Avoid the Hangover With Georgos' Healthier (Nu) Greek Wine

On this episode of The Barron Report, we talk to a winemaker focused on making a "better-for-you" wine. Native to Greece, Georgos Zanganas had a rude awakening when he had a couple glasses of wine leaving him with a terrible headache. Realizing what made Greek wine special, Georgos set out to bring Greek wine to America. With only non-GMO grapes and low sulfites, Georgos wines are said to be healthier.

Show Notes

  • 1:02 - The Beginning
  • 2:07 - Where are the Greek Wines?
  • 3:31 - Making Georgos Wines
  • 5:28 - What does (Nu) Greek Wine mean?
  • 7:28 - Partnering with Whole Foods
  • 9:11 - Customers respond to Lower Alcohol Content
  • 16:45 - The Rosé Movement
  • 14:42 - The Impact of the Sonoma Fires
  • 16:25 - Supporting the Fight against Alcohol Addiction
 
 
 
 

How This Season's Wildfires are Devastating California's Wine Industry

How This Season's Wildfires are Devastating California's Wine Industry

The recent wildfires in California's Napa Valley area have been devastating on all fronts. 

The death toll is currently at 21 and 670 people have been reported missing. 3,500 homes and businesses have been destroyed. 

As of Wednesday, six major fires have been responsible for burning through nearly 88,000 acres. 

This season has been especially damaging due to the unusual number of fires that have ignited at the same time paired with the recent aggressive wind. 

On Wednesday, the wind has reportedly increased significantly, which means the fires will likely continue on their destructive paths. 

Wineries in this area are used to prepping for fires, but that doesn't mean that these establishments are safe from damage. Several are going to feel a significant impact.

Five wineries have been totally burned down or have been significantly burned this season.

Although the majority of grapes have been picked for the season, many of the grapes touched by smoke will have to be thrown out. Depending on the damage at the winery, it may take years for the vineyard to recover. 

“A significant amount of acreage will likely be out of commission for a while,” said Phil Lynch, a spokesman for Brown-Forman Corp., the company that owns Sonoma-Cutrer vineyards and markets Korbel champagne to "Bloomberg." “If it’s only smoke damage, it’s one season. If it’s fire damage, it’ll be three or four seasons.”

Read More

Global Wine Prices May Increase Due to Extreme Weather Occurrences

Global Wine Prices May Increase Due to Extreme Weather Occurrences

minds when it comes to ensuring quality and quantity of their grapes come harvest time. Extreme weather events always take a toll on a vineyard if exposed for too long to extreme temperatures— high or low.

This year’s weather occurrences around the world have been especially rough to the top wine regions causing grapes to either dehydrate, shrivel, become tainted with smoke, ripe ahead of schedule or decrease in quality, not to mention shrink the quantity of grapes worth harvesting.

“In Napa and Sonoma, the excessive heat didn’t affect grapes for sparkling wines or whites harvested earlier in August. But cabernet is in the crosshairs,” reported “Bloomberg.”

Read More

An Exploration into Sonoma's Main Food Hubs, and the Chefs Using Them

An Exploration into Sonoma's Main Food Hubs, and the Chefs Using Them

By L.M. Archer, Foodable Contributor

As a world-class food and wine destination region, Sonoma draws visitors with high expectations, and the disposable income to pay for those desires. Ironically, some statistics claim that the area imports over 70% of its food. Food hubs help Sonoma’s culinary culture fulfill artisanal expectations while supporting local farmers.

“Sonoma’s chefs choose to use food hubs because they want the best ‘palate’ possible to showcase their work to discerning guests,” Tim Page of food hub F.E.E.D. (Farmers Exchange of Earthly Delights) Sonoma explains. “It’s also a conscious choice to help support a Sonoma farmer’s ‘perfect day.’” The perfect day? Providing pristine produce to restaurants in the amount specified, for the price specified, on the day specified.  

So what exactly is a food hub, and why use one? Food hubs belong to a subset of what the USDA calls ‘food value chains,’ or collaborative, transparent partnerships designed to blend financial gain with social good, providing affordable aggregation, distribution and sometimes marketing for small and mid-sized farmers. 

Read More

Sonoma’s Artisan Food Purveyors Add Value to Local Restaurants

Sonoma’s Artisan Food Purveyors Add Value to Local Restaurants

By L.M. Archer, Foodable Contributor

Dining in or out tonight? According to 2015 U.S. Commerce Department statistics, consumers now spend more money eating out than they do on groceries.

In Sonoma, this increase in consumer spending pays dividends, not just to restaurants, but to the local artisan purveyors they utilize.

Much like an artist employs a broad palette and varied brushstrokes when painting, Sonoma restaurateurs draw upon bespoke cheesemongers, butchers, bakers, olive oil producers, and organic produce and honey purveyors to amplify seasonal menus and specialty events. A few regional giants, like Jackson Family Wines, even employ their own staff artisans. 

Whether in-house or for hire, fine food suppliers add a personal touch and level of panache to restaurants and wineries that surprise and delight guests; such heightened experiences helps convert transitory customers into loyal patrons.

The Sonoma food and wine industry also shares common values and sensibilities that naturally support such vendor/venue partnerships. These shared values include a focus upon family, community, authenticity, and sustainability. Separately or together, these shared sensibilities contribute to Sonoma’s unique sense of place. 

Finally, another unusual component of the Sonoma scene involves the use of food hubs like F.E.E.D. Sonoma and Sonoma Organics. These organizations aggregate goods from small farmers for restaurants that lack either the luxury or logistics to shop at local farmers markets, but desire the same quality and consistency.

Restaurant x Artisan Partnerships

Here, Foodable shares the secrets to some of Sonoma’s most successful restaurant and artisan purveyor partnerships:

Read More