Super Blends at Pour & Explore, Alcohol Consumption Drops to a 90-Year Low, High End Wines Soring, S. F. Giants and Sonoma Winegrowers Offer New Wine Club, a Nicely Filled “Half a Glass” and More! In This Edition of Woody’s Whine!
By Woody Mosgers
Writing from the edge of the Russian River in Sonoma County
“I like the “Whine” because it’s about good food and drink and has interesting tidbits.”
MarMar
Pour & Explorer Super Blends
The term “super blend” designates that a wine is a skillful combination of different grape varietals, aiming for a result that is more complex and greater than the sum of its parts.
“The tasting tonight was an opportunity for our Sonoma wineries to showcase some of their great blends, actually killer blends”, stated Chris Sawyer, our intrepid wine host (on the right, with Barry Herbst, wine buyer at Bottle Barn) of Rose’, Cabernet, Zinfandel, Malbec and other lesser-known varieties as well as featuring older vintages that really put the event over the top”, Sawyer happily stated.
The event also was a great way to start the celebration of the beginning of the fall harvest with the most diverse lineup of wine in Sonoma County history.
Sawyer offered that, “California super blends work together sort of like a potluck dinner for wine and you can match these wines with any food as you have flavor diversity in the bottle that really helps with the pairing”. He was pleasantly surprised to see the reaction of some of the well-known wineries having the opportunity to taste other wineries super blends. “It was quite an adventure for some of them and frankly it was quite an adventure for everyone to be able to taste super blends”.
With some 30 plus wines and only two hours to sample, the tasting panel was a tad challenged but hard work resulted in discovering several that we deemed to be most interesting.
The Bricoleur “LaRumeur” 2022 Red Blend of Pinot Noir, Pinot Meunier, Pinot Gris, also known as Pinot Grigio, yes a white wine blended with two reds, provided new an interesting flavor.
Mill Creek winery offered two very different red blends, a 2018 Meritage of 66% Cabernet and 34% Merlot and as the 2018 vintage was remarkable in California and in fact the world, one could understand the $100 price tag and that it was already “Sold Out”.
Their inaugural vintage of a red blend, “Vitruvius”, from Merlot, Cabernet, Petite Verdot and Malbec was also “Sold Out” and a real treat to able to try.
On the other end of the scale we were most taken by a simple red blend from Portalupi winery – Vaso di Marina Rosso, a red blend of Barbera, Zinfandel and Petite Sirah offered in one liter “milk bottle” style containers with a resealable cap for $28. Quite tasty and the best part of it is, if you bring the bottle back you get a 20% discount on the next one.
Just what you’d expect from a family run winery whose slogan is “Made in Cali with Italian Parts”.
Alcohol Consumption Drops to a 90-Year Low
A new Gallup report reveals that only 54% of American adults reported drinking alcohol in 2025, a nearly 90-year low. This figure represents a three-year decline from 67% in 2022, and falls below the previous record low of 55% in 1958.
Another record low from the 2025 poll: Only 24% of drinkers said they had a drink in the past 24 hours, down from 32% two years ago. (That might not be a bad thing)
As one might imagine, there is cause for deep concern within California’s $55 billion wine industry as Gallup’s data largely points to the shift in how Americans view alcohol’s effects on health. For the first time since 2001, a majority of Americans surveyed — 53%, up from 45% in 2024 — said they believe drinking in moderation, defined as one or two drinks a day, is bad for their health. In 2018, just 28% of Americans surveyed believed alcohol had negative health impacts.
“We’re seeing how quickly Americans have absorbed the information that drinking is likely bad for your health,” said Gallup expert Lydia Saad, who authored the report. “The more these findings are reinforced by health authorities, doctors, the federal government, the more likely it is that people who have resisted thus far in believing alcohol is bad for their health may change their minds.”
“If young people are conditioned to think a glass of wine is bad for their health, that can affect lifetime consumption,” said wine publicist Gino Colangelo, “which is very risky for the wine world.”
Beer is the beverage of choice for Americans, which has been the case for almost the entirety of the survey’s history. Thirty-eight percent of respondents said they preferred beer compared to liquor (30%) and wine (29%). Young adults are the least likely to drink wine, the report states, and women (44%) are significantly more likely than men (14%) to choose wine.
San Francisco Chronicle
High-end Wines are Soaring and Mid-to-lower-priced Wines are Tanking
Last year, the top 25% of wineries enjoyed revenue growth of 22%. The bottom 25% saw a -16% decline, according to the Silicon Valley Bank’s State of the US Wine Industry report. It looks like that’s continuing. “Premiumization as a mindset for consumers is contributing to shifts and better-than-average trends in wines priced between $15 and $30.”
