Napa Valley

An undeveloped roadside overlook along Oakville Road affords views of the vineyards in central Napa Valley. To the east, the Yountville Hills are the low hills beyond the vineyards. The highlands along the eastern side of Napa Valley are part of the southeastern Clear Lake-Sonoma volcanic field. It formed from lava and ash eruptions along the developing San Andreas Fault system in the late Tertiary (roughly between 8 to 2 million years ago). The region still is experiencing geothermal heating, possibly best represented by the hotsprings in the Calistoga area at the north end of Napa Valley.

Wine by the glass bringing new visitors to Ontario wine country

HILLIER—The Ontario government is helping bring more visitors to Ontario's wine regions by permitting the sale of single servings of wine for guests to enjoy as they tour a vineyard, announced Government Services Minister Gerry Phillips today.

Ontario is becoming known around the world for making top-quality wine,” Phillips said at The Grange of Prince Edward, a winery in Prince Edward County. “Wine makers asked for the government’s help to promote their products and improve tourism in the wine regions, and we listened.”

Regulations that came into effect earlier this month will allow wine and beer makers to apply for a licence from the Alcohol and Gaming Commission of Ontario to sell individual servings of their products at their manufacturing sites. The licence is aimed at helping wineries enhance the tour experience for their visitors and bring more visitors to Ontario’s wine regions. For example, a winery would be able to sell a glass of wine for guests to enjoy as they tour the vineyard, learning about the grapes, the wine making process and the finished product.

“Many great wines are produced in Ontario,” said Agriculture, Food and Rural Affairs Minister Leona Dombrowsky. “This program will better enable people to appreciate the quality and calibre of Ontario wines.”

Prince Edward–Hastings MPP Ernie Parsons added, “world-class wineries are bringing people to their vineyards, creating new tourism experiences and helping people learn more about their fantastic products. This program will do the same for Ontario’s wine regions.”

“Being able to buy wine by the glass will further enhance the experience for visitors touring Ontario’s picturesque wine regions. This announcement allows the public another opportunity to discover why Ontario VQA wines are being recognized around the world for their excellence,” said Wine Council of Ontario chair, Norm Beal.

“Ontario is growing some of the best grapes in the world,” said Grape Growers of Ontario chair Bill George Jr. “They’ve earned a reputation for excellence and this new initiative will help more people experience what’s growing in their own backyard.”

There are more than 100 wineries in Ontario located in the Niagara Peninsula, the Lake Erie north shore, Pelee Island and Prince Edward County. In the past six years, Ontario wines have been recognized with more than 125 international awards for excellence.

Food Scraps and Wine: An Agreeable Combination

Fine wine and garbage aren't usually an appetizing combination, but a new venture by Jepson Prairie Organics brings the two together. Compost made from the food scraps of more than 1,500 food related businesses and thousands of residents in San Francisco is being used on vineyards throughout Northern California's wine country to enhance the quality of the soil.

Jepson Prairie Organics began making compost with food scraps from the city in 1997, and in 2002, a vineyard management company approached Jepson to purchase compost for use in its vineyards. More than 300 tons of food scraps are sent to Jepson's composting facility each day, and 12 vineyards are currently using Jepson's compost. The Organic Material Review has analyzed the finished compost and deemed it appropriate for use on organic farms.

Everyone involved in this project is excited about the program because it is one example of "closing the loop"—organics are taken from San Francisco tables, composted, put back into the soil, and returned to San Francisco restaurants as wine. Chris Choate, regional manager for compost facilities, says, "San Francisco likes the program because it shows how restaurants can do their part to divert waste from the landfills."

Linda Hale, vineyard manager at Madrone Vineyards, thought using Jepson's compost was a great opportunity. "Farmers are environmental stewards and must be careful with the soil," she notes. Using compost produced with food scraps allows the vineyard to help both the soil and the environment. Since it was so easy to get involved, Hale could see no reason not to take advantage of this opportunity.truck applying compost.

