Wine Blog
"Juicy Tales by Jo Diaz"

This short-list of wine Education Gifts is comprised of some truly great wine gifts I’ve researched, beyond also giving Wine Books. They’re worth sharing. Some are old ideas and some are new ideas; each one brings something very unique to the education of wine, for novice and professional alike.

• Evan Goldstein
• Le Nez Du Vin
• Winemasters Lessons
• Time Hanni’s Welcome to Wine Business Education

Evan Goldstein: Webinar and Education – Master the World

Mastering the World of Wine Has Never Been Easier. Thanks to Evan Goldstein, an extraordinary educator, Evan Goldstein MS might have exercised his rights to the “gold” in his name; as in, a golden opportunity not only for himself; but also for us, when he created Master the World™; Learn Like a Pro.

Check for the upcoming seminars on his Website, if you become inspired for you or someone else near and dear to you.

I personally walked into the world of wine in early 1993. I’ve had 27 years of studying, lessons, teaching, and enjoying it all. The positive relationships forged along the way have given me insights that are so worth sharing; ergo, we all benefit. Really, the world of wine has to be one of the most enjoyable professions on the face of the planet, especially when you combine great people and food with the wine. Most people have a “happy hour,” after hours. It’s a “happy day,” for those of us in this industry, all due to the end goal… wine.

Advocating for Evan Goldstein is one of my greatest joys, because he’s quite fabulous in my opinion, just for starters. He’s bright, energetic, well-educated, approachable, yet easy-going in his style. His latest project is engaging, thought-provoking, and a blast in the process.

An extraordinary educator, Evan Goldstein MS might have exercised his rights to the “gold” in his name; as in, a golden opportunity not only for himself, but also for us, when he created Master the World™; Learn Like a Pro.

Le Nez Du Vin

Le Nez Du Vin by Jean Lenoir, a fabulous holiday gift for your favorite wine enthusiast

The Le Nez du Vin wine aroma kit is the original of all wine aroma kits on the market. Nobody does it better… It’s the Bentley of wine aromas, discovered by Jean Lenoir some 30 years ago… Often imitated, it can’t possibly be duplicated.

Nor can there exist anything quite like it for a luxurious experience for anyone serious about wine and discovering all that’s possible to explore.

All I know is that I’m now off into the wondrous world of wine aromas, brought to me by aroma genius Jean Lenoir.

You know, the aroma adjectives that writers use when they’re writing about wine; or, how about your friends who can easily wax poetic about the aromas and flavors of wine? They easily come up with all the descriptors for flavors, because they’ve spent a few years exploring and loving wine. And, as Anton explained and I discussed, there are those among us – my children included – who have grown up with parents who love wine and they’ve just been inclusive with their children about wine as a simple way of life. These people have an advantage over people who are still wondering and asking, like so many people at Mondavi asked me, “Does the winemaker add grapefruit to the Sauvignon Blanc to make it taste like grapefruit?” It’s an honest and innocent question, and always allowed for me to explain that wine has the same chemical compounds for flavors that are found in those other objects… that they weren’t infused with flavors. The flavors exist naturally.

The exploration of wine is a sensual journey that begins with sight and hearing…

• Perhaps seeing and hearing a cork being pulled (or a twist-off, not so romantic by any stretch of the imagination)
• Then, seeing and hearing wine being poured into a glass
• The most engaging part of wine comes when we swirl and sniff, before we sip
  • To miss this step means that we’re on a singular journey of drinking and enjoying wine; which I equate with being in a room with a Renoir and enjoying it from afar; but, missing the delicately layered brush stokes that you discover when you get up really closely, like in a museum of art.

Winemasters Lessons

Just Released Second Season of Wine Masters: ITALY

For anyone studying wine for any accreditation in the world of wine, this would be money well spent. I don’t represent this company, but I do appreciate what they’ve produced, so I’m sharing. If you can’t get to any these places, you’ll feel like you were there, learning first hand, from reliable sources. It’s now a great series developing.

The first Wine Masters was about France (trailer is at the end of this posting). This second video, now making this a series, has just been completed and is about certain regions in Italy.

Italy has a very special place in my heart, after my visits to Castello di Meleto in Gaiole, the Chianti Classico region of Tuscany; and, Colonnara Viticultori in Cupramontana, of the Le Marche region. Memories are the best part of travel, and now here’s how I get to enjoy even more, stateside.

I’ve also reviewed their class on France. If you’re a student of wine, these videos are really valuable. If you can’t get to Italy or France, like Covid stopped me from returning to Europe this Covid year, they’ll still give you a better sense of being there.

Tim Hanni’s Welcome to Wine Business Education

Wine Business Education Is Now Very Convenient, Thanks to Tim Hanni ~ Welcome to WineBusinessEducation.com

Brought to you by Tim Hanni – America’s first Master of Wine, keynote speaker, wine educator, and author of the book on wine consumer preferences.

Tim has launched his Business of Wine online/on-demand course and easy-to-use financial calculators.

After 30 years of course development, 10 years of teaching, and a furious final year of development, our workbooks and Business of Wine course is available to the wine trade and public, just launched.

Use our tools to get ahead with a master’s program in the wine business, and use our financial calculators to determine your cost of goods, sales & marketing, production, vineyard and tasting room profitability metrics.

We also have a set of “tutorials” for all of the WBE Financial Calculator.

