DOCSLIB.ORG

Good Grapes - Good Wine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

East Tennessee State University Digital Commons @ East Tennessee State University Electronic Theses and Dissertations Student Works 12-2010 Good Grapes - Good Wine. Meilin Chung Curtis East Tennessee State University Follow this and additional works at: https://dc.etsu.edu/etd Part of the Agribusiness Commons Recommended Citation Curtis, Meilin Chung, "Good Grapes - Good Wine." (2010). Electronic Theses and Dissertations. Paper 1759. https://dc.etsu.edu/etd/ 1759 This Thesis - Open Access is brought to you for free and open access by the Student Works at Digital Commons @ East Tennessee State University. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of Digital Commons @ East Tennessee State University. For more information, please contact [email protected]. Good Grapes – Good Wine _____________________ A thesis presented to the faculty of the Department of Business and Technology East Tennessee State University In partial fulfillment of the requirements for the degree Master of Science in Technology with a concentration in Engineering Technology _____________________ by Meilin Chung Curtis December 2010 _____________________ Dr. W. Andrew Clark, Chair Dr. Andrew J. Czuchry Dr. Craig A. Turner Keywords: Good Grapes Good Wine, Grapes and Wine, Vines to Wine, Vineyard to Winery, Wine ABSTRACT Good Grapes – Good Wine by Meilin Chung Curtis Good grapes are required to make good wine. Quality wines start in quality vineyards. Vineyard design, installation, and operation, including site location, trellis options, vine selection, and canopy management, along with when to harvest are discussed. While winemaking is the final phase in the pursuit of the winemaker’s passion, it is but a simple formula. The beginning of a good wine is in a good vineyard. This study includes a financial projection for a 10-acre vineyard as well as for starting an onsite, complementary sized winery. Even though many small-to-medium vineyards-to-wineries have started over the last decade, the reason to enter into this type of business is not profit, but passion. Profits are relatively small for the time and labor investment, but the unique wine creations that result are amazing, for the winemaker and the one who enjoys the result. 2 Copyright © 2010 by Meilin C. Curtis, All Rights Reserved 3 ACKNOWLEDGEMENTS I wish to express my sincere thank you to Dr. W. Andrew Clark for his sage advice and counsel during the tough and stressful times when I was deciding which courses would provide the most interest and a solid background for applying this education and degree. I appreciate Dr. Clark for his insistence that an online learning option be available and effective for my classmates and me in obtaining our graduate degrees. I want to thank Professor Hugh W. Broome, Dr. Andrew J. Czuchry, Dr. Hugh K. Rogers, and Dr. Craig A. Turner for their commitment to providing a quality education for those of us using distance learning. Also, thanks to my sister MeiHui Chung, who continues to be my best friend starting in childhood and is a constant source of encouragement. A special thanks to my father for his patience. He emphasized the importance of learning. I love and miss him. Thank you to my mother, Renmei Shu Chung, who pushed all her daughters to get an education, to study to make a positive difference in life, and who allowed me to relocate to the United States in 1985 when my uphill battle to learn began in earnest. Thank you to my childhood-to-adult friend MeiLi Chung, who called me daily when times were most stressful. Also my warm appreciation to my good neighbor Vicki Bowen, whose daily encouragement and morning coffee kept me alert and moving forward in my pursuit of this degree. I found fun and encouragement to know that Vicki enjoys the wines that I made. To the most important person in my life Gary Wayne, my devoted husband for his endless efforts to educate me in any way he can, explaining complicated processes in plain English for my understanding, and for “patiently” proofreading this manuscript. Amy Arnold, Shella Bennett, Mitzi Brookshear, and my classmates Bob Bridges, Shane Messer, Kermit Phipps, and Junzi Yuan continued their caring support, advice, and help when things just had to be done. These acknowledgements would not be complete without thanking my mentors Dr Yau- Shiang Yang at National Chung Hsing University at Taichung, Taiwan and Alice Belt, Spout Spring Estates Vineyard at Blaine, Tennessee for their teaching and guidance in vineyard establishment. 4 CONTENTS Page ABSTRACT .......................................................................................................................... 2 ACKNOWLEDGEMENTS .................................................................................................. 4 LIST OF TABLES ................................................................................................................ 6 LIST OF FIGURES .............................................................................................................. 7 Chapters 1. INTRODUCTION ......................................................................................................... 10 Original Statement of Problem .................................................................................. 10 Revised Statement of Problem ................................................................................... 11 Study of Good Grapes and Good Wine ..................................................................... 12 Summary of This Study ............................................................................................. 13 2. BUSINESS REVIEW .................................................................................................... 14 Background ................................................................................................................ 14 Business Review ........................................................................................................ 14 Business Overview..................................................................................................... 16 3. VINEYARD …. ............................................................................................................. 18 Climate ....................................................................................................................... 18 Topography and Elevation ......................................................................................... 19 Soil …. ....................................................................................................................... 20 Vines …. .................................................................................................................... 21 Trellis …. ................................................................................................................... 22 Planting Vines …. ...................................................................................................... 23 Managing Vines ……. ............................................................................................... 24 4. HARVEST ..................................................................................................................... 27 5. VINEYARD PRO FORMA .......................................................................................... 29 Annual Grape Production .......................................................................................... 29 Summary of Breakeven.............................................................................................. 30 Pro Forma Income Statement..................................................................................... 31 5 Pro Forma Cash Flow ................................................................................................ 32 Pro Forma Balance Sheet ........................................................................................... 33 6. WINE…….................................................................................................................... 35 Winemaking ............................................................................................................... 35 Preparation ................................................................................................................. 36 Primary Fermentation ................................................................................................ 38 Secondary Fermentation ............................................................................................ 40 Bottling, Corking, and Labeling ................................................................................ 42 7. WINERY PRO FORMA ............................................................................................... 45 Regulatory Approvals ................................................................................................ 45 Winery Facility Cost Estimates ................................................................................. 46 Production Cost Summary ......................................................................................... 47 Projected Cost of Sales .............................................................................................. 47 Planned Sales Outlets ................................................................................................. 48 Projected Sales Volume and Profits ..........................................................................
Recommended publications
  • Reducing Sugars in Wine

