Moose Valley Winery: A Journey in Wine and Winemaking

Please support HB1346 and HB736 (SB 1303 and 1792)

noreply@blogger.com (johnnyutah) — Mon, 07 Mar 2011 05:59:00 +0000

If you are a Tennessee resident, here are two very important bills to the Tennessee Wine Industry. Both are designed to get TN up to the level of the competition, our neighboring states such as NC, VA, MO and KY. All of these states have thriving state wine industries, and TN continues to fall further and further behind because they limit the distribution channels of in-state wineries.

House Bill 1346 will allow TN wineries to sell directly to restaurants and hotels. This would be a big boost to in-state wineries, in a state where less than 10% of the wineries use wholesalers. Most of their business comes in through front door sales or online.
House Bill 746 will allow a TN winery to have up to 2 satellite sales locations where mfg. of wine is not required. This would help expand their presence and allow additional sales markets that are desperately needed.

These bills will not even be voted on unless they make it out of committee. The committee they have been assigned to is the State and Local Gov't Committee in the House. The House SLG committee members are as follows:

Committee Officers

Curry Todd, Chair
Bob Ramsey, Vice-Chair
Ryan Haynes, Secretary

Members

Chances are no matter where you are in Tennessee, one of these members is in your district. West, Middle and East Tennessee is well represented on this committee.

Calling members of this committee directly is recommended. Let them know you support these bills.

Smart, useful grassroots bills such as these don't get as much exposure as they should. If you are a TN taxpayer, these bills will benefit you. New jobs and new tax revenue for the state. How many bills currently being proposed for 2011 can you say will provide new jobs in the rural counties with the stroke of a pen? Without hefty state incentives?

Another State is called out for allowing in state wineries to self distribute

noreply@blogger.com (johnnyutah) — Mon, 14 Feb 2011 17:13:00 +0000

Virginia's model continues to be the best. A state-run wholesaler allows in state wineries to self distribute for little or no cost. Other states that allow in-state wineries to be their own wholesaler continue to be under fire for violation of the Interstate Commerce Clause....unequal (or perceived) unequal advantage for an in-state business.

See the link here where NJ is the latest to be called out.

Court Ruling Puts NJ's Wineries in Danger

TN getting closer to wine in grocery stores

noreply@blogger.com (johnnyutah) — Fri, 11 Feb 2011 02:39:00 +0000

From the Tennessean:

Legislative support grows for wine sales in grocery stores

Chris

Article published in BusinessTN

noreply@blogger.com (johnnyutah) — Fri, 04 Feb 2011 02:29:00 +0000

This article details one of the three items on the TFWA's (Tennessee Farm Wineries Association) legislative agenda for 2011.
Tennessee's Other Wine Bill

Kansas story very similiar to TN's in deregulating spirits industry

noreply@blogger.com (johnnyutah) — Wed, 26 Jan 2011 22:18:00 +0000

From Kansaswatchdog.com

Economic benefits of updated liquor laws in Kansas

Article from Commercial Appeal about TN's legislative session

noreply@blogger.com (johnnyutah) — Fri, 14 Jan 2011 16:02:00 +0000

Things may be looking up for TN wineries...see Gerald McCormick's comments.

From the Commercial Appeal 1/14/11

From The Tennessean Jan.8, 2011

noreply@blogger.com (johnnyutah) — Wed, 12 Jan 2011 19:21:00 +0000

Tennessee’s Other Wine Bill

Humboldt, TN- How do you create good jobs in the rural counties of Tennessee without millions of dollars in incentives? You deregulate Tennessee’s wine industry and farm wineries. North Carolina has done it. Virginia and Missouri have done it, as well. As you can see, Tennessee has overlooked this potential job creator and tourism draw, while neighboring states ring up sales (and tax revenue) at a quickening pace.

State	Annual Economic Impact of State Wine Industry
North Carolina	$900 Million*
Missouri	$701 Million**
Virginia	$600 Million***
Tennessee	$140 Million****

*2007 data. Source: North Carolina State Department of Commerce

**2007 data. Source: Missouri Department of Agriculture

***2007 data. Source: WineAmerica

****2007 data. Source: University of Tennessee

When you look at the number of wineries in our neighboring states, you start to realize what is happening:

Virginia has 205 wineries, North Carolina has 112, and Missouri has 114. Tennessee has 41.