The financial workbooks enable a thorough examination of costs within a specific segment of a winery’s particular operations including:

• Winery Cost of Goods Workbook
• Wine Pricing Calculator
• Vineyard P&L and Cash Flow Workbook
• Tasting Room Profitability Calculator
• Marketing, Sales and Portfolio Management Workbook
• Blending Profitability Workbook

More information can be found at WineBusinessEducation.com.

Thank you to Wine Industry Insight for featuring this story.

Tags: Evan Goldstein, Jean Lenoir, Le Nez Du Vin, Mastering the World of Wine, Tim Hanni, Tim Hanni's Welcome to Wine Business Education, wine education, Wine holiday gifts, Winemasters Lessons

DISCLAIMER: All of the following books were sent to me as #sample copies for my reviews.

Then there are wine books that are slowly savored, in sound bites. Do you remember the days of getting ready for a book report? Yeah, that’s what it is. Part of my blogging time enjoys reading and reporting on wine books. Book page is my resource for anyone searching for help in choosing wine books for others, or even one’s self. This year was a fun journey, again, with Peter Staford-Bow’s new novel, Firing Blancs. Then it was followed by some serious education:

•  Mythology of Wine
• Women Winemakers: Personal Odysseys
• Professional Drinking

And a great little entry book, everybody needs one when just starting, What Varietal is That? A Beginners Guide

If you love wine, love to read, and love to occasionally embark on a modern-day, non-fiction reality of wine; or, if you choose to embark on a fantasy wine journey (still) based on actual wine facts, wine novels really deliver.

FICTION

FIRING BLANCS

Where does one begin, once the story ends? After Corkscrew and Brut Force, I wondered where it would go next. The answer is Firing Blancs, written by Peter Staford-Bow.

Always, the book’s outrageous covers are revealed within the body of the book. This one is so outrageous, but this is might just be my white privilege talking. People do do the darndest things… Something very primal is an understatement for Peter’s latest novel Firing Blancs. A (disgusting) rite-of-passage opens up a whirlpool of adventures, sucking our naughty hero Felix Hart into a cultural vortex of subprimal essence. As a result of his wine sales and marketing job, Felix Hart is transported into a world of South African, female dominance. In many ways, it’s so dark with raw ethnicity and the sense of being on the other side of the coin. To be the only one who is on the outside looking in is very curious and cool at the same time for Felix.

Felix Hart, in this novel, is the head of wine at Gatesave Supermarketing in the UK. Early on he accidentally chokes his CEO to death during a board presentation. Next, he is sent to South Africa to subdue bad publicity, a novel idea evolves.

NON FICTION

The Mythology of Wine

The Mythology of Wine, by Arthur George, is one delightfully serious body of work. You must pay attention, as it’s fast-moving over the last 6,000 years, yet very well documented, with listed sources, while very mindful of then and now. It’s also a divinely, engaging read, as it goes through history, with a relevant “now” comment from Arthur George.

It’s a valuable resource for anyone studying, enjoying wine culture, and wanting more enrichment; or, even for writers, scribing their own journeys and needing solid, fascinating resources. It also belongs in a wine section in any library… Great for those of us where we have a dedicated wine section in our own book libraries. In this enological, history is the guiding path to a bright future for enjoying even more about wine, than its acid, pH, alcohol levels, and what of the hundreds of flavors does wine have, for the exact same compounds as other fruit. Nothing wrong with that, seriously; now add the sunshine, the music, and the skill of who, what, when, and where, in bringing forth “why?” This book is loaded with whys and hows.

In the world’s history, is there anything else with as much history and intrigue as wine? For the curious, there are more facts in this one book, to keep you occupied and inspired for a very long time. The depths of storytelling is so intricate and so well researched. Personal moment, it made me shake my head, when I read “King Scorpion I,” from around 3150 BCE.” Who knew? Certainly not me, at this point in time, until now. Not sure I’d even want to meet King Scorpion I.

Women Winemakers: Personal Odysseys

Women Winemakers was written by wife and husband team Lucia Albino Gilbert & John C. Gilbert.

Here’s what you really need to know and remember ~ Well acclaimed history professors, writing about female winemaking history with in-person interviews, facts, figures, and from around places in this world. Each woman was interviewed and telling it like it was and still is, through having conducted what must have been some of the most tedious and extensive, albeit enjoyable, moments of the authors’ lives.

The foreword was written by Zelma Long. From there, it’s very focused, purposeful, and an important resource for any research related to the world of wine, as it cohesively and historically begins each odyssey for each woman; the who, what, when, and where of it all, into the emergence of women into a traditionally male-dominated world. The farmers grew it and the farmers’ wives stood at the ready to sell it at the end-of-the-driveway farm stand. That’s as close as they got to having some control. For the world of wine; get educated, but expect to stay in the lab as an enologist. Once in, many women wanted more and they managed to have it their way. Following each story, there are similarities and some differences.

After each introduction, bios were revealed, then how they emerged into their chosen field, and that burning question: Each woman was asked about working in a male-dominated field. The character of each woman seems to be just about the same, but not always for the reasons. That’s broken down into unique entries.

Professional Drinking

Professional Drinking, by Jim Schleckser, is an excellent cornucopia of new insights, chocked full of idiosyncratic nuggets… I really highly recommend it for anyone; from a beginner to anyone studying for a wine certification.

This book isn’t just about wine knowledge. Being a host, which is why this book has been written… Listen up you techie guys with a bank account for entertaining, this is your Cliff Notes book.

