Wines, State Lines, the Twenty-First Amendment and the Commerce Clause
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Lead up to Prohibition
CONTENTS Introduction 1 A Brief History of Alcohol Transportation 2 Ancient and Colonial Times 2 Temperance Rising 2 Post-Prohibition to Today 3 The Not-So-Distant Future 5 Alcohol Shipping and Delivery Laws in the United States 5 Interstate Shipping 5 Localized Home Delivery 7 The COVID-19 Alcohol Shock 8 Delivery and Shipping Law Reforms for the Long-Haul 10 Taxation Concerns 10 Underage Drinking and ID Concerns 11 Road Safety Concerns 11 Conclusion 12 About the Authors 12 Chart 1: Interstate DTC and Retail Shipping 6 Chart 2: Localized Delivery from Off-Premises Retailers 7 R STREET POLICY STUDY NO. 215 November 2020 consumers to stay at home, abide by social distancing pro- tocols and obtain their necessities via delivery.2 Even in the pre-COVID era, online shopping was experiencing a mete- oric rise, particularly among younger generations.3 Despite these trends toward an Internet-powered shipping COMING TO A DOOR NEAR YOU: economy, there remains a notable exception: Alcohol. While ALCOHOL DELIVERY IN THE many locales around the country allow localized home deliv- ery of alcohol—often known as on-demand delivery—a sub- COVID-19 NEW NORMAL stantial number still do not. Even fewer allow longer-dis- tance alcohol shipments that cross state lines.4 By C. Jarrett Dieterle and Teri Quimby This means that experiences which are a routine occurrence INTRODUCTION for modern Americans in most realms are often impossible when it comes to alcohol. For instance, unless you happen merican consumers are used to pretty much every- to live in a handful of states, you are precluded from order- thing being delivered to their doors. -
Heart Wood® Cellars Is a Boutique Winery in the Verde Valley Of
Heart Wood® Cellars is a boutique winery in the Verde Valley of Northern Arizona, producing award-winning bold, complex elegant red wines from 100% Arizona grown grapes, and are aged for a minimum of 18+ months in oak barrels. Our wines are crafted to be age worthy and savored with food or simply enjoyed on their own. ♥ AWARDS ♥ All 5 of our first vintage wines (2016) and ALL our second vintage wines (2017) submitted won medals at the 2019 & 2020 (respectively) San Francisco Chronicle Wine Competition. ♥Recent Awards: In November 2020, The AZ Central Grand Wine Competition awarded: ROMANCE, a Rose’ port style wine, Growers Cup and Double Gold, as Best Dessert Wine in Arizona. 2018 SERENDIPTY (red blend) won BEST of Class for Non-Traditional Red Blends, 2018 SYRAH & 2018 GRACIANO Reserve won GOLD, 2018 HEART (red blend), 2018 MOURVEDRE & 2018 PETITE SIRAH won SILVER. We are thrilled the experts & Sommeliers are appreciating our wines. Wines are available at: 1) Directly from Heart Wood Cellars: Order online @ HeartWoodCellars.com. We are researching the red tape of shipping in state/out of state, including the cost/regulations, taxes/paperwork. Stay tuned to our website for updates. Meanwhile we deliver in the Verde Valley, with a minimum of a 3 bottled order, and to PHX area with a minimum of 6 bottle order. 2) ‘OHANA Wine Club at Heart Wood Cellars 3) Private Events: Tastings and fun people… see website for updates 4) Select Arizona Festivals 5) Select Retailers/Restaurants in Cornville, Jerome & Sedona & Phoenix (please call us for current retailers/restaurants) We are creating wines we enjoy, and love to share our passion with friends, family and wine lovers! Thank you for your interest and we look forward to sharing these wines with you. -
Guidelines on Food Fortification with Micronutrients
GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry. -
Starting a Winery in Illinois: Profile and Business Plan Workbook
Starting a Winery in Illinois: Profile and Business Plan Workbook This Winery Business Plan Workbook was prepared by the Small Business Development Center at Southern Illinois University Carbondale in coordination with the Illinois Department of Commerce and Economic Opportunity’s Entrepreneurship Network Business Information Center. The following organizations and individuals made valuable contributions to the development of this publication: Susan M. Daily, C.P.A. Business Counselor Small Business Development Center Southern Illinois University, Carbondale Illinois Entrepreneurship Network (IEN)/Business Information Center Illinois Small Business Office Illinois Department of Commerce and Economic Opportunity Stephen Menke, Enology Specialist Food Science and Human Nutrition College of ACES (Agricultural, Consumer, and Environmental Science) University of Illinois, Urbana-Champaign Bonnie Cissell, Executive Director and Marketing Specialist Illinois Grape and Wine Resources Council Imed Dami, Viticulture Specialist Plant and Soil Science Department Alan Dillard Limestone Creek, Jonesboro, Illinois Kyle Harfst Rural Enterprise and Alternative Agriculture Development Initiative The Office of Economic and Regional Development Southern Illinois University, Carbondale, Illinois The Indiana Wine and Grape Council The Missouri Grape and Wine Program Updated 2008 by Bradley Beam University of Illinois Enology Specialist 1 TABLE OF CONTENTS INTRODUCTION ............................................................................................................................... -
