Visit Santa Fe for Great Food (but don't forget Albuquerque)

If cities have a soul, Santa Fe's soul emanates from its food, a synthesis of its native and Spanish heritage with Western U.S. influences and more recently an appreciation of the variety of the world's cuisines and the importance of the local, organic ethic. My wife and I have visited Santa Fe at least once a year for the past 22 years (the last nine with our son). We also have made excursions to Taos and Albuquerque but it is Santa Fe that draws us each year. We are well aware of its reputation as an ultra chic, elitist enclave but we ignore that aspect of the city when we visit to focus on the history and culture.

And most importantly the food. As long as we have been coming to this special place, I am impressed at how many restaurants from those early days are still around. There have been some lamentable closures, though, the most recent of which was the shuttering of Cloud Cliff Bakery, Cafe and Art Space. Stopping by Cloud Cliff for breakfast on our last day before heading home had become a tradition. I always looked forward to a dose of their organic food, eclectic art and progressive politics to complete our trip.

The disappointment of losing Cloud Cliff was balanced on this weekend trip by our successful strategy of trying out restaurants we had never been to before. Some of these had been around a while but for some reason we just hadn't made our way to them until now. Maria's New Mexican Kitchen (www.marias-santafe.com) is a Santa Fe icon, having served its popular menu of New Mexican standards under its current ownership for 23 years. We went for lunch and enjoyed our meal so much we wondered why it took us so long to get there. By the way, I had a beer with my lunch but everything I read says their margaritas are legendary. For dinner our first night we ate at Andiamo (www.andiamoonline.com) in the Railyard District. I had read good things about this place for several years and we were glad we finally made it in. This is serious Italian food at reasonable prices. Located in a cozy house, this is an elegant, yet casual restaurant well worth a visit. For breakfast the next day, we stopped by Counter Culture (no website), whose name is an apt double entendre for this funky, casual place. We enjoyed our breakfast: pancakes, burrito, eggs, pastries and really good coffee. But looking at the extensive list of sandwiches on the lunch menu, I made a mental note that this would be a lunch stop next year.

But I have to say the highlight of the trip was our dinner at La Boca, (www.labocasantafe.com) which is located just a couple of blocks north of the Plaza. The place, as it happens, recently had been named the city?s best new restaurant by several publications. La Boca essentially is a tapas restaurant, which was perfect for us because we like to try a variety of items when we dine, especially at a restaurant for the first time. The prices were reasonable, though you must be careful because those little dishes can add up just like at a sushi restaurant. The only down side is that the place is very small, even a little cramped.

This year, we decided to spend our last day in Albuquerque. In addition to taking our son to the impressive Museum of Natural History and Science, we enjoyed three very good meals. For dinner Friday night, we went to the Nob Hill Bar & Grill. This place was the perfect combination for us: a lively neighborhood bar and restaurant that serves very good food. No question this is a hip, hopping place ? and it deserve to be, as much for its contemporary take on comfort foods, as for its inviting atmosphere. The next morning we went back to the Nob Hill neighborhood for breakfast at the Flying Start Cafe. The draw was hearty entrees, an extensive array of baked goods, and strong coffee, not to mention a great selection of magazines. As a bonus, the restaurant (and its seven sibling restaurants and related Satellite coffeehouses) prides itself on using organic ingredients whenever possible and sourcing as many products as possible from local producers. If I lived in Albuquerque, I'm sure I'd be at this place at least three or four times a week. Before we made our way back to Denver that afternoon, we stopped at the Gold Street Caffe in downtown for a quick lunch. We found a small but friendly and nicely appointed restaurant. Our sandwiches were large, well made and tasty; a fine send off before we headed home.

I have long been of the opinion that Santa Fe is one of the best dining cities in the country. First, the city has its own unique cuisine, a blend of Spanish, Mexican and Native American influences, but also has great restaurants serving a wide variety of world cuisines. Our recent trip confirmed this once again. And the last day of our trip gave us some hints that Albuquerque is worth more attention in the future.

Wine Books Makes Great Holiday Gifts

As much as we wine lovers like to get gifts of wine for the holidays, we also appreciate wine books. As you begin to think about what to get the wine devotee in your life, here are a few suggestions.

