessments in the world of wine.

For more information, visit the official Michelin Guide.

It is uncommon for me to have dinner without wine, which makes tasting wine solo even rarer; it feels similar to testing a car in a garage, as a wine’s qualities must be appreciated alongside food. I don’t meticulously note every wine I taste throughout the year because the market is flooded with both extraordinary and average wines from around the world.

I don’t hide wines in bags to guess blindly. I select wines in accordance with my meal, ensuring there’s harmony between the dish and the varietal. Most times, I possess a reliable expectation of how the selected wine will taste. For instance, if I opt for a Pinot Noir, I anticipate its typical flavor profile, even if that expectation doesn’t always hold true.

Recently, I encountered a delightful surprise when a sweet Beaumes-de-Venise paired beautifully with roasted chestnuts, showcasing how a wine can sometimes exceed the norm.

The standout wine for me was Aia Vecchia’s 2022 Sor Ugo, a Bolgheri DOC Superiore. With an alcohol content of 15%, which traditionally might throw a wine’s balance off, this wine instead delivered an impressive experience. I reacted audibly with a "Wow!" upon my first sip—not because it was overly robust but due to its harmony of terroir expression, acidity, fruit, tannin, and alcohol.

Aia Vecchia, established in 1995, has evolved into a leading name among Tuscan producers. The Sor Ugo is a Bordeaux-style blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, crafted with respect to the legacy of Ugo Pellegrini, who first grew grapes over a century ago. The estate spans 112 acres in the cooler coastal Bolgheri and Maremma regions, reminiscent of Bordeaux’s climate.

Collaborating with agronomist Daniel Schuster, the Pellegrini family sourced rootstock from Bordeaux. Alongside renowned Hungarian winemaker Tibor Gal, formerly of Ornellaia, they crafted the current blend, which has 50% Cabernet Sauvignon, 30% Merlot, 13% Cabernet Franc, and 7% Petit Verdot. The vines, now 23 years old, undergo malolactic fermentation in both new and used barriques for 18 months, followed by an additional six months of aging in bottles. Approximately 33,000 bottles are produced annually, and the 2022 is their second offering.

What makes Sor Ugo distinct is its readiness to drink without the long aging period often required for Bordeaux. I savored it alongside a hearty veal chop and roasted potatoes, making it a suitable companion for festive meals, such as Christmas dinner.

With three weeks remaining in December, other exceptional wines may still cross my path, but for now, Sor Ugo stands as a benchmark for exquisite winemaking in 2025.

Across the chalk-rich valleys of England, the burgeoning wine industry unfolds a narrative of tradition infused with modern sustainability. From historic vineyards like Gloucestershire’s Three Choirs, established in 1973, to the innovative approaches at Kent’s Gusbourne, each estate tells a story worth exploring.

Gloucestershire

Three Choirs Vineyards
Located in Newent, this vineyard started as a modest project and has now grown into a 75-acre estate, producing various wines, including acclaimed Bacchus and Classic Cuvee. The estate has become famous for its award-winning labels, guided by winemaker Martin Fowke, who has been at the helm for over three decades.

Woodchester Valley Vineyard
In Stroud, this family-owned vineyard has gained recognition since its inception in 2007, producing a range of wines, including traditional-method sparkling wines.

Kent

Gusbourne
Nestled in Romney Marsh, Gusbourne has made a name for its exceptional sparkling wines crafted from estate-grown Chardonnay and Pinot varieties since its founding in 2004.

Wayfarer Wines
Established in Woodchurch, it has garnered various accolades and offers visitors unique tastings alongside picturesque views of the vineyard.

Hampshire

Hambledon Wine Estate
Known as the birthplace of English wine, this estate has been producing premium wines since 1952. Innovative winemaking practices combined with traditional grape varieties have positioned it among the best in the industry.

Dorset

Louma Winery
With a commitment to sustainability, Louma focuses on traditional methods to produce high-quality still and sparkling wines from its vineyard overlooking the Jurassic Coast.

Bride Valley Vineyard
Founded by the late Steven Spurrier in 2008, the estate combines historic roots with modern winemaking techniques, achieving accolades for its sparkling wines.

Cornwall

Camel Valley
Not far from Bodmin’s River Camel, Camel Valley is celebrated for its sparkling and still wines. The estate emphasizes environmental sustainability, boasting royal warrants and certifications that confirm its commitment to eco-friendly practices.

Devon

Torview Wines
A family-run vineyard that specializes in English reds, Torview combines regenerative viticulture with traditional methods, allowing for a sustainable approach to winemaking.

Swanaford Estate
Situated in the Teign Valley, this vineyard produces award-winning sparkling wines and focuses heavily on sustainable practices.

Worcestershire

Astley Vineyard
Established in 1971, this vineyard is noted for its unique grape varieties and has earned recognition for its boutique wines.

Warwickshire

Blabers Hall Wine Estate
Emerging as a notable player in the region, this estate produces a variety of wines while focusing on sustainability in its vineyard practices.

Other Regions

Hencote Vineyard (Shropshire), Wythall Estate (Herefordshire), Giffords Hall (Suffolk) and many more are adding to the rich tapestry of England’s wine scene, with each vineyard representing a commitment to ecological balance, quality wine production, and preservation of regional heritage.

As England’s wine country continues to flourish, visitors are invited to explore these sites, each offering a unique blend of experiences, from tastings and vineyard tours to the opportunity to witness the noble art of winemaking first-hand.

These rich and tender red wine-braised short ribs are an excellent dish that improves in flavor when made a day ahead. After a long day in the oven, the slow cooking creates a savory, deep sauce that beautifully complements the fall-off-the-bone tenderness of the meat.

