Larry Levin

"'The VSP system is a dinosaur at this point,' Bryan Babcock, the winemaker at Babcock Winery & Vineyards, in the Sta. Rita Hills, said in an article for Wine-Searcher, 'because it exposes the fruit to too much sun and maximizes labor and fuel consumption.'” ☝ Primary reasons I've been advocating different trellis designs in Texas for years now! Why on earth are we using VSP in a HOT, HIGH altitude, HIGH UV, DRY growing region...??? It makes no sense! Our primary issue IN TX High Plains AVA has always been sun OVER exposure to fruit (sunburn, raisin) due to the extreme heat (110*F+) and extreme UV intensity (3,000'+ elevation). Dappled sunlight with single high wire or California sprawl canopies tend to do MUCH better for us and produce more balanced fruit (especially red grapes). "Adam Casto, the head winemaker at Ehlers Estate, in St. Helena, is moving to high-wire trellises as he replants part of the property’s 42-acre vineyard, planted predominantly to Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. 'There’s been a pretty decisive move away from VSP over the last 10 years or so, but especially over the last five,' he says. 'The vast majority [of growers] are either bringing up the fruiting wire or converting to cane pruning altogether. Climate change is increasingly the reason.'” While 98%+ of our acreage is in single high wire trellising, we do have ~15 acres still set up in VSP. We actually use our existing VSP trellising to make a modified California sprawl system as we have moveable catch wires. Only one pair is lifted to tuck cane growth at a much shallower angle, producing something similar to a Cali sprawl. Works MUCH better and can still be adjusted as needed for each variety's growth habit. Quotes from Virginie Boone's article "California’s Trellising Systems Adapt with the Times" published July 3, 2024. Link below, please go read it! https://lnkd.in/gdXziCEV Texas Vine Country FermForge 🍇 TEXAS LEGACY VINES #TexasVineyards #TexasWine #GrapeReturns

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This is a 6/28/2024 followup to original the original post below. Minds blown with sensory demonstrations, wine and food interactions, and 100% agreement (small group but replicated literally thousands of times in my research, workshops and seminars) red wine/red meat metaphor is a false correlation - both the UNSALTED rare meat and fat interact negatively with red wine increasing perception of bitterness and astringency and suppressing richness of the wine. Our 'Sweet Vinotype' confirmed that his Moscato was delicious with the steak! Hmmmm.... ORIGINAL POST: Tonight these compartment plates will have lemon 🍋 wedges, salt, sweet grapes, asparagus, tomatoes, mushrooms, salmon, and steak, plus there is roast lamb, oysters, shrimp, and cod a la Meuniere. olives, gherkins, cheeses. ceramic sauce and demi-glace plus Hangzhou style pork belly. Wines will cover complete spectrum of styles. Also on hand is a questionaire and thiourea strips to test and demonstrate perceptual individualism. MSG and 5' nucleotides for umami intensification demo (msg alone is NOT a good medium due to sodium btw). Also demonstrate of olfactory mechanisms, separating taste and smell, and olfactory expectations and memory. A night of demonstrating wine and food interactions, and the myriad face correlations, false attributions, metaphors, and general BS that is wine and food pairing today! What do you think is sure fire 'perfect match' or no way in hell that would be good? stay tuned!

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Wine consumption- U.S. Per Capita Wine Based Ready-to-Drink Consumption, 2022 #wine #wines #winebusiness #wineconsumption #drinks #wineindustry

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Wine IQ: How is a vintner different than a winery and vineyard? Vanessa Robledo, owner of Vintne’sr Diary, was gracious enough to explain the differences to me during our conversation at the inaugural La Onda music festival in Napa. A vintner grows the crop as well as produces and markets the wine. Whereas a vineyard only grows grapes and a winery produces wine. Those in the cheese world , may consider a vintner similar to a farmstead cheese. Vanessa clarified this distinction to me with great patience and knowledge as well as discussing her vision. Vintner’s Diary (Napa, CA) is a third generation female owned business. It is the only Latina vintner and produces a delightful Rose’, which continues to find its way on menus, in homes, and venues like La Onda. Vanessa explained the choice of the word Diary is specific to the story she is sharing. Wine and the food industry are paired closely and are a great example of how 1+1=3. Whether paired with cheese, fruit, or your favorite meal, Rose’ is flexible and versatile. Napa, Sonoma, or anyone of the other great wine producing regions across the USA, are great destinations to get to know the story and the people behind the wine. #vintnersdiary #laonda #wine #foodindustry @foodservicexpert.com