The King’s Ransom

Tennessee spends lavishly when it comes to bringing manufacturing to our state, with many incentive packages for large manufacturers surpassing $100 Million. According to the Tennessee Department of Economic Development, Tennessee paid around $197 million in cash incentives and tax breaks to bring the Nissan headquarters to Franklin. The Volkswagen deal is approaching $500 million. Wineries would locate here for much less, at virtually no cost to the state. A small change in Tennessee’s regulations would have an immediate impact on jobs in our state.

Tennessee’s Rural Counties in a State of Crisis

Tennessee’s official unemployment rate in November 2010 was 9.4%. That’s high by any standards. If you take out the metropolitan counties, you will see that Tennessee’s rural unemployment is closer to 13 or 14%. Tennessee’s manufacturing base has been eroding since the 1980’s when jobs began moving to Mexico and overseas. According to Manufacturer’s News, Inc., Tennessee lost over 144,464 manufacturing jobs between 2001 and 2009. Those are jobs that are hard to get back. And as mentioned earlier, it costs Tennessee hundreds of millions of dollars to bring manufacturing jobs to our state. The timing could not be more suited to change Tennessee’s farm winery laws so we can start growing our tax base again, putting farmers back to work, and returning Tennessee’s tourism dollars back home and away from neighboring states.

Poised for growth

Here in Humboldt is one of Western Tennessee’s best-kept secrets: Crown Winery. Started just a couple of years ago by Peter and Rita Howard it is the only winery outside of California that runs completely on solar power. Crown Winery has already been an award winner at the Indy International Wine Competition last year. This place has a real international feel to it, from the Tuscan style main tasting room and winery building to the newly planted rows of Sangiovese grapes. The international influence comes from its owners, who spent a great deal of time overseas. Peter, a British gas physicist, and Rita, a West-Tennessee native and former Miss Tennessee, met while skiing in Austria. Rita was an actress at the time.

Despite their talents and great wine, Crown Winery faces an uphill climb. Their market is presently limited to on-premise sales and special events because they are not a high-volume producer. Crown Winery is presently utilizing one of Tennessee’s wholesalers, but the system is just not a good fit for small wineries like theirs. The average winery customer for a wholesaler makes at least 20,000 cases of wine a year and many make much more than that. The owners of Crown Winery say they could increase their capacity if they had additional ways to sell their wine. The ability to sell directly to restaurants and hotels would be a great start. By utilizing a state non-profit distributor for small wineries they could accomplish this.

The Front Lines-Tennessee’s Restaurant Industry

One of the most popular Italian restaurants in the area is found here in Jackson just off I-40: Baudo’s Italian Restaurant. With a great wine list from all over the world, something is missing. You won’t find one wine made in Tennessee. The owner Sharon Baudo says she would love to sell wine from the Crown Winery, made just 10 minutes up the road, but buying it from a wholesaler(with at least a 30% markup from the producer), paying the 15% tax on gross sales of alcohol in restaurants, the 10% sales tax, (not to mention Tennessee’s annual privilege tax) it just doesn’t make economic sense. The price of the Tennessee wine wouldn’t be able to compete with the high volume wineries from California and the West Coast. Taking the wholesaler’s 30% markup out of the equation would certainly level the playing field for Tennessee wines.

Exporting Tennessee Wine?

In early 2011 Crown Winery plans to export a portion of its wine to England for sale. How ironic that they can sell their wine for profit 5,000 miles away, but can’t sell it 5 miles down the road. You start to understand the frustration Tennessee winery owners have and how hungry they are for a change.

Not an Easy Business in Tennessee

In addition to the added cost that is incurred by using a wholesaler in Tennessee, there is also a “tied-house” relationship that is created. Tied-house means that once a winery signs on with a particular wholesaler, they can never exit that contract, not even in death. So no matter how successful or unsuccessful that wholesaler is with your product or how much time they choose to devote to your product, as a winery you have no other options. It is illegal to change or to void the contract. The economic truth is that the wholesalers must focus on their high volume accounts, and most Tennessee wineries don’t fall into that category.