Ingredients

• 1/4 cup extra-virgin olive oil, divided
• 6 pounds bone-in English-cut beef short ribs
• Kosher salt
• Freshly ground black pepper
• 2 celery ribs, coarsely chopped
• 1 carrot, coarsely chopped
• 1 large onion, coarsely chopped
• 1/2 cup tomato paste
• 5 thyme sprigs
• 3 anchovy fillets, chopped
• 1 bay leaf
• 1 head of garlic, halved crosswise
• 1 quart chicken stock or low-sodium chicken broth
• 2 cups dry red wine
• 1/3 cup white vinegar

Cooking Directions

1. Preheat the oven to 325°F. Heat 2 tablespoons of olive oil in a large enameled cast-iron casserole. Season the short ribs with salt and pepper. Cook half of the ribs until browned, about 6 minutes, then transfer to a plate. Repeat with the remaining oil and ribs.
2. Add the celery, carrot, and onion to the casserole and cook until softened, about 7 minutes. Stir in the tomato paste and cook until glossy, about 2 minutes. Add the thyme, anchovies, bay leaf, and garlic, cooking for an additional 2 minutes. Pour in the stock, wine, and vinegar, bringing it to a boil. Return the short ribs to the casserole, cover, and braise in the oven for approximately 3 hours, or until the meat is very tender.
3. Transfer the ribs to a serving platter. Strain the braising liquid, pressing on the solids to extract as much liquid as possible; skim off any fat. Season the liquid with salt and pepper. Serve half of the ribs with the sauce and save the remainder for sandwiches.

Tips for Best Results

• Sautéing the tomato paste before adding it boosts its flavor by caramelizing the sugars.
• A flavorful braising liquid is crucial; it helps in tenderizing the meat and adding depth to the dish. Red wines like Cabernet Sauvignon or Zinfandel are excellent for this recipe.
• If preparing ahead, the ribs can be cooled and stored in their sauce for up to three days. When ready to serve, merely reheat, skim the fat, and adjust seasoning.

Pair these delightful short ribs with sides like creamy mashed potatoes or roasted vegetables to balance the richness of the dish.

The wine industry in California is anticipated to undergo significant changes in the coming years, with notable vineyard removals expected. This response to prolonged oversupply, declining demand, and elevated bulk-wine inventories has prompted experts to predict a substantial reduction in grape production.

During the recent WIN Expo Trade Show and Conference in Santa Rosa, industry analysts underscored that this may be more than a cyclical dip; it represents a fundamental structural shift in the sector. According to Glenn Proctor from Ciatti Co., a liquor brokerage, grape crush estimates suggest California will fall below 2.4 million tons in 2025, a stark decrease from about 2.8 million tons the previous year. Such changes are particularly noteworthy in regions like Sonoma and Napa counties, where premium wines prevail.

Proctor highlighted vineyard removals not seen for years, with over 38,000 acres cleared statewide. In the North Coast region, specific removal numbers include 2,700 acres in Sonoma County and 3,100 acres in Napa County. These removals are seen as essential for addressing long-standing supply issues.

Analysts also pointed out that the bulk-wine market—where unsold grapes and excess wine are typically addressed—has not shown meaningful improvement. Prices for white wine have remained stagnant, and red wines, particularly Pinot Noir, have been notably weak, contributing to the increased urgency for vineyard removals.

The discussion of industry dynamics revealed a bifurcated marketplace where wineries perform at different levels. Experts noted that while some operate successfully with direct-to-consumer sales, others struggle amidst a challenging landscape marked by reduced consumer interest, especially among younger demographics.

Different wineries are encouraged to adopt effective strategies, such as focusing on core customer segments, managing inventories carefully, and forging solid partnerships with distributors. Overall, the consensus from industry leaders is that while the road to recovery will be long and arduous, maintaining discipline will be critical for the future stability of the wine market.

In summary, the California wine industry anticipates necessary adjustments in vineyard acreage and production as it addresses oversupply and seeks to engage a new generation of consumers. Only through careful navigation of these challenges can the sector hope for a meaningful rebound in the coming years.

For more on the changing dynamics of the California wine industry, visit the Wine Industry Network Expo.

Advocates are reigniting efforts to allow beer and wine sales in Maryland grocery stores following a previous unsuccessful attempt in Annapolis. Currently, Maryland is one of only four states where alcohol sales are confined to liquor stores. Last year, Governor Wes Moore supported the initiative, expressing hope for legislative progress.

In December, the governor remarked on his anticipation to work with the General Assembly to send a bill for beer and wine sales to his desk. However, proposed bills did not advance beyond committee discussions.

The Maryland Consumer Freedom Coalition is leading the renewed drive, citing heavy support from the public. A recent survey of Maryland voters revealed that 59% strongly supported and 22% partly supported the initiative. Advocates argue grocery stores, facing slim profit margins, lose substantial business as customers shop out of state for beer and wine.

Caitlin O’Connor, a worker-owner at The Wine Source in Hampden, expressed concerns that allowing grocery stores to sell alcohol could devastate local businesses. She noted that many smaller establishments rely on their unique offerings to survive, and increased competition could lead to significant losses.

Advocates for the bill plan to include distance regulations to mitigate concerns from small business owners. They emphasize that they won’t create new liquor licenses but will consider current examples of grocery stores allowed to sell alcohol.

Governor Moore’s office reiterated the administration’s commitment to updating Maryland’s alcohol laws, reflecting the interests of most residents from both political backgrounds. O’Connor hopes that local businesses can unite again, as they did last year, to contest the proposals effectively.

The next legislative session begins on January 14th.