Obit written again on Md. direct-shipping bill

The note came Friday morning from Adam Borden, who became one of the principal spokesmen for a bill that would allow Maryland wineries to ship their product directly to home. It was brief, to the point.

"Dead"

And so another attempt to allow Maryland wineries to ship wine by mail was denied. How many of there been? Might be 11 years; might be 12. Certainly it's an issue that has come up numerous times, found intense resistence by the Maryland wholesalers and retailers, and died on the vine. Borden wrote later that he's know more by the end of the weekend or the first of next week about how close they came and how much progress they made over last year. Any gains, he suggested, will help prepare for another fight next year.

Kevin Atticks is the executive director of the Maryland Wine Association. Reached earlier this week, he had lost some of the optimism he had before the hearings began. That when he was talking about Maryland being one of five states that were reviewing their direct shipping laws. Another is New Jersey. He was hopeful that by the end of the wrangling, all five bills would pass and the total of states that permitted direct shipping would reach 40. Well, make that 39 now. Actually, if you want to acquaint yourself with how each state handled the issue of direct shipping, click on this link.

"It's a wait and see," Atticks said on the phone on Monday. "No news in this business is not good news. We're just waiting [to hear]."

The news ended a whirlwind month for Borden, who said a couple of weeks ago in an initial conversation that he runs a venture capital fund that invests in specialty food companies. While he was taking the reins of this grassroots movement to overturn the wine laws, Borden was also waiting for news from home that he pregnant wife was going into labor. On Feb. 18 he was testifying in the Senate until around 6:30 p.m. The baby was born the next day, before noon. Mom and child came home on Sunday, the 22nd, he said. On the 23rd he was back in Annapolis giving more testimony.

Bosden's predecessor, Atticks said, left the state and moved to Texas, "a beautiful wide-open state where you can get anything [shipped] you want." Speaking to Borden a few times over the past few weeks, he obviously has learned a lot nis his first year directing this consumer effort, particularly about the obstacles that exist when it comes to getting free shipping passed. What galls him the most are the figures that show how much he says the state is losing, let alone what the wineries aren't getting in revenue and what consumers are being denied in terms of convenience.

The current process, he said, is so convulated that "in the six years that this program has been in effect, there have been six wineries that have participated in this program, none I've ever heard of, and the state has collected a whopping $140 [in fees].

"Just to put in perspective, New Hampshire last year alone collected $520,000 via is direct ship program and that doesn't even include a sales tax because they don't have one," he said, his voice more awah in frustration the longer he talked about the past few weeks. "So that's just permit fee and excise tax. So it's clearly been very unsuccessful . . . and it has been so because of the process. No one in their right mind would go through this process."

A day to reflect on the states of wine law

I've been slowly gathering enough material to allow for several consecutive posts about the business of selling wine and some of the issues that are arising in the mid-Atlantic. In New York, legislators are talking about changing the law to allow supermarkets to begin selling wine.

Dr. Vino, acknowledged as having the best wine blog in the country, has been posting on the issue the past couple of weeks. Sharing a couple with you. This one was posted this morning.

The budget battle in Albany looms on the calendar–and with it a decision for a possible overhaul of New York wine retail law that would expand wine sales to supermarkets. (See backgrounders here and here.)

In an op-ed in yesterday’s NYT, wine shop owner Marco Pasanella makes the case that he and other independent shops should be allowed to expand to have more than one location and be able to sell bread, cheese, microbrews, and, yes, recyclable bags, which they are not allowed to currently sell. I’ll drink to that! In fact, it is absurd that this corollary is not in the proposed reform legislation and should be corrected immediately.

I stopped by Pasanella & Son last week for a book signing. It is a handsome shop with an antique Fiat on the floor; the wine selection is excellent. The staff did a fantastic job setting up the event and it was great to see so many people, particularly from the neighborhood turn out. In his op-ed, Marco says that the staff at a local shop will remember a customer’s name. In fact, one woman there that evening told me that the staff member actually remembered which wine she had bought on her previous visit when she couldn’t. Bet that won’t happen at D’Agostino.

Also check out their clever and popular free wine and movie nights, Sip ‘n Cinema!

And here's one he posted on March 5.