There’s more to beverages than just wine, and if you get ahead of the curve, by being well versed in more than wine, and you have a client you’ve taken to dinner, imagine offering an opening cocktail, and knowing just the right one to please everyone. Or, you’re off into a pub, leave the wine behind and know the difference between a lager, an English ale, a wheat beer, or stouts porters. I’m not a beer drinker (allergies), but it’s still fun helping someone make a choice, based on what you know about differing beer characteristics. (I know more than one dry wine pro.)

• The chapter on Champagne… I’ll never be allergic to any sparkling wine, even if I ever am. When wine sparkles, I feel like dancing. Nuf said… Choosing the right one is well documented in Professional Drinking.
• How many times are we asked, “how many bottles should we have for each person at a dinner party?” There are rules of thumb, and this book takes all of the stress away.
• Where are we supposed to cut the foil? I didn’t know this one, either, but I do now. I’ve been thinking I was so chic… Naw, I haven’t been. And now I’ll have no more dripping. Who knew?

What Varietal is That? A Beginners Guide

What Varietal is That? A Beginners Guide to the Most Important Grape Varieties, written by Darby Higgs, is a great little reference book… something you take with you on trips into wine land places, to keep check of seeing the grape leaves, clusters, and vines, while reading about them and taking notes right then and there. If you still love books, like I do, and you have your own wine library, this book is great to have for any beginners’ adventures, for taking more notes.

Lots of basics here, grape breeding and production, clones and varieties, and critical selection of grape varieties can make or break with what a grape grower is trying to achieve. Why do those varieties matter and what are their styles? Answered within…

Then, Darby Higgs goes into his 40 white wine variety descriptions and his 46 red wine choices. In this text is where you can be standing in a vineyard, and begin your wine education trajectory, with your handy dandy wine guide for “What Varietal is That?” and make forward gains.

Starting out? I do recommend this book… Go for it! The book just might be your new best friend in wine.

Thank you to Wine Industry Insight for featuring this story.

Tags: Arthur George, Darby Higgs, Firing Blancs Peter Stafford-Bow, Professional Drinking, Professional Drinking by Jim Schleckser, The Mythology of Wine, What Varietal is That? A Beginners Guide, Women Winemakers: Personal Odysseys

The most fascinating books, for me, seem to be those that explore the past. It took me years to appreciate the history of anything, but Puritans and the Catholic Church. Perhaps it was because of my high school, history classes. Miss Murphy was about 100-years old (I thought), and she always mumbled her way through whatever we were supposed to be learning. But, perhaps it was she who really inspired me (in the opposite way) to be the best teacher I could possibly be, as a result… That would be someone who would guarantee that no-one would fall asleep (as I had) in any of the classes I was teaching. Infused with humor and initialized words created from a list of words that made memorizing very easy, also with the use of expressive body language, I was told that I ins[pired students, but the student, repetitively. (Very satisfying.) No one ever fell asleep in any class I taught… And, at first, I was just 19 years old, teaching anatomy and physiology. Not exactly the most exciting class to take, until they entered mine. That’s how I feel about Arthur George as a writer.

It was getting into the wine industry that really began to make me curious, about where and how all of this wine stuff actually did begin. Scholars of ancient wine activities would probably disagree with my hypothesis of “the first profession wasn’t prostitution, it was a guy who kept wine grapes long enough for them to ferment; and, for his female partners it was, ‘I’ll give you this, if you give me that.'”

I bring this up because in this latest book I’ve reviewed, I found a Biblical reference to Noah being the first winemaker… Well, in this hypothesis, I did get the guy part right. All the while, I’ve been thinking it was a caveman, now Noah is competently competing for the title.

The Mythology of Wine, by Arthur George

Who is Arthur George? Back book cover: ARTHUR GEORGE is a mythologist, cultural historian, and author who writes, teaches, lectures, and blogs about mythology, why it is important in our modern world, and how it can enrich our lives. He is also a home winemaker with his own vineyard. Arthur has previously authored The Mythology of Eden and The Mythology of America’s Seasonal Holidays; so now, The Mythology of Wine. Full bio below:

I am a cultural historian, mythologist, and author. I grew up in the Northeast and in Colorado, studied and worked in Europe for many years, and now live near Chicago. I almost became a history professor, but ended up working as an international lawyer for over 30 years and traveling the world, and all that time also pursued my scholarly interests and learned the ancient languages relevant to my research. I’m now retired (young) from the law and follow my bliss full-time. So far I’ve written two major books (listed below) in addition to many articles and papers, and I also like to give talks and lectures both formal scholarly contexts and informal settings to the public. I am passionate about deepening my and my audience’s understanding of the interrelationship between cultural history, mythology, religion, and depth psychology in a way that will enrich and benefit our society and our personal knowledge and spirituality. When I’m not pursuing my above interests, I enjoy downhill skiing, running, dancing, films, reading, world travel, cooking, and wine.

The Mythology of Wine  

The Mythology of Wine is one delightfully serious body of work. You must pay attention, as it’s fast-moving over the last 6,000 years, yet very well documented, with listed sources, while very mindful of then and now. It’s also a divinely, engaging read, as it goes through history, with a relevant “now” comment from Arthur George.

It’s a valuable resource for anyone studying, enjoying wine culture, and wanting more enrichment; or, even for writers, scribing their own journeys and needing solid, fascinating resources. It also belongs in a wine section in any library… Great for those of us where we have a dedicated wine section in our own book libraries. In this enological, history is the guiding path to a bright future for enjoying even more about wine, than its acid, pH, alcohol levels, and what of the hundreds of flavors does wine have, for the exact same compounds as other fruit. Nothing wrong with that, seriously; now add the sunshine, the music, and the skill of who, what, when, and where, in bringing forth “why?” This book is loaded with whys and hows.