    Reducing Sugars in Wine

    Sirromet Wines Pty Ltd 850-938 Mount Cotton Rd Mount Cotton Queensland Australia 4165 www.sirromet.com Courtesy of Jessica Ferguson Assistant Winemaker & Chemist Downloaded from seniorchem.com/eei.html Determination of Reducing Sugar Content: Clinitest, Benedict’s Solution and the Rebelein Titration Chemical Concepts and Techniques: The most important sugars present in wine and fruit juice are the hexoses - glucose and fructose. These are the sugars that yeast ferment to produce alcohol. They have the characteristic of being reducing sugars, as they contain functional groups capable of being oxidised and therefore causing reduction of other species under specific conditions. Structurally, reducing sugars must contain a free aldehyde or an alpha-hydroxy ketone capable of being oxidised. Hexose and pentose sugars in the free aldo- or keto- form or in equilibrium with these forms will fit in this category. Hexoses: Structures of Glucose: Structures of Fructose: Pentoses: The five carbon pentoses are also classified as reducing sugars and may contribute as much as 28% of the residual reducing sugar content of a dry table wine. Pentoses in wine include ribose, arabinose and rhamnose. Most are not fermentable by yeast (although some can be utilised by bacteria). Example of pentose structure (Ribose): Hexoses and pentoses share the quality of existing in aqueous solution in two or more different forms (cyclic and non-cyclic) in equilibrium. The non-cyclic is the least common but it is present in small amounts in the wine or juice matrix. In alkaline solution sugars undergo decyclisation to yield the corresponding non-cyclic aldo- and keto- forms.
  • AWS News ISSN 1543-205X Promoting Appreciation of Wine Through Education Volume 33, No

    AWS News ISSN 1543-205X Promoting Appreciation of Wine Through Education Volume 33, No