The wine business isn’t that profitable to start with. Grape vines take at least 3 years to produce grapes that are suitable for wine making. Then add another year for aging, and you are looking at a minimum of 4–5 years before you even have a product to sell. Most wineries don’t expect payback on the initial investment for at least 10 years. It is a true labor of love. Neither of the Howards from Crown Winery have taken a paycheck since they started their winery.

The Plan

The Tennessee legislature will most likely see a reprisal of the ‘wine sales in grocery stores’ debate in 2011. Whether or not that will succeed is anyone’s guess. I believe Tennessee has another wine bill that could be introduced; one that has great potential to get through committee and be voted on in 2011. It mirrors what Virginia and North Carolina have already done. Virginia presently allows its small state wineries (those that produce less than 3,000 cases/year) to self-distribute through a state non-profit company that has been set up called the Virginia Wine Distribution Company. These smaller wineries “sell” their product to this company, and for $5 a case (or another nominal amount,) they can sell directly to restaurants, hotels, and package stores. The logistics is up to them. Now keep in mind, any wineries over the 3,000 case amount will continue (if they so choose) to use the state’s 3-tier system. That means selling to a wholesaler who then turns around and sells it to the retailer. The wholesalers come out just fine in this deal; they continue to handle the larger wineries. Very little of their business comes from Tennessee wineries anyway—less than 1% in most cases. Virginia is able to legally allow their in-state wineries to self-distribute through the non-profit company, a method that has survived numerous legal challenges. Previous methods used by Virginia have been overturned in the Federal Courts as violations of the Interstate Commerce Act.

I encourage you to get involved and let your legislator know you support Tennessee wineries and their proposal to self-distribute through a state non-profit system. It’s a compromise and a bill that works for everyone. It keeps the state’s 3-tier system intact for large producers and gives the smaller wineries a chance to succeed.

Another initiative being re-introduced this year allows Tennessee wineries to sell at a small number of off-site locations, closer to interstates and population centers. It would also allow Tennessee wineries to sell at special events and festivals, too. This would be a great boost to our in-state wineries, as well.

Winds of Change?

In June 2009, the General Assembly passed a law that will allow “spirits” to be made and sold in all Tennessee counties that are not currently “dry.” According to BusinessTN’s July 2009 article “Spirits of the Times,” Bill Owens, president of the American Distilling Institute, says that new distilleries lead to tax and tourism revenues, jobs, and new markets for local farmers. According to Owens, seven jobs are created for every one person working in a distillery, "providing employment for farmers, truck drivers, retailers, wholesalers and others.”

As the 107^thTennessee General Assembly convenes in January, members will be part of history. For the first time since Reconstruction, the governor’s office and both the state House and Senate will be majority Republican.

With 23 new faces in the House alone, the legislature will be taking on a new identity. Let’s hope their first act of business is job creation. Look no further than Tennessee’s wine industry to create skilled jobs and stimulate tourism. And you don’t have to pay millions of dollars to do it.

By Chris Albonetti

A freelance writer on the subject of Wine and Winemaking, Chris is a member of TVOS (Tennessee Viticultural and Oenological Society), and publishes a blog on Home Winemaking and the Wine Industry. You can follow his blog at www.moosevalleywinery.blogspot.com

Product review: Sulfite testing "titrets"

noreply@blogger.com (johnnyutah) — Wed, 05 Jan 2011 04:13:00 +0000

There are not many inexpensive choices out there for testing the sulfite levels in your wine. Unless you get into the $300-$400 range at a minimum one of your only choices is "titrets". I didn't have much luck with these. You basically have to "pump" small quantities of your wine into the chemical vials. It is very difficult, and I never got it to work. Also note the back of this package says "not intended for use with red wine". Nice.

America's Most Visited Winery

noreply@blogger.com (johnnyutah) — Fri, 24 Dec 2010 04:56:00 +0000

So what is America's most visited winery? And no, it's not in California. Click here for the answer:

America's most visited winery

Great blog post about small wineries and quality

noreply@blogger.com (johnnyutah) — Tue, 21 Dec 2010 22:21:00 +0000

This comes from the Artisan Wines blog:

(note the comments, as well)

Why do smaller wineries make better wines?

