When searching for the ideal bottle of wine to compliment a meal, for a special occasion, or simply to lounge with in front of the television, many people rely on the wine’s rating number or score, as it’s often referred.
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The most commonly used scoring system is what is referred to as the 100-point scale, which was created by James Suckling in the 1980s. Wines with a score between 89 to 91 are considered good; a score between 92 and 94 is great; a score between 95 and 97 is excellent; and a score from 98 to 100 is considered outstanding.
It is important to realize however that every bottle of wine with a score of 98 is not necessarily better than every bottle of wine with a score of 92. Other factors, such as price to quality, must also be considered. Therefore, it is important to take into account other factors of a wine review before making the ultimate decision as to which bottle you are taking home.
If you see the name of a winery whose wine you have enjoyed in the past, there is a good probability that you will like other wines produced by that winery as well.
Noting the type of grapes contained in the wine is an excellent indicator as to whether you may like a wine or not. If you favour certain grape varietals, for example Riesling or Merlot, chances are wines containing those grapes will be more enjoyable for you.
Many countries, including Canada, have a quality standards system that will indicate on the bottle whether the wine has met the appellation of origin standards. These standards ensure that certain agricultural criteria are met. In Canada we have the VQA (Vintner’s Quality Alliance) system. For more information regarding quality standards see the following posts from 2019: Selecting Canadian Wines, France’s Standards of Quality, Germany’s Quality Standards and Italian Quality Standards.
A wine’s place of origin is one factor in determining its characteristics. The region where a wine comes from will indicate the style of wine as well as flavour characteristics. So, if you find you favour the flavour of a wine from a particular region, chances are you will enjoy other wines from that same region.
Not all wines are intended to be consumed right away. Although the majority of wines may be enjoyed when you take them home, some wines are best drunk after they have been laid down for a few years. The vintner’s notes or the wine store will often indicate whether a wine is intended to be enjoyed now or is best to be cellared. Drinking a wine too soon may leave you with unpleasant thoughts about that wine.
If you have ever found yourself gazing at a restaurant wine list unsure of how to properly pronounce the wine you want to select, rather than attempting to pronounce the name and facing the potential embarrassment of saying it wrong, many often point to the selection with an apologetic grin.
Since wines originate from all over the world, pronouncing many wines can be rather tricky. It may be helpful to think back to high school French, Italian, German or Spanish lessons. For those of us whose memory of those language lessons has faded or who didn’t take language courses, here is a pronunciation guide for many common wines and wine terms. After all, you should never have to feel stressed or discouraged when you want to enjoy some wine.
The words appearing in italics are wine terms or descriptors.
Wine / Term
Pronunciation
Albariño
ahl-bah-REE-nyo
Aligoté
ah-lee-go-TAY
Amarone
ahm-mah-RO-nay
Armagnac
AHR-muh-nyak
Asti Spumante
AH-stee spoo-MAHN-tay
Auslese
OWS-lay-zuh
Beaujolais
bo-zho-LAY
Beerenauslese
BEH-ruhn-OWS-lay-zuh
Cabernet Franc
ka-ber-NAY frahn
Cabernet Sauvignon
ka-ber-NAY so-vee-NYON
Carménère
kar-may-NAIR
Chablis
sha-BLEE
Chardonnay
shar-dn-AY
Chemin Blanc
SHEN-in BLAHN
Châteauneuf-du-Pape
shah-toh-NŒF-dy-pap
Chianti
kee-AHN-tee
Chinon
SHEE-nohn
Condrieu
cohn-DREE-uh
Crljenak Kaštelanski
suhrl-YEH-nak ka-STUH-lan-skee
Eiswein
ICE-vine
Enology
ee-NAW-luh-gee
Fumé Blanc
FYU-may BLAHN
Gewürztraminer
guh-VURTS-tra-mee-ner
Grenache
gruh-NAHSH
Grüner Veltliner
GROO-ner VE|LT-lee-ner
Kabinett
ka-bih-NET
Kir
keer
Liebfraumilch
LEEB-frow-milk
Loire
lwahr
Madeira
muh-DEER-uh
Merlot
mehr-LO
Montepulciano
mawn-tee-pool-CHYA-noh
Muscadet
MYU-ska-day
Muskat
MUH-skat
Nebbiolo
neh-BYO-lo
Nouveau
noo-VO
Petit Verdot
puh-TEET vair-DO
Petite Sirah
puh-TEET sih-RAH
Piemonte
pyay-MAWN-tay
Pinot Grigio
PEE-no GREE-gee-o
Pinot Gris
PEE-no GREE
Pinot Meunier
PEE-no muh-NYAY
Pinot Noir