When people are drinking alcohol, they tend to be doing it at restaurants or bars. NIQ’s on-premise report shows that 47% of consumers reported visiting a bar or restaurant for a drink in the past month, for the period ending July 18.
“The word ‘premiumization’ has been utilized in recent years to characterize consumers trading up in price, a multi-decade phenomenon in the US wine industry,” says David Bowman, chief commercial officer at Ste. Michelle Wine Estates in Washington. “While trading up in the wine category overall slowed starting in 2023, the secular trend remains intact.”
While Bowman acknowledges that there are few “compelling US wines below $15 anymore,” The biggest opportunities for the industry to gain new consumers lie in making wines by the glass more attractive.”
“In uncertain times, which we are in, if you’re a little bit better, and a little bit more reasonably priced, that’s an opportunity to take a big part of the market,” he says.
Wines with stories will always sell better, but you have to know how to tell and share them.
“People are not as interested in what you do, but why you do it,” says Jonathan Walters, VP of winery and vineyard operations at the Brassfield Estate Winery in Lakeport, CA.
Keep it simple, keep it good
“The wine category is complex, but the formula for winning the consumer can be simple,” Thibault says. “Keep it easy to understand, make it taste good and meet consumers where they are in their consumption journeys.”
The Drinks Business
I wonder if Greg Baise is drinking from the “premiumization” category.
The San Francisco Giants and Sonoma County Winegrowers Offer New Wine Club
Giants Wine Club members will receive three releases each year, including six bottles from six different Sonoma County wineries, shipped in February, May and November. Memberships are available to California residents at Home Run or Grand Slam levels, differentiated by the grapes and wine pricing. Wine will be hand-selected by the Giants first-ever professional sports team Master Sommelier, Evan Goldstein.
With this announcement, the Giants continue to underscore their commitment to providing fans with nothing like it experiences. Giants Wine Club members will receive exclusive benefits, including private wine tasting events, educational wine webinars with Evan Goldstein and Sonoma County winemakers and winegrowers and offerings at select Sonoma County wineries.
“We are thrilled to introduce the Giants Wine Club, showcasing the bounty of fine wines across Sonoma County,” said Steve Tseng, Senior Vice President of Partnerships at the San Francisco Giants. “This expanded partnership is a natural evolution as our fans are increasingly looking to experience local wine culture while enjoying a baseball game – whether at Oracle Park or at home.”
The Giants’ ballpark has long been known for providing an extensive assortment of world class wine, dating back to Opening Day 1977 at Candlestick Park when in-stadium wine service was first introduced to Major League Baseball fans. Today, Oracle Park features a dedicated wine bar on each level, California Wine Carts along the Promenade and View Levels and seven locations that offer wine on tap. In 2022, the Giants appointed Evan Goldstein as the organization’s Master Sommelier, becoming the first-ever global professional sports team to add a Master Sommelier to its lineup.
“Sonoma County wine and Giants baseball are a natural pairing—each rooted in tradition, passion and a love for bringing people together. That’s why we’re thrilled to expand our partnership with the San Francisco Giants through a first-of-its-kind wine club, featuring world-class wines from Sonoma County, created exclusively for Giants fans,” said Karissa Kruse, President and CEO of Sonoma County Winegrowers. “Both the Giants and Sonoma County Winegrowers are dedicated to crafting experiences that are distinctive, elevated and memorable. With the expertise of the first Master Sommelier in MLB curating the selections, this club is sure to captivate both devoted wine lovers and curious fans alike.”
And speaking of curious fans, the other member of the tasting panel is at least consider ing a membership as there are local events and player appearances to be offered up in Sonoma wine country, I’ll take pictures.
Sonoma County Winegrowers
Half a Glass
Best Frozen French Fries Tasting
Food & Wine tasters were asked to evaluate the fries based on a few established criteria. They were looking for well-seasoned, but not overly salty, french fries with a mild, natural potato flavor and minimal oiliness. Texture-wise, the fries needed to have a crisp exterior and tender, fluffy interior. Tasters also noted the overall uniformity of shape and size. Bottom line — the fries had to walk the line between drive-thru delicious and restaurant finesse.