In the world’s history, is there anything else with as much history and intrigue as wine? For the curious, there are more facts in this one book, to keep you occupied and inspired for a very long time. The depths of storytelling is so intricate and so well researched. Personal moment, it made me shake my head, when I read “King Scorpion I,” from around 3150 BCE.” Who knew? Certainly not me, at this point in time, until now. Not sure I’d even want to meet King Scorpion I.

Lots of Bible references, the greatest mythology handed down from generation to generation with some revised edits, like King James’ version, for instance. Arthur George also brings in silently brilliant points and humor. I like his style. So much, so much, so much… You’ve just got to read it to believe it, and be prepared to take notes; if, you’re a student of wine. You will never forget it.

Tags: Arthur George, BOOK REVIEW ~ The Mythology of Wine, BOOK REVIEW ~ The Mythology of Wine by Arthur George, The Mythology of Wine

Jim Schleckser is a Certified Sommelier, and he’s also a best-selling author. Borrowed from his Website: He is an energetic and popular speaker at national business conferences and corporate events, focusing on the leverage points to improve your business performance.

What he’s not is in the wine business. He is, however, so passionate about wine and so curious, he’s found himself taking one certification after another just for the fun of it, and proving his wine acumen worthy enough to write a book, with quite a unique and clever angle, with quite a unique and clever angle, with his wine accreditations.

Professional Drinking is for beverage nerds; and, I know more than my share who would love his new book, both in and outside of the wine world.

I’m thinking of holiday gift-giving here. But, I’m ahead of myself…

This book is your invaluable Professional Drinking Cliff Notes, if ever there was one… And, this goes for both pros and enthusiasts alike; it’s so clever and methodically written.

Let’s just say, from now on before wine tasting again, I’ll have nibbled apples. If you’re a SOMM, you’re just nodding in agreement, while many of my wine pals and I haven’t heard about this one, yet.

Being a wine publicist, my area of expertise is writing; about people, places, and wine. My college studies were all about wine sales and marketing, and then I got on the road as a district sales manager for a few years. That was quite an education. Then I was really off and into a PR career, my preferred field. While I know some things with 30 years of experience in the wine business (another 11 in radio broadcasting for PR), I’m still having daily wine epiphanies.  Nothing so swiftly and thoroughly, however, as I’ve been having, while sitting with this wine book and diving in for continued nuances. I’ve savored my time reading it, because it’s like a Louis XIII Magnum cognac. It deserves savoring every single drop made in its subtitle: A Spirited Guide to Wine, Cocktails, and Confident Business Entertaining.

It’s the confident business entertaining aspect that truly makes this book invaluable if you love wine, regardless of your profession. If you conduct business and spirits are part of your entertaining, just read one nugget before going off to that important meeting and you’ll be surprised how well you’ll be received.

Professional Drinking, by Jim Schleckser, is an excellent cornucopia of new insights, chocked full of idiosyncratic nuggets… I really highly recommend it for anyone; from a beginner to anyone studying for a wine certification.

This book isn’t just about wine knowledge. Being a host, which is why this book has been written… Listen up you techie guys with a bank account for entertaining, this is your Cliff Notes book.

There’s more to beverages than just wine, and if you get ahead of the curve, by being well versed in more than wine, and you have a client you’ve taken to dinner, imagine offering an opening cocktail, and knowing just the right one to please everyone. Or, you’re off into a pub, leave the wine behind and know the difference between a lager, an English ale, a wheat beer, or stouts porters. I’m not a beer drinker (allergies), but it’s still fun helping someone make a choice, based on what you know about differing beer characteristics. (I know more than one dry wine pro.)

• The chapter on Champagne… I’ll never be allergic to any sparkling wine, even if I ever am. When wine sparkles, I feel like dancing. Nuf said… Choosing the right one is well documented in Professional Drinking.
• How many times are we asked, “how many bottles should we have for each person at a dinner party?” There are rules of thumb, and this book takes all of the stress away.
• Where are we supposed to cut the foil? I didn’t know this one, either, but I do now. I’ve been thinking I was so chic… Naw, I haven’t been. And now I’ll have no more dripping. Who knew?

Each chapter has PRO TIPS and/or PRO STORIES. I’m going to share this one. If you’re entertaining or being entertained by others, and any alcohol’s involved, side stories are always fun and open the door to more storytelling.

PRO STORY: Why do we call alcohol content “proof?”

Proof comes from sailors that had a daily ration of rum. To ensure the captain didn’t dilute the rum to make it go further, they would make the doctor (who usually doled out the rum rations) light it on fire. The minimum to light it is around 80 proof, but higher-alcohol contents will as well. Once the doctor lit the rum, it had been “proofed.”

If you get the book, you’ll never regret it. I’m delighted to be adding it to my own (book) wine library, and quickly refer to it before each wine meeting. It’s a book filled with fun facts and I love sharing fun facts, do you? If so, it’s got your name on it.

Tags: best wine book for beginners, Jim Schleckser, Louis XIII Magnum, Professional Drinking, Professional Drinking by Jim Schleckser, Wine Book, wine book for beginners

When is there never a special, or non-special, time for Champagne?