PEE-no NWAHR
Pouilly-Fuissé
POO-yee fwee-SAY
Pouilly-Fumé
POO-yee fyu-MAY
Prädikat
PRAY-dih-cot
Rheingau
RINE-gow
Riesling
REES-ling
Rioja
ree-O-ha
Sangiovese
san-jo-VAY-zay
Sauternes
so-TEHRN
Sauvignon Blanc
SO-vee-nyon-BLAHN
Sémillon
SAY-mee-yawn
Shiraz
sh-RAHZ
Sommelier
suh-muh-LYAY
Spätlese
SHPAYT-lay-zuh
Syrah
sih-RAH
Tempranillo
tem-pra-NEE-yo
Tokaji
toke-EYE
Trebbiano
treh-BYAH-no
Vinho Verde
VEE-nyo VEHR-day
Viognier
vyo-NYAY
Vitis Vinifera
VIH-tiss vin-IF-uh-rah
Vouvray
voo-VRAY
Zinfandel
ZIN-fan-dell
It may be helpful to know that terms having a French origin do not vocalize the last letter.
What does “minerality” in wine mean? While ‘minerality’ is a useful term, there is no definite view on what it actually means. Many wine labels provide no information about how the soil might affect the wine. Others specify in vague terms about how the soil contributes certain aromas or contains concentrated minerals.
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There is often an assumption that a small amount of material from the soil is drawn up through a grapevine’s roots and deposited in the fruit where it remains until the grape juice is fermented into wine. The popular notion is that the minerals can be tasted when we drink the wine. However, scientific research has established that this is not the case. It is not possible for us to taste minerals from the soil when we drink wine.
If this is true then why are people tasting minerality in wine? In essence, the word mineral refers to three things. The first is geologic minerals that make up the rocks in the ground. Minerality can also refer to nutrient minerals like potassium, that vines absorb through their roots and use in vital processes. Finally, minerality can be a flavour descriptor where people think of the minerality in a physical sense rather than metaphorically as you would when describing a wine as having hints of lemon or fresh berries.
So, if minerality is not actually real is it still a useful concept? The simple answer is yes. Being able to associate imagery of things such as slate, gunflint, chalk or iodine helps us to associate and recognize flavour impressions even though we know we are not tasting the actual minerals.
Wines that are described as mineral are also generally described as ‘lean’, ‘pure’ and ‘acid’. They have a taste of licking wet stones and often a chalky texture. Some argue that it only applies to white wines, but it also occurs in reds.
There is an assumption that mineral wines are superior to mass produced New World fruity wines. They have a romantic image, one that implies they are handmade by artisans and express the mystery of the soil. Typical examples are found in the Old World such as Chablis and Sauvignon Blancs in France, Rieslings from the Mosel and Rheingau in Germany and Wachau and Kremstal in Austria. This is not just a European characteristic but it does seem more prominent in places where the wines show less fruit and more acidity.
Many producers see it as an expression of the terroir, while some oenology experts (those who study wines) put it down to compounds produced in winemaking. Whatever the origin, there is no agreed definition of minerality, but for many it’s a very useful word.
If you get headaches when drinking wine or your face becomes flushed, chances are you have experienced an allergic reaction to the wine. Antihistamine medications like Zyrtec, Allegra, Claritin or Benadryl may provide quick relief for your symptoms. This is because histamine has caused an immediate inflammatory response in the body.
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Histamine is part of the immune system that serves to provide a warning to your body of any potential attackers. It causes blood vessels to swell so the white blood cells can quickly find and attack an infection or problem. The increase in the level of histamine is what causes a headache and leaves a person feeling flushed, itchy and miserable.
Many wines contain components that may react negatively to people with histamine sensitivity. To begin, the wineries tend to use grapes that are ripe or even overripe; a state which leaves the fruit in the perfect state for excess histamine production. Sulphur dioxide, which is a common preservative used in winemaking, can cause dermatitis, hives’ and/or flushing. Another preservative, ammonium sulphates, may cause nausea or vomiting. It also causes histamine release in the body. Commercial yeasts are also a known histamine trigger.