Best overall: Lamb Weston Super Crispy Shoestring Fries
Lamb Weston’s shoestring fries had us reaching for seconds — and then thirds. It’s no wonder that Los Angeles chef Ari Kolender has called them the “Rolls Royce of Fries.” Made from 100% certified Idaho potatoes, these had a shatteringly crisp exterior that gave way to a tender interior. Flavor-wise, they reminded us of salty potato chips and buttery roasted potatoes with a nuanced savoriness and were downright delicious. These fries would make an excellent side to everything from juicy burgers and hot dogs to bigger meals like steak frites.
Best fast food style: Ore-Ida Extra Crispy Fast Food Fries
For a fry that delivers on that classic drive-thru experience without any unpleasant artificial flavor, Ore-Ida has you covered. While not as crisp as Lamb Weston’s, these fries still offered a more than satisfying snap. They would hold their own under heavier toppings like melty cheese and salty bacon bits for loaded fries.
Best classic: Ore-Ida Crispy Straight-Cut Fries
Our pick for reliable, all-purpose french fries. They had a solid, crispy texture and took on an appetizing lightly golden brown color in the oven. They also had good potato flavor without leaning overly earthy. “This one tastes nostalgic,” said designer Ann Martin Foley. Serve them alongside sandwiches and fish and chips or snack on them solo.
Michigan Township Considers Selling Lighthouse to Pay $50M Lawsuit
You may recall a story from last month’s “Whine” regards Michigan’s Old Mission Peninsula wineries winning a law suit against a local township. Here’s the follow up;
Peninsula Michigan Township officials are discussing options to pay for a lawsuit, including closing township offices and selling assets like the Mission Point Lighthouse. A judge ordered the township to pay the wineries of Old Mission Peninsula $50 million after they argued in federal court that strict zoning rules hurt business.
MLive.com
Krispy Kreme Plans Turnaround After Failed Partnership
When Krispy Kreme reported double-digit revenue declines for the second quarter following the discontinuation of the McDonald’s partnership last month, the Charlotte, N.C.-based doughnut chain’s stock plummeted by 7%.
“Looking ahead, we have implemented a comprehensive turnaround plan aimed at unlocking our two biggest opportunities: profitable U.S. expansion and capital-light international franchise growth,” Krispy Kreme CEO Josh Charlesworth said in a statement. The marketing arm of Krispy Kreme is also getting back to basics, as the company redirects attention to its Original Glazed doughnut.
“In the U.S., our marketing focus has shifted to our original glazed donut: our most affordable, most profitable and most iconic product, typically sold by the dozen,” Charlesworth said. “We launched an all-new multimedia marketing campaign centered on the joy of experiencing a hot, fresh, Original Glazed which kicked off our National Doughnut Day in June. Early results are encouraging, with the campaign driving incremental sales and renewed excitement around our signature core offering.”
Nation’s Restaurant News
Two Failed Corks
I hope you all recall that in a recent article I extolled the virtues of fried foods matched with sparkling wine and how their chemistry works so well together.
Soooo, it was my 77th birthday on August 31 and to take advantage of the aforementioned wine and food match I purchased a fairly pricey bottle of 2019 Roederer Estate L’Ermitage recently rated 100 points by the Wine Spectator Magazine to pair with my Shake Shack fried chicken recipe and secret sauce that I made from scratch.
What could go wrong???
Well the chicken was sitting warm in the oven and the sauce was out and there was a lovely plate of our home grown tomatoes, fresh Burrata cheese with basil leaves and EVOO…and then I opened the bottle of sparkling wine…only to be heartbroken by a straight cork and a flat bottle of sparkling wine that tasted nothing like it should, I was rather frustrated and terribly disappointed – as you might imagine.
Fortunately I had a bottle of Gloria Ferrer; also one of our favorites, right next to me in our wine fridge so all was not lost and the sparkling and fried chicken worked quite well.
Funny thing though, the replacement bottle of Roederer also turned out to be faulted…I’m taking a credit rather than trying a third bottle!
Internationally respected chef and educator and a chef often called “The Father of Sonoma Wine Country Cuisine” John Ash passed away earlier this month. He was not only a ground breaking chef but a beloved educator who always had the time to stop and explain a recipe. I had the opportunity to talk with him on several occasions and he made you feel like he was your next door neighbor.
His daughter shared that she once asked her father whether a bottle of wine a good one?” He said, “Do you like it?” and I said “Yes”, and he said, “Then it’s good.”
Wine words to live by –
That’s My Whine and I could me wrong…
My recipes for Aldo Sohm Wine Bar Fried Chicken and Classic Beef Empanada’s are in fact right here. Enjoy!
Woody Mosgers, cooks, custom caters, writes, drinks, matches wine and food and offers wine country tour information and planning in Santa Rosa Sonoma, CA.