    AWS News ISSN 1543-205X Promoting Appreciation of Wine Through Education Volume 33, No. 1 www.americanwinesociety.org February-March 2019 Meet the President In This Issue This is a very exciting time for the Ameri- can Wine Society as we transition from two strong years of leadership under AWS Educational Foundation 11 Kristin Kraft to two more years of growth and progress under the new Board. I’m Chapter Events 8 very happy to be leading such a passion- ate group of wine enthusiasts. Government Affairs 7 The 2019 Board brings corporate business skills to our non- Member Service News 3 profit organization. Additionally, most members are gradu- ates of the AWS Wine Judge Certification Program and sev- National Conference 12 eral have advanced wine certifications from other organiza- tions. All of our Board members are already working dili- National Officer Elections 11 gently in their respective offices to further the AWS mission of Promoting Wine Appreciation through Education. National Tasting Project 4 In our National Office, David Falchek and Katie Kearney are starting their third year as Executive Director and Member Obituaries 3 Services Manager. David has been a champion of the AWS, in addition to running the National Office. Outstanding Member-John Hames 2 As your new President, I invite you to become a part of the Seeking Perfection (Winemaking) 5 growing and evolving AWS. A special way to show your support by taking advantage of the AWS Wine Judge Train- ing Program or enrolling in the WSET Level 2 training we Show Your AWS Spirit 4 will offer this year.
  • Taipei November, 13Th 2019

    Taipei November, 13Th 2019

    Shangri-La’s Far Eastern Plaza Hotel - Taipei November, 13th 2019 Wines & Foods from Spain Shangri-La’s Far Eastern Plaza Hotel November 13th 2019 SPANISH EXTRAVAGANZA BY FOODS & WINES FROM SPAIN Spanish Gourmet Foods and Great Wines Expo Organized by: CÁMARA DE COMERCIO DE ESPAÑA EN TAIWÁN 西班牙商務辦事處 10478 台北市民生東路三段49號10樓 B1 電話：（+886）2 2518 4905 傳真：（+886）2 2518 4891 [email protected] ICEX SPAIN TRADE AND INVESTMENT Pº de la Castellana 278 – 28046 Madrid Tel. (+34) 913 496 100 Fax (+34) 914 316 128 [email protected] www.foodswinesfromspain.com EXHIBITOR EXHIBITOR STAND PAGE STAND PAGE SABERDIZ PROYECTOS Y 1 5 BODEGAS NAVARRO LOPEZ SL 20 24 NEGOCIOS INTERNACIONALES SL. BODEGA INURRIETA 21 25 TOMEVINOS SELECTION 2 6 BODEGAS SONSIERRA 22 26 RS EXPORTACION DE ACEITES SL 3 7 BODEGAS VIRTUS 23 27 EMBUTIDOS FERMIN 4 8 JAVIER SANZ VITICULTOR 24 28 URZANTE 5 9 FINCA LA CANTERA DE SANTA ANA 25 29 PAGO CASA GRAN SL 6 10 BODEGAS MOCÉN 26 30 BODEGAS FRANCO ESPAÑOLAS SA 7 11 VINICOLA DE TOMELLOSO 27 31 BODEGAS CERROSOL SA 8 12 駿伸企業有限公司 AMBROSIA CO., LTD. 28 32 PAGOS DE FAMILIA VEGA TOLOSA SA 9 13 湘誠國際有限公司 SHINE CHERN 29 33 BODEGAS BARBADILLO 10 14 INTERNATIONAL LTD. VICENTE GANDIA PLA SA 11 15 河洛企業股份有限公司 EMPORIUM 30 34 參 MG WINES FAMILIA MIÑANO GÓMEZ 12 16 CORPORATION 展 BRUJO WINES SL 13 17 宏常有限公司 CHEN HSU CORPORATION 31 35 商 MARQUÉS DE VARGAS FAMILY VINEYARDS & 14 18 酒之最股份有限公司 UNIQUE FINE WINES AND 32 36 索 CELLARS SPIRITS LTD. 引 CONSEJO REGULADOR DE LA DENOMINACION DE 15 19 開普洋菸酒股份有限公司 CAPE WINE & SPIRIT 33 37 ORIGEN JUMILLA CO., LTD.
  • Analytical Methods in Wineries: Is It Time to Change?