New wine blog I'm following

noreply@blogger.com (johnnyutah) — Sun, 12 Dec 2010 04:01:00 +0000

I stumbled on this wine blog tonight doing some research. It's pretty interesting. They focus on wine and viticulture that is non-vinifera. Here's the link:

www.winedustry.com

Our trip to Crown Winery

noreply@blogger.com (johnnyutah) — Fri, 10 Dec 2010 05:51:00 +0000

We made a trip to Humboldt, TN this past weekend to interview the owners of Crown Winery for an article I'm writing. Crown Winery is very unique. It is the only winery outside of California that is powered completely by solar power. Pretty amazing.

Crown Winery has been open only a year or so, but they already have some award winning wines. They have a sparkling wine, Tiara, that won a gold at the Indy International Competition this past year. Their remaining selection ranges from chambourcins to noiret blends, to rose`s, and chardonel white wines. They are also making a jump into the world of vinifera with sangiovese planted a couple of years ago. Should see that wine by next fall.

The owners of Crown Winery are great people. I really have a lot of respect for them. They work day and night to make that place a success. You can tell right away when someone puts all of their heart and soul into what they do.

They both have fascinating backgrounds. Peter is British, and a gas physicist by trade and Rita is a former Miss Tennessee and was an actress in Europe. They met while skiing in Austria.

The best part is that they're making world class wines in only a couple of years. Here are some pics of the place.

Adding sulfites to your wine. When?

noreply@blogger.com (johnnyutah) — Mon, 06 Dec 2010 21:03:00 +0000

This is a topic that you will get a diverse level of responses. A lot depends on what type of wine you are making and the style you are trying to create. Most red wines are made with sulfites added at the crush and at bottling, at a minimum. If you are barrel aging your wine, you should maintain a safe level of sulfite to prevent oxidation and problems from harmful bacteria forming. Here is a clip from the Wine Spectator website about the topic of sulfites, and when to add them:

"Malolactic bacteria are extremely sensitive to sulfites, so even modest quantities hinder them. However, oxidation due to low sulfite levels isn't a problem at this stage because malolactic bacteria generate a blanket of carbon dioxide that essentially seals off the wine from oxygen.
And many wines are better without malolactic fermentation. Some vintners, such as Lingenfelder, want the crisper style that comes from preserving malic acid. After primary fermentation is complete he adds enough sulfite (about 70 to 80 mg/l) to inhibit the malolactic bacteria in his Riesling.
Barrel-aging, which gradually exposes wine to air, is part of the program for many of the world's most reputable wines, including Bordeaux, Napa Cabernet, and red and white Burgundy. So vintners constantly monitor and tweak free-sulfite levels to ensure that oxygen exposure remains controlled, rather than excessive. "Every time we rack, top off or mess with the barrels, we analyze SO2 and add enough to increase it to 20 ppm [parts per million], maybe more," says Steve Test, winemaker at Merryvale Vineyards in St. Helena.
Brawny Cabernets tend to spend about two years in barrel. When it comes time to bottle, vintners usually want about 25 to 40 ppm of free sulfite. That's enough to slow oxidation and inhibit unwanted microbial activity, such as Brettanomyces, a spoilage yeast, which can impart pronounced leather and barnyard character.
At bottling, different wines require sulfites for different reasons. Reds, due to their tannin and pigmentation compounds (anthocyanins), are more resistant to oxidation than most whites; but reds are more susceptible to microbes because they usually have less acidity. Late-harvest wines demand the highest levels, typically more than 50 mg/l free sulfites (sugar tends to bind with sulfites, and vintners need an ample sulfite supply to shut down microbes, which might otherwise wreak havoc gorging on the residual sugar).
Whether introduced during fermentation, barrel-aging or bottling, sulfur is an integral part of the winemaking process at the vast majority of wineries. Although its power and utility in stabilizing wines is unmatched, a few hardy producers embrace a noninterventionist philosophy that frowns on sulfite additions.
Amity Vineyards in Yamhill, Ore., offers an assortment of organic wines, one of which is also made without added sulfites. Called Eco-Wine, it's a Pinot Noir with a youthful, fruity style.
"Asthmatics are some of our most ardent customers. They'll buy 15 cases," says Myron Redford, owner and winemaker at Amity. "But they're a very small number. There is also a huge number of people who think they're allergic to sulfites, who blame sulfites for any reaction to wine."
Redford started the Eco-Wine label in 1990, at which time sulfite additions were not permitted for organic certification (current regulations allow a maximum of 100 mg/l added sulphites, with no more than 35 mg/l of free sulfites permitted at bottling).
Winemaking without sulfites can be a zero-sum game. Redford must take special care when handling the Eco-Wine: it can't withstand any time in barrel without oxidizing, and in order to eliminate potential microbial problems, he performs a tight filtration, which can reduce richness and complexity.
The rare cases in which individuals suffer allergic reactions to sulfites notwithstanding, most vintners agree that eliminating sulfite additions is both unwise and unnecessary. "There's a tendency to polarize these issues, to make it black and white," says Ramey. "But it's not; it's a question of being judicious. Let's not throw out the baby with the bath water."
- Wine Spectator, Feb. 2003, "Inside Wine: Sulfites"