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May is Oregon Wine Month and Oregon is home to 23 federally recognized American Viticulture Areas (AVAs). The Willamette Valley, Oregon’s oldest wine region, has two-thirds of the state’s wineries and vineyards and is home to more than 700 wineries. . The Rogue Valley is a sun-drenched, fertile region comprised of three distinct valleys with progressively warmer micro-climates and the region successfully grows both cool- and warm-climate varieties so you can enjoy Rogue Valley wine with everything. . The Walla Walla Valley AVA straddles southeast Washington and northeast Oregon and is hemmed in by the Blue Mountains to the southeast, the Palouse to the north, and the Columbia River westward. . The Umpqua Valley is a result of the collision of three mountain ranges of varying age and structure: the Klamath Mountains, the Coast Range and the Cascades. . The last major region is the Columbia Gorge -- a place of extremes—extremes in climate, scenery, and style of wine. Let's discuss the grape varieties: ' Pinot Noir: Most commonly found in the Willamette Valley and Southern Oregon, Pinot noir represents 59% of Oregon’s planted acres. . Pinot Gris: Most commonly found in the Willamette Valley and Southern Oregon, Pinot gris represents 14% of Oregon’s planted acres. . Chardonnay: Most commonly found in the Willamette Valley and Rogue Valley, Chardonnay represents 7% of Oregon’s planted acres. . Syrah: Most commonly found in the Columbia Valley, Southern Oregon, and Snake River Valley, Syrah represents 4% of Oregon’s planted acres. . Cabernet Sauvignon: Most commonly found in the Columbia Valley, Rogue Valley, and Snake River Valley, Cabernet Sauvignon represents 4% of Oregon’s planted acres. . Riesling: Most commonly found in the Willamette Valley, Columbia Valley, Rogue Valley, and Snake River Valley, Riesling represents 1% of Oregon’s planted acres. . @oregonwineboard @orwinegrowersassociation @wvwines @yamhillcarlton @dundeehills @atozwineworks @adelsheim @youngberg_hill @troonwines @leftcoastwine

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Beef Processors: Reach out to me today for a sample container of MPF's liquid protein into protein PhosFree beef marinade, to utilize and evaluate for a beef patty study. MPF's PhosFree, Sustainable, All Natural, activated beef marinade has the same characteristics and functions as (chemical) phosphates do. Sustainability: MPF's main ingredient is a patented, (sustainable), all natural, affordable, activated liquid meat protein which is derived from the same meat being processed, (Beef) And Therefore It Will Not Need To Be Labeled). https://succulence.com/ MPF's patented, (sustainable) all natural, affordable, PhosFree activated liquid beef protein will enhance your beef Yield/Uptake by as much as12%, while also improving taste, texture & succulence after cooked. https://succulence.com/ (Example) 100,000 lbs. of uncooked beef x MPF's Patented Protein Into Protein PhosFree Beef Marinade Technology (12% uptake), equals an additional 12,000 lbs. Longer Holding Times: Beef will retain moisture for longer periods of time, even under harsh conditions often times realized in food service settings such as over-cooking, under heat lamps, rewarming, etc. https://succulence.com/ Contact me Today 1-856-467-8627 for a sample container to evaluate and to get started!