    Analytical Methods in Wineries: Is It Time to Change?

    CORE Metadata, citation and similar papers at core.ac.uk Provided by University of Lincoln Institutional Repository Publisher: TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, PA 19106 USA Subject Category: Food Science & Technology; Nutrition & Dietetics Website: http://www.informaworld.com/smpp/content~db=all?content=10.1081/FRI-200051897 ISSN: 8755-9129 Analytical Methods in Wineries: Is It Time to Change? M. D. LUQUE DE CASTRO,1 J. GONZÁLEZ-RODRÍGUEZ,2 AND P. PÉREZ-JUAN3 1Department of Analytical Chemistry, Campus of Rabanales, Córdoba, Spain 2Southampton Oceanography Centre, George Deacon Division, Waterfront Campus, European Way, Southampton, United Kingdom 3LIEC, Polígono Industrial, Manzaranes Ciudad Real, Spain A review of the methods for the most common parameters determined in wine—namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color—reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area. Keywords Parameters, Official methods, Usual methods, Non chromatographic methods, Chromatographic methods Wine is a product with a very complex composition.
  • Simultaneous Analysis of Sugars and Organic Acids in Wine and Grape Juices T by HPLC: Method Validation and Characterization of Products from Northeast Brazil

    Simultaneous Analysis of Sugars and Organic Acids in Wine and Grape Juices T by HPLC: Method Validation and Characterization of Products from Northeast Brazil

    Journal of Food Composition and Analysis 66 (2018) 160–167 Contents lists available at ScienceDirect Journal of Food Composition and Analysis journal homepage: www.elsevier.com/locate/jfca Original research article Simultaneous analysis of sugars and organic acids in wine and grape juices T by HPLC: Method validation and characterization of products from northeast Brazil Emanuela Monteiro Coelhoa, Carla Valéria da Silva Padilhaa, Gabriela Aquino Miskinisa, Antônio Gomes Barroso de Sáa, Giuliano Elias Pereirab, Luciana Cavalcanti de Azevêdoa, ⁎ Marcos dos Santos Limaa, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520, Petrolina, PE, Brazil b Empresa Brasileira de Pesquisa Agropecuária – Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil ARTICLE INFO ABSTRACT Keywords: Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong Food analysis influence on the taste balance and sensorial acceptance by consumers. The aim of this study was to validate a Food composition method for the simultaneous determination of sugars and organic acids in wines and grape juices by high- Vitis labrusca L performance liquid chromatography (HPLC) with refractive index detection (RID) and diode array detection Beverage analysis (DAD) and to characterize commercial products from northeast Brazil. The method provided values for linearity Wine − (R > 0.9982), precision (CV% < 1.4), recovery (76–106%) and limits of detection (0.003–0.044 g L 1) and Grape juice fi – −1 Sparkling wine quanti cation (0.008 0.199 g L ) which are considered acceptable for application in the characterization of Sugars these types of matrices.
  • Study of the Chemical Composition, the Antioxidant Activity and the Organoleptic Profile of Bulgarian Wines from Hybrid Grape Varieties

    Study of the Chemical Composition, the Antioxidant Activity and the Organoleptic Profile of Bulgarian Wines from Hybrid Grape Varieties