Wine Bloggers Conference- July 22-24, 2011

noreply@blogger.com (johnnyutah) — Mon, 06 Dec 2010 02:38:00 +0000

Here is the link for details

2011 Wine Bloggers Conference

The 12 Types of Wine Lovers: Which one are you?

noreply@blogger.com (johnnyutah) — Sat, 04 Dec 2010 03:46:00 +0000

This comes from the Huffington Post:

I'd like to think I'm the amateur. At least I hope!

Which one are you?

12 Types of Wine Lovers

Blending wines

noreply@blogger.com (johnnyutah) — Thu, 02 Dec 2010 03:42:00 +0000

This is a subject I don't think of very much, but some of the best wines I've had have been blended wines. To me, it would take quite a bit of knowledge to do this and I probably wouldn't attempt on my own, but it is something to shoot for in the future. Here is a link to blending wine on grapestompers.

How to Blend Wine

Graperadio.com

noreply@blogger.com (johnnyutah) — Tue, 30 Nov 2010 02:23:00 +0000

I wanted to share a great site about wine and winemaking. It is called GrapeRadio. It is a weekly radio program that features a regular staff of winemakers and different guests each week. I have learned a lot from this site. The best thing is they have about 5 years of archived shows available to listen on their site. Just click on the "past episodes" tab at the top of their site and it will take you to the listing.

Graperadio.com

US Wine Shipping Map

noreply@blogger.com (johnnyutah) — Sat, 27 Nov 2010 05:55:00 +0000

If you really want to make your head hurt, start studying up on US interstate wine shipping laws. It has been said it is easier to sell and distribute wine in the former Soviet Republic than it is in the US. That's a pretty true statement. Some of our 3-tier laws go all the way back to Prohibition. These laws that inhibit interstate commerce and the enjoyment of good wine have been kept in place by powerful lobbyists that influence their legislatures into thinking this system is a good idea. We all know it's not, but change comes very slow when it comes to interstate alcohol regulations.

This map came from the editors at "The World of Fine Wine" (www.finewinemag.com), a magazine based in the UK.

US Wine Map

Most wines are meant to be consumed when you buy them

noreply@blogger.com (johnnyutah) — Tue, 23 Nov 2010 17:36:00 +0000

This is a question that comes up a lot. What wines should I try to age on my own? I'll post this link below that will help answer that question. (see the heading "which wines age well")

Based on this article a year after fermentation most wines are as good as they will be. So consume between 1-5 years and you're OK.
What I have heard is that less than 10% of reds and 5% of whites are ever meant to be aged past 5 years. And according to this article, aging more than 5 yrs may actually reduce the quality of the wine. But there are a few that will improve with age and appreciate in value. See the article.

Aging wine?