Our Portfolio
2020 About Us Circo Vino (pronounced Chir-co Vee-no) is loosely translated as “Wine Circus” in Italian. Circo Vino serves as a national importer for the United States and is licensed to sell to wholesalers nationwide. Circo Vino acts as the main sales, marketing, and public relations entity for its winery partners. Circo Vino does not have a centralized office or warehouse, preferring to utilize a virtual office and current technology to centralize company communication. Circo Vino has significant relationships with shipping agencies and warehouses nationally and internationally that assist us in our flexible and fresh shipping design. Circo Vino began in 2009 with a dedication to find flexible avenues to encourage direct imports of artisanal wines from unique terroirs to the USA marketplace. We believe that sublime wine is a result of the collaborative relationship between mother nature, the grower and the consumer. The ultimate connection we seek to create is between the grower and those who appreciate his or her wines. With this in mind, we specialize in Direct Import Facilitation, focusing on emerging state markets that need assistance in directly importing wine as well as helping established markets simplify their Direct Import structure. We seek wines that demonstrate a sense of place and a singularity of style - wines that make us say “Yes! This is it!” We gravitate toward wines that are farmed in low-impact ways and handled gently, and we prefer to work with winery partners who grow wines with both a respect for tradition and a sustainable vision for the future. We love working with partners that infuse humor and creativity into their work and are interested in reaching the dinner tables of American wine drinkers as well as retail shelves and restaurant wine lists. -
Provisioner Bona Fide Pure Arizona, Arizona White Table Wine 2014, 57
Provisioner Bona Fide Pure Arizona, Arizona White Table Wine 2014, 57% Colombard, 30% Chenin Blanc, 13% Malvasia 13.3% Alc • The Provisioner White is fresh, crisp and fruity with perfect amount of body. It’s wonderful as an accompaniment to a light lunch, with serious dinner foods and, of course, all by itself. • In early frontier days the small-town general store was the social hub and lifeline for the hardy pioneers that settled the American Southwest. These stores, or provisioners, sold everything from nails to flour, blankets to whiskey. Arizona, despite efforts to tame her, is still a wild place with many secrets lying just below the surface. The most recent discovery is the propensity for the vine to thrive here and to yield a fine nectar that is indisputably Southwestern. Provisioner wines capture and share the soul of this place, and they do so in the spirit of the old-time general store: they support new exploration, they push us into new territory and make this quest we are on a little more honest and enjoyable. And all of this without breaking the bank. Drink well. These are wines for the people! • Fort Bowie Vineyard, Cochise County, Arizona • Fort Bowie Vineyards is the second oldest vineyard in the state. Planted in 1984, the massive French Colombard vines on the site are a big as a foot in trunk diameter. Additionally, the deep, loamy soils and warm summers (the warmest of our vineyards) lend to fruit driven wines that are approachable and young. • At an elevation of 3750 feet, Fort Bowie has two distinct vineyards, the Shop block and Lacey’s block. -
Geology of the Taunton "Quadrangle, Bristol and Plymouth Counties Massachusetts
