We’re Not Drinking Any !#$?!#! Merlot!

Posted by Nicki Sizemore on Mar 17, 2008 in Reviews

“I don’t like Merlot, and I like this.”

This statement from our Editor-In-Chief set the scene for OWJ’s first wine tasting. The theme of the night was Merlot, and Adam was skeptical. So why was he staring into his glass with a look of bafflement, as if he had just discovered Jessica Simpson had a degree in biophysics from Yale?

Merlot has a bad rap among wine lovers; a backlash, perhaps, against its everyday popularity. It’s the second most purchased varietal in the United States, standing only behind Chardonnay. The five wines we tasted – all organic and under $20 – seemed different from the sometimes simple Merlots that many dislike. Was our group having a change in palate, or was there something special about these wines?

Six of us gathered at AOC Bedford, a wonderful restaurant in New York’s Greenwich Village, for the tasting: Jonathan Russo (the Publisher), Adam Morganstern (the Editor), Evan Spingarn (the Wine Expert), Meryl Rosofsky (the Food Writer), Rob Sloan (the Doctor), and myself, Nicole Sizemore (the Novice).

“Save the earthworms!” was the Publisher’s first toast of the evening, as we began swirling, sniffing, and slurping. We all share a belief that organic wines are not just better for the planet, but also offer flavor sensations that others do not. The wines that the group enjoyed the most were the ones where we could taste the terroir; the earth where the grapes originated. Our least favorite was thought to be too generic, like it could have come from anywhere.

The wines were ranked with a simple system: W-wow, E-enjoy, OK-ok, and KT-keep trying. Opinions varied on each bottle, but overall most fell into the E category. The tasting progressed amidst discussions about California vs. Old World vines, future plans for the OWJ and even a song about fois gras (don’t ask). The evening confirmed our belief that what matters most with organic wine is taste. Thus, at the end of the evening, with a radiant smile, our publisher raised his glass one final time and toasted, “Forget the earthworms, this wine is great!”

Serafini & Vidotto “Phigaia” 2001, Veneto

This Merlot-Cabernet blend is juicy with an uncharacteristic acidity, lending it a bright finish and a bit of an edge, perhaps due to the Cabernet. “It’s the kind of wine that makes me hungry. A foodie’s wine,” stated the Expert. With its silky texture and mouthwatering finish, my stomach heartily agreed. The Doctor was the only one who did not give the wine an E, finding it a tad youthful and acidic.

Publisher: E • Editor: E • Expert: E+ • Food Writer: E+ • Doctor: OK • Novice: E

2004 Assisi Rosso Sportoletti, Umbria

Everyone thought this to be more “lush, velvety, and tannic” than the Phigaia. The Expert described it as “glycerous” (Vocab. lesson #1: Glycerous refers to the clinging texture of wine in the mouth). Since it is so young, however, it was also found to be a bit “monolithic,” with a very short finish. “Halfway to Beaujolais.”

Publisher: E • Editor: E • Expert: E • Food Writer: E- • Doctor: E • Novice: OK

2002 Bonterra Merlot, Mendocino County, CA

“Powerful,” was the consensus behind this wine, although the “big, bold, and brassy” flavors seemed to be “one-noted.” The Publisher conjured images of roasts and fireplaces, but couldn’t detect the terroir in this “full-throttled” wine. The Expert stated, “Everything is too up front. There is a cough drop flavor to me. It tastes spoofelated.” (Vocab lesson #2: Spoofelated = “fake.”) The Editor and the Doctor, however, enjoyed its brawn.

Publisher: OK • Editor: E • Expert: OK • Food Writer: OK + • Doctor: E • Novice: OK

Shinn Estate Merlot 2003, North Fork, NY

We immediately noted its “very distinct nose,” tasting uniquely of its terroir. The Food Writer found it to taste like “dirt and autumn, in a good way” and the Publisher noted its “complex layers of roundness,” envisaging roast chicken. I too loved its earthiness and distinct flavor, but the Expert found it to be “wildly unbalanced—the acid, sugar, and alcohol are shooting off in different directions.”