"Participating in this program is a win-win situation," agrees Darek Trowbridge, vineyard manager at Everett Ridge Vineyards and Winery. "The quality of the compost is better than what we used before, it is cheaper, and we are recycling a waste product." He attributes the good quality of the compost to the diverse feedstock. Trowbridge estimates a $5 to $10 savings per yard from using Jepson's compost at his vineyard since food scraps are seen as a waste product and therefore cost less than a new product. In addition, trucking costs less than transporting compost from afar. He thinks this program is a successful way to reuse some of the items society consumes.

Choate anticipates the partnership between Jepson and local vineyards will continue to thrive, as it is beneficial to the growers and the environment. There are no additional costs for growers, people are seeing the farm and city connection, and the program is right in line with current trend in the United States towards sustainable and organic agriculture.

Wine Tasting Safety

A safe and enjoyable wine trail wine tasting begins with a designated driver. The sometimes busy, frequently narrow and windy, country roads that make so many of these wine trails interesting have enough hazards without alcohol impaired drivers. The designated driver could be someone in your party or you could take advantage of one of the many limousine services or private tour guides.

Many wine trails, such as the Westside Road out of Healdsburg, have a variety of scenery, farm animals and picturesque picnic areas for the enjoyment of the whole family. If wine tasting is an added benefit of a family day in the country then taking turns with one parent driving this time and the other the next is a great way to share the load. Every winery wants us to make it clear that drinking wine is an adult pursuit in our country. You and your drinking guests must all be 21 years old or older to partake in these glorious wines.

Another option is to just not swallow. Practice the five S's; see, smell, sip, swirl and spit. It's perfectly acceptable and all wineries will have a receptacle available for this purpose.

Many of the wine trails we profile don't have any place for you to buy food along the way so you may want to bring a picnic lunch. Most wineries don't open until 10 or 11 AM so have a good breakfast and call to make sure their tasting room is open. Plan your itinerary so that at lunchtime you end up at a winery that has a picnic area — we include picnic area availability in our articles. Be aware that any wine consumed at a winery picnic area must have come from that winery. Alternately you could plan your trip so you end up in town to eat in a timely fashion.

Michigan Sparkling Wines For Anytime

Whether you call them champagne, bubbly or just plain fizz, they are just the thing for your New Year celebration, or any important event. Here are some sparkling ideas; and best of all, they come from right here in Michigan.

From the experts at Wine Spectator and the Beverage Testing Institute to the person on the street, the word has spread that Michigan produces some of the best champagne-type wines anywhere. And they come in so many different styles that you will surely find something to enjoy. Let's start with the sparkling wines that have impressed the wine writers, then move on to those that are just good, clean fun.

Larry Mawby at L. Mawby Vineyards in Suttons Bay is Michigan’s most well-known maker of bubbly. He has a style for nearly every taste. One wine that gets a lot of attention – it was Best Sparkling Wine at the Michigan State Fair Wine and Spirits Competition – is Mille. This is a dry, vintage-dated sparkling wine made almost exclusively from Pinot Noir. A wine like this is sometimes called a “blanc de noir” because it is a white wine made from dark grapes. It is big and flavorful and very highly regarded by Champagne lovers.

Larry also makes a Blanc de Blanc that is very popular. As the name implies, this is made exclusively from white grapes – in this case, Chardonnay. This is a lighter and very attractive wine with a broad appeal.

Another top dry, vintage-dated sparkler is made by Bel Lago, near Cedar. Their vintage Brut is made from the more typical combination of both red and white grapes. Other dry Michigan fizzies that have been highly rated are Tabor Hill’s Grand Mark, Good Harbor’s Moonstruck, Round Barn Winery’s Artesia and Fenn Valley’s Premier Cuvee.

Several wineries make sparkling wine from Riesling grapes. These are dry but have the typical Riesling aromatic qualities. People who try them just love them. Look for versions made by Shady Lane Cellars and Chateau de Leelanau to complement your New Year’s buffet table.

Then there’s the fun stuff ... sparkling wines that are impossible to dislike.

Topping the list of the most popular holiday bubblies are Sparkling Raspberry and Passionate Peach from St. Julian. Even the experts are impressed – they have more gold medals than the U.S. Olympic Team. You get the true taste of the fruit and moderate sweetness. Just plain delicious.

Another very popular and more traditional fizzy is Carpe Diem from Chateau Chantal. This is mostly Chardonnay with just enough Pinot Noir to give it a lovely rose’ color. It is the best-selling wine at the winery.