Geology of the Taunton "Quadrangle, Bristol and Plymouth Counties Massachusetts By JOSEPH H. HARTSHORN GEOLOGY OF SELECTED QUADRANGLES IN MASSACHUSETTS v -GEOLOGICAL SURVEY BULLETIN 1163-D Prepared in cooperation with the Commonwealth of Massachusetts ' Department of Public ff^orks ,UNITED STATES GOVERNMENT PRINTING OFFICE, WASHINGTON : 1967 UNITED STATES DEPARTMENT OF THE INTERIOR STEWART L. UDALL, Secretary GEOLOGICAL SURVEY William T. Pecora, Director For sale by the Superintendent of Documents, U. S. Government Printing Office Washington, D.C. 20402 CONTENTS ' Page Abstract__ ____-_____-_---___________----__---_----___-------_--- Dl Introduction._ ___-___----____________---_----_------_-------______ 1 Acknowledgments. __.._________,.______-_-_-___-___--______-___ 2 General setting.._.---_____________-_-___'__________-.__________ 2 Pre-Pleistocene geology and history._________________________________ 2 Stratigraphy._______________________----_--------_---_-.______ 3 Structure._______-----____________---------_-----_----____.___ 6 Geologic history._-_-_--__________----_-----_-----_--_-________ 7 Pleistocene geology____-_-_____-_______--__------___-__---_-_______ 8 Glacial erosion._______________________________________________ 8 Glacial deposits.__-_-_.-_______-___---------_---_-_------_.____ 9 Till..---------------------------------------------------- 9 Field and laboratory data..____________________________ 11 * Ground moraine.-.-----------^-------------------- 12 Flowtill. _-______-.-.---------.--------.....-...-_ 19 Textural data.____________________________________ -
Agritourism, Value Co-Creation, and Marketing Innovation in The
Agritourism, Value Co-Creation, & Marketing Innovation in the Sonoita-Elgin Wine Industry Item Type text; Electronic Thesis Authors Cubillas, Sonora Publisher The University of Arizona. Rights Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. Download date 29/09/2021 06:30:54 Link to Item http://hdl.handle.net/10150/620987 AGRITOURISM, VALUE CO-CREATION, AND MARKETING INNOVATION IN THE SONOITA-ELGIN WINE INDUSTRY by Sonora Cubillas _______________________________________________________________ Copyright © Sonora Cubillas 2016 A Thesis Submitted to the Faculty of the DEPARTMENT OF AGRICULTURAL EDUCATION In Partial Fulfillment of the Requirements For the Degree of MASTER OF SCIENCE In the Graduate College THE UNIVERSITY OF ARIZONA 2016 WINE AGRITOURISM INNOVATION 2 STATEMENT BY AUTHOR The Thesis Titled Agritoursim, Value Co-Creation, and Marketing Innovation in the Sonoita-Elgin Wine Industry, prepared by Sonora Cubillas, has been submitted in partial fulfillment of the requirements for a master’s degree at the UniVersity of Arizona and is deposited in the UniVersity Library to be made aVailable to borrowers, under rules of the Library. Brief quotations from this thesis are allowable without special permission, proVided that an accurate acknowledgment of the source is made. Requests for permission for extended quotation from or reproduction of this manuscript in whole or in part may be granted by the head of the major department, or the Dean of the Graduate College, when in his or her judgment the proposed use of the material is in the interests of scholarship. -
Springytootwea
;.' r ^ politic, it «01 not eliminate all evil* ^prevent aU bad practice.. There 1 AMBASSADOR 8HARP*8 trtjlWUl beDc inID w,fe join8 «¦*. incoaprtutllicvu*Jwwwrr"1otficera,1 coarap- FeS^sssb j tlon In offlce. unwtae ao You cannot expect a pro- lefitfatUm law to be bo easily enforced long as the human rmce linger* on Uie In tta. betfnnlng of prfohlbitjoa u hither aide ot the millennium. been washed out But -woman suffrage la, nevertheless, and the human wrecks cleared away. ' There was a a distinct substantial time when might was How Prasa. atep. In my Judg¬ right, when the stronger took from Bright ¦HHSpMiittdin i ..aaisswiMB....¦aaaaaawaa..a ment, toward the lessening ot the evils the weaker that which belonged to PUBLICATION OFFICE and bettering the conditions of poli¬ the latter. There came a time when The Robins Look Todt Monro* Str««t. tics. Her Influence in politics, like society began to make rules to re¬ her in o£ life strain the strong for the protection one runs to the wi w when TELEPHONES influence every sphere of the weak. It is as easy to enforce Every the Business Office Editorial Room* in wljich she moves, 1b for the good. a prohibitory law in the beginning of first robin is seen. Ben m the new Cons. MO Cons. 87 Both Just and Wise. order as it was to enforce g3 j X feel quite certain that those who" the law of regulation in the begin-1 How brilliant and J^fautiful the red¬ at the PoatofBee at Fairmont, have closely observed ther effect of ning of civilization. -
Annie Edgerton – Wines of the US Outlier States