Christy Frank of Frankly Wines–last seen in front of her cork wall–returns with some answers to a few of my questions about the possible changes NY wine retail.

Size of store: 320 sq feet, possibly the smallest in Manhattan [66 West Broadway; Tribeca]
Style of selections: well-edited! My version of the well-stocked wine closet: including daily essentials, quirky finds, and higher end treasures. Selection skews toward the Southern Hemisphere.price average: 50% of stock is $20 or less

A cool bottle: “Syrocco” Syrah 2006 (Zenata, Morocco) - eye-rolling aside at the clever, rhyming name, the wine is a great value at $16.99. Alain Graillot of Northern Rhone fame is the man behind this project.

Date store opened: December 14th, 2007

Position on proposed reform to allow food stores to sell wine: There’s a Whole Foods around the corner, so the possibility that this will pass, combined with the current economic environment does worry me. Prior to opening my wine store, I ran the national business for several wine brands, so I understand that independent wine/liquor stores can co-exist with large, corporate grocery chains that also sell wine. However, given the current economic environment, this is probably not the best time to test the entrepreneurial spirit of the existing independent retail base to adjust to a drastically changed regulatory landscape. What I find interesting about this proposal is that the benefit (or possible lack of benefit) to the consumer barely enters into the discussion. The proposal was issued as a way to raise state funding, and as such, I think the financials need to be given real, detailed scrutiny.

I’ve seen top-line numbers from both sides, but the devil is in the details - and the only detail I have seen is the written testimony submitted by Whole Foods on 11/30/07 in preparation for last year’s budget (found herein pdf). I hope that unlike the scenario in that document, the State’s calculations take the negative consequences of existing store closures into account. I hope that “700 full-time-equivalent jobs” are enough to off-set the jobs lost due to those closings. And I hope that if passed, the actual franchise fee per location isn’t actually 10% - 0.2% of location sales for small stores ($500K or less per year) and only 0.05% - 0.06% of sales for the largest stores.

My suspicion, although I welcome hard numbers that firmly indicate otherwise, is that this plan will transfer wine sales from small, local retailers to large, corporate chain grocery stores at the time when these retailers have the least chance of success to successfully adjust their business models.

What you might do differently if passed : I already focus on smaller, boutique brands and offer a very high level of service. Ideally, the legislation would allow me to sell high-end beer and a small selection of gourmet goods - without turning myself into a full-on grocery If a grocery store gets to tag wine onto their existing business model, I should think I should have the opportunity to tag beer and cheese onto mine.

And if grocery stores are now allowed to sell wine in multiple locations under the same corporate license, shouldn’t wine stores be given the same ability to gain scale and compete? I’d love to see Frankly Wines logos in locations across the city….I bet I can pick up some old Starbucks leases on the cheap…if only I could find the funding.

Mount Felix lauds bond with local eateries

Mentioned the other day about Mount Felix Winery's improved Web site that offers a blend of information; some present, some past. There are older wineries that provide more substantial news on their wines and events, but there are a heckuva lot of other wineries that have been around a lot longer than Mt. Felix whose Web sites can't match up.

Peter Ianniello said by phone Wednesday that he and his wife Mary have done the upgrades, evidence that they're willing to invest the time and energy needed to help market their wines. Peter said they've been blessed these first few months in business by the support they have received from the business community.

“Some retailers were thrilled to carry a quality local wine,” he said, “and some restaurants . . . even created some special dishes featuring and highlighting Mt. Felix wines.”

According to the site there are 22 retailers carrying some or all of the eight wines that Mount Felix produces, and 10 restaurants that have included the label on their wine lists. That's not an easy advance; so many wineries have talked about how difficult it is to move any of their wines onto the wine lists of area eateries.

“That's the best part of what I'm mentioning to you,” Peter said. “We have been very, very fortunate to work with some really great businesspeople that took us on. You know what this market is like. You have Chile on the bottom, Italy on top, New Zealand to the left, Australia to the right. It's a pretty crowded market.”