Lastly, ethanol, which is the alcohol we consume when we drink wine, is a by-product of the bacteria which feed on the sugars in the grapes from which the wine was made. It is the reason why all alcohol contains histamines. Generally, the higher the alcohol content, the lower the sugar content and vice versa.
The level of histamine in wine varies depending on the processes used when making the wine; things such as the type of barrel used. You won’t find an alcohol completely without histamines and sulfites but there are techniques that will lower the histamine formed in wine.
While both red and white wines contain some trace nutrients, red wine has much higher levels of antioxidants, but all wines contain substances such as sulfites, which can cause mild to severe allergy symptoms to appear in some individuals. White wine will contain between 3 to 120 micrograms of histamine per glass, whereas red wine will have 60 to 3,800 micrograms of histamine per glass.
Some people claim that natural wines contain low levels of histamine, however this is not always true. It is not easy to determine which wines are safe as most wine labels do not legally have to show this kind of information and there isn’t a legitimized certificate for low histamine wines.
What works for many people with a sensitivity to histamine is a low histamine wine without sulfates. White wines such as Sauvignon Blanc or sparkling wines like Cava or Prosecco are often a good choice for people with histamine sensitivity.
According to new guidelines from the Canadian Centre on Substance Use and Addiction (CCSA), which were published earlier this year, consuming more than six alcoholic drinks a week leads to high health risks, including cancer, especially for women.
The CCSA led the initiative to update Canada’s Low-Risk Alcohol Drinking Guidelines (LRDGs). This Health Canada initiative was initiated in July 2020. The result of this project was the creation of Canada’s Guidance on Alcohol and Health, which now replaces the LRDGs.
The CCSA states that no matter the kind of alcohol, whether it is wine, beer, cider or spirits, even a small amount is damaging, regardless of age, sex, gender, ethnicity, tolerance for alcohol or lifestyle. Thus, if you drink, it’s better to drink less.
According to the CCSA, the guide provides people with the information necessary to make well-informed and responsible decisions about their alcohol consumption. The guidelines state that there is a continuum of risk associated with weekly alcohol use.
No risk = 0 drinks per week — Not drinking has benefits, such as better health and better sleep.
Low risk = 2 standard drinks or less per week — Most likely to avoid alcohol-related consequences.
Moderate risk = 3 to 6 standard drinks per week — There is risk of developing several types of cancer, including breast and colon cancer.
Increasingly high risk = 7 standard drinks or more per week — The risk of heart disease or stroke increases significantly at this level.
Each additional standard drink radically increases the risk of alcohol-related consequences.
In addition, consuming more than 2 standard drinks on any occasion is associated with an increased risk of harms to oneself and others.
As with the previous guidelines, alcohol should not be consumed when pregnant or while breastfeeding.
On the other hand …
Contradicting at least a portion of the new Guidance on Alcohol and Health is another study, also published this year, this time in the Nutrients Journal where researchers completed a study aimed at understanding the association between wine consumption and cardiovascular mortality, cardiovascular disease (CVD) and coronary heart disease (CHD).
This investigation states that wine consumption has an inverse relationship to cardiovascular mortality. According to the journal, “Researchers performed a systematic review and meta-analysis using longitudinal studies, including cohort and case-control studies retrieved from multiple databases which they searched from their inception to March 2023”.
The researchers stand by the belief that light to moderate alcohol consumption positively affects general health; for instance, it acts on high-density lipoprotein cholesterol to prevent atherosclerosis, lowers the incidence of ischemic heart disease (IHD) and helps with the prognosis of people at higher risk of coronary complications leading to myocardial infarction.
However, these researchers agree that excessive drinking causes over 200 diseases, which makes it a leading cause of deaths globally. They also warn that alcohol interacts with multiple drugs, altering its metabolism. Decreased alcohol metabolism could lead to increased blood alcohol levels. For example, a component in wine, resveratrol, interacts with certain drugs and modifies their metabolism.
Polyphenols in red wine, such as tannins, provide multiple cardiovascular health benefits. It is also an anti-inflammatory, antioxidant and antimutagenic thus reducing potentially harmful chemicals from the body. Nonetheless, all cardiologist agrees that light to moderate alcohol consumption has a positive effect on cardiovascular health, whereas excessive alcohol drinking elevates the risk of CHD mortality, cancers, etc. At least both studies agree on this point.