"The Grapes Grow Sweet: A Child's First Family Grape Harvest," story and illustrations by Lynn Tuft, with text by Tessa DeCarlo (Rivervine Press, $20), will help get that future wine aficionado interested in the vine. It is a delightful story of the first year Julian, the fourth generation of a family of grape growers, is old enough to help his mother and father with harvest. Colorfully illustrated, the book brings to life the lifeycles of the vineyard both for children and parents. Now in its third printing, the author has added a coloring book companion ($5, coloring book only, $8 with crayons), "Julian's Vineyard Adventures." It devotes a page illustrating each month of the growing year, with additional text describing the happenings in the vineyard and Julian's adventures.

"Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors," by Lori Lyn Norlock (Andrew McMeel Publishing, $17), would be nice for the foodie who is also interested in wine. it is a timely release given the growing interest in small plates - whether they be called tapas, antipasti, mezes, or antojitos. The book is a collaboration with the Kendall-Jackson culinary team, led by Executive Chef Justin Wangler. Fifty delectable recipes are organized into chapters covering salads, vegetables, seafood, meat, poultry and desserts. The recipes also are assembled conveniently into sample party menus reflecting the seasons and various special occasions. Of course, I'm equally interested in the wine pairing tips provided by Kendall-Jackson Winemaster Randy Ullom. After wisely noting the subjectivity involved in wine pairing and counseling that the best advice for pairing food and wine is "to just enjoy yourself," Ullom does offer "a few guiding principles." Like seeking balance in both the food and the wine. With no component too prominent, the possibility of clashes is diminished. Or applying the affinity approach, which matches food and wine with the same kind of intensity or the contrast approach, in which one chooses food and wine that compliment each other. In case you still are unsure, there are specific pairing suggestions, catalogued both by grape variety and by recipe.

"The Art of Terroir: A Portrait of California's Vineyards," photographs by George Rose and text by Rod Smith (Chronicle Books, $25), is another offering from Kendall-Jackson. What a great coffee table book. The focus is on the 85 pages of evocative photos of vineyards stretching along California's coastal regions. The close-ups are enlightening in their detail. The panoramas of the landscape photos are simply breathtaking. While George Rose's photos visually depict the terroir of the vineyards, Rod Smith's essays are an inspired guide to how the vitis vinfera vine "gathers in various forms of energy and captures them in its fruit." At the beginning of each chapter, Smith's poetic descriptions illuminate the influence of those energy sources - light, air, water, rock, air, and cultivation. If you have found all the talk about the significance of terroir to be a little bewildering, this fine book will help bring that concept to life.

"Passion on the Vine: A Memoir of Food, Wine, and Family in the Heart of Italy," by Sergio Esposito, with Justine and der Leun (Broadway Books, $28), is a personal chronicle of discovery and respect for tradition. A highly regarded authority on Italian wine, Mr. Esposito operates Italian Wine Merchants in Manhattan with co-owners Mario Batali and Joe Bastianich. While the book mostly describes his travels throughout Italy drinking great wine, eating great food and meeting the extraordinary people who create them, it also interweaves intimate stories of his relationships with his family, friends and business acquaintances. Having been born in Naples, he recounts the unhappy experience of emigrating to Albany, New York and later anxiously moving to a small apartment in Manhattan. There, he naturally was drawn to a career in wine, which included a sales job at the House of Burgundy specialty wine shop and formative time as sommelier at San Domenico, one of the best Italian restaurants in the country.

I often am put off by books replete with tales of gustatory excess but Esposito's stories are worth telling. The core relationship that weaves through all the others in the book is that of the authenticity of food, wine, and family. That this elemental association has informed his life is illustrated in Mr. Esposito's accounts of his frequent trips back to Italy. Along the way, he gains a renewed appreciation for the traditions of Italian winemaking and cooking. With the help of co-author Justine van der Leun, the book goes beyond recitations of multi-course, multi-hour meals filled with rare, expensive wines to touch real insights into the worlds of fine wine and dining. The reader is treated to illuminating recitations on the realities of the wine trade, the power of critics, controversies over traditional vs. modern winegrowing and winemaking methods, and the loss of traditional, regional Italian cuisine. In the end, one has gained an understanding and appreciation for Italy and for what Esposito calls 'the Italian way" that belies a long history of stereotypes. That alone makes this book worthwhile.

