Each year, people from the global wine world come together for North America's Unified Wine and Grape Symposium (Link.)
A hot topic each year is Wine Trends.
The forecast for wine fans and the industry, & what to keep an eye on.
Today's Rose' has matured. She and can proudly hold her head high,
lift her chin, and be chosen for her merits—not just good looks.
Rose' isn't the Hershey bar of wine anymore. It may have been an easy go-to wine when people wanted something a bit sweet, served very chilled, or just looked pretty in the glass.
It was easy to grab on the end-cap.
Jason Haas, of Tablas Creek Vineyard, (Link) shared that some tasters say, "I don't drink Rose'.”
Since it's already on the tasting menu, the staff encourage guests with
"Just try it. It won't cost you anything.”
Hugh Chappelle of Quivira Vineyards (Link) shared that Rose' is "one of the most technically challenging wines to make outside of sparkling wine. Rose' is a very difficult matrix.”
Tasters are often pleasantly surprised by how well Rose' pairs with foods and what it has to offer.
Rose' is for women and not masculine. It's too sweet, and it's something you serve in hot weather.
Guys like Rose'. It can be bone-dry, not sweet. It's wonderful on a rainy day or any time of the year.
Rose' can be found in approachable price points.
Budget: < $10. Serve with pasta topped with veggies, and parmesan.
High end: > $10. Serve with grilled chicken or pork, fresh herbed bread, and spring greens.
Premium: > $20 Serve with seafood, fresh strawberries or melon, or mushroom risotto.
California is home to envy inducing Rose's. You can always find a selection at your local big box grocery store. Even better, you can find Rose' in almost every California wine region and tasting room.
It's rare to find the winemaker who has all the capital needed to start a winery. From the land, to winemaking facilities, the tasting room, supplies, and staffing—the costs add up. Many winemakers are turning to sharing or renting tasting room space with other wineries. Another trend is using custom crush services for winemaking needs.
Crush facilities can allow winemakers to bring in their grapes, crush, ferment, age, and bottle their wines under their own labels. And winemakers can still be hands on, making their wines. It's similar to a personal chef renting a commercial kitchen, instead of building and paying for one of their own. They are still the chef.
#3 Beverage Competition
Wine is in competition. It's vying for your attention.
With only so much shelf space in a store,
it's trying to keep its voice in a sea of beverages, which include:
-Non-alcoholic mixers and beverages: coffees, ice tea & lemon-aid, juice coolers, flavored sodas, etc.
-Mixed drinks, and wine spritzers, and juice blends.
-Other alcoholic beverages such as beer, and spirits.
-Sports, health drinks, even bottled water.
As much as I like wine, sometimes a kombucha really hits the spot.
Or if I need to drive, a glass of mineral water will have to do.
Beverage options are exponentially expanding.
People are looking for sustainability made products. For the benefit of their health and the world. How do we do this and make it a way of life; not a diatribe? By making small and large changes, even in the wine industry.
#5 Guest Experience
Trends show that tasters are looking for an “experience" along with their wines.
Consumers are drinking better, not necessarily more, wine. Couple that with online wine shopping and there is less opportunity for discovery, or impulse, wine purchases in tasting rooms.
What are tasters looking for? That “something special” to go along with their wine moment--and seeking out wineries who can provide it.
Common wine experience trends include wine and....
But what about small wineries? Or winemakers who don't event have their own tasting room? Are you...near the beach, on a ski route, or close to hiking? A hip, urban winery, or set in a quiet, bucolic setting? Show off what's special about your winery or tasting experience!
Cheers, and clink your glasses to one of these wine trends,
For more Wine Jaunts Beyond the Bay Area, take a look...
When I asked Mark why he came to the Unified Wine and Grape Symposium,
he shared, "I have 12 wines in production. It's easy to get into the minutia of the wines.
Here, at the Unified, you get a wide angle view; a bigger perspective.”
I hear something along those lines from many wineries.
They can get stuck maintaining a business and pouring their wines.
It takes time and effort to taste other winemakers' wines and gather new information.
While at the Unified in Sacramento, Mark met with vendors. He was looking for, "Who's supporting Integrity Wines, vs. who's selling to Integrity Wines. One sells me barrels. One's my winemaking partner.”
There is a distinct difference.