The participant’s age, sex or smoking status apparently had no effect on the study’s results. Both red and white wines displayed positive affects but the impact varied by the type of wine.
Though health benefits were noted with both red and white wine, the variations in the strength of this association were attributable to the different concentrations of some components. Red wine, in particular, has phenolic compounds such as gallic acid, catechin, and epicatechin (flavonols), which gives it antioxidant properties. These wines also reduce low-density lipoprotein (LDL) oxidation, thrombosis risk, plasma and lipid peroxide.
Alcoholic components of wine reduce the risk of thrombosis and levels of fibrinogen, as well as induce collagen and platelet aggregation. Thus, higher consumption of red wine is more beneficial for combating CVDs than white wine other alcoholic beverages.
The study concluded that moderate wine consumption is good for cardiac health. However, researchers should interpret these findings with caution. Increasing wine consumption could harm patients susceptible to alcohol due to age, preexisting pathologies or medications.
In closing …
I leave it to you to make your own decision with regards to the merits of both studies. Complete information regarding Canada’s Guidance on Alcohol and Health is available at https://ccsa.ca/. The complete study, Association between Wine Consumption with Cardiovascular Disease and Cardiovascular Mortality: A Systematic Review and Meta-Analysis, is available at https://www.mdpi.com/2072-6643/15/12/2785.
The spotted lanternfly is an invasive species from Southeastern Asia that poses a threat to Ontario’s wine-growing industry. It has been recently detected in New York state, not far from the Niagara wine-growing region.
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According to the Invasive Species Centre, the spotted lanternfly is an invasive plant-hopper native to Southeast Asia. The insect was first detected in Pennsylvania in 2014 and since then has advanced to several other states, including Monroe and Erie Counties of New York, which are very close to the Niagara wine region. It has not yet been detected in Canada, but industry experts say it’s only a matter of time.
The spotted lanternfly has caused a great deal of destruction to grape vines and other tender fruit trees in the United States. The insect sucks the sap out of grape vines, causing them to collapse. If left unchecked, the insects could devastate entire vineyards, which would each cost upwards of $45,000 an acre to replant. It is a much more aggressive pest than previous pests.
A 2019 study completed by Pennsylvania State University estimated that the insect caused between $43 million and $99 million US since being detected. Although the study also includes nursery operators and Christmas tree growers, researchers noted that grape growers were hit especially hard. Pennsylvania has experienced a loss of between 45% to 100% of wine grape crops.
Insecticide application in some vineyards and orchards in the affected areas have gone from four applications per season up to 14 applications, increasing industry expenditures and potential negative impact to the environment.
Early detection will be the key to mitigating the damage caused by the spotted lanternfly. It’s easier to control and a lot less expensive at the prevention stage. At the management stage it has proven to be very difficult to control and eradicate.
An adult spotted lanternfly can be identified by its black and grey spots and bright red underwing. Their wings are about 2 centimetres or 1 inch long. They will often be found clustered together on a tree.
The eggs are brown, seed-like, covered in a grey, mud-coloured secretion. They will be grouped together in a vertical formation, usually found on trees, but can be laid on any surface, including cars.
The nymphs grow in four stages, starting out with black and white spots but as they mature they gain red spots with distinctive patches of black and white.
Spotted lanternflies spread into new environments in two ways. They are not strong flyers but are able to cling well to a variety of surfaces. They will hold on to people and vehicles who move through heavily infested areas. Their eggs masses are very difficult to spot and can be laid on almost any material, including stone, cut logs, Christmas trees, rusty metal, boats or grills. Egg masses are laid on an object then covered by a shiny, grey, putty-like material that darkens and turns brittle overtime.
The Ontario Ministry of Agriculture, Food and Rural Affairs is currently surveying for spotted lanternflies in high-risk areas to assist with early detection. However, we can all help prevent the spread of spotted lanternfly by buying and burning local firewood, checking ourselves and our belongings thoroughly after visiting an infested area, and watching for egg masses especially during the winter. If spotted, take photos, note the location, and report the sighting to the Canadian Food Inspection Agency.
The pending invasion of the spotted lanternfly is an example of a larger problem linked to climate change. The longer growing season and more temperate winters caused by rising temperatures are allowing more invasive species to spread into the region and to live longer.