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When it comes to mezcals, the "Denomination of Origin of Mezcal" is proof of the unique flavor of the same. Find out more about this title that some states in Mexico have and what makes their mezcals so special. Denominación de Origen – COMERCAM (comercam-dom.org.mx)

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California Sustainable Winegrowing Ambassador Course. Even though it is a short course, it is a valuable resource for getting a general overview of the subject. It also provides some links for those wishing to learn more in-depth. #californianwine #winesoftheworld #sustainability #wsetglobal

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Our editor Charlie Leary (李嘉立) PhD interviews Stephanie Gallo, GALLO's VP of Marketing, about business strategy and the wine industry's landscape, emphasizing the "total alcohol" business and efforts to democratize wine. For Stephanie Gallo one primary objective seems clear: democratize the enjoyment of wine. Another is to make GALLO, as a company, into a “total alcohol beverage supplier.” This requires an “intrapreneurial mindset” within a very large family-owned firm, which has never lost contact with its strong roots and traditions in California. The direct descendent of Ernest Gallo, Stephanie recently told her alma mater, Northwestern University, that additional “consumers in the United States and throughout the world” should be drinking wine. She added that the potential for expanding the overall market for wine remains substantial. “Only 33 percent of Americans drink wine on a regular basis, and of that 33 percent, 80 percent of the volume is done by 11 percent of the population,” she stated. “So I would argue that our quest to democratize wine still has not been met.” What some might view as dismal numbers regarding the wine market, Stephanie views as yet unconquered territory for expanding sales. As Vice President of Marketing, Stephanie Gallo has tremendous influence in that regard. Gallo produces up to 3% of the world’s wine (that’s a lot). With over 7500 employees, the company accounts for an estimated 13%+ of total US wine industry revenue. As Richard Hemming MW noted several years ago, “It is often said that the world’s largest wine producer” only makes a very small percentage of “the total annual production of wine, which is illustrative of wine’s highly fragmented market structure.” It is within this market environment that Gallo has thrived, but never dominated the wine sector. “By comparison,” writes Hemming, “Coca-Cola owns about 50% of the global soft drinks market, while Anheuser-Busch has a 28% share of the global beer market.” Hemming believes this shows how “the industry [is] highly fragmented, with millions of smaller wine producers around the world each accounting for just a minuscule fraction of total global production.” Read the full story on USA Ratings (USA Wine Ratings blog) by clicking on the link below.

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Debunking Myths: Glycerin in Tequila, Not Mexican Food, Could Be Making You Feel Unwell When it comes to enjoying a hearty Mexican meal, often accompanied by a shot (or two) of tequila, some people might find themselves feeling queasy afterwards. A common misconception is that the rich and spicy nature of Mexican food is to blame. However, the real culprit behind this discomfort might not be the food, but an ingredient found in tequila: glycerin. Glycerin is a colorless, odorless liquid with a slightly sweet taste. It is widely used in the food and beverage industry as a solvent, sweetener, and preservative. In the context of tequila, glycerin is often added as a smoothing agent to enhance mouthfeel and mitigate the harshness of alcohol, making the drink appear smoother and more palatable. While glycerin is generally recognized as safe for consumption by food safety authorities, its effects can vary depending on individual tolerance levels. In some people, glycerin can cause gastrointestinal discomfort such as bloating, diarrhea, and nausea. This reaction can be particularly pronounced if tequila is consumed in excess. Of course, it's important to consider the role of alcohol itself in contributing to feelings of sickness. Alcohol can irritate the stomach lining, increase acid production, and slow down the process of stomach emptying, all of which can contribute to nausea and discomfort. However, when combined with glycerin, the impact on the stomach can be amplified, leading to the symptoms often misattributed to the food itself. As always, moderation is key, and being aware of what your body can tolerate will help in enjoying both Mexican cuisine and tequila without unpleasant side effects. If you've experienced discomfort after drinking tequila, it may be helpful to consider the type and quality of tequila you're consuming. Higher-quality tequilas typically, but not always, contain fewer additives, including reduced levels of glycerin. It might be helpful to seek out brands categorized as "100% agave" tequila, which are less likely to use additives, including glycerin. However, detailed information about specific popular tequila brands that add glycerin isn't widely published by manufacturers due to proprietary formulations and varying industry practices. Enjoying high-quality agave spirits and understanding the ingredients in your beverages can significantly enhance your dining experience, allowing you to savor the flavors without compromise…