Please note that you can find these books on Amazon and other bookstores in your area.

Winery at Holy Cross Abbey, A True Local WInery. Post Your Comments Here.

This month’s column is presented as my contribution to Regional Wine Week. A project of Jeff Siegel, wine columnist for the Fort Worth Star-Telegram, and Dave McIntyre, wine columnist for the Washington Post, the goal is to focus attention on local wineries. With every state now having a winery (Colorado is nearing 70) and quality improving steadily, this a good time to discover (or rediscover) our local wineries. To learn more, check out www.drinklocalwine.com during the week of October 6.


Canon City, Colorado is one of the last places I would have expected to find a winery, let alone a really good one. But that just shows my own ignorance. Being from Denver, I pretty much only knew Canon City as the home of state and federal prisons and the gateway to the Royal Gorge (the world’s highest suspension bridge). But there it is about three miles east of town, The Winery at Holy Cross Abbey. Given the Catholic Church’s long history with viticulture, it shouldn't be too surprising to find a winery here. Plus, the Canon City area has a log farming tradition, reaching back to the late 1800s that developed on the heels of the nearby mining boom. Benedictine monks built the Holy Cross Abbey in the early 1920s on orchard land. The Abbey was the base for the order and it’s education programs and, of course, the monks made wine.

But times change. Eventually, the winemaking stopped and in 1985, the Abbey school closed. Still, some of the fathers dreamt of resurrecting the Abbey’s winemaking tradition. They hired Matt Cookson in 2000 to consult in the planting of a vineyard on the property. Matt had been a winemaker in New York and in California (where he worked for St. Francis, Keenan and Rombauer) and had been coming to Colorado to consult with wineries on the Western Slope. The fathers realized an opportunity when they saw it and asked Matt and his wife Sally to help them build and operate a winery and tasting room. The couple already had developed an attraction to the area and decided to make the move from California. Over the following five years, the Cooksons built a successful operation. Then, in 2006, the Abbey closed and the Winery’s future suddenly was in doubt. But the timing of the closure was fortuitous. The fathers were able to sell the winery to Larry Oddo, a New York City accountant who had just moved to Canon City the year before with his family looking for a change in lifestyle.


The Cooksons became partners with Oddo in 2007. And with this partnership, The Winery has continued the success that began in 2002, when the winery produced 3000 cases. This year, they produced nearly 13,000 cases, which Matt says may be more than any other Colorado winery. As Matt continues to win awards for his wines, Sally has led the sales and marketing. This has included organizing special events such as hosting fundraisers, a bike ride, an art and music weekend, and the annual Harvest Fest. Sally also has grown the tasting room/gift shop into a bona fide tourist attraction. Housed in a charming cottage, walk through the doors and you might think you are at an intimate family owned winery in California. Within this welcoming environment, you will find bottles of wine, of course; art and crafts from Colorado and around the world; cooking, wine and travel books; and a variety of food- and wine-related accessories.


Tasting of most wines is complimentary, although the Reserves cost $1. There also is a comforting tree-lined park where you can sip wine or eat while enjoying views of the nearby vineyard, the Abbey and the Rocky Mountains. All of this success hinges on the quality of the wines and here there is no doubt. I have tasted many of Matt’s wines over the last few years and continue to be impressed, as I was at the winemaker dinner on the Friday night before this year’s Harvest Fest. As committed as Matt is to Colorado and Colorado grapes (with most grown on Colorado’s Western Slope), he is not afraid to go out of state, if necessary, to get the best fruit. At the dinner, several of the wines were sourced from California and Washington.