Publisher: E • Editor: OK • Expert: OK • Food Writer: E • Doctor: E • Novice: E

Chateau Puy Arnaud Maureze Côtes de Castillon 2001, Bordeaux

With its “strong backbone,” “black fruit with a little pipe tobacco,” and “beefy” flavor, this had enough muscle to taste great, even with our diminished palettes (this was the last wine we tasted). It was clearly a well-crafted wine, and the all-around favorite of the group. The Food Writer summed it up, “This is not a political statement, but the French really do some things right.”

Publisher: E+ • Editor: E+ • Expert: E • Food Writer: E++ • Doctor: E • Novice: E+

The wines for this tasting were chosen by Scott Pactor of Appellation Wine & Spirits, which specializes in organic and biodynamic wines. Our host restaurant was AOC Bedford, which we heartily recommend if you are in the New York area.

Wine Therapy

Posted by Nicki Sizemore on Mar 17, 2008 in Reviews

“Pick a theme,” we told Jean-Baptiste Humbert, owner of Wine Therapy in Manhattan’s Soho district. With his penchant for interesting tastes, and unusual grapes, we weren’t sure what to expect. The six wines he chose seemed to lack any connection, other than being red. No two shared the same region or varietal. As we tasted, however, we saw it was precisely their individuality that connected them.

Some we loved, one we hated. The last bottle was a winner with all of us except one who sighed with frustration, “I feel like I’m looking for something that’s just not there.” Our Publisher replied, “Ha, sounds like a relationship.”

And like relationships, we all have different palates. My proclivity for sweet but complex wines may not match your taste for those more spicy, robust and bold. That’s why we encourage people to read our wine notes, along with our ratings. Jean-Baptiste chose wines that spoke to him, but rarely will a group agree on what “better” means or “good” tastes like.

Participants: Jonathan Russo (the Publisher), Adam Morganstern (the Editor), Evan Spingarn (the Wine Expert), Meryl Rosofsky (the Food Writer), Betsy Burton (the Publicist), and Nicole Sizemore (the Novice).

Rating system: W-wow, E-enjoy, OK-ok and KT-keep trying.

Domaine St. Nicolas “Gammes en May” 2004, Loire ($13.99)

This Gamay from the Loire Valley was described as clean, refreshing, and fruity, conjuring images of picnics and hot days. The Expert described it as ebullient and light (“light” refers to texture and is often positive, whereas “thin” refers to flavor and is usually negative). I liked its pure and juicy flavor, however, the Publisher, Food Writer, and Publicist thought it lacking in character and depth.

Publisher: OK • Editor: E • Expert: E • Food Writer: OK • Publicist: OK • Novice: E

Arbanta Rioja 2004, Spain ($12.99)

“I’ve been drinking Rioja for thirty-six years, and this does not taste like a Rioja,” said our Publisher, inadvertently clueing us in to his age. He described the lack of cherries, spice, and “usual Spanish stuff.” The Expert agreed and remarked, “I could knock it back with a roast chicken, but I wouldn’t remember it.” The Food Writer, on the other hand, thought it would pair beautifully with food. And I (who am not sure about what a Rioja should taste like) liked the slightly smoky and yet sweet taste.

Publisher: OK • Editor: OK • Expert: OK • Food Writer: E • Publicist: OK • Novice: E

Anjou Pur Breton 2003, Loire ($19.99)

“This is what everyone seeks and fears in organic wine,” said the Expert, referring to the visceral flavor of the earth and terroir. Its bouquet of hay and straw, medium body and complex was enjoyed by all, though its flavor seemed to change with each sip. “One minute I love it, the next I’m not sure,” noted the Editor. Similarly, the Food Writer found that it grew “off” her rather than on her. “It’s more like a sprinter than a long distance runner.” The Publicist, however, could picture herself drinking a few bottles in front of a fire with friends.

Publisher: E • Editor: E • Expert: E • Food Writer: E • Publicist: E • Novice: E

Hervé Souhaut Syrah 2004, Rhône ($23.99)

Dirty socks and rotten eggs. That summed up this one. We actually thought it was a corked bottle, until Jean-Baptiste assured us it was supposed to taste that way; perhaps an acquired palate. “This is like when you order a vodka tonic and they bring you a vodka soda instead,” said our Editor. In other words, send it back.