Winesellars Ltd. just sent this to me, “It’s time to start drinking Champagne—all the time.”  I left them in the dust on this one a l-o-n-g time ago, like any of our 365 days in the year, I’m on it. But, I do know that I’m not the usual wine enjoyer, so let’s have a go at it, Winesellars Ltd. style.

In their words: “With more than 16,000 growers spread out over three towns divided into five regions (Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, and the Aube in the Côte des Bar), in a region 90 miles northeast of Paris, some 320 Champagne houses are producing a mesmerizing array of styles and formats from relatively cheap to the preposterously high-priced.”

And, some Champagne history : “For centuries, Champagne has been synonymous with celebration. It was Christmas Day, 496 CE, when Clovis, King of the Franks, was baptized in the Reims Cathedral using consecrated wine from Champagne, to celebrate the Eucharist; thus securing its position as the wine of celebration among French royalty. By 1790, Champagne was served at the Fête de la Fédération to toast the outcome of the French Revolution, solidifying its place in history as the celebratory wine of all people.

The wine they’re representing: Besserat de Bellefon Champagne

“Besserat de Bellefon, based in Epernay, is most known for its “Cuvee des Moines” line of Champagne Brut. These carefully crafted Champagnes are produced with less atmospheric pressure than more traditional styles. The result is a Champagne with a softer creamy mouse and ideal for consumption with food. The current offering of Besserat de Bellefon includes Brut, Brut Rose, Blancs de Blanc, and Vintage 2002.”

Sounds delicious, let’s look at this map of the Champagne region and their winery.

Paris and Champagne

[IMAGE: Wikipedia]

In the small insert, notice how close Paris is to the Champagne Region. It makes sense that the two are symbiotic, isn’t it?

Winesellers was reminding me about Besserat de Bellefon, so I took a tour on Winesellers’ Website, because each wine has and is its own character, and I want to get to know more. From the winery:

• Edmond Besserat founded Besserat Champagne in 1843. After Edmond, his grandsons continued to build the reputation of the house. In 1927, Edmond Besserat, a grandson of the founder, married Yvonne de Meric de Bellefon, who came from another prestigious Champagne family, and the house of Besserat de Bellefon Champagne was born. The historic Bellefon Château is world-renowned, in Épernay, in the heart of the Champagne region. Besserat de Bellefon has continued to be a leading European Champagne brand for over 150 years. Today, Besserat de Bellefon is part of the Lanson-BCC Group’s portfolio of prestigious Champagnes and produces about 40,000 cases of the Cuvée des Moines range.
• Cuvée des Moines or “Blend of the Monks,” was named in honor of the early Benedictine monks who were instrumental in developing the Champagne method. The crémant winemaking technique employs a reduced dosage, which lowers the bottle pressure about one atmosphere, so that the Champagne is soft, creamy, and packed with tiny bubbles. Unlike most traditional brut non-vintage Champagne, Cuvée des Moines is designed to be enjoyed throughout a meal. This classic (non-vintage) Champagne is produced from wines from a combination of the current vintage and previous vintages (reserve wines), rather than a single year. The art of blending wines from several vintage years ensures that there is consistently a high-quality, elegant wine in every bottle. Cuvée des Moines is skillfully blended by Besserat de Bellefon’s Wine Maker Cedric Thiebault. Besserat de Bellefon is available in several expressions of the crémant style: Brut, Brut Rosé, Blanc de Blancs Gran Cru, Blanc de Noir Gran Cru, Extra Brut and Vintage Brut.

That must have been some spectacular wedding, seriously, with all of the bubbles. One can only imagine…

Tags: Benedictine Monks, Besserat de Bellefon, Besserat de Bellefon Champagne, Cedric Thiebault, crémant winemaking technique, Edmond Besserat, Reims Cathedral, traditional crémant winemaking technique, Winesellers, Winesellers LTD, Yvonne de Meric de Bellefon

One of the best places in California for studying and scientifically understanding the wine industry is UC Davis. I’m not sure when you realized that global warming was a true warning. I heard it in the 60s and began to do my part. It’s been a somewhat lonely road, quite honestly, but I am thankful that a few of us took t seriously. It’s hard to even imagine the pile of crap I would have created, had I not stopped buying cans with chlorofluorocarbons, recycled everything and anything that’s plastic (paper bags line my garbage and recycling containers), heck – I’ve even found bamboo TP.  Then, there was an entire school I trained not to leave school and leave their garbage on our front lawn, with a “Give a Hoot; Don’t Pollute” campaign. It worked not only for those students, but the concept was handed down to all the next generations. (I know, because we lived at that house for 17 years, and never had to bend over again.)

And, here we are, icecaps melting, and the population of the world has doubled since the 60s… doubled! And, I have a nine-year-old grandson I’m home-schooling. We’re deeply engrossed in the Netflix series “Our World.” It’s a great dose of Flora, Fauna, and how he can also help by adapting his life to the changes of our planet. The power of one is one. The power of each successive number is squared…

• 2 = 4
• 3= 9
• 1,000 = 1,000, 000

We CAN  do this!

So… UC Davis for you and yours in viticulture and enology…

Impact of Climate Change on California Wine Regions Focus of UC Davis Discussion
Free Online Panel Is November 10, 2020

By Jessica Nusbaum on October 30, 2020, in Environment

The impact of climate change on the ability of California’s premier wine regions to grow grape varieties like chardonnay and cabernet sauvignon, and the need to plan — and plant — for the future, will be the topic of a public online panel discussion hosted by the University of California, Davis, at 6 p.m. on Tuesday, Nov. 10.