    Original scientific paper DOI: /10.5513/JCEA01/20.4.2358 Journal of Central European Agriculture, 2019, 20(4), p.1201-1209 Study of the chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from hybrid grape varieties Проучване на химичния състав, антиоксидантната активност и органолептичния профил на български вина от хибридни сортове Tatyana YONCHEVA1 (✉), Eva IVANIŠOVA2, Attila KÁNTOR2 1 Institute of Viticulture and Enology, 5800 Pleven, Bulgaria, str. Kala tepe 1. Department of Vine-Selection, Enology and Chemistry 2 Slovak University of Agriculture, 949 76 Nitra, Slovakia, Tr. A. Hlinku 2. Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing ✉ Corresponding author: [email protected] ABSTRACT The chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from the hybrid varieties Misket Kaylashki, Rubin, Kaylashki Rubin and Trapezitsa was studied. The properties of the red wines were compared to those of Cabernet Sauvignon wine. The varieties were grown in the region of Pleven, Central Northern Bulgaria. The results had shown that the wine composition was mainly determined by the variety and its peculiarities. Misket Kaylashki white wine had the lowest rate of sugar-free extract and total acidity. From the red wines, Rubin contained the highest sugar-free extract and glycerol, Kaylashki Rubin had the lowest concentration of glycerol and the highest total acidity, Trapezitsa had the lowest sugar-free extract. In the red wines, the rate of total phenolic compounds and anthocyanins was highest in Rubin and the lowest in Trapezitsa. Misket Kaylashki, as a typical muscat wine, had the highest rates of esters.
  • Mastering Malolactic Fermentation – How to Manage the Nutrition of Wine

    Mastering Malolactic Fermentation – How to Manage the Nutrition of Wine

    Mastering malolactic MAGALI fermentation – how to DÉLÉRIS-BOU & SIBYLLE manage the nutrition of KRIEGER-WEBER Lallemand SAS, Blagnac, wine bacteria and minimise France the effect of inhibitors Keywords: Malolactic fermentation, nutrition, inhibitors. 1. Introduction Malic acid penetrates into the cell in its anionic form to be Wine bacteria are characterised as having complex nutritional needs. decarboxylated into lactic acid in the cell’s cytoplasm. The de­­ In this review, we will detail the wine bacteria’s requirements for carboxylation allows the consumption of an intracellular proton and carbon, and for nutrients containing nitrogen, vitamins and minerals. the expulsion of protons by lactate/H+ symporters. A proton gradient When a must or wine lacks certain nutritional elements, it can have – or “proton-motive force” – from the wine medium towards the cell a major impact on malolactic fermentation (MLF). Therefore, it is interior maintains the intracellular pH of the bacteria (about 6.0) and important to understand the nutritional needs of wine bacteria and to leads to forming energy as ATP. learn about the tools that are available to the winemaker for successful MLF. 2.2.2 Citric acid 2. Wine bacteria have complex nutritional Citric acid, an important component of grape must and wine, has a concentration that varies from 0.1 to 0.7 g/L. The degradation requirements pathway of citric acid by lactic bacteria leads to the formation of 2.1 Carbohydrate metabolism three types of compounds: acetic acid, lipids and acetoinic derivatives (acetoin, butanediol and diacetyl). The metabolism of citric acid is In wine, sugars are the primary source of energy for lactic bacteria, also a source of energy for O.
  • Trabajo Fin De Grado

    Trabajo Fin De Grado

    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositorio Universidad de Zaragoza 1 Trabajo Fin de Grado Título del trabajo: Análisis de la satisfacción y de la calidad de los vinos de Denominación de Origen del Somontano en revistas de gran impacto. English tittle: Satisfaction and Quality analysis of the Somontano wine Designation of Origin in prestigious magazines. Autor/es Miguel T. Pérez Ajami Director/es Dr. Luis Navarro Elola Dr. Jesús Pastor Tejedor FACULTAD DE EDUCACIÓN: Departamento de Empresa, EINA Unizar Año 2016 2 Análisis de la satisfacción y de la calidad de los vinos de Denominación de Origen del Somontano en revistas de gran impacto. Resumen: Gracias a la comprobación y mejora del modelo del índice de satisfacción Europeo, ECSI (European Customer Satisfaction Index), se ha podido determinar la satisfacción del cliente de los vinos de Denominación de Origen Protegida (DOP) del Somontano a partir de las otras variables pertenecientes al modelo (calidad, imagen, expectativas, valor y lealtad), con el objetivo de difundir estos conocimientos en revistas de gran impacto. La gestión de la calidad del producto y el cálculo de la satisfacción del cliente presenta una de las posibles estrategias que las empresas emplean para mejorar el marketing, y por lo tanto la venta de sus productos. Además, se ha deseado abordar todo el trabajo y estudio que conlleva a la difusión científica en revistas de gran impacto sobre la satisfacción y la calidad de los vinos de DOP aragoneses hasta su posterior edición en la revista selecta.
  • State of the US Wine Industry 2020