Publisher: KT • Editor: KT • Expert: KT • Food Writer: KT • Publicist: KT • Novice: KT

Robert Sinskey Vineyards Pinot Noir, California ($34.99)

“This is a Pinot Noir?!” Once again, we met the unexpected. This big, full, lush wine had more Cabernet characteristics than a Pinot Noir. The Expert found its 14 percent alcohol content and “super-ripe” fruit typical of Californian winemaking, a characteristic he does not always admire. While the deep rich tones were enjoyed, it left a bitter and alcoholic aftertaste.

Publisher: E • Editor: OK • Expert: OK • Food Writer: OK+ • Publicist: OK+ • Novice: OK

Vieillefont 2002, Côtes-de-Duras ($17.99)

This balanced and classy wine seemed to get better with each sip – or glass in some cases (the Editor went for a second pour; a sure sign of a good wine). “It’s got body and legs. Four clashing flavors that somehow work,” stated the Publisher. The Food Writer lustily declared, “It speaks to my soul.” The Publicist, however, wasn’t as impressed, feeling she was “looking for something that’s just not there.”

Publisher: E+ • Editor: E+ • Expert: E+ • Food Writer: E+ • Publicist: OK • Novice: E+

Wine Therapy is located in New York City at 171 Elizabeth Street, 212-695-2999.

Mini Artichoke & Roasted Red Pepper Frittatas in Phyllo Cups

Posted by Nicki Sizemore on Mar 16, 2008 in Food, Recipes

The name might appear a tad suspect (isn’t a frittata in a cup suspiciously similar to a quiche?), but there’s a reason for the distinction – here, cooked frittatas are slipped into flaky phyllo cups right before serving. The cups stay light and crisp and are the perfect counterpoint to the creamy mint- and feta-scented frittatas. A fruity, dry rosé makes a great pairing.

Makes: 24 mini frittatas
Prep time: 15 minutes
Cooking time: 8-11 minutes
Special equipment: mini muffin tin (24 cups), pastry brush

Phyllo Cups
Cooking spray
3 sheets phyllo dough (from 16 oz package), defrosted in the box overnight in the fridge
2 tablespoons unsalted butter, melted

Frittata

• Cooking spray
• 6 eggs
• 1/4 cup milk
• 2 teaspoons finely chopped fresh mint
• 1 tablespoon thinly sliced chives, plus additional for garnish
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup coarsely chopped artichoke hearts
• 1 roasted red pepper (either made fresh or from a jar), coarsely chopped (1/4 cup chopped)
• 1/2 cup crumbled feta cheese
• Flaked sea salt for serving (optional)

1. Preheat the oven to 375˚F. Spray 24 mini muffin cups with cooking spray.
2. Lay one sheet of phyllo dough out on the counter (don’t worry if it cracks or breaks a bit). Cover the remaining dough with a damp towel to prevent it from drying out. Brush the sheet with half of the melted butter. Lay a second sheet directly on top and brush with the remaining butter. Lay the third sheet on top. Using a pizza cutter, cut the dough into 24 rectangles. Press each piece of dough into a muffin cup, firmly pushing against the bottoms and sides (note: push back the top overhang; this will make it easier to slip the cooked frittatas into the cups later on). Bake for 6-8 minutes, or until golden around the edges and bottom. Transfer to a baking sheet to cool. Do Ahead: The phyllo cups can be made one day in advance and stored in a covered container at room temperature.
3. Wipe out the muffin tins, then spray them with more cooking spray.
4. In a large bowl, whisk together the eggs, milk, mint, chives, salt and pepper. Fill the muffin cups two-thirds of the way full with the batter (tip: to make this easier, transfer the batter to a spouted measuring cup and pour it into the cups). Divide the chopped artichoke hearts, roasted red pepper and crumbled feta cheese among the cups.
5. Bake for 8-11 minutes, or until puffed and just set in the middle (they will still look a tad creamy on top). Let the frittatas rest for a minute or two (they’ll deflate), then run a small knife around each one to help it dislodge from the pan (don’t worry if you muddle some of the bottoms-they’ll be covered up by the cups!). Do Ahead: The mini-frittatas can be made the day before, cooled completely, then covered and refrigerated. Bring to room temperature or reheat slightly before serving.
6. Before serving, gently press the mini frittatas into the individual phyllo crusts (if the frittatas are having trouble fitting, trim them slightly). Garnish with flaked sea salt and snipped chives and serve.

