Changing Winemaking Customs

It seems like now might be a great time to change up the traditions in the wine biz. 

 

Non-vintage Champagnes
image from Decanter

 

Many wineries have different levels of wines differentiated by price. There are other ways.

In the old days most wineries had a white and a red jug of wine to choose from. How about some a modern jug, whatever that may look like. 

An entry line of wines may or may not be a single variety, but they can have some residual sugar. Easy to drink, easy to afford, easy to open (no corks).

The majority of premium wineries make several wines of the same varietal distinguishing them by vineyard or appellation. As the area the grapes come from gets smaller the price goes higher. Often the less expensive one is from a broad appellation like Russian River or Sonoma County. How about a NV Sonoma County Pinot Noir or a NV Cabernet? Sure, a few people will be afraid it's a less quality, like they were with screw caps. But how many people actually check for vintage dates. I'm seeing wine bottles now with the vintage year on the back label. Winemakers are aware of the advantages of blending vintages.

Play to the health conscious.

At the least use organic grapes (not the same as organic wine). Farming organically helps separate the family wineries who care from the corporate brands.

There are alternatives to adding sulfites (a sulfur compound) that are used by natural wines. I don't know what actually works well, but I'm hoping there's an alternative. I think a label with Made With Organic Grapes and No Added Sulfites would be a plus on the retail shelf. The interesting thing here is that the sulfur compounds in a wine make no difference to the vast majority of people, but there it is on the wine label.

Ingredient labeling on wine bottles is only a positive. Do it now before it becomes law and look good!