We tasted an American Riesling ($14), which Matt considers his flagship. Good acidity lifts peach and apple flavors. And most of the grapes are from Washington. We followed with a crisp, fruitful 2007 Sauvignon Blanc Reserve ($25) made with grapes from Lodi and a succulent 2007 Chardonnay ($19), whose tropical fruit came courtesy of Monterey.  Colorado, though, was well represented by the full, rich 2006 Merlot Reserve ($26), the oaky, curranty 2006 Cabernet Sauvignon Reserve ($26), and the soft, tangy 2006 Cabernet Franc ($22). The meal was brought to a fine completion with the Port-style 2004 Colorado Merlot “Divinity” ($25). The Winery also uses Colorado grapes for its regular release Sauvignon Blanc, ($16) Cabernet Sauvignon ($20), Merlot ($20) and Syrah ($21). The Winery also produces several fun (read mostly sweet) wines: Apple Blossom (from locally grown apples, $12), Vineyard Sunset (White Merlot/White Zinfandel. $11), Colorado Nouveau (whole berry fermented Merlot, $14), and Wild Canon Harvest (a light red wine made from around 21 varieties, $11).


Ultimately, what is equally impressive to me is how the Winery and Matt, Sally and Larry have become an integral part of the local community.  From the hosting of special events and fundraisers to using artwork from local artists Edward Adamic, and Paula Fasken on labels. From hiring area native, Jeff Stolz ,as assistant winemaker to using apples from nearby Colon Orchards and Juniper Valley Farms for the Apple Blossom. And, in what is surely the most populist wine I know of, the Wild Canon Harvest is made from grapes grown by upwards of 100 local growers.  It seems to me this is the essence of Regional Wine Week and of what it means to be a local winery.


THE DETAILS: The Winery at Holy Cross Abbey, 3011 E. Highway 50, Canon City, CO 81212; (719) 276-5191, toll free 877-422-9463; www.abbeywinery.com. The winery is about two hours south of Denver, 45 minutes south of Colorado Springs and 40 minutes west of Pueblo. The tasting room/gift shop is open Monday-Saturday 10-6 and Sunday 11-5.

AWARD-WINNING FILMMAKER CREATES SERIES OF WINE FILMS

ST. HELENA, California (September 24, 2008) - Bret Lyman, a Napa Valley-based filmmaker and proprietor of B.Napa Studio, has turned his camera on the vineyards, wineries and principals of Wilson Daniels Ltd.'s French and Hungarian properties to create a series of compelling, short films. A trailer for the entire film series is available online now at www.wilsondanielsfilms.com. Individual films will premiere online over the next six weeks, beginning with the October 2, 2008, debut of "The Renaissance of Tokaji," showcasing Royal Tokaji. All films will be available for download to iPods, as well as web-based viewing at Wilson Daniels Films, YouTube (Wilson Daniels channel), Facebook (Wilson Daniels page) and Vimeo. "These films were created to forge a deeper connection between wine enthusiasts worldwide and our European properties," said Andy Fromm, president and COO of Wilson Daniels Ltd. "Our goal is to utilize them for educational purposes among our wine industry trade partners, but we also encourage our customers to use these high-quality films as in-house entertainment and provide added value to their customers."

Each mini-documentary explores the history, setting, and distinct personality of the properties through thought-provoking images and interviews with winery principals. Lyman's signature style-saturated colors, lush cinematography and striking music-make a breathtaking background for the three- to five-minute films, filmed exclusively in high-definition. Lyman also captures the small details of each estate, from candlelit cellars in real light to the ancient lock on a cellar door, providing viewers with a sense of intimacy with each locale. "In the world of online content, there are videos, and then there are films. As a commercial filmmaker who grew up in wine country, I really want to show wine lovers the difference," said Lyman, winner of the Trophée Spécial for "Best Short Film" at the 2008 Oenovideo International Grape and Wine Film Festival in Gruissan, France. "It's like opening a bottle of wine. There are everyday wine experiences, and then there are transcendent ones." Wineries Lyman profiled in the series of Wilson Daniels films include: Royal Tokaji of Tokaj; House of Champagne Delamotte and House of Champagne Salon of Champagne; Domaine Faiveley of Burgundy; Domaine Leflaive of Burgundy; Domaine Pierre Morey of Burgundy; Domaine Philippe & Vincent Jaboulet of northern Rhône; and Domaine Marc Kreydenweiss of Alsace and southern Rhône.