    State of the US Wine Industry 2020

    State of the US Wine Industry 2020 Written by Rob McMillan, EVP and Founder Silicon Valley Bank Wine Division STATE OF THE WINE INDUSTRY REPORT 2020 2 Contents 1. Introduction 3 Direct to consumer — positive growth but slowing 35 Restaurant sales 35 2. Executive summary 6 Formats, varietals and packaging 36 Seven headwinds 8 Substitutes — spirits, cannabis and imports 39 Seven tailwinds 9 Spirits 40 Cannabis 41 3. 2019 predictions in review 10 Imports 44 What we got right 11 Other substitutes 46 What we got wrong 12 7. Demographics and marketing 48 4. 2020 US wine business Cohort consumption 50 predictions and observations 13 The millennial “Indulgence Gap” 52 Supply 14 The missing millennial 52 Demand 15 Marketing wine to millennials 54 Price 15 Sales and marketing for family wineries 57 Cracks in the tasting room model 58 5. Grape and wine supply 16 Today’s wine tourist 59 The 2001 planting bubble 17 Direct to consumer: Where we need to go next 60 The 2020 grape market — have we been here before? 20 The bulk wine market 22 8. Land and M&A 61 Implications for 2020 24 9. Cumulative negative 6. Wine sales 26 health messaging 64 Winery shipments 28 Neo-prohibition, the original 64 Generics and wines below $9 — still declining 30 Neo-prohibition, the sequel 66 Mid-price premium — growth, but declining growth 32 Luxury wine — threats and opportunities 33 10. Endnotes 68 STATE OF THE WINE INDUSTRY REPORT 2020 3 Introduction “ We must not think because we put a price on grapes 1 and the people do not take it, that we are therefore overproducing.
  • Arrington Vineyards & Winery Arrington

    Arrington Vineyards & Winery Arrington

    around williamson county are Kip Summers and Fred Mindermann S TORY AND P HOTOGRAPHY BY W ILL J ORDAN who started experimenting with various grapevines. In 2001, they planted a research vineyard in Brentwood called Liberty Hill Vineyard. They both realized the potential DISCOVERDISCOVER ONEONE OFOF WILLIAMSONWILLIAMSON CCOUNTY’SOUNTY’S NENEWWESTEST TREASURES…TREASURES… of grape growing and wine making in Ten- nessee and pursued a dream of establish- ing Williamson County’s first commercial vineyard winery. Fred met country singer Kix Brooks at Liberty United Methodist Arrington Church and shared his winery vineyard Arrington dream. Soon after, Brooks joined in as the third partner. “This thing really fell into my lap,” Brooks says through his immaculately bristled VineyardsVineyards moustache under the shade of his token black cowboy hat. “I met Kip through Fred at church and tried some of his wine and was very impressed. It was very apparent he && WineryWinery knew what he was doing. Instead of sweet Tennessee wine, Kip’s was more ‘Napa-ish’ (on(on thethe southsouth side)side) and had a nice variety of flavors. I think there’s a very sophisticated, cosmopolitan he drive heading east on Hwy demographic here, yet it’s not snobbish. 96 away from Franklin becomes They do know the differ- “We don’t see them as competition,” he more rural as it nears Arrington, ence in what’s pretty good says. “We all benefit one another and want Ta community that has long been a hub for wine and what’s really good everyone to do well.” Williamson County farmers.
  • THE MODERN Modern Cocktails