Enjoy Missouri’s Wine Country On The Tour Of Missouri

"Missouri is home to many exceptional wineries and the Tour of Missouri is a tremendous opportunity to showcase to the world a selection of Missouri’s award winning wines," Gov. Matt Blunt said.

At each of the finish cities on the Tour of Missouri, a feature of Missouri Wines will be present at the Health and Wellness Expo. Visitors of the Missouri Wines booth can join in games, win prizes, learn more about the state’s grapes and receive information regarding Missouri’s 72 wineries.

At each start city and the beginning of each day, race-goers with purchased 2007 VIP Hospitality experiences will be able to enjoy grape juices from Missouri wineries in the hospitality tents. At the finish city each day, a selection of award winning Missouri wines will also be available in the hospitality tents.

The Tour of Missouri will begin on Sept. 11 in Kansas City and will travel to Springfield, Branson, Columbia, Jefferson City, St. Charles and end in St. Louis on Sept. 16.

"The tour will lead fans through the heart of Missouri’s diverse wine country and go through Hermann on Saturday, Sept. 15," said Jim Anderson, executive director of the Missouri Wine and Grape Board. "We are excited for the opportunity for so many Missourians and tourists to see what Missouri’s diverse scenery, history and wine country is all about."

Queensland College of Wine Tourism

Queensland's first specific wine training facility is currently being developed in Stanthorpe adjacent to the Stanthorpe State High School. This facility will over time provide training from entry to degree level for the Wine Tourism industry.

The centre will augment Stanthorpe State High School's existing infrastructure in the form of an established commercial vineyard and build on the established Wine Tourism training program currently offered to senior students.

Training delivery will be through a unique partnership of training providers including:

* Stanthorpe State High School,
* Southern Queensland Institute of TAFE
* Australian Agricultural College Corporation - Dalby Campus
* and the University of Southern Queensland

Taste Your Way Through Michigan's Scenic Wine Country

Start planning your Michigan wine-tasting tour today with the newly released Michigan Wine Country magazine!

This complimentary magazine is published annually by the Michigan Grape and Wine Industry Council and features tour maps and information about Michigan's 40 wineries.

Learn about the delicious fruit wines and spirits made in Michigan; check out the extensive calendar of events to plan your fun for the whole summer; and discover Vintage Michigan-a club designed for Michigan wine enthusiasts that offers discounts at wineries, restaurants and retailers throughout the state.

Food Scraps and Wine

Fine wine and garbage aren't usually an appetizing combination, but a new venture by Jepson Prairie Organics brings the two together. Compost made from the food scraps of more than 1,500 food related businesses and thousands of residents in San Francisco is being used on vineyards throughout Northern California's wine country to enhance the quality of the soil.

Jepson Prairie Organics began making compost with food scraps from the city in 1997, and in 2002, a vineyard management company approached Jepson to purchase compost for use in its vineyards. More than 300 tons of food scraps are sent to Jepson's composting facility each day, and 12 vineyards are currently using Jepson's compost. The Organic Material Review has analyzed the finished compost and deemed it appropriate for use on organic farms.

Everyone involved in this project is excited about the program because it is one example of "closing the loop"—organics are taken from San Francisco tables, composted, put back into the soil, and returned to San Francisco restaurants as wine. Chris Choate, regional manager for compost facilities, says, "San Francisco likes the program because it shows how restaurants can do their part to divert waste from the landfills."

Linda Hale, vineyard manager at Madrone Vineyards, thought using Jepson's compost was a great opportunity. "Farmers are environmental stewards and must be careful with the soil," she notes. Using compost produced with food scraps allows the vineyard to help both the soil and the environment. Since it was so easy to get involved, Hale could see no reason not to take advantage of this opportunity.

"Participating in this program is a win-win situation," agrees Darek Trowbridge, vineyard manager at Everett Ridge Vineyards and Winery. "The quality of the compost is better than what we used before, it is cheaper, and we are recycling a waste product." He attributes the good quality of the compost to the diverse feedstock. Trowbridge estimates a $5 to $10 savings per yard from using Jepson's compost at his vineyard since food scraps are seen as a waste product and therefore cost less than a new product. In addition, trucking costs less than transporting compost from afar. He thinks this program is a successful way to reuse some of the items society consumes.