8/28/2018 New Frontiers of the U.S. Wine Industry Annie Edgerton, CSW, CS, WSET III @WineMinxAnnie A MAIN REASON I TRAVEL… 1 8/28/2018 . They called us “VINLAND” . First vinifera: 1629 in New Mexico . 1802 successful Catawba in Ohio – renowned sparkling . Fungal disease issues drove industry to Lake Erie/Finger Lakes—New York . 1769: California by Spanish Catholic Missionaries, “Mission” . French immigrant Jean-Louis Vignes imported French vines . 1851: 40k vines making 1,000 barrels a year . 1920-1933: Prohibition . 1919: 55 million gallons > 1925: 3.5 million gallons . Post-prohibition: sweet jug wines ~ AVA system (late 1970s) ~ UC Davis ~1976 Judgement of Paris Currently 242 AVAs in the U.S. Map: vineyards.com 2 8/28/2018 . 11.4% abv TA: 8.6 pH: 3.32 . MLF, then 15 mo. sur lie in neutral barrels (weekly bâttonage) . Brut: 15 g/l . 183 Cases . Bottled: 7/21/14 – Disgorged: 5/1/16 . 100% Estate fruit . SRP: $50 xxx . IS FROM… . Industry began in 1983: 1 winery making blueberry wine . Now 21 wineries . Mostly near south-western coast . Wine from grapes, native fruits, even maple syrup 3 8/28/2018 . Founded late 1990s ~ New ownership 2007 . Aaron Peet, winemaker . 5.5 ha: Frontenac, Frontenac Gris, Marquette, etc. 2012: first harvest . 2013 BdB: 30% Cayuga White, 29% Frontenac Gris, 26% Frontenac Blanc, 15% Seyval . 9 whites, 15 reds, 2 sparkling, 4 dessert . Symbol: hobo mark . Located 4 miles inland from Penobscot Bay, topsoil over heavy clay, netting important, cane- trained VSP . State-of-the-art winery . Donation/sponsorhip efforts . -
The History of Grapes in Florida and Grape Pioneers
The History of Grapes in Florida and Grape Pioneers Robert P. Bates1 John A. Mortensen2 Jiang Lu3 Dennis J. Gray4 1. Professor Emeritus Food Science & Human Nutrition Department, University of Florida 2. Professor Emeritus, University of Florida 3. Professor Center for Viticulture Sciences and Small Fruit Research, Florida A&M University 4. Professor Mid-Florida Agricultural Research and Education Center, University of Florida Acknowledgements Preface I. INTRODUCTION II. PREHISTORY A. Origin and development of Vitis B. Indigenous people’s involvement in dissemination and propagation III. COLONIAL ERA GRAPE DISSEMINATION AND PROPAGATION IV. EARLY INTRODUCTIONS – Successes and Failures V. THE SECOND GRAPE BOOM – Realists, Optimists, and Scientists VI. FOUNDING OF THE FLORIDA GRAPE GROWERS ASSOCIATION A. Background B. FGGA Presidents C.The Dynamics of Volunteer Organizations D.The Triad E. Federal and Florida Agricultural Research and Extension Services 1. University of Florida Grape Research 1891-1929 2. IFAS Today 3. Florida A&M University Center for Viticulture and Small Fruit Research 4. The Leesburg Station F. The Successful Search VII. REBOUND FROM THE 1930s - Moving Ahead VIII. THE SECOND HUNDERED YEARS A. The Wine Revolution B. Back to Tallahassee C. The Viticulture Policy Act D.The Viticulture Trust Fund (VTF) E. The Viticulture Trust Fund (VTF) and Viticulture Advisory Council (VAC) F. The Florida Department of Agriculture and Consumer Services (FDACS) G. Small Acreage - Big Results H. The Romance of the Vine I. Vinifera Chauvinism IX. THE NEW MILLENNIUM X. WHAT WE HAVE LEARNED FROM THE PAST- Is it Prolog? A. Lessons 1 B. The 30 Year Itch Bibliography TimeLine PeopleLine A.Grape Families B.Grape Individuals C.Excerpts from “Foundations of American Grape Culture” By Munson ACKNOWLEDGEMENTS The purpose of this entire text and accompanying background material is to acknowledge the People behind the Florida Grape Industry, past and present. -
Grape Varieties for Indiana HO-221-W Purdue Extension 2
PURDUE EXTENSION PURDUE EXTENSION HO-221-W Grape Varieties for Indiana Bruce Bordelon Matching the variety’s characteristics to the site climate Purdue Horticulture and Landscape Architecture is critical for successful grape production.Varieties differ www.hort.purdue.edu significantly in their cold hardiness, ripening dates, All photos by Bruce Bordelon and Steve Somermeyer tolerance to diseases, and so on, so some are better suited to certain sites than others. The most important considerations in variety selection are: Selecting an appropriate grape variety is a major factor for successful production in Indiana and all parts of • Matching the variety’s cold hardiness to the site’s the Midwest. There are literally thousands of grape expected minimum winter temperatures varieties available. Realistically, however, there are only • Matching the variety’s ripening season with the site’s a few dozen that are grown to any extent worldwide, and length of growing season and heat unit accumulation fewer than 20 make up the bulk of world production. Consistent production of high quality grapes requires The minimum temperature expected for an area properly matching the variety to the climate of the often dictates variety selection. In Indiana, midwinter vineyard site. minimum temperatures range from 0 to -5°F in the southwest corner, to -15 to -20°F in the northwest This publication identifies these climactic factors, and and north central regions.Very hardy varieties can then examines wine grape varieties and table grape withstand temperatures as cold as -15°F with little injury, varieties. Tables 1, 2, and 3 provide the varieties best while tender varieties will suffer significant injury at adapted for Indiana, their relative cold hardiness and temperatures slightly below zero.