Peter said that MacGregor's Restaurant and the Laurrapin Grill, both in Havre de Grace, Md., have created dishes using Mt. Felix wines. “So in addition to carrying them and offering them on the list, they actually made special dishes. The one place, Laurrapin, people would come up here and they were raving about it. They took our blush wine, which is blend of Traminette and Chambourcin, and they sauteed some large sea scallops in it. I had some people come in who were still drooling from tasting it. It was that good. So we're very, very humbled by the support we've gotten. That's the only reason we've been successful.

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That and their location, less than a mile off Exit 89 of I-95. Peter said that when winetrailtraveler.com came down for a taste, they told him that of all the hundreds of wineries they've been to across the entire United States that “we have one of the best locations next to a highway infrastructure and major population sites.”
-

He said they have applied to have their name put on signs preceding the exit north and south to let people who are driving by know they're there. “We're just waiting,” he said. Hopefully the applications wil lbe approved soon.”

The Event Grapevine: March 20-22

On April 3, vintage wine will meet vintage vinyl once again, as Chaddsford Winery (632 Baltimore Pike, 610-388-6221) introduces Pierre Noir, named for WMMR radio personality and longtime Philadelphian Pierre Robert. The bottle will bear a tie-dye label and Robert’s likeness, and will house a medium-bodied red wine that winemaker Eric Miller describes as “a delicate, but full-flavored red,” with “mouth-filling flavors that combine fruit and earthiness.”

Pierre Noir is made from 100% Pinot Noir grapes grown in southeastern Pennsylvania. The idea for “Pierre Noir” got its start during last fall’s harvest, when Robert traveled to Chaddsford Winery to personally stomp the arriving Pinot Noir grapes alongside several lucky fans. Miller agreed to do a personal bottling for Pierre and his fans, which is limited to 250 cases. This release will be available for purchase starting April 3 at Chaddsford Winery and its two retail locations at the Chaddsford Tasting Room in Peddler’s Village (20 Merchants Row, Lahaska) and the Chaddsford Wine Shop at Ardmore Farmer’s Market (Suburban Square, Ardmore); it can also be purchased online at http://www.chaddsford.com/.

To celebrate the release of “Pierre Noir,” Robert is hosting a vintage launch party at Chaddsford Winery on Friday, April 3 – appropriately, a wine and cheese reception, though this one is sure to be more rock than Rachmaninoff. WMMR listeners will be invited to come as Pierre’s guests by winning a series of on-air contests beginning March 23.

“Rock and roll” and “wine and cheese” may seem unlikely bedfellows, but their common ground is easy to identify: peace and love, just the notion Miller hopes wine lovers will embrace with this special vintage. The pairing is even more natural given that Chaddsford and Robert have previously collaborated on the wildly successful 2006 “Pierreno Grigio,” a white wine that also featured Pierre Robert’s likeness.

Like his eponymous wine, Pierre Robert’s tenure in Philadelphia has been “full, long and lively.” Now a staple of the Philadelphia rock scene, Robert was initially told he was “too California” for the East Coast upon his arrival from San Francisco’s KSAN in 1981. But his trademark positivity and voluminous knowledge of rock music quickly earned him a slot in the DJ rotation at venerable WMMR, and he has been there ever since, establishing a penchant for pulling actual vinyl out of the “MMaRchives” to play on-air, and thus cementing his own status as a true icon of the golden age of rock and roll.

Chaddsford Winery is Pennsylvania’s premiere winery. In 2008, Wine Enthusiast named Chaddsford Winery one of “America’s Top 25 Tasting Rooms”; to be considered for this honor, “wine quality was paramount,” but “decor, staff savvy, amenities and more ephemeral characteristics, such as overall quirkiness or warmth” were considered as well. The 2005 Chaddsford Miller Estate Vineyard Chardonnay was featured in Food & Wine magazine (April 2008) as one of the “67 Best American Wines ($15 and Under).”