Streaks and water spots can make your stemware look dirty even when it’s not. It can be frustrating and difficult to get wine glasses clean and worse, if not done properly, odors can penetrate the crystal and interfere with the aroma and flavour of your wine.
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According to many experts it is perfectly safe to put your crystal stemware in the dishwasher. They claim that the reason people fear doing it is because traditionally crystal often had a gold rim or other decorations that made it unsafe for machine washing and that reputation has stuck. However, it is still important to remain cognizant of the length of any stems on your glasses. Many a glass has been “de-stemmed” by either the machine’s rotating spray mechanism or the top of the dishwasher when the tray has been slid back in.
If you do elect to use the dishwasher it is suggested that you wash the stemware on its own to minimize the risk that a dish or utensil may shift during the wash and crack a glass. Also use the air-dry setting as heat drying can dull glasses over time due to miniscule detergent particles that will be contained in the steam.
Those who oppose cleaning crystal stemware in the dishwasher claim dishwashers can cause hard water stains to appear on the glass. They also say that some detergents can etch the surface of the glass. Lastly, there is a possibility that vibration of the dishwasher can cause a piece to shatter.
If you wash your glasses by hand the experts recommend you hold each glass by the bowl, not by the stem, which is the most fragile part of the glass and may easily break. Using hot water, swirl the water over the whole glass and use only a minuscule amount of dishwashing liquid on the outside, including the rim. Then rinse inside and out with hot water to remove any soap.
Once done, dry the glasses immediately in order to avoid water spots. For best results it is recommended that you use microfibre towels, one in each hand. This will void any spots, lint or finger marks being left on the glass. Use two towels; hold onto the glass’s base with one towel-covered hand and the bottom of the glass’s bowl with the other. Then turn gently in one direction and rub lightly on any water spots.
No matter which method you choose for washing your glassware, immediately following use be sure to rinse the glassware in hot water to remove any leftover wine or sediment.
My own experience has been that wine glasses can get broken using either method. My only word of caution is I would avoid putting any family heirlooms in the dishwasher. Most of today’s crystal manufacturers will indicate whether their product is dishwasher safe.
The Riverland wine region is the largest wine producing region in Australia. It stretches west from north of Adelaide along the Murray River from Paringa to Blanchetown. It is home to about 1,000 grape growers who cultivate in excess of 21,000 hectares of vineyards, one third of Australia’s wine production.
Over half of these growers sell their grapes to a multinational company, Accolade Wines. Accolade now has more wine in storage than the Riverland produces in a single vintage, equating to about 400 million litres of excess red wine.
Accolade is offering financial incentives for growers to switch from growing red to white grapes or to leave their vines dormant for the foreseeable future. The incentives are not believed to be sufficient to cover the cost, thus making grape growing unviable.
Elsewhere, in the Murray Valley, it’s estimated that 20,000 tonnes of grapes were left unsold this season. Overall, in Australia, wine exports decreased by 26 per cent in 12 months with no relief in sight. This has been coupled with rising input costs, which have at least doubled in the past year due to the rising cost of chemicals, fertilizer, fuel and labour.
The oversupply of red wine is the result of tariffs on Australian wine being exported to China and global freight issues (see my post from December 31, 2021, on Wine Shipping Delays), which have led to a downturn in red grape prices. This situation is expected to continue for the next few years.
Although switching from growing red grapes to white would remove unwanted red and replace them with varietals like Sauvignon Blanc, Pinot Gris and Prosecco, which currently have much more demand, the transition would not be cheap or completed quickly. It takes anywhere between two and six years to switch from one type of vine to another and for them to start producing the same amount of fruit as before.
Grape growers are calling for government assistance but even that may be too little, too late for some. However, at this point it is most likely that the government would not provide direct financial assistance but instead refer growers to rural small business grants and rural assistance loans.
Some experts are forecasting a generational shift in ownership of vineyards. There has been a recent increase in the number of vineyards being listed for sale. Given the current favourable value of the Australian dollar, it is thought that the real estate market may attract the attention of international investors.
Some vintners are even expected to rip out their vines and plant almonds or other crops.
Having experienced fires, droughts and other effects of climate change over the past few years, Australian vintners continue to live in interesting times. Grape growing is proving not to be a career for the faint of heart.
The price of wine has remained fairly stable during recent months and has not been impacted in the same way as the price of gas and food. However, this is soon about to change.
