Team C&J
In New York City, the price surge of restaurant wines has turned even the most modest selections into luxury items, with basic bottles now often starting at $80, marking a significant shift over the past decade, exacerbated by the pandemic. This inflation, observed across both high-end establishments and local spots, is attributed to various factors, including increased costs of production essentials and heightened transportation expenses. Consequently, patrons are reevaluating their wine choices, often opting for cocktails perceived as offering better value, challenging the traditional restaurant wine experience, and signaling a need for more accessible yet quality wine offerings.
Wait, the Cheapest Bottle on a Wine List Costs How Much Now?
In New York City, the soaring prices of wine in restaurants have transformed even the most basic bottles into seemingly luxury items, a shift notable over the past decade and exacerbated by the COVID-19 pandemic. Where once it was common to find quality wines under $40, prices for the least expensive options on menus now often start around $80. This price hike is not limited to high-end establishments but is seen across more casual local spots as well. The climbing costs are attributed to various factors, including increases in the price of wine production essentials like glass and corks, as well as heightened transportation, storage, and labor costs. Restaurants have responded by marking up wine prices to cover the additional overheads and maintain profitability, which has reshaped how patrons engage with wine, often opting for alternatives like cocktails due to perceived better value. This pricing trend challenges the traditional restaurant wine experience, suggesting a need for a new approach to wine offerings that prioritizes accessibility without compromising quality.
If you need help navigating corkage fees amid these price hikes, check out our corkage fee finder.
Ste. Michelle decision could “benefit small Washington wineries”
In an unexpected turn of events, Ste. Michelle Wine Estates, a major Washington wine producer, announced a 40% reduction in its grape purchases from growers as a strategy to enhance business health and focus on premium wine production. This decision, initially shocking to many, presents a potential boon for smaller wineries. Kristina Kelley from the Washington State Wine Commission highlighted that this reduction opens opportunities for these smaller producers to access high-quality vineyards that were previously locked under exclusive contracts with Ste. Michelle. This shift could significantly alter the dynamics within the state’s wine industry, which is predominantly made up of wineries producing less than 5,000 cases annually. Moreover, the newfound availability of quality grapes may encourage more small wineries to consider expanding into export markets, a move that was less feasible when grape access was restricted. Coupled with collaborative initiatives, such as the agreement to supply British Columbia with grapes following their harsh winter, and efforts to enhance sustainability and environmental conservation in vineyard practices, Washington’s wine industry is poised to refine its production scale and enhance its global presence.
Exclusive: In a Major Pinot Noir Purchase, Constellation Buys Sta. Rita Hills Icon Sea Smoke
Constellation Brands, a beverage giant known for owning beer brands like Corona and Modelo and wineries such as Meiomi, has acquired Sea Smoke, a prestigious vineyard in Santa Barbara County’s Sta. Rita Hills, known for its Pinot Noir and Chardonnay. This purchase from founder Bob Davids includes 1,100 acres, a nearby winery in Lompoc, and the Sea Smoke brand and inventory, though the sale price remains undisclosed. Despite a broader slowdown in the U.S. wine market, Constellation continues to expand into premium brands, having also bought Schrader Cellars, Booker Vineyard, and others recently. Sea Smoke’s addition aligns with Constellation’s strategy of shifting towards higher-end brands catering to premiumization trends. Sea Smoke, established by Davids in 1998, has been influential in the region’s Pinot Noir renaissance, adopting biodynamic practices and producing 20,000 cases annually.
Washington Wine Allocates Over $1 Million for Wine Research
The Washington State Wine Commission (WSWC) has allocated over $1 million in grants for wine and vineyard research for the fiscal year July 2024-June 2025, continuing a trend of similar annual funding levels dating back eight years. These grants, totaling approximately $1,067,000 for 17 approved projects, will address significant challenges faced by Washington wine grape growers and winemakers. Emphasizing sustainability, the research will explore advanced vineyard management strategies such as weed and pest control, soil health improvement, and optimized irrigation practices. This includes pioneering approaches like using sex pheromones to disrupt grape mealybug mating, employing cover crops against nematodes, and utilizing ultraviolet light to combat grape powdery mildew. Additionally, innovative winery initiatives are being funded, such as developing tools for faster phenolic analysis in wines and reevaluating the necessary concentrations of molecular sulfur dioxide for inhibiting microbes. Collaborative efforts include work with UC Davis to better analyze wine tannins. This comprehensive research investment underscores WSWC’s dedication to advancing both viticultural and enological practices in support of the Washington wine industry.
Star Studded Historic Vines tasting Showcases California’s Treasures
The Historic Vineyard Society‘s second tasting event at Fort Mason highlighted the cherished old vines of California, featuring producers and enthusiasts of wines made from vines as aged as 135 years. This year’s event saw an increase to 44 wineries, reflecting a growing appreciation and number of producers focused on historic vineyards, with more than 180 vineyards now listed in the society’s historic registry. Key highlights included sips of revered vintages like the 2006 Ravenswood from Bucklin’s Old Hill and the 2023 vintage of Bechthold Vineyard Cinsault by Tegan Passalaqua. The gathering not only celebrated these ancient vines but also pointed to the shifting culture around wine production and preservation, advocating for sustained recognition and the scientific study of these heritage vines. The collaborative spirit was evident, with plans for a California Old Vine conference in partnership with various organizations and insights shared among vintners about the unique qualities of wines produced from old vines.
Two Napa Valley wine companies embroiled in lawsuit over $120,000 in grapes
Sill Family Vineyards, a Napa Valley wine company, has filed a lawsuit against Kimberton Wines, claiming it has not received nearly $120,000 due for nine tons of grapes provided in October 2023. The lawsuit details that Kimberton Wines, under William Deem, agreed to purchase Cabernet Sauvignon and Merlot grapes at stipulated prices per ton, with payment scheduled in installments in December 2023 and February 2024. Despite the grapes being delivered, inspected, and accepted, Sill Family Vineyards states that no payment has been made. The vineyard’s lawyer, Conor D. Trombetta, emphasized the importance of maintaining proper business standards in the Napa wine industry and suggested the unpaid grapes may have already been processed into wine.
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