For more information about the Wilson Daniels portfolio, please visit www.wilsondaniels.com. Still images from films are available upon request by contacting Lisa Mattson at (707) 967-1827 or lmattson@wilsondaniels.com. Wilson Daniels Ltd. celebrating 30 years in 2008. Film trailer for documentary series also available for viewing at www.wilsondanielsfilms.com.

FOOD & WINE CLASSIC IN ASPEN ALSO FEATURES PRIME SPIRITS & BEER

Samuel Adams Chocolate Bock (750 ml, $15) lives up to its name but is balanced and flavorful. Two good values in Sherry, the medium intensity Dry Sack ($15) and Dry Sack 15 ($26), a complex, rich Oloroso. Grand Duque de Alba “Solera Gran Reserva” ($46), a smooth, rich Spanish brandy sporting deep aromas and flavors of nuts, caramel, butterscotch and brown spices. Lovers of cream liqueurs should skip the Baileys and seek out Crema de Alba ($25). Remy Martin 1989 Vintage Cognac is truly special and rare with rich, complex aromas and flavors and "only" $300 a bottle! You think that's expensive? The amazingly concentrated and complex The Macallan 55 Year Old Single Malt Scotch is bottled in Lalique crystal and rings in at $12,000, which, come to think of it, makes the little splash I had worth about $240!

For more information, check out: http://www.foodandwine.com/promo/classic/

2008 Aspen Food and Wine Classic. Post your reflections here.

Riesling's much deserved comeback. Share your thoughts here about this unique and complex wine.

Riesling (pronounced reez-ling) has a long and noble history, particularly in Germany, Austria, and France. It also has enjoyed popularity in the U.S. but fell out of favor as Chardonnay became the white wine of choice. There is a general perception of Riesling as a sweet wine. And, of course, such mass-market wines as Blue Nun tend to be sweet. But there always has been good dry and off-dry (meaning just a hint of sugar) Riesling and it is these drier styles that seem to be gaining fans. The acid in Riesling is what makes it naturally food-friendly, especially with fish, seafood, Asian foods, poultry, and cheese. For me, German Riesling still is the benchmark. So, my next column will be devoted solely to Germany. This column highlights fine Rieslings from elsewhere around the world.

In Alsace, dry Riesling always has dominated. The wines in my tasting, including three good introductory wines, showed the mineral character that is the hallmark of great Riesling.
• 2005 Hugel (very dry, $20)
• 2005 Marc Kreydenweiss "Au dessus de la loi Andlau" ($27)
• 2005 Schlumberger "Les Prices Abbes" ($17)
• Two biodynamically farmed wines from Marc Kreydenweiss, 2005 "La Dame Wiebelsberg" ($44) and 2005 "La Chateau Kastelberg" ($77), demonstrated the added aromatics, concentration and complexity that can come from Grand Cru vineyards.

Australia has shown a real affinity for Riesling.
• 2006 McWilliams "Hanwood Estate" South East Australia ($12)
• 2007 Penfolds "Thomas Hyland" Adelaide ($15)
• 2006 Wakefield Clare Valley ($17)
• 2006 Lalla Gully Tasmania ($22)

You may be surprised to read that Riesling was one of the first varieties grown in Washington and still is one of the state's favorite wines.
• 2006 Stonecap Columbia Valley ($11)
• 2006 Pacific Rim Dry ($11)
• 2006 Milbrandt "Traditions" ($13)
• 2005 St. Laurent Columbia Valley ($15)
• 2006 Tsillan Cellars Columbia Valley Estate ($22)

Even California has a history of success with Riesling. Now, production is making a comeback statewide.
• 2006 Beaulieu Vineyard Coastal Estates (California, $9)
• 2006 Kendall-Jackson Vintner's Reserve (Monterey, $11)
• 2006 Gainey (Santa Ynez Valley, $13)
• 2007 Chateau St. Jean (Sonoma, $18)
• 2006 Trefethen Dry (Napa, $20)

Finally, you can even find good Riesling from unlikely places. Two surprising hits were a 2007 Cusino-Macul "Dona Isadora" ($15) from Chile and 2003 Chateau Bela ($15) from Slovakia (although, this was less a surprise when I realized it was made by famed German winemaker Egon Muller). Even places like Canada, Idaho and Oregon also produce worthy Rieslings. And don't forget Colorado. I would argue that Riesling is the state's best white wine, and one of the finest is made by the Winery at Holy Cross Abbey.