With multiple French oak barrel suppliers to
choose from, Mark is looking for an extremely strong commitment to the keep quality he demands, while scaling up production.
Integrity Wines may be continuing to expand
as a business, but Mark stays focused on quality.
He began a program that includes weekly testing
in the vineyards during veraison (the onset of ripening.) Canopy, water, nutrition, and harvest time are all thoughtfully considered as well.
In the spirit of trying new things, each year Mark will make what he calls a "geek wine.” Something he particularly wants to make or try. "I don't operate in the world of regret,” he shared.
Mark did his research and discovered “Pinot Grigio to be one of the hottest white varietals.” His Pinot Grigio and Riesling took off as customer favorites. Rosewood bought out all the Riesling to sell by the glass.
Tasters can enjoy variety with Integrity Wines.
In the offering are 12 wines, each with their own depth and complexity.
Mark offers a coastal style Santa Lucia Highlands Chardonnay.
He has also added a Chablis style Chardonnay, which is more crisp, fresh, and bright in personality.
Watsonville is one of the produce capitals of California.
And Mark is proving there is room for wine too.
Up next, in my Unified Series, "5 Wine Trends to Keep and Eye On.”
Raise a toast to the classics, and to the new wines on the block!
Bridging the gap from the vineyard to the winemaker, John McKenna of Coppola shares with us....
“Every region is different. Every grower is different. It's always new out there.”
John's role, as Grower Relations Representative at Coppola Winery, focuses on relations between the grape growers and the winery; which takes time and attention. Vineyards can be growing and selling grapes for on wards of 30 years. Coppola has been with growers for over 10 years.
As with any relationship, the goal is to be honest and open. Coppola Winery fosters ongoing dialogues with vineyard teams about what kind of fruit they are looking for. It's a discussion not a monologue.
“We want both sides to get what they're looking for,” John shared. Winemakers seek premier fruit and a good price per ton of grapes. Growers look for the volume to pricing they need to keep their businesses thriving.
The wine industry is a tight knit community. For John, it's about building and keeping the relationships growing between the winery and growers. In the vineyard, he can be an extra set of eyes and a resource for growers. Not a police. He keeps notes all year long on the health of the field: monitoring weather and bud break. He collaborates with the growers to look at pest management, pruning, vine balance, and fruit yields.
It's about bringing the growers in so they are a part of the winemaking process. Coppola Wines looks for growers they can work with in California, and into Oregon. To visit Coppola wines, visit (Link.)
Imagine you grow produce for a local restaurant for a living. Once the produce leaves your field, typically, the farmer doesn't have any say on how the produce is cooked, served, or tastes.
But Coppola wines bridges the gap. Their “Grower Feedback Tasting” is a merging of strengths. The Coppola team and grape growers meet for wine tastings to share feedback; from the grapes to the glass.
While typically hands-on and in the soil, John also focuses on the wine industry at large. I had the chance to talk with him at North America's Unified Wine and Grape Symposium, and at the national ASEV conference. When not in the field, John keeps tabs on current wine trends and knowledge, as well as the chance to collaborate with wine industry peers.
Fostering relationships makes for a better family, and makes for better wine.
From the soil to the production room, John, and others like him,
play a supporting role in crafting your favorite wines.
A toast to those who build kinship!
A bit of science helps wine enthusiasts find better quality wines. For more, visit my feature on the ASEV.
This feature is the 2nd of a series, on winemakers and what's ahead for wine in 2019.
Jerold O'Brien of Silver Mountain Vineyards, Los Gatos
From the Summit to Sea, Jerold O'Brien has been crafting
Certified Organic wines for over 38 years.
When convenience was king a few decades ago, Jerold took the high road.
Since the beginning of Silver Mountain Vineyards,
he has been a leader in sustainable vineyard practices.
More important to him—even over selling his wines—is stewardship of the earth.
Jerold attended this year's Unified Wine and Grape Symposium in Sacramento.
In the middle of the big city, his genuine persona and smile shone as he shared with me
about Silver Mountain Winery.
Straddling the Santa Cruz Mountains' Summit, the tasting room, organic vineyards and energy-self-sufficient winemaking site are perched on the ridge. The property offers picnic tables, views, fresh air and nature. It's a calm place to enjoy life, just minutes from the haze of the Silicon Valley.