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Spinach & White Bean Crostini

Posted by Nicki Sizemore on Mar 16, 2008 in Food, Recipes

Lemon-spiked white beans and garlicky, balsamic-laced spinach are tangled over toasted bread then topped with Parmigiano Reggiano in this crave-worthy crostini. A ripe Chardonnay or bright Tocai Friuliano works well alongside.

Serves: 8
Prep time: 10 minutes
Cooking time: 10-15 minutes

• 1 French baguette (white or whole wheat), cut on the bias into 1/2-inch slices
• Extra-virgin olive oil for toasting bread
• Sea salt
• 2 garlic cloves, halved

• 1 15-ounce can white beans, such as cannellini or Great Northern, drained and rinsed
• 1 teaspoon lemon zest
• Juice of half a lemon
• Sea salt
• Freshly ground black pepper

• 1 1/2 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• 1/4 teaspoon red pepper flakes
• 5 ounces baby spinach leaves (about 6 cups)
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 teaspoons balsamic vinegar
• Freshly grated nutmeg
• Parmigiano Reggiano, shaved with a vegetable peeler, for serving

1. Preheat the oven to 375˚F. Brush each baguette slice with extra-virgin olive oil on both sides. Line up the slices on 2 large baking sheets and sprinkle with sea salt. Bake for 6 minutes. Turn each slice over and bake an additional 5-6 minutes, or until just crisp on the outside. Rub each slice with one of the garlic clove halves. Set crostini aside while you make the topping (you can turn your oven off).
2. In a large bowl, combine the drained and rinsed white beans, lemon zest, lemon juice and a pinch of salt and pepper.
3. In a large skillet, heat the extra-virgin olive oil over medium heat. Add the shallots and cook 1 minute, or until slightly softened. Add the garlic and red pepper flakes and cook 1 minute, or until fragrant. Add the spinach leaves and sprinkle with salt and pepper. Cook, stirring, until the spinach starts to wilt. Add the balsamic vinegar and cook until the spinach is mostly wilted.
4. Scrape the spinach mixture into the bowl with the white beans. Grate a bit of nutmeg over the top, then gently mix everything to combine. Taste and add a bit more salt and/or pepper if desired.
5. Spoon about 1 tablespoon of the spinach and white bean mixture on each crostini and garnish with a shaving of Parmigiano Reggiano. Transfer to a large platter or individual plates and serve.

Caramelized Onion & Blue Cheese Tart

Posted by Nicki Sizemore on Mar 16, 2008 in Food, Recipes

Sweet balsamic-caramelized onions, salty blue cheese and buttery puff pastry. What could be better? Serve this as an appetizer or first course with a chilled glass of full-bodied Chardonnay.

Serves: 8-12
Prep time: 25 minutes
Cooking time: 45-50 minutes

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 2 medium onions, very thinly sliced
• 1 teaspoon salt (preferably kosher or sea salt)
• 1/4 teaspoon pepper
• 1 teaspoon chopped fresh thyme, plus 1 tablespoon of leaves for garnish
• 2 tablespoons balsamic vinegar
• 1 sheet puff pastry (14 oz, 11 x 13 inches), preferably Dufour Brand, defrosted in the refrigerator (keep refrigerated until ready to use)
• 2 ounces blue cheese, crumbled (scant 1/2 cup)

1. Preheat the oven to 400˚F. Line a large baking sheet with parchment paper or spray it with cooking spray.
2. Melt the butter with the olive oil in a large skillet over medium heat. Add the sliced onions, salt and pepper; stir well to coat the onions in oil. Cook, stirring often, until dark golden in color, about 18-22 minutes. Add the chopped thyme and cook 30 seconds. Add the balsamic vinegar and scrape up any browned bits on the bottom of the pan. Stir until the vinegar is completely distributed and absorbed. Transfer the caramelized onions to a bowl. Do Ahead: The onions can be covered and refrigerated for up to 3 days. Bring to room temperature before proceeding with the recipe.
3. On a lightly floured surface, roll out the puff pastry to 1/8-inch thick. Transfer to the prepared baking sheet. Brush the edges of the pastry with water and fold them over to create a 1-inch rim. Using a fork, poke the dough all over (not on the rim).
4. Bake the pastry for 15 minutes or until it is light golden and puffed. Remove the pan from the oven and arrange the onions evenly over the top (inside the rim), deflating the puff in the middle. Scatter the cheese over the onions. Bake 20-22 minutes longer, or until deep golden brown around the edges and under the onions. Turn the oven off, but leave the tart inside for 10 more minutes, allowing the pastry to dry out slightly.
5. Let the tart cool 5 minutes. Sprinkle with fresh thyme leaves and cut into squares or wedges using a sharp knife. Serve warm or at room temperature.