Wine Tasting Enhance Knowledge and Enjoyment.

I could be wrong about this but I cannot think of any other single food product or any single commercial product for that matter that engenders such widespread passion for its distinctive pleasures than wine. One bit of evidence I see for this is the phenomenal interest in wine tastings. Whether you are a serious taster or a more casual wine drinker, one of the attractions and benefits of a wine tasting (whether formal or informal) is the opportunity to compare a variety of wines and thereby increase both your knowledge and your enjoyment of wine. Of course, every time you drink a glass of wine technically you are conducting a mini-tasting. But I think the value of wine tastings is artfully described in “The World Atlas of Wine” by Hugh Johnson and Jancis Robinson: “There is little meaning in an isolated sensation, though it may be very pleasant. Where the real pleasures of wine tasting lie are in the cross references, the stirring of memories, the comparisons between similar and yet subtly different products of the same or neighboring ground.”

Another good reason, as pointed out by Peter Forrestal in “The Global Encyclopedia of Wine,” is that “Attending a formal tasting allows you to compare a number of wines at one sitting, which would otherwise be prohibitively expensive for most of us.” There are even different kinds of tastings. Wine publications describe essentially four types of tastings. Basically, the descriptions boil down to these:

comparative tasting – same type or style of wine, different producers, different vintages
horizontal tasting – same type or style of wine, different producers, same vintage
vertical tasting – same wine, same producer, different vintages
blind tasting – each of the other three can be organized as a blind tasting, in which the identity of the wines is unknown to minimize the influence of bias
Most of the tastings I conduct for my columns are blind comparative tastings. For instance, California Zinfandel from various producers and different vintages. Though, in most cases, most of the wines are of the same vintage, making it almost a horizontal tasting. I find vertical tastings especially enlightening, though, unfortunately I don’t have many such opportunities. I was fortunate about seven years ago to attend a tasting of every vintage of Beringer Private Reserve from its creation in 1978 to the 1999 vintage. It was a marathon but instructive as the winemakers described the influence of the weather, replantings, variations in the blend, and so on.

I did recently organize three small vertical tastings of my own. All were Chardonnay from Robert Talbott Vineyards. Founded in 1983, Talbott has become one of California’s premier Chardonnay producers. Robert Talbott (who still runs a successful designer tie business) recognized the promise of the cool climate (thanks to Pacific breezes) and the glacial alluvial soils of the Santa Lucia Highlands in Monterey County long before the area became coveted for great Chardonnay and Pinot Noir. His Sleepy Hollow Vineyard, located thirteen miles south of Monterey Bay, in the northern part of the Santa Lucia Highlands, is even cooler than normal for the area, which makes for more acidic structure and age worthy wines. The sparse gravelly loam soils allow the roots to dig deep to draw nutrients that show up as minerality in the wines. Each of the three Sleepy Hollow wines I tasted shared a flavor profile that included focused acidity and concentrated citrus fruit. The 2002 ($39) also showed creamy, nutty qualities. The 2003 ($42) had more finesse, possibly due to the long, cool growing season that year. My favorite was the 2004 ($42). From a slightly warmer vintage, it seemed riper, with intense tropical fruit.

I also tasted two vintages of “Cuvee Cynthia,” a special blend of 25 of the best barrels form the Sleepy Hollow Vineyard. Both wines were even more intense and opulent. The 2002 ($55) emphasized the opulence and the 2003 ($60) went more for intensity. Talbott’s Diamond T Estate is a special higher elevation site located about eight miles east of Carmel that produces Talbott’s flagship wine. The chalky shale soil originated in the Pacific Ocean and now yields a stingy one ton of grapes per acre (five tons or more is common). These attributes combine to yield wines of uncommon concentration and structure marked by noticeable mineral character. The 2002 ($65), from a warmer vintage, was very ripe and suggested various green fruits, while the 2003 ($65) was luxurious, showing intriguing fig and spicy notes.