    THE MODERN Modern Cocktails

    THE MODERN Modern Cocktails Modern Martini Gin, Acqua di Cedro, Aloe Vera Liqueur, Blanc Vermouth, Verjus 22 Don Q Puerto Rico Relief Añejo Rum, Coconut, Lime, Cachaca, Chartreuse, Falernum 18 USHG & Don Q will each donate $5 per cocktail to The Food Bank Of Puerto Rico Gin Gin, Suze, Cucumber, Mint, Grapefruit, Lime, Fennel, Tonic 18 Vodka Aquavit, Lemon Verbena, Campari, Chartreuse, Lime, Grapefruit 18 Bourbon Elijah Craig Small Batch, Raspberry, Campari, White Ale 18 Pisco Chicha Morada, Mezcal, Lemon, Strega 20 Mezcal Del Maguey Vida, Añejo Tequila, Tamarind, Falernum 18 Blanco Tequila Cimarrón, Lime, Almond, Bitter Orange 18 Reposado Tequila Cimarrón, Jicama, Chilies, Lime, Salt 18 Japanese Whisky Akashi White Oak, Shochu, Matcha, Lemongrass, Citrus 20 Rye Rye, Genmaicha, Averna, Breckenridge Bitters, Sweet Vermouth 2 0 Cucumber-Melon Apéritif Blanc Vermouth, St. Germain, Honeydew, Savory, Tonic 16 The Modern is a non-tipping restaurant. Hospitality Included. 1 Zero-Proof Cocktails Classic Cocktails Bamboo Celeste 75 Amontillado, East India Solera, Dry Vermouth, Angostura 16 Raspberry Shrub, Sparkling Apple Cider, Lemon 10 Moscow Mule Buck Lite Vodka, Ginger, Lime, Soda, Angostura 17 Fresh Juiced Ginger, Lime, Ginger-Lime Cordial, Soda 10 Mai Tai 9-5 Jamaican & Guyanese Rum, Agricole, Curaçao, Almond, Lime 20 Cranberry, Lemon, Ginger Beer 10 Jack Rose Calvados, Apple Brandy, Lemon, Lime, Grenadine 1 8 Juices Up to Date Rye, Grand Marnier, Amontillado, East India Solera, Angostura 20 Navarro Vineyards Pinot Noir Juice, California 10 Duché de Longueville Sparkling Apple Cider, France 10 Sparkling Wines Blanc de Noirs Bruno Dangin, Crémant de Bourgogne, Burgundy NV 18 Sodas 7 Boylan’s Root Beer Champagne Fentiman’s Ginger Beer Fever Tree Tonic Brut Fever Tree Gingerale Le Chapitre NV 24 Brut Réserve R.
  • The National Wine Policy Bulletin

    The National Wine Policy Bulletin

    THE NATIONAL WINE POLICY BULLETIN APRIL 2014 There are a number of issues we are following on our member’s behalf, with talking points, as well as a round-up of state issues from around the country. FEDERAL GMO: Rep. Mike Pompeo (R-KS) will be introducing a bill backed by the Grocery Manufacturers Association that will create a voluntary federal labeling system for foods that are not genetically modified. The FDA would gain regulatory oversight of GMOs and would create federal rules to avoid various differing state laws and rules. TTB: TTB Issues Ruling Clarifying Bottling Taxpaid Wine in Growlers. The TTB issued a ruling clarifying the bottling of taxpaid wine in growlers. This has become a common practice by some retailers (such as Whole Foods) in certain states. The TTB has not been clear leading up to this ruling on exactly what the rules are for selling wine in growlers. According to the ruling: The filling of wine growlers or similar containers with taxpaid wine for consumption off of the premises is considered bottling or packing under the Internal Revenue Code of 1986, as amended (IRC), and any person who engages in this activity must first qualify as a taxpaid wine bottling house and also must comply with all requirements applicable to taxpaid wine bottling houses, including labeling and recordkeeping requirements under the IRC and the regulations in 27 CFR part 24. It is the official position of the TTB, that the filling of growlers with taxpaid wine for the purpose of consumption off premises is an activity that can only be conducted lawfully by a “qualified taxpaid bottling house.” The Internal Revenue Code of 1986, as amended, regulates the bottling, rebottling, packing and repacking of taxpaid wine by any person.