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🥇Casalú Wins Gold Medal at the San Francisco Spirits Competition by The Tasting Alliance 🌴 This entry was for our latest flavor: Maracuyá -- a.k.a Passion Fruit Much has been said about our Limón flavor. Which , if you think about it, was very evident: Rum, soda, lemon. That's it. But our second flavor on the other hand was a complete guess. This is the story of how we came up with it and how Maracuyá became our top seller just two weeks after launching it: The Idea for The Flavor: I had this idea stuck in my head that Passion Fruit and Rum made sense together. However, in most of Latin America you find Passion Fruit by itself and Ron Añejo by itself. Rarely you find them together. Even though it'd make sense to combine the two, it's not really that evident. I ran it by Ricardo A. Sucre, it made sense to him, so we rolled with it. He whipped some tests in the Soda Stream using rum and some Goya concentrate and it was incredible. However, knowing this could just be an "us" thing, we decided to test it. How we tested it: It's not like back in the day were we would just show up with a keg to strangers' homes. We were a "bit more serious" now. So what we did was to create a cocktail mix of Chinola Fresh Fruit Liqueurs (shout out!) with our Limón Casalú and some mint. We would serve this in glasses at events as a drink option next to our original can of Casalú Limón and a third cocktail. That's the test we were running. It just flew off the bar! We kept doing it for events but buying Chinola at retail and giving it away at events was just getting crazy at this point. So we knew it was time to make it happen. We went for the formulation we now have, low sugar and density to make it a real seltzer instead of a full body cocktail. That's how we ended up with our very balanced formula. Just 130 grams of cals at only 4g of carbs using real juice. Banger. Naming it: We chose Maracuyá because it's the most common use of Passion Fruit in Latin America. Venezuelans call it Parchita, Puerto Ricans call it Parcha, and Dominicans call it Chinola. Yet, we guessed the unifying thread here would be Casalú. We knew we were running the risk of alienating the American crowd by not knowing what the heck is Maracuyá. But that's ok, we know our audience. The customer response: We released it in December at Total Wine across FL as a variety pack. Within 4 weeks that VP became 34% of our total yearly sales. People went ballistic. So now we have a Gold medal and are releasing Maracuyá as a six pack later this month. Stay tuned for the next flavors. I think you'll like them. Salú

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Here's a great interview with Karissa Kruse's on her vision on Sustainability at Sonoma County Winegrowers. Sonoma County Winegrowers has established itself as a pioneer in sustainable winegrowing, achieving the milestone of becoming 99% certified sustainable in its vineyards in 2019. Under the leadership of Karissa Kruse, the organization has not only embraced sustainability but has also driven innovation through initiatives like the Sonoma County Center for Ag Sustainability and the "Farm of the Future." In this interview, Kruse shares the challenges faced, the innovations introduced, and the impact of these efforts on the local wine-growing community and the environment. Check out the interview when we ask her some questions like: What were some of the biggest challenges you faced in reaching this goal, and how did you overcome them? Additionally, how do you measure the impact of your sustainability initiatives on both the environment and the local community? What specific practices have local vineyards implemented to reduce greenhouse gas emissions and sequester carbon, and what results have you seen so far?

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When you have a new arrival or a product launch, lean on impulse buyers. … and maybe throw on a limited-time offer if you really want to seal the deal. New arrivals and product launches are SURPRISINGLY underutilized in the wine industry, imo. I can’t tell you how many wineries I’ve talked with who have new wines or experiences on their website that they have NEVER told their subscribers about. Very few of your customers will visit your website on their own to seek out your wines - send a new arrival or product launch email campaign to get more awareness and ultimately, more ecommerce! Missed our recent video and blog post about this? Watch or read here: https://lnkd.in/gJ5ZDm8b :: :: :: #emailmarketingisourjam #emailmavens #emailmarketingforwineries #sellmorewineonline #productlaunch #newarrival

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What is Sotol? Sotol is a distillate made from Dasylirion And is a genus of North American flowering succulent plants in the asparagus family, all native to Mexico and the American Southwest (Arizona, New Mexico, Texas). You will also hear Dasylirion be called desert spoon. Sotol is different from agave based spirits like Tequila and mezcal, but the process for making sotol is very similar to how mezcal is made. More than a dozen species of the desert spoon grow across various regions, and each of those varieties contribute to the flavor of the finished product. I am currently editing videos to discuss more in detail of how Sotol is made and discuss the sustainability of the desert spoon.