I see these vertical tastings as just one example of how a wine tasting can be informative and enjoyable. They were educational in showing the differences between the vintages but were even more instructive for showing the similarity between the wines, attributes presumably related the vineyard and Talbott’s winemaking style. If you can pull it off, try a vertical tasting. You might need to do some homework to learn the particulars of the vineyards where the wines are produced. But if you're hungry to learn more about wine, you'll be rewarded by the experience.

Consumer Information on Wine Labels on Tap for 2008? Let me know what you think! Post your comment here.

I expect one of the hottest issues for the alcohol beverage industry (including wine, beer and spirits) in 2008 to be whether producers should be required to include consumer information on their labels. The fact that there is controversy over this is in the industry is puzzling to me, especially when it comes to wine.

Since wine connoisseurs and aficionados, not to mention advocates, spectators and enthusiasts, regularly insist that wine is not merely a drink but actually food, why shouldn’t its packaging provide consumers with similar information to that required of other food products? This was the question that came to mind when I read (according to The Wine Spectator and WineBusiness.com) that some in the wine industry are opposing three labeling proposals for alcoholic beverages issued by the federal Alcohol and Tobacco Tax and Trade Bureau.

One rule would require all alcoholic beverages sold in the United States to carry serving facts information, such as alcohol and calorie content, carbohydrates, fats and proteins. Another would require a listing of ingredients, including products used in the winemaking process like grapes, yeast and preservatives. A third would require warnings as to whether the product was made using any of a list of allergens, such as milk, egg or fish products (which are commonly used as fining, or clarifying, agents).

As you might expect, the proposals are generating quite a bit of controversy. Notable supporters of the serving facts and ingredients proposals include the National Consumers League, the Center for Science in the Public interest, and Diageo, the eighth largest drinks company in the world.On the other hand, industry groups such as The Wine Institute and WineAmerica, reportedly are opposed. From the reading I’ve done, the most often stated concern of opponents is that the regulations would be a financial burden, especially on small producers.

With the allergen regulation, they also contend there is no proof of any allergen remaining in finished wine. Concerns also have been raised that the regulations actually could result in inaccurate labeling. This is because producers often decide whether to fine (clarify) a wine and which fining agents to use shortly before bottling, while labels are ordered much sooner. The timing disconnect could present a dilemma for winemakers, leading to labels that list an allergen when none was used. Understandably, that is not good enough for allergy sufferers who aren’t willing to
take that chance, even if cause and effect cannot be established beyond doubt. With some allergies resulting in serious reactions, even death, allergy sufferers insist that warnings are necessary to make informed decisions to protect their health.

At least one winery isn’t waiting for all this to play out. According to reports in The Wine Spectator and EnoBytes.com, Bonny Doon Vineyard (of Santa Cruz, California) has announced that it will include a list of ingredients on its new releases this year. Bonny Doon is believed to be the first major U.S. brand to display such information. Bonny Doon owner Randall Grahm probably isn’t going to make many friends over this move. But this isn’t the first time Grahm has surprised the industry with his foresight. He raised eyebrows when he switched 100% of his production to screwcaps several years ago, the first to do so in the U.S. I believe. A Bonny Doon representative has been quoted as saying they hope other winemakers will feel responsible for acknowledging their own additions and interventions and that full disclosure will encourage winemakers to be more hands-off and less interventionist.

The move also displays a commitment to transparency that can only generate goodwill with consumers. By opposing the proposed labeling rules, other producers risk a breach of faith with consumer that will be difficult to restore. Just about every winery – from the smallest family-owned farm to the largest multinational conglomerate-owned operation – now markets their wines as the product of a natural process and a commitment to translating the authentic nature of the site where the grapes were grown into the bottle. In my opinion, by opposing these rules, producers just look hypocritical. Why not use these requirements as an educational opportunity? Consumers will reward the producer who gives them more information about the foods and beverages they choose.