Where did they get that price?

noreply@blogger.com (johnnyutah) — Sat, 20 Nov 2010 04:37:00 +0000

You're walking into the wine store getting ready to load up the day before Thanksgiving. You want to be prepared for family events all day. This is no occasion to be sober. Football, food, and family. Wine just makes it that much more interesting.

You want to impress everyone on this special occasion, so price is no object (at least less of one, maybe). Is that $60 bottle of wine really going to taste better than the $13 one?

Read more here:

what determines a wine's price?

Just signed up for CellarTracker

noreply@blogger.com (johnnyutah) — Thu, 18 Nov 2010 19:16:00 +0000

I recommend this website to anyone who wants to get information about a bottle of wine and/or to track their own inventory of wine.

Cellartracker

It is free to use (they ask for donations), and you can find almost any wine you're looking for, and add your own opinions on wine you have tasted, as well. Let's face it, you walk into a wine store, you stand there, and unless you know specifically what you're looking for, the choices are overwhelming. And you end up picking the one with the nice label.

This will allow you to do a little research before you spend $40 or $50 on a wine. Because, as we know, a higher priced wine doesn't necessarily mean it's a better wine.

A Little Perspective

noreply@blogger.com (johnnyutah) — Wed, 17 Nov 2010 03:58:00 +0000

I think it's always good to get out and see what is going on in the world. We get so consumed in our own little corner of the world we lose perspective sometimes. Wine making is truly a universal concept, and one that has been carried on for 1000's of years. Today I am looking at a website dedicated to "natural" winemaking, and it is based in France.

Homewineschool.com

Much like the production of Beaujolais Nouveau, this group of producers do things a little differently than what we are used to. They rely on wild yeasts, not commercial yeasts that are primarily used in the US. And they place the grapes(and stems) directly in the barrel with no pressing or destemming. So the grapes ferment on the whole berries. The barrel has no airlock, so the carbon dioxide produced in fermentation is not released, but compresses the grapes and helps them ferment. This is also why some of these wines produced have a "fizzy" taste when you drink them....it's the residual carbon dioxide in the wine. This wine making process is called carbonic maceration.

"Natural" wine producers also don't use sulfur (or sulfites). They rely on the natural protection that carbon dioxide provides to preserve the wine.

Check out their site.

Preparing the barrel

noreply@blogger.com (johnnyutah) — Mon, 15 Nov 2010 03:25:00 +0000

I tested for malic acid tonight. We're still above 300 ml, so no rush with moving the wine from our carboy to the barrel. You want to make sure you prepare your barrel, though, too. Making sure there are no leaks or issues with the bungs before you put your wine into it. So tonight I filled it with hot water, and will wait to make sure there are no leaks. The directions say it could take up to 7 days for the joints to expand and fill all cracks that could possibly leak.

After I have determined it has no leaks, I want to add some sulfited water in it to make sure there is no bacteria in there before the wine goes in.

Here is the one I'm using this year. It is 20L, or approx 5 gals:

Beaujolais Nouveau

noreply@blogger.com (johnnyutah) — Sat, 13 Nov 2010 20:15:00 +0000

I had no idea what this was until a few years ago when my aunt brought a bottle of this to Thanksgiving Dinner. It was a tradition for her to pick up a bottle at the same time in November every year.

Beaujolais Nouveau in a nutshell is wine that comes from the Beaujolais region of France that has only been fermenting for a month or two, depending on when France had their grape harvest that year. We are both in the Northern Hemisphere so their harvest is typically Sept-Oct time frame so that means it would have been fermenting for a month to month and a half.
They rush it into warehouses around the world by FedEx, and then release it on the 3rd Thursday of November for sale.

That's November 18th this year.

So go buy a bottle....it's not bad. Very light and fruity, but it's more tradition than it is taste!

TN Law to allow "Spirits" makers

noreply@blogger.com (johnnyutah) — Thu, 11 Nov 2010 21:28:00 +0000

Tennessee, traditionally one of the least progressive states when it comes to wine, beer and spirits making and distribution, is close to passing a law that will allow "spirits" to be made in all 95 counties (or at least counties that are not presently dry).

Chinese proverb: "The Man who removes a mountain begins by carrying away small stones".

Here is the link:

BusinessTN Article