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As you have seen at the gas pump, the Russian invasion of the Ukraine has caused a surge in gas and oil prices. These increases have impacted the cost of wine industry supplies. Increases of 20% to 45% have occurred on the cost of bottles and boxes over last year. The war has created a great deal of volatility and unpredictability to the glass bottle industry.
Oil prices have surged 70% in the past year and with transport costs rising, barrels, bottles, cases and wine labels are all more expensive. But so far the consumer has not felt the impact.
Very high Inflation is severely impacting the price of supplies such as glass, corks, labels and cardboard. Labour and energy costs have skyrocketed.
With grapes being harvested only once a year and wine reaching the market through a rather complex multi-faceted distribution network, price pressures have not yet reached store shelves. However, when they do, the effects of inflation, which is currently around 6%, supply chain issues (see Dry Times Ahead from January 22), a small 2021 global grape harvest and a surge in demand will mean consumers should prepare for a significant increase in wine prices.
Historically, wine isn’t as volatile as other consumer goods, so has been less subject to price fluctuations. From 2004 to 2021 inflation increased at a rate of 2.11%, while wine prices only rose by 0.73% during the same period.
Wine producers have been doing their best to deter price increases especially given the impacts from the COVID pandemic which they are now struggling to recover from. Unfortunately, costs are continuing to increase and many distributors have already absorbed the higher transportation costs. Operating expenses have reached the point where they can no longer be absorbed by producers.
The greatest impact will be seen on imported wines. The cost of shipping containers and freight has increased by more than 100%. Adding to the problem is the impact of the small harvests in France’s Burgundy, Loire and Provence wine regions. The only saving grace will be the competition within the wine industry which will keep the increases moderate.
The high consumer demand for wine is also having an impact on price. In particular, wines from Bordeaux, Burgundy, Tuscany, Rioja and Napa will be most affected. Wines from these regions may increase by 20% to 25% within a year.
Domestic wines will be impacted as well though probably not to the same extent as imported wines. It is expected that these wines will see a minimum of a 10% increase in price.
Will this inflation last? Some financial experts don’t think so while others are convinced it will. In either case the most optimistic timeline is that the current conditions will remain throughout 2022 and 2023.
In any event it is believed that competition will keep runaway pricing in check. Wine is different from most other consumer goods in that there are options available at every price point and there are a lot of wine choices available. This will help keep wine prices as low as possible.
I have found myself frustrated many times over the past number of months when the wines I am hoping to purchase from the liquor store are not available. The reason I have been told is a result of the pandemic. COVID-19 has affected shipping companies and dock workers hard, resulting in huge backlogs and skyrocketing shipping costs.
The global wine supply chain generally starts with the grape grower -> producer -> packer -> exporter -> shipper -> importer -> trucker -> wholesale distributor -> retailer/restaurant/bar. The time to complete this process has increased from 30 days to 3 months or more.
Wine importers are having trouble bringing wine not just from Europe but also from Chile, Argentina and South Africa. Wineries are also experiencing a shortage of bottles, many of which are imported from China.
Many distributors historically operated on a just-in-time basis whereby goods were received as close as possible to when they are actually needed, to keep costs low. However, today just-in-time processing is not working because of all the delays.
Shipping costs have increased by over 50% during the past year. Along with a lack of shipping containers available to ship the wine, the containers get delayed at the dock resulting in additional charges, and there is a lack of truck drivers available to deliver the wine to its final destination. In preparation for the upcoming holidays wine merchants have planned their shipments at least 3 months in advance. However, there is no guarantee that the wines will reach their intended destination in time for the holidays.
It is expected that volume-driven wines will most likely bear the brunt of the skyrocketing costs. Chilean and Argentinian wines will most likely suffer the most from the soaring freight costs. It is felt that these less expensive wines will lose their competitive advantage with the extensive increase in freight cost.
However, there is optimism that the situation will eventually improve, though probably not until mid-2022, as countries come out of lockdown and more truckers are hired. It is now feared that inflationary pressures will take quite a while longer to come back into proper alignment.
It’s hard to imagine an upside for anyone for the foreseeable future, from producers to importers to distributors to retail and hospitality outlets to customers. The impact will soon become apparent on wine store shelves and restaurant tables as we end-consumers will eventually bear the added costs. Isn’t that always the way?
A Layman's Wine Musings 