The "Alloy" is Jerold's signature Bordeaux red wine blend. By far, this is one of my favorite local wines! Comprised of: Cabernet Sauvignon, Merlot, Cabernet Franc, and Petite Verdo. The Alloy is always made with these four varietals. Only the percentages change each year to suit the flavor profile Jerold's looking for.
Jerold prefers this Bordeaux blend's subtlety and complexity, vs. a Napa Cabernet Sauvignon which, he shared, can be too big and too heavy. With Cabernet being the front runner in the Alloy blend, I think he's brought out the best of this leaner, mountain grown Cab with the supporting varietals.
For In addition to Chardonnay, Jerold makes a Rose' of Pinot Noir (again, one of my local favorites.) It's crafted in the French Saigne'e Method, which naturally increases the blush Rose' color and strengthens its flavor profile. (For more on Saigne'e, see Wine Folly's article.)
All you canine fans will appreciate Silver Mountain Vineyards' (SMV) dog wines, a line of wines named after the winery's four-pawed companions, Oscar and Spencer. Oscar Wild is a Bordeaux Blend and Spencer's Choice is a Pinot Noir Blend.
While Jerold has been making organic wines for decades, now
more and more Californians and other wine fans are looking for healthier wine options.
The beauty of buying wines from your local vintner is that you can ask questions.
Where were the grapes grown? What farming and production practice are put in place?
A dialogue opens the door to finding wines that suit your style, ecological, and health needs.
And just taste darn good.
Here's to your palate and to organic wines!
For the 1st in my Unified Series, see my chat with Barry Jackson of Equinox Wines, Santa Cruz.
This feature is the first in a series, on winemakers and what's ahead for wine in 2019.
The Unified Wine and Grape Symposium is North America's premier wine gathering.
It's three days of sessions, tastings, and an overview of the State of the Industry. (Link.)
Hosted in Sacramento, it's the place for the wine industry to converge and
discover where the wine world is headed in 2019.
I had the pleasure of chatting with three of our Santa Cruz County winemakers.
Each craft their own wines.
Each came with a wealth of experience, yet, also with an open mind to learn more.
Welcome to the first in a series.
Barry Jackson of Equinox Wines, Santa Cruz
Humble crafters make for some of the best products. Barry Jackson crafts some of the finest Champagne-method sparkling wines in California. Champagne is often equated with a high end, luxury lifestyle. But if you passed Barry on the street, his casual jeans, t-shirt, and understated manner would make him approachable to all.
At events, Barry often hangs out with the caterers and waiters. Even though he makes Champagne, he works hard to maintain a sense of reality, respect, and humility with others.
Generous and hospitable, Barry and Jennifer (his wife) often donate and share their wines at local charity events. Barry makes his own line of still wines, as well as a line of Champagne-method sparkling wines. Personally, I think Equinox sparkling wines are among the best in California. Period.
With California's thirst for exceptional Champagne/sparkling wines, Barry's been sought out for his wine making services. But, he shared, he looks for good business partners. People he wants to work with.
Barry crafts sparkling wines for his tasting room in Santa Cruz, as well as for other wineries. One of his clients, Wente Vineyards in Livermore, makes their own wine, then will have Equinox make a Champagne style sparkling wine for them.
In the wine business, there is a small family entity. In the early 80s, Barry made his wine at the Storrs' winery. And with 40 years of relationships in the wine industry, he now finds himself working on projects with the 2nd and 3rd generations of his first winemaker-peers. He shared, "it's an interesting and somewhat emotional, or moving, aspect."
“The wine industry, as a whole, is mostly in California,” shared Barry. “There's really not that many of us.” Barry started his wine career at Paul Mason decades ago, but he can walk into a winery and often know someone. When his daughter announced she was interested in the wine business, Barry said, “Here's a scrub brush.” Every aspect of the business is important. And “the people she meets in college, she will know for 30 years.”
For him, the Unified was a great networking opportunity. He ran into people he knew from Fresno State 40 years ago. It was also a place to for him to look for bottling equipment.
The next in our Unified Series is Jerold O'Brien of Silver Mountain Winery.
So here's to our local winemakers! Cheers,
For more local tasting rooms, visit my Santa Cruz Wineries page.
Join me at California Wine