Choate anticipates the partnership between Jepson and local vineyards will continue to thrive, as it is beneficial to the growers and the environment. There are no additional costs for growers, people are seeing the farm and city connection, and the program is right in line with current trend in the United States towards sustainable and organic agriculture.

Red wine studies

The cell and animal studies of red wine have examined effects in several cancers including leukemia, skin, breast and prostate cancers. Scientists are studying resveratrol to learn more about its cancer preventive activities. Recent evidence from animal studies suggests this anti-inflammatory compound may be an effective chemopreventive agent in three stages of the cancer process: initiation, promotion and progression.

Research studies published in the International Journal of Cancer show that drinking a glass of red wine a day may cut a man's risk of prostate cancer in half and that the protective effect appears to be strongest against the most aggressive forms of the disease. It was also seen that men who consumed four or more 4-ounce glasses of red wine per week have a 60 percent lower incidence of the more aggressive types of prostate cancer.

However, studies of the association between red wine consumption and cancer in humans are in their initial stages. Although consumption of large amounts of alcoholic beverages may increase the risk of some cancers, there is growing evidence that the health benefits of red wine are related to its nonalcoholic components.

Wine Glossary N - S

Natural wine. The product of the juice or must of sound, ripe grapes or other sound, ripe fruit (including berries) made with any cellar treatment authorized by subparts F and L of this part and containing not more than 21 percent by weight (21 degrees Brix dealcoholized wine) of total solids.

Nonbeverage wine. Wine, or wine products made from wine, rendered unfit for beverage use in accordance with §24.215.

Standard wine. Natural wine, specially sweetened natural wine, special natural wine, and standard agricultural wine, produced in accordance with subparts F, H, and I of this part.

Still wine. Wine containing not more than 0.392 gram of carbon dioxide per 100 milliliters.

Wine Terms

Foreign wine. Wine produced outside the United States.

Formula wine. Special natural wine, agricultural wine, and other than standard wine (except for distilling material and vinegar stock) produced on bonded wine premises under an approved formula.

Fruit wine. Wine made from the juice of sound, ripe fruit (other than grapes). Fruit wine also includes wine made from berries or wine made from a combination of grapes and other fruit (including berries).

Under-vine management - Herbicides

The main reason for managing the under-vine area is to reduce weeds, which take important water and nutrients from the vines. This is especially important in times of drought. Most growers spray herbicides, but there are other options.

Herbicides
Herbicides are a relatively inexpensive option and have the advantage of keeping the soil structure intact. Generally, a strip of broad-spectrum herbicide is periodically sprayed under the vines to about 0.5-0.75 m on either side of the vine row. Weeds should be sprayed before they seed to reduce the seed bank.

Take special care if systemic herbicides such as glyphosate (Roundup) are used during the growing season, as they may damage the vines. Remove all suckers and spray only in very calm conditions using a spray guard to prevent drift. Glyphosate is safe to spray in the vine dormant season, but only effective when weeds are actively growing.

Non-systemic herbicides such as Spray.Seed (paraquat + diquat) or Basta (glufosinate-ammonium) are safer for grape vines during the growing season. Be aware though that Spray.Seed is poisonous and special care is needed in handling and spraying operations.
If particular weeds are a problem, other options include Amitrole (amitrole + ammonium thioscyanate) and Illico (amitrole + glyphosate + ammonium thioscyanate). Additives such as Hammer (cafentrazone-ethyl) can also improve the effectiveness of knockdown herbicides against weed species that are harder to kill, like marshmallow and woody weeds. Pre-emergent or residual herbicides such as simazine and diuron are another option to provide longer-term weed control. However, these are not recommended for sandy soils, like those in the Granite Belt, where they may damage vines.

To reduce the possibility of herbicide resistance, it is a good idea to alternate between herbicides with different activity groups or to rotate herbicides with alternative methods of weed control. A list of herbicides registered for use in vineyards, can be downloaded from the Australian Wine Research Institute. Always read labels carefully before using any herbicide or other chemical product.