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Learn how Wine Unfiltered can assist you during this crucial period. Whether you need guidance on preparations, help with checklists, or team tastings to perfect your wines, Wine Unfiltered is here to ensure your success. #HarvestSeason #Winemaking #WineConsulting #WineUnfiltered

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HOW BATS ARE HELPING IN THE VINEYARD Bats are under-appreciated in the role they can play in boosting grape yields, lowering disease risk and reducing the use of chemicals. Kathleen Willcox finds out more. Only spiders, snakes and sharks could possibly outspook the average human more than bats. I mean, fair enough. With wingspans that can reach five-feet, hairless and nude micro-bodies, hog-like noses and hairy faces dominated by fleshy protruding ears and their affinity for hanging upside-down with wings folded, a little side-eye seems if not warranted, at least understandable. (And that doesn’t even touch on the fact that several of the world’s most virulent diseases—including Ebola, Marburg, Nipah have been linked back to various bat species.) But there’s a lot more to love than fear: not only are bats the only group of mammals capable of flight, their uncanny nighttime navigation by acoustic orientation (a.k.a. echolocation) makes them some of the keenest bug-hunters on the planet, and they are essential links in the pollination and seed dispersal chain for a number of plant species. And for vintners in the know, bats are becoming important partners in au naturel pest-and disease management, saving them (potentially) millions of dollars while also reducing their carbon footprint. Read more: https://lnkd.in/eN85_2a6 University of New England (AU) National EcoVineyard Program Vins de Bordeaux - CIVB LIGUE DE PROTECTION DES OISEAUX Bat Conservation Trust Fowles Wine Brassfield Estate Winery Chateau de Fontenille’s Ancient Peaks Winery Château LAPELLETRIE The Drinks Business #bats #vineyards #australia #france #engeland

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Will Rum ever Fully-Shine? The whispers of rum's impending renaissance have echoed for years, yet it seems perpetually stuck in the shadows of flashier spirits. While there's a dedicated niche of rum aficionados and a rise in craft rum distilleries, widespread premiumization remains elusive. However, there are glimmers of hope. Increased consumer interest in artisanal products, a focus on heritage and origin stories, and the growing popularity of rum cocktails beyond the sugary staples could finally propel premium rum into the spotlight. This long-awaited "day in the sun" might finally arrive as a new generation of drinkers seeks out unique flavor experiences and appreciates the spirit's depth and complexity. However, the American rum market has a bit of a value problem when it comes to pricier options. Unlike whiskey or tequila, where consumers are increasingly willing to splurge, rum still carries a reputation as a budget-friendly liquor. This perception, coupled with the prevalence of affordable mixing rums, keeps many from venturing into the world of premium sipping rums. Additionally, the sheer variety of rum styles and origins can be daunting for casual drinkers, making it difficult for them to justify the higher price tag compared to familiar spirits. While often gets relegated to sugary cocktails, beneath the surface lies a complex spirit with a rich history and a depth of flavor waiting to be explored. Moving beyond the sugary concoctions, bargain bottles, and appreciating its versatility, rum just might meet its full potential; I hope so...

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Sourcing of ingredients crucial to regenerative ag certification Regenified seal, although not nearly as prominent as the US Department of Agriculture’s organic seal or the Non-GMO Project’s butterfly logo, is making inroads into the US food industry. Dallas-based Regenified verifies and certifies farms, ranches and products that restore ecosystems and regenerate soil. The seal extends across six countries, involves over 20 brands and covers over a million acres, according to Regenified. In contrast, the US organic market is nearing $70 billion, according to the Washington-based Organic Trade Association. #sustainability #foodsystems #regenerative #food #organic #farming

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