The panel will include Esther Mobley, who writes about wine for the San Francisco Chronicle and has covered the effects of climate change on the Napa Valley; Dan Petroski, winemaker for Larkmead Vineyards, who is at the forefront of the discussion about the need for Napa Valley winemakers to identify solutions to rising temperatures; and UC Davis Assistant Professor Elisabeth Forrestel, who researches how wild and cultivated grapevines adapt to drought and heat stress.

Petroski and Forrestel will both also share their experiences on the ground. Forrestel has started an international initiative focused on the adaptation of vineyards to changing climates, with initial plantings of cultivars with wine-making potential under warmer and drier conditions already underway in Napa and Davis. Petroski planted a new experimental vineyard at Larkmead last year to test grape varieties from the Southern Hemisphere and the southern Mediterranean.

The public is invited to join the Zoom discussion; register by 3:00 p.m., November 10, 2020, to receive the link. The hourlong lecture will include a question-and-answer session with the audience.

The discussion is part of the Savor series, which explores some of the biggest food and beverage topics being studied today at UC Davis. The series is presented by the Robert Mondavi Institute for Wine and Food Science and the UC Davis Library, which has been called the greatest wine library in the world.

Media contact(s)

Jessica Nusbaum, UC Davis Library, 530-752-4145, cell 415-548-5377, jlnusbaum@ucdavis.edu

Karen Nikos-Rose, News and Media Relations, 530-219-5472, kmnikos@ucdavis.edu

To see more UC Davis news, visit their online newsroom: https://www.ucdavis.edu/news.

Tags: Dan Petroski, Elisabeth Forrestel, Esther Mobley, Global Climate, Larkmead Vineyards, San Francisco Chronicle, UC Davis

The invite to the citizens of Geyserville read:

Geyserville.com ~ Feeling Creative? Paint wine barrels for the fall and spring seasons to brighten up Geyserville. Fun for the whole family.

And so they came. The barrels have now been placed throughout the town of Geyserville. Very down-home, and r-e-a-l-l-y well done. Halloween wine lovers are up for a deliciously ghouling Halloween day. The art is truly amazing, for such a tiny town to have so much local art talent. I’m inspired to paint when Easter comes along next spring. I did notice them last Easter. And this has mushroomed, seriously. Blame it on some “good Covid news.” Wine country artists are adapting solitude times right into creation.

Imaginations were taken to heart and so was the art. It could have been a fall theme, Halloween, Day of the Dead, or anything else anyone wanted to paint, and so they did. No artistic talent was required. It was suggested that painted barrels will cheer this holiday for everyone. The outdoor exhibit was sponsored by the Geyserville Community Foundation and Bryce Jones. A big thank you to Munsel Vineyards, Pedroncelli Vineyards, and Topel Winery for donating the barrels.

SUPER NANA SCHOOL

Along with our wine industry clients at Diaz Communications, I’ve taken on another joyous assignment, due to Covid-19; home-schooling my nine-year old grandson for this school year. The following became a self-guided field trip for us. It was important to photograph as much we could, because we’re going to make this into another self-published school assignment. (Our first book is already published: Le Grotte di Fransassi, a cave of stalactites and stalagmites, in the Le Marche region of Italy, which I took on an Italian wine writing adventure.)

The following are some very artful images, intended to inspire an outside Halloween experience for anyone wanting to be in wine country, most especially on Saturday, October 31… this year’s Halloween. This is not only a kid and family’s Halloween fun time come true, it’s also a really cool adult Día De Los Muertos! For you big guys, sip some delicious wines located in downtown Geyserville.

List of Local Wineries Downtown

Four physical locations, all within one tiny blog of each other. And…  some outside dining at (everyone’s favorite) Diavola Pizzeria.

Please call EACH ONE ahead to make an APPOINTMENT.

1. Locals Tasting Room, featuring wines from the following:

• Denier-Handal
• Eric Ross
• Tom Gore
• Kitfox
• Munselle
• Peterson Winery
• A. Toraño
• William Gordon

2. Mercury Geyserville

3. Pech Merle Winery

4. Ramazzotti Wines

Enjoy being outside, finally some fresh air, and please wear a mask so we can all have a worry-free, fun day. My grandson and I had one of the best field trips ever, seriously. Come to see this live, with barrels now placed all over the tiny town of Geyserville. In total, there may be as many as 50 barrels to find. This exhibit is for families and people who love wine country, combined with holiday art. Some of these barrels have been done by already accomplished, local artists and some by aspiring artists (of all ages). Definitely winederful (please forgive the pun)…  Enjoy the images.

WELCOME TO GEYSERVILLE’S HALLOWEEN 2020

And, remember this isn’t even the tip of the iceberg. About 40 barrels were delivered to people’s homes in Geyserville, and so I haven’t even photographed them yet…. but I will be doing just that.

Tags: A. Toraño, Bryce Jones, Denier-Handal, Diaz Communications, Eric Ross, Geyserville, Geyserville Community Foundation, Happy Halloween, Kitfox Munselle, Locals Tasting Room, Mercury Geyserville, Munsel Vineyards, Pech Merle Winery, Pedroncelli Vineyards, Peterson Winery, Ramazzotti Wines, Tom Gore, Topel Winery, William Gordon

Let me begin by writing about a past conversation I had with one of my contacts, who works in the Pentagon, whose identity I’m going to keep private. I will say, he knows enough to have called this one, and I’ve watched it all happen to be true.