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Red Wine Braised Beef Ragu with Papperadelle

Posted by Nicki Sizemore on Mar 16, 2008 in Food, Recipes

This luscious ragu starts with organic beef oxtails, which are simmered with pancetta, garlic, vegetables and herbs in red wine until the meat is falling-off-the-bone-tender. Use a good-quality, full-bodied organic red wine such as a Chianti or Cabernet Sauvignon (and be sure to save some for sipping alongside the finished dish).

Serves: 6-8 as main course
Prep time: 30 minutes
Cooking time: 2 – 2 1/2 hours
Special Equipment: Heavy pot or Dutch oven with a tight fitting lid

• 1 pound organic oxtails (about 4 1-inch oxtails), trimmed
• Salt & freshly ground pepper
• 2 tablespoons olive oil, divided
• 4 ounces pancetta, finely diced (about 1 cup diced)
• 1 large onion, finely diced
• 3 medium or 2 large carrots, peeled and finely diced
• 1 stalk celery, finely diced
• 4 garlic cloves, minced (2 tablespoons minced)
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 4-inch sprig rosemary
• 4 large sprigs thyme
• 1 sprig parsley (with stem)
• 2 cups full-bodied organic red wine, such as Chianti or Cabernet Sauvignon
• 1 – 1 1/2 cups low-sodium beef broth
• Papperadelle pasta (preferably fresh)
• Freshly grated Parmigiano Reggiano cheese

1. Season the oxtails on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned and crisped, about 5-6 minutes. Remove the pancetta with a slotted spoon and transfer to a large plate.
2. Increase the heat to medium-high. Sear the oxtails in the hot fat in a single layer (if your pot isn’t big enough to fit all the shanks in one layer, do this in 2 batches). Cook until deep golden brown on each side. Transfer the shanks to the plate with the pancetta.
3. Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil to the pot along with the onions, carrots and celery. Sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 8-10 minutes.
4. Add the garlic, tomato paste, bay leaf, rosemary, thyme and parsley. Cook for 1 minute or until fragrant. Pour in the wine, scraping up the brown bits on the bottom of the pot with a wooden spoon. Bring the mixture to a boil and cook 1 minute.
5. Put the oxtails and pancetta back into the pot with any juices. Pour in enough beef broth to nearly cover the meat. Bring the liquid to a boil, then reduce the heat to a slow simmer. Cover the pan tightly and simmer gently for 3 – 3 1/2 hours, stirring occasionally, until the meat is tender and beginning to fall off the bone.
6. Remove the bay leaf and herb sprigs and discard. Transfer the oxtails to a cutting board to cool. Meanwhile, bring the liquid in the pot to a boil and cook 2-5 minutes, or until reduced slightly and thickened. Lower the heat to a simmer. Coarsely chop the meat from the cooled oxtails, discarding the bones. Add the meat back into the pot and cook just until warmed through. Season to taste with salt and pepper.
7. To serve, toss the ragu with cooked papperadelle pasta and freshly grated Parmigiano Reggiano cheese. Sprinkle additional cheese over each serving before digging in.

Do Ahead: The ragu is even better if made a day or two in advance. Cool completely then cover tightly and refrigerate. Reheat on the stove over medium-low heat. The ragu can also be frozen for up to one month.

True To Our Roots

Posted by Nicki Sizemore on Mar 16, 2008 in Book Reviews

Paul Dolan’s turning point came early one crisp fall morning in 1987 while, as head winemaker of Fetzer, he was tasting grapes in the vineyards before the harvest. He tried a ripe Sauvignon Blanc grape from an experimental vineyard that was being farmed organically. The fruit was bursting with lush, creamy flavors. Only fifteen feet away was the same grape being farmed conventionally. Its bland and flat taste changed Dolan’s views not only on grape growing, but on the business world as well.