As for what’s going on elsewhere, both this weekend and beyond, take a look:

PENNSYLVANIA WINERIES

Adams County Winery, Orrtanna: Wine Appreciation class ($$), Saturday, 6 to 8:30 p.m.; Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries; home wine-making class ($$), Sunday, May 10, link to winery

Allegro Vineyards, Brogue: Fridays’ Weekly Winedown ($$), 4 to 7 p.m.; Sweet & Spicy Saturdays ($$), 2 to 5 p.m.; Sip & Savor Sundays ($$), 2 to 5 p.m., all require reservations at 741.3072, all events at the Wine Gallery in Olde Tollgate Village EXCEPT for Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries; music of Ravensun ($$), Saturday, April 11, 2 to 5 p.m., link to winery

Black Walnut Winery, Sadsburyville: Barrels on the Brandywine ($$), continuing every weekend in March at all Brandywine Valley Wine Trail wineries, link to winery

Blue Mountain Vineyards & Cellars, New Tripoli: Sunday Blues Wine Tastings, music every Sunday ($$), 2 to 5 p.m., through April, link to winery

Chaddsford Winery, Chaddsford: Barrels on the Brandywine ($$), continuing every weekend in March at all Brandywine Valley Wine Trail wineries; reserve tastings ($$) begin in April, 1, 2:30 and 4 p.m. every Saturday; winemaker dinner ($$) at Caffe Gelato, Newark, Del., Sunday, 6 p.m.; Wine 101 ($$), Thursday, April 9, 6 to 8 p.m. with Eric Miller, the first of a series of classes that run through May; Pierre Noir release party, Friday, April 3; Crazy Eric sale at the winery, Saturday, April 11, starting at 8 a.m.; technical tour program, free, starting April 1, on Friday at 3 p.m. and Saturdays at 11:30 a.m. and 1 p.m., reservations accepted, link to winery

Clover Hill Vineyards & Winery, Breinigsville: March Madness ($$), passport required, a Lehigh Valley Wine Trail event; beginner tasting class ($$), Saturday, April 25, 3 p.m.; A Taste of Spring, a Berks County Wine Trail event, April 25-26, link to winery

Country Creek Winery, Salford Township: Music, Mike Greer and Friends, Saturday, no cover charge, 6 to 9 p.m.; dinner at Brazzo Downtown ($$), Thursday, March 26; Liquid Fridge will perform, Saturday, March 28, 6 to 9 p.m., link to winery

Crossing Vineyards & Winery, Washington Crossing: Wine 101, at the Wine Institute ($$), 6:30 to 8:30 p.m., topic on Monday, March 23, is An Introduction to Wine, link to winery

Cullari Vineyards & Winery, Hershey: Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries, link to winery

Four Springs Winery, Seven Valleys: Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries, link to winery

Franklin Hill Vineyards, Bangor: Free winery tour, Wednesdays at noon, link to winery

Hauser Estate Winery, Biglerville: Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries; winemaker’s dinner ($$), March 27, Restaurant Sydney in East Berlin; Candlelight Friday, last Friday of every month, 5 to 8 p.m., wine tasting, music and warm food; Fire and Wine, burning of the grape vine trimmings, Saturday, April 4, 3 to 6 p.m., link to winery

Kreutz Creek Vineyards, West Grove: Music at West Chester tasting room, 44 E. Gay St., Fridays and Saturdays, 6 to 9 p.m.; Barrels on the Brandywine ($$), continuing every weekend in March at all Brandywine Valley Wine Trail wineries, link to winery

Manatawny Creek Winery, Douglasville: Hours have changed to Fridays and Saturdays, 10 a.m. to 6 p.m., and Sundays, noon to 6 p.m.; Saturday, wine and food pairing; Chef Lesle is preparing a Green Goddess Coulis on Sourdough Croutons and serving it with our COW (Chardonnay Off Wood). She will be in the tasting room from 10 a.m. to 6 p.m. on Saturday; Taste of Spring, Berks County Wine Trail event, April 25-26, link to winery

Moon Dancer Vineyards & Winery, Wrightsville: Music every Friday (6 to 9 p.m.), Saturday (2 to 5 p.m.) and Sunday (2 to 5 p.m.); Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries; champagne brunch ($$), Sunday, April 5, 11 a.m. to 1 p.m., call 717.252.9463 for reservations, link to winery

Naylor Wine Cellars, Stewartstown: Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries; Forget The Taxes and red Wine Dinner ($$), Saturday, April 18, 3 to 6 p.m., and Sunday, April 19, 2 to 5 p.m., link to winery