Alcohol Reduction of Wine

When a bonded winery proprietor wishes to reduce the ethyl alcohol content of wine, certain processes are authorized by wine regulation 27 CFR 24.248, Processes Authorized for the Treatment of Wine, Juice, and Distilling Materials. The approved processes include Reverse Osmosis and the Spinning Cone Column.

Although these processes are used to facilitate the creation of a wine product, they must be conducted on Distilled Spirits Plant (DSP) premises. The wine may be transferred in bond to a DSP for processing and returned to the winery, or the winery proprietor may wish to have the process conducted at the winery facility.

If the alcohol reduction is to take place at the winery facility, the proprietor of the bonded winery must first qualify to alternate the use of bonded wine premises as a DSP. Once qualified to alternate the premises as both a winery and DSP, the alcohol reduction may be conducted on DSP bonded premises. When the process is completed, the space and equipment can revert to winery use.

Witches Falls Winery - Winemaker

In turning a passion for drinking wine into a dedication to making it, Jon and his wife Kim have lived and worked in some of Australia's most well known wine districts, including the Hunter and Barossa Valleys. Jon and Kim now own Witches Falls Winery, a celebrated fixture in the Gold Coast's growing boutique wine district that offers visitors an educational experience through large windows that enable them to view all winemaking activities.

Jon sources the finest grapes from Queensland's well-known Granite Belt, a region of rich soil, cold winters and the high altitudes of Australia's Great Dividing Range. From the pruning, water and picking of the fruit Jon applies the same special ingredient of 'attention to detail' to the grapes when they reach the Witches Falls Winery, where he uses the latest technology to create a mouth-watering collection of wines.

Winemaker's pick

In his almost 30 year career Mike Hayes has made award-winning wine at vineyards across Australia and New Zealand. A third generation viticulturalist and winemaker, Mike began his passion when chipping grapes for his father at the age of 15 years.

Mike blends traditional techniques with the O'Reilly Canungra Valley Vineyards' state-of-the-art technology. His invaluable experience in growing wine grapes in the Gold Coast's unique climate enables him to produce the best fruit in order to make the best wine.

The meticulous attention Mike pays to his grapes throughout each stage of the process may be in contrast to the vineyards' mission of 'celebrating the simple pleasures of life', but it seems to be working with O'Reilly's Canungra Valley Vineyards wines receiving a number of national and international awards since the vines were first planted in November 1998.

Regulation, structure and research

Australia maintains national standards for wine that are administered by state and territory governments. Federal regulations focus on quality control. The Australian federal government assists the industry by improving the trade environment (redressing barriers to trade) and by improving the domestic economic operating environment. Policy issues are the province of the Australian Government Department of Agriculture, Fisheries and Forestry.

The Australian Wine and Brandy Corporation promotes and controls the export of wine and brandy. The Grape and Wine Research and Development Corporation is the body responsible for investing in grape and wine research and development, on behalf of the Australian wine industry and the Australian community.

Australia’s reputation as one of the most technologically advanced wine-producing nations owes much to the industry’s emphasis on research and development. Key research and development sources include the Australian Wine Research Institute, the Commonwealth Scientific and Industrial Research Organisation, the National Wine and Grape Industry Centre, state departments of agriculture and universities. A number of Australian universities and other tertiary education institutions offer courses in viticulture and oenology.

The peak industry body representing winemakers’ interests is the Winemakers’ Federation of Australia. It develops policies and programs to increase net returns to Australian winemakers. The Wine Grape Growers of Australia is the peak industry body representing the interests of grape growers.

What is Wine Industry Fund

Industry funds have been established under the Primary Industry Funding Schemes Act 1998 to support those sectors of primary industry that want to raise their own funds for their own industry development activities.

Six wine industry funds currently operate in the following South Australian wine regions:
Adelaide Hills Langhorne Creek McLaren Vale Riverland Barossa Clare Valley In addition the SA Grape Growers Industry Fund has been established for the SA grape growing industry.

For each of the funds, the wineries act as collection agents for voluntary contributions made by grape growers and/or winemakers. The contributions are paid into a fund that is administered by PIRSA ('the Minister') and then paid by way of a grant to a body representing the fund contributors.