When the Democrats are in power, it’s all about wine

When the Republicans are in power, it’s all about alcohol

If you’d like to argue this one, I would only counter with, why is there now a 25 percent import tax on wine coming into the US; and, alcohol comes from red states, crafted by the original moonshiners, with no 25 percent tax increase?

Since I’ve been in the wine world, a lot has happened before my eyes. This includes my name having reached places I’ve yet to understand. I’m witnessing this as people come to me for advice, which I’m happy to give when able. And, if I don’t have an answer, I usually know who does. So, something will come of any connection, for all of us.

The Question

Bonjour Jo, Parlez vous français ou espagnol? Mon anglais est très précaire… à bientôt, Michelle (not her real name)

RESPONSE: Un peu et un poquito. Les deux sont difficile pour moi aussi… tambien, à bientôt, Michelle.

So, “my husband and I bought a property in Bordeaux, where we have been working since 1996 (before we lived in Spain). The economic situation in Europe is dire .. and we must seek to sell our wines beyond our borders. Can you help us? Best regards, have a nice day.”

I told her that I don’t have the ability to work with importers or wholesalers, anymore. But, I would find an answer. And so the connections and updates into the shrinking of the wine importing business in the US began. The one thing I did already know, because I’ve been watching it for about 30 years, is the continuing development of global wine AND wholesale oligopolies. What this has meant for consumers:

• WINE:
  • Fewer options for wine brands on store shelves
  • Fewer people to hire in the wine world
  • More commodity wines edging out the artisans
  • More use of chemicals, since artisan brands are more likely to farm organically and/or biodynamically
  • Farmlands growing more consolidated; ergo, more immense farming techniques
  • Mechanization of harvests
  • Less hands-on during harvests; ergo, less delicate aromas and flavors result
• WHOLESALERS:
  • Fewer options for wine brands in their portfolios
  • Fewer people to manage the sales to wine shops, grocery stores, and restaurants
  • Artisan wines have no place on the shelves, except for a few “pet” brands for the buyers
  • Their fighting against any direct sales for artisan brands, to keep wine buyers hostage to their own portfolios
  • Keeping imports out of our country, as they’ve been value brands in the past, perhaps with the exception of Bordeaux and Burgundy wines, and if they don’t own them, they don’t want anyone else to, either

Hey, why keep listing anymore, you get it by now, right?

So, my connection might be working with her

But here’s her lengthy scenario… It’s going to take a lot of time, if she truly wants to come into the US market, regardless of the fact that her label will say “Bordeaux.” Just imagine that one about 25 years ago; Bordeaux would have been a shoe-in.

What my source says about the global wine world today

“I need to be honest and say that I have never seen the American market in such turmoil. COVID has permanently closed many restaurants, 70 percent in some cities. Furthermore, the current regime in Washington has imposed a 25 percent tariff on many EU wines that include the wines of France and Spain. It’s a daunting time in the US for wine sales, but we continue to do our job, which is to put new producers into the system.

“Small importers are going out of business. The big guys are cutting marginal suppliers and won’t even discuss new products. The fact is that 90 percent of owners have the same level of passion and quality (and investment). The secret of making very good wine has been out for a long time now. From a marketing standpoint, the names of the wines are awful and the labels are even worse. I spend much of my day telling current clients why things are not working. The best thing for any hopefuls about the US market is to rid themselves of any hopes for selling in the American market, for the foreseeable future and to concentrate on Asia. This is no longer the ‘promised land’ for anything. Yet, if brands haven’t been discouraged by all of this, I’m happy to discuss the process further, and give it a try.

My contact explained all of this with Michelle and she’s NOT discouraged that it will take so much to get her company ready. She’s young, so time is on her side, but is the United States? The November election will have something to do with this, too. I’ll be closely following this one. The work ahead for her wine brand is going to be a full-time, part-time job.

One hopeful caveat to all of this: with international wine brands begin discouraged from US practices, the playing field could be a bit more hopeful. Meanwhile, Asia is taking the stage as a leader, perhaps for many more years than is possibly imaginable. Still, let’s remember, the oligopolies are also moving in that direction. So, it’s all still shaking out for an inevitable plateau.

For me, I may have an upcoming trip to Bordeaux. My contact wrote the following to Michelle. “Creating press relationships during this period is also important, but you already have Jo in your corner, which will be hard to improve upon!!” This made me smile, but my job is also more complicated now, based on all that’s been written above. This is not your daddy’s wine business anymore, as it shrinks and expands simultaneously… as the heartbeat of wine…

Thank you to Wine Business and Wine Industry Network for featuring this story in their blog section.

Tags: Bordeaux, global wine world, globalization of wine, Wine Importing

As if discrimination is ever funny; still this one is a classic and continues to make me chuckle.

A few years ago, while minding my own business, the phone rang.

“Hello, this is Diaz Communications.”

Amiable man on the other end of the phone, “I’d like to speak with Jo Diaz, please.”

“This is she.”

Complete silence for at least six to seven seconds. Count Mississippi 1, Mississippi 2, etc., for six or seven seconds, to get the pregnant pause, for the full impact of the “dead air,” as we call it in radio.

Laughing to myself, thinking that he’s thinking, “Jo, Pat, Chris… damn, you never know anymore.”

The man gathers his thoughts and proceeds to tell me that he’s a head hunter from XYZ Firm; and moves forward, not really knowing what to do. It was in his voice.