Nissley Vineyards & Winery Estate, Bainbridge: Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries, link to winery

Paradocx Vineyard, Landenberg: Barrels on the Brandywine ($$), continuing every weekend in March at all Brandywine Valley Wine Trail wineries, link to winery

Penns Woods Winery, Eddystone: Barrels on the Brandywine ($$), continuing every weekend in March at all Brandywine Valley Wine Trail wineries, link to winery

Pinnacle Ridge Winery, Kutztown: March Madness ($$), passport required, a Lehigh Valley Wine Trail event; Taste of Spring, Berks County Wine Trail event, April 25-26, link to winery

Reid’s Ochards & Winery, Ortanna: New winery; Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries, link to information

Rose Bank Winery, Newtown: Winter Wine Concert Series, Sundays through March 29, 1 to 4 p.m., at Shady Brook Farm, link to winery

Seven Valleys Vineyard & Winery, Glen Rock: Tour de Tanks ($$), continuing every weekend through March at all Uncork York wineries, link to winery

Stargazers Vineyard & Winery, Coatesville: Barrels on the Brandywine ($$), continuing every weekend in March at all Brandywine Valley Wine Trail wineries, link to winery

Tamanend Winery, Lancaster: New winery open, Thursdays, Fridays and Saturdays, noon to 5 p.m., classically styled premium wines in their bottled wine group, and premium sweeter styled wines in their Bag in Box group of wines, link to winery

Twin Brook Winery, Gap: Barrels on the Brandywine ($$), continuing every weekend in March at all Brandywine Valley Wine Trail wineries, link to winery

Va La Vineyards, Avondale: Open Thursdays and Fridays, noon to 5 p.m.; Saturdays and Sundays, noon to 6 p.m.; a proud participant this year in the 2009 Avondale League of Octogenarians Spring Swimsuit Festival, link to winery

Vynecrest Vineyards & Winery, Breinigsville: March Madness ($$), passport required, a Lehigh Valley Wine Trail event; Championship Phillies Saturday, April 4, link to winery

Waltz Vineyards, Manheim: New winery, open Saturdays, noon to 5 p.m. through the end of March, and by appointment, link to winery

West Hanover Winery, Harrisburg: Tour de Tanks ($$), continuing every weekend in March at all Uncork York wineries, link to winery


MARYLAND WINERIES

Basignani Winery, Sparks: Pizza and herbs ($$), April 18-19, noon to 5 p.m., link to winery
Black Ankle Winery, Mt. Airy: Open for business, winner of Maryland Governor’s Cup in 2008; winter hours start Dec. 1, Saturday and Sunday, noon to 5 p.m., other times by appointment; Crumbling Rock vs. the World ($$), Sunday, March 29, 2 to 5 p.m., link to winery

Boordy Vineyards, Hydes: Stew in Our Juices ($$), homemade stews and wine pairing, with musical entertainment, every Sunday in March, 1 to 5 p.m., winery link

Frederick Cellars, Frederick: Happy Hour, 4:30 to 6:30 p.m. every weekday, glasses are half-price; Music in the Cellar, Saturdays, 6:30 or 7 p.m., link to winery

Sugarloaf Mountain, Dickerson: Friday Flights ($$) is every Friday from 2 to 4 p.m., which consist of 3 half glasses of SMV wine, each paired with an appropriate cheese, fruit or chocolate, reservations at 301.605.0130, link to winery

Woodhall Wine Cellars, Parkton: Annual barrel sale, futures sale and chocolate tasting ($$), extending every weekend through March 29, 2 to 4 p.m., call 410.357.8644 or send an e-mail to reserve your spots; Patricia Della Casual Fine Dining will be serving lunch and dinner from noon to 3 p.m. and dinner from 5 to 9 p.m. each weekend by reservation (410.357.5078), link to winery

Other MARYLAND winery events can be found at this link, VIRGINIA events at this link and New York events at this link

WINE TRAIL EVENTS

Tour de Tanks, continuing every weekend in March, noon to 5 p.m. Saturdays and 1 to 5 p.m. Sundays, cost is $15 per person, pick up tickets at any participating winery or order online here, wineries include Adams County, Allegro, Cullari, Four Springs, Fox Ridge, Hauser Estate, Moondancer, Naylor, Nissley, Reid’s Orchard, Seven Valleys and West Hanover; information on Meet the Winemaker dinners here.