True to Our Roots: Fermenting a Business Revolution, written by Dolan with Thom Elkjer, imagines a world where the earth’s resources regenerate faster than they are depleted. A world of less waste, widespread economic well-being, and social tolerance. And it argues that businesses – that is, sustainable businesses – are the way to get us there. Dolan transformed Fetzer into a company dedicated to organic agriculture, environmental stewardship, and socially beneficial practices, providing a model for leaders of all industries to follow.

When Dolan was appointed president of Fetzer in 1992, he changed its business model from one that was solely profit driven to one that viewed sustainable practices as an asset and competitive advantage. Ten years later, all his vineyards were being farmed organically, landfill waste had been reduced by 93%, productivity had increased by 100%, and renewable energy was being used for the winery and its visitor center. Fetzer also worked to enhance the community, establishing a food and wine center with educational classes, offering ESL classes for workers and creating scholarship programs.

And the impact on the bottom line? Fetzer increased its earnings an average of 15 percent a year, became the largest California brand of premium wine in the U.S. in the $7 to $10 range, and was one of the best-selling brands in the U.S. for all varietal wines. Dolan showed that sustainable business not only benefits the environment and society, but is profitable to shareholders as well.

Fetzer’s path to sustainability wasn’t always easy. As a pioneer in the field, Dolan was trekking through uncharted territory and learning through exploration, trial and error. After purchasing an historic cherry orchard to develop new vineyards, Fetzer became the target of public outcries, and then company-wide protests when they began to cut down virgin woodlands beyond the orchard. Dolan, brimming with personal conflict, hosted multiple public meetings to discuss the situation. The cherry trees were eventually cleared for the new vineyards; the company couldn’t afford not to develop the land after purchasing it. However, Fetzer then adopted a company policy of only converting previously existing agricultural land into vineyards.

Dolan has turned his experiences into a model other business leaders can follow to sustainable success. With optimistically named chapters, such as “The Soul of a Business Is Found in the Hearts of Its People” and “You Can’t Predict the Future, But You Can Create It,” he illustrates how he individually, as well as Fetzer as a company, came to embody the principles of his plan. It is in the personal examples that the book becomes alive. Dolan describes how the “command and control” personality that severed his first marriage helped him realize that a business environment of trust and communication produces much better results. He realized that his tendency to prejudge people and his poor listening abilities were not only hindering the potential of his staff, but even affecting his relationship with his son. As Dolan began shifting his managerial practices to a healthy and sustainable model, he simultaneously changed his outlook on his personal life.

Throughout the book, one of Dolan’s most passionate claims is that today’s business leaders need to discuss sustainability along with profits and talk with each other about creating standards within their own industries. When organizing a Wine Vision meeting with 60 top leaders from across America, Dolan made sustainability one of the major platforms of the event and was able to gain commitments from the industry as a whole.

Dolan asserts that businesses need to take a stance on sustainability and formulate a clear vision for the future of their organizations. Once leaders go public with their decision to become sustainable, “fulfillment is not only possible, it is inevitable,” even if the path getting there is uncertain. In 1994, Dolan wrote an internal memo that explicitly outlined what Fetzer would look like in the year 2005. He envisioned a company recognized as a leader in sustainable business practices, one that would nurture an environment of learning, with all service and support vehicles operating on sustainable energy sources. In almost every respect, Fetzer lived up to the vision.

Ultimately, True to Our Roots is a call to action: business leaders must extend their responsibilities beyond procuring financial returns and also attain environmental and social returns. The concept may seem idealistic to some, but Dolan proves it is feasible and may be our only hope for achieving a future of environmental, social, and economic well-being. And in some cases, it’s already happening. Dupont, Nike, Xerox, and Patagonia are some of the companies that are taking a stance toward positive change, in the forms of zero waste, organically grown cotton, or environmentally responsible practices. But we have yet to see industry-wide shifts. Perhaps a group of united winemakers will provide inspiration to other businesses to create large-scale change toward sustainability. Let’s hope that Dolan’s harmonious vision of the future is as accurate as his past predictions for Fetzer.

If you’d like to purchase this book, please click here.