Meanwhile, I decided to go along for the ride; and, he did his thing asking questions, like I honestly mattered anymore. I mattered enough for him to make the call, until the only hang-up was gender. In the end, he was continuing with his cordiality and then we politely said goodbye. I could just see him on the other end, egg on his face and all.

About six weeks later, a letter arrived for Ms. Pat Diaz. Oh – my – God, I DID read his mind; which wasn’t the first time in life for mind reading. I’m pretty good at it, actually; so, I couldn’t wait to see what was written to my newly-named Ms. self.

Dear Pat Diaz,

We thank you for applying for our Public Relations position [for which, of course, I didn’t apply].

You are surely well qualified. We did, however, choose another candidate for this position. We wish you well and trust that you’ll find your perfect job opportunity, too.

I thought to myself, “Well dude, I read you like a book; and, since I own my own PR firm, perhaps you should have been better informed about a lot of things regarding this Ms. Diaz.

Sometimes, I still laugh about that one. It’s a classic. Yes, I kept the letter… If I ever need a good laugh, I can just pull it from the file cabinet, under Are You Kidding Me, Dude?

It happened in wine country, I’m not alone. I just chalk it up to ever-evolving away from ignorance… Things are much better than when I started my PR career, in 1983, and since that call.

Tags: Wine Industry Discrimination, wine PR

Obviously, I would never bop anyone over the head, but some people really do need to understand what PR is and what it isn’t. So, I got that frustration out.

So, let me tell you a little life story, which drove home the importance of PR (not to me, but to a former CEO).  I had a client that I loved. Everyone was great, I did my work, and the image of something very “hippie on drugs” slowly morphed into a company of pre-eminent local importance.

Everything went along swimmingly, until my beloved CEO moved to another location, and the sales manager took over. All this person understood was sales figures. PR, in the CEO’s not-so-humble opinion, was a waste of time and money. All of the work I had done with this company was slipping down the drain with the CEO, and I suffered every new scowl that met me each new morning. The constant pit in my stomach was my intuition telling me the writing on the wall. This person knew by April that in December I’d be moving to California, so the call came. “Jo, can you meet me in my office tomorrow?”

“Here we go,” I thought. So, I walked into the office and said, “Let me tell you, why I’m here. You don’t need me anymore.” A huge sigh of relief from the CEO. My intuition has never been wrong, so it makes perfect sense that it wasn’t going to be wrong on that fateful day. But, I was in the middle of a huge project, convincing my Rotary Club to grant a scholarship to immigrants and refugees to the University of Southern Maine. I had interviewed the head of the ESL department, only to learn that to be enrolled in the English as a Second Language program took a mere $500. Once in, they could apply for grants, scholarships, and loans, but they had to “get into” the program first. Why they couldn’t afford to was because they were working in entry jobs, with a peer group that had marginally intelligent language skills. This was like having a ball and chain around their necks for any real forward movement.

What really put me over the edge was to learn that an Indonesian immigrant, a surgeon, was working in a meat processing plant. That kind of talent was truly being wasted, when the addition of a surgeon to the community was paramount.

I had already been pushing for this for a year and a half, talking one-on-one with each member, and now I was being told to go find something else to do for the next eight months. I was so close to the finish line, I could smell the barn, and I just couldn’t give up. So, once I explained this circumstance, I asked if I could just continue – at no charge to the company – until the end of the year; when I’d be moving. I certainly wasn’t going to apply for another PR job under false pretenses of, “Man, I can hardly wait to work for you,” when I only had eight months to go. (That would have been my own PR fiasco.)

PR is not an ephemeral job. PR takes a lot of time, by first instilling trust and then working diligently and honestly, continuing to work those relationships. Many connections become friends over the years… but never in just months…

The answer was “okay.” So, I still put in my hours, but not a bill, and submitting a monthly report for their public file. I was a contractor, keeping their FCC public file, so what I was submitting was actually very important for the company. Little did the CEO know, since I was inherited.

I moved forward and in November, my Rotary Club announced that not only was I going to get my wish, but I was getting it two-fold with two – not one – scholarships. The $10,000 they had raised earlier that I was tapping into, was going to be giving 10 percent of it to USM for the scholarships. All I had to do was get my ESL head to know, and he would begin the process. I got to meet the first recipient, a nursing single mom, and hand over the program to a gentleman on my committee. I implored him not to let this important program fall by the wayside. I just looked up “Portland Maine Rotary Scholarships,” and found my answer: 6 Annual College Scholarships. 

It’s nearly 30 years later… BUT, it only took a few months of my being in California for my former CEO to call me at the winery where I was now working. “Hi, Jo! I wonder if you could help me? I have someone in mind to fill the job you left behind. Do you know her? Could you recommend her?” The enthusiasm made me ill.

“Ah… No, I can’t help you, and hung up the phone.” I told my new employer what that call was about. She said, “Well, isn’t that a backhanded compliment!”

Right… It took an inordinate amount of time and work to prove to someone, who was solely into sales, to understand that each and every segment of PR adds up to the ultimate goal, sales. One does not build a reputation overnight, but once it kicks in, PR has polished the reputation and making sales a lot easier to happen, when you trust the source.

So, if you ever wonder if you need PR, just ask yourself, “Do I need a reputation?”

Thank you to Wine Industry Insight and Wine Business for offering this as a credible link to their daily news pages.

Tags: PR, PR advice, Wine PR advice