Barrels on the Brandywine, continuing every weekend in March, noon to 5 p.m., cost is $25 per person, pick up tickets at any participating winery or order online here, wineries include Black Walnut, Chaddsford, Kreutz Creek, Paradocx, Penns Woods, Stargazers and Twin Brook.

March Madness, Lehigh Valley Wine Trail passport event, continuing on weekends through the end of March; sold out, you can find information on the event here.

Trail of Spring, third annual Berks County Wine Trail event, April 25-26, with wine and food pairings.

$$ – Admission charge

CLASSES

Wine School of Philadelphia: Wine 101: Intro to Wine ($$), Thursday, April 16, 7:30 to 9:30 p.m., 2006 Fairmount Ave., Philly; Core Wine Certification ($$), classes for spring semester will begin April 23, contact Keith at 215.965.1514 x55, link to Web site

Va La: Some wines out, more on the way

Reported a few days ago on the releases at Va La Vineyards in Avondale, Pa., and saw that owner and winemaker Anthony Vietri expounded on it in his latest e-letter that moved to his customers Wednesday. If you haven't visited the winery, it's well worth the trip out to mushroom country. The winery is located about 10 minutes south of Route 1, off Route 41. The tastings are accompanied by fresh cheeses and other snacks from nearly producers. And the wines are as good as they get in the region.

As for the updates, here ya go:

WINE ALERTS:
Cristallo 2007 - sold out
Chiaretto 2005 - sold out
Barbera 2005 - in low supply

NEW RELEASES:
Zafferano 2007
100% cold fermented pinot grigio and nothing else.
612 bottles produced, this equates to one bottle
for every 11 million persons on the planet .

And COMING SOON:
Patina 2006: Charbono, Carmine, Primitivo, Malvasia Nero
One barrel / 264 bottles produced.

Castana 2006: A northern style blend rumored to drastically heighten beauty, intelligence, and personal finances, featuring Barbera, Nebbiolo, & Corvina Veronese.

NY: 98 new wineries open in past 5 years

Among the items dotting the weekly e-letter of the New York Wine and Grape Foundation, there's this note from director Jim Trezise:

NEW WINERIES keep popping up all over New York State, with two more recently licensed: Angelica Winery in the Hudson Valley, and Coyote Moon in the Thousand Islands region, which I expect will grow strongly during the next few years in grape acreage (Minnesota varieties), number of wineries, and reputation. They also have a champion in Senator Darrell Aubertine, who chairs the New York State Senate Agriculture Committee and is a strong advocate of agriculture. During the past five years, 98 new wineries have opened in New York State, exceeding the 20-year period of the 1980’s and 1990’s and in effect quadrupling the growth rate. What other New York industry is growing at that rate? And what other industry brings so many value-added benefits to rural New York in terms of agriculture, tourism, manufacturing, transportation, and quality of life? The $3.4 billion that our industry generated for New York State’s economy in 2004 is now probably $3.8 billion or more, and we hope to update that study next year. Meanwhile, we’ve already commissioned the New York Agricultural Statistics Service (NASS) to conduct an updated New York winery survey so we can compare 2008 with 2003 in certain areas. As of today, we’re at 261 licensed wine producers (not including satellite stores), with about 20 more licenses pending. I expect we’ll top 300 by the end of this year, despite the horrible economy. Wine—the ultimate value-added product.

and let me add these notes, too

THINK LOCAL…DRINK LOCAL…UNCORK NEW YORK! is the message that will play every 20 minutes for the next three months on the mammoth (26 x 20 foot) CBS “Super Screen” in the heart of Times Square Plaza. The three successive calls to action are accompanied by a three-part “pour sequence” of red wine flowing from a bottle into a glass, photographed by Randall Tagg in conjunction with our own Susan Spence, along with the web site URL (www.newyorkwines.org). The message will run 6,588 times and generate more than 1,500,000 impressions daily, or 183 million over three months.

