Happy weekend, my friends. Let’s take a look at some of the headlines in wine this past week…

Remember how the Dietary Guidelines Advisory Committee released a report significantly changing the recommend daily alcoholic intake, stating men should not consume more than two drinks per day and women should only consumer one? (Yeah…right…) Well, the NAWR has something to say about that. And if that doesn’t put a damper on things, it looks like tariff drama continues and its affecting wine businesses all over the world. (They really want to make it hard for us to get a drink around here, eh?)

It looks like COVID’s latest wine victim is the ancient art of food-treading. Wine Spectator reports that more and more Port producers are turning to mechanical means to make their wines this vintage.

Over in Russia there seems to be something of a wine boom, according to Wine Intelligence’s latest report. The younger generation wants to steer clear of their parents’ and grandparents’ typical imbibes (vodka) and want something “modern” and “lower in alcohol,” which for them means—wine. Which is funny, because my cohort Jim Gordon wrote a short piece for Wine Enthusiast saying that to attract U.S. Millennials, wine producers need to emphasize the health benefits of wine on their labels, calling out organic, biodynamic practices and even providing clear tasting notes. (Seems like we’re going to need bigger labels…) I have thoughts on that. What are yours?

Oh yeah! NOT wine: Sonoma has officially planted its first legal hemp farm. Not something I’m into personally, but kind of interesting how things evolve. Curious if this trend will continue.

Interesting stuff—and there’s tons more. So scroll through, and don’t forget to check out the Blogs for some independent insight.

Stay well, stay healthy. Cheers.

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The world is sick right now. In multiple meanings of the word. And the wine industry is not immune. While wineries and tasting rooms long to welcome back guests—and many are, indeed, reopening their doors—the coronavirus continues to spread amongst winery employees.

Concurrently, a whole segment of our industry—our black colleagues—are fighting against racial injustice, discrimination they experience within our industry, and fighting for their right to be seen and heard for who they are and what they contribute as black wine professionals.

I’ve compiled a list of wine-newsy items as I usually do, but I want to call out a few specific articles that, for me, provided a ray of hope amidst all the other feels I am feeling at the moment.

Shakera T. Jones‘ first person account, published in SevenFifty Daily of being an under-represented black professional also dives into how the wine industry can step up and truly be an ally their black colleagues—action, influence, inclusion.

My piece for Wine Enthusiast looks at how wineries—all around the world—worked to keep their hospitality staff members working during tasting room closures by training them to work in the vineyards, rather than temporarily (or permanently) suspending their employment.

And if you only read one blog post this week, please let it be Amber LeBeau‘s “Why the Wine Industry Shouldn’t be Color Blind.” I’ll just leave that there.

Please, be kind to one another. Please take care of yourselves. And please please please

Please help heal our world.

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To put it mildly, there is a lot going on in our industry right now. Whoever said that wine and food wasn’t political, well, was just wrong. Scroll through these headlines to see what I mean.

A few specific pieces I want to call out—Dorothy Gaiter’s first-person perspective on what it’s like to be a black woman in a predominantly white wine industry; Eric Asimov on why wine is worth exploring and enjoying during the height of these global crises; and Amber LeBeau’s well-written blog post on why may not be the right time for tasting room re-openings, but—if your business is insistent on doing so—what kind of experience is mostly likely to draw us back.

Of course I’ve included the Bon Appétit and AAWE “scandals.” Curious what my fellow wine industry colleagues are thinking/feeling on that latter issue. (Check out what Tom Wark’s economic investigation uncovered.)

I hope you’re all doing well, staying safe and healthy—whether you’re still sipping at home or re-entering the wine world—we’re all in this together. Cheers.

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Hello my people. I hope you are all doing well and staying safe and healthy. This last week has been a traumatic one, an exhausting one, riddled with what on the surface seems like only bad news. But I suppose the positive is witnessing and experiencing the love and support that can be found. When tragedy hits, when injustice hits, those who speak up, stand together, and promote strength, peace and community—those people are the good news right now. Let’s do our best to be the good news in our own communities shall we?

Here’s a look at what’s been going on in the wine and food industries this past week.

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