The wine economy

In 2006–07, sales of Australian wine totalled approximately 1.23 billion litres: 449 million litres were sold domestically and 786 million litres were exported. Australian wine exports were worth $2.87 billion, which represented an increase of 4.4 per cent over the previous year.

Australia’s largest wine export market in 2006–07 was the United Kingdom (269 million litres, worth $977 million), closely followed by the United States (215 million litres, worth $856 million). Other leading destinations for Australian wines included Canada, Germany and New Zealand.

Wine production is a significant industry in Australia. It directly employs 28 000 people in both winemaking and grape growing (2006 Census) and generates related employment in the retail, wholesale and hospitality industries.

Tourism adds another dimension to wine’s importance in Australia. International and domestic tourism related to the wine industry accounts for an important share of Australia’s export earnings, employment and taxation income.

In 2006–07, the industry crushed 1.39 million tonnes of grapes to make 955 million litres of beverage wine. In 2007, the total wine grape vineyard area reached 163 951 hectares of bearing vines, and there were a further 9825 hectares of non-bearing vines. The area of bearing vines has more than doubled since 1996–97.

In 2006–07, the domestic market accounted for 36 per cent of total sales of Australian wine by volume. Table wines made up 84.9 per cent of local wine consumption, sparkling wines accounted for 8.8 per cent and fortified wines for 3.8 per cent.

The Australian wine story

The first vines arrived with the first European settlers in Australia in 1788. Initially wines were produced in the coastal region around the fledgling settlement of Sydney. John Macarthur established the earliest commercial vineyard.

In 1822, Gregory Blaxland shipped 136 litres of wine to London, where it was awarded the silver medal by the forerunner of the Royal Society of Arts. Five years later, a larger shipment of Blaxland’s wine won the gold Ceres medal.

The planting of vines accompanied the spread of European settlement across the Australian continent, and by the beginning of the 20th century Australia was exporting some 4.5 million litres of mainly full-bodied dry red wines to the United Kingdom.

The end of the Second World War saw a rapid influx of migrants from Europe, who brought with them a strong culture related to wine. This provided an important impetus to the Australian wine industry.

However, it was the period from 1996 to 2007 that saw spectacular growth in exports, following rapidly increasing appreciation of Australian wines overseas. Major wine producers from abroad have invested in Australian wineries, and Australian companies have taken controlling interests in wineries in countries such as France and Chile.

Australia has some of the oldest grapevines in the world. Many of Europe’s established vineyards were destroyed by disease in the 1800s, and only the vines brought to Australia survived. In order to preserve these, Australian viticulturalists developed new vine management techniques, some of which are now used throughout the world. Australians have also invented ways to produce wines using fewer chemicals, and Australia is the home of the wine cask.

Hamiltons Wines

Alongside the Marion Swimming Centre on Oaklands Road, the vines are older than all the vines in Paris. Frank Hamilton planted the Marion Vineyard there in 1905. Magill Estate in the east didn't come along until 1935. The Parisians replanted in 1947 after the original vines became a casualty of Nazi occupation during World War II. A small vineyard appeared in Melbourne in 1952.

Those dates make the vineyard in the middle of Marion almost certainly the oldest urban vineyard in the world. That’s the way it should be for three reasons:· Henry Hamilton planted the first vineyards in South Australia just down the road in the winter of 1838.· Marion was known as the garden of Adelaide before the postwar building boom took its toll. Almonds, fruit, vegetables and olives for export and city tables grew alongside the vines.· Heritage preserved. The Marion Vineyard was heading for the fast food wasteland before the residents stepped in to save it in the early '90s, and a modern day Hamilton was only too happy to help. The Council-owned, four-hectare vineyard is a living, wine-producing reminder of Marion's proud agricultural past.

Each year under the guidance of Dr. Richard Hamilton of Richard Hamilton Wines at McLaren Vale, it produces up to 300 cases of Hamilton Ewell Reserve Marion Vineyard Grenache/Shiraz in totally organic conditions. It is no token vintage, and is also sold in England and Singapore. It was named among Australia's top 100 Wines by Adelaide wine critic, Phillip White several years ago. The wine is only a small part of the company's business but Richard Hamilton is very keen to keep it going because it maintains the Hamilton family's relationship with their origins in Marion.

A fine drop

In the spectacular Gold Coast hinterland, wine pioneers discovered a cluster of mesoclimates among the mountainous elevation that delivered the ideal conditions for Australian vineyards. Since its beginnings in the 1860s the Gold Coast's boutique wine region has been acclaimed with both national and international awards and is the wine of choice for some of Australia's most influential political leaders.

The Gold Coast's hinterland wine region offers the thrill of discovery to visitors who explore this growing industry. Wineries present educational experiences in wine making and the opportunity to purchase boutique wines, some of which are sold exclusively at cellar doors.

Some of the Gold Coast's wineries are housed in Queensland's oldest heritage buildings or in buildings that were transformed from grand old churches and nunneries. All of which are just a part of the unique experience offered.

Selection of Wine Cellar

We have excellent wine buys to help us celebrate the coming summer season. This month we are having our American Wine Sale, there is no better time to stock up and save on your favorite wines with exceptional savings. Step outside into the sun, then you can step into one of our conveniently located NH Liquor and Wine Outlet Store locations and see what a collection of wine and spirits we have to offer you.

Our Cellar Select program is here! If you've ever felt overwhelmed with the amount of wine selections in our stores and have a difficult time choosing a wine, our highly successful Cellar Select Program is for you. Nicole Brassard and myself represent the wine buying team here at the NH Liquor Commission and we have created this exciting program for people just like you.

Our selections are always great values in whatever price echelon they are in. We think they are always delicious and well made wines, which typically, are from smaller boutique-like producers. This can mean the wines are interesting and somewhat rare, yet they remain affordable.

Please consult the list of stores which feature this program and visit one in your area soon. Cellar Select takes the guesswork out of buying a great wine. Whether you have just a budding interest or are an expert, we believe our Cellect Select wines will appeal to all. Try One Today!

Training Offered to Law Enforcement Agencies

The Bureau of Enforcement's mission is to prevent underage people from acquiring age restricted products such as alcohol and tobacco, and to encourage the responsible sale and consumption of alcoholic beverages by adults thereby reducing the number of alcohol related incidents on our highways.

The Bureau of Enforcement is committed to providing superior education and training programs to the holders of liquor licenses, law enforcement personnel, parents, students and the general public. It is through our education and training efforts we move ever closer to achieving the Bureau's goals and serving the citizens of New Hampshire.

RED WINE AND PASTA SECRETS TO LONG LIFE

“The key to a long happy life is red wine and pasta,” said 81-year-old Tina Langford, who retired Wed August 4 after 16 years as a cleaner with Herefordshire Council. Tina has been a cleaner at the Council’s Bath Street offices for the last 12 years and was the first cleaner there when the Council took over the building. She was presented with gifts and flowers as well wishers filled the conference room to wish her a happy retirement. “I’ve really enjoyed working here and will miss all the people I have come to know over the years,” she said.

“I’m not even sure I really want to retire yet,” she added. Tina was born in Italy and, after marrying a British Serviceman during the Second World War, she arrived by train with other war brides without being able to speak a word of English. After arriving in England Tina and her husband moved to Hereford where they settled and raised a family.

Wine grape production up despite drought

Total Australian wine grape production is forecast to increase by 19 per cent to 1.67 million tonnes in 2007-08, as a result of improved growing conditions in key production areas, according to a new ABARE report Australian Wine Grape Production Projections to 2009-10 released today.

“Forecast production in 2007-08 is higher than early-season estimates because of greater than expected resilience of vines suffering from drought stress, and water purchasing by growers in drought-affected irrigation areas,” said Phillip Glyde, Executive Director of ABARE,

“Despite the better than previously expected outcomes, production will be well below the record 1.9 million tonnes achieved in 2004-05,” Mr Glyde added.

The greatest increase in production in 2007-08 is expected to occur in the cool-climate grape growing regions. Production increases in warm climate areas are forecast to be minimal because of ongoing scarcity of water for irrigation. In 2008-09, wine grape production is projected to increase further, to 1.78 million tonnes, but to remain constrained by water availability. Wine grape production is projected to reach 2.0 million tonnes in 2009-10, assuming a return to average seasonal conditions.

Brunello di Montalcino wine

Brunello di Montalcino wine is