UNCORK NEW YORK radio campaign will also run throughout the month of April in all markets except New York City (where the Times Square ad is running) and Long Island (where we’re investing in print because it make more sense than radio in that market). The overall message: Spring is here, it’s time to get out, wine country is just around the corner no matter where you live in New York, and visiting nearby wineries is a great day trip or wonderful weekend. Tourism is the lifeblood of the New York wine industry, which in turn is the major catalyst for tourism in rural New York. Last year’s visitor counts and spending mirrored gas prices—when they hit $4 a gallon it was like someone threw a switch (to “Off”)—and now that they’re back down we want consumers to take a “gas-tank holiday” that’s fun, educational, and tasteful. Budget permitting, we’ll also revive our funding of New York’s dozen wine trails, which have been so successful in boosting tourism over the years.

CONCORD GRAPE JUICE will also be advertised heavily on radio during April, an extension of our campaign to promote the many health benefits it brings to people of all ages. (Fortunately, it is legal to promote the legitimate health benefits of grape juice, while federal law prevents the same practice for wine despite the many benefits from moderate consumption documented by worldwide medical and scientific research.) Concurrently, Welch’s has launched a major new advertising campaign featuring Alton Brown which is available for viewing at www.welchs.com/altonbrown. Juice made from Concord grapes is, like red wine, rich in polyphenols which promote cardiovascular health, long-term cognitive function, and a healthy immune system, leading Welch’s to label it The Original Super Juice ™. Concord grapes are also vital for New York’s agricultural economy, representing about two-thirds of all the acreage and tonnage of New York grapes. During the past few years, the New York Wine & Grape Foundation has had sufficient funding to maintain a major Concord promotion program, including a special web site (www.healthyconcordgrapes.com). Depending on the outcome of the State budget (presumably in a couple weeks), we hope to continue it this year.

Spumante is Cherry Valley's calling card

Among the wineries that very much push their fruit and sparkling wines is Cherry Valley Vineyards in Saylorsburg, Pa., not far off routes 33 or 80. A member of the Lehigh Valley Wine Trail, Dominic and Mary Sorrenti have been building their business for more than 12 years, and one look at the wine list reflects the kind of wines they've found successful.

Probably best known for their award-winning Spumantes, they also produce a Champagne, four berry and fruit wines, and five blush wines. That's on top of a group of seven white wines that range from Chardonnay to the semi-sweet Vignoles, and 10 reds that run the gamut from Chambourcin to Concord.

They make no bones about what they've found works for them, pushing vines out of the hilly terrain of the Poconos. If you haven't been to their Web site, here's what they've crafted for their introductory message.

"Pennsylvania's Cherry Valley is not California (nor is it France, Italy, Australia or Chile.) So, it isn't too surprising that the grapes that grow in California (or France, Italy, Australia or Chile) don't grow very well here. We have different temperature patterns, soil, rainfall, etc. Don't look for a fine Pinot, Merlot or Cabernet made from our grapes, you will be disappointed.

"There are many grapes (including a lot of fine French hybrids) that are very happy here. They just have names with which you may not be familiar. Leon Millot, Foch, DeChaunac, Seyval and others. It is worth becoming familiar with these grapes. The wine is fine!

"Pennsylvania grows some wonderful grapes. Some make a delicious, dry, full-bodied, high-tanin wine. Others make delicate, fresh, semi-dry wines. Still others produce a luscious, grapey blush. But wait, there's more.

"Pennsylvania also grows fruit. Our wine makers have developed a whole cellar of 100% fruit wines, including Apple, Peach, Raspberry, Blackberry, Strawberry, Blueberry and more. Good fruit wines are both rare and difficult to make. Ours are exceptional and most are repeat medal winners.

"Then there are sparking wines. We have won more prizes for our Spumantes than we can count. They come in a rainbow of colors and fruits and are not to be missed. These too are Pennsylvania wines.

"We'd be holding out on you if we didn't mention that we make Champagne as well. That is right, Pennsylvania Champagne. Good luck buying a bottle, we frequently sell out well in advance of New Year's Eve. Why? Real Champagne is made Method Champagnoise. It ain't easy. But if you do it with art, craft and love, you get very good, dry Champagne.

"Wine from Pennsylvania? It is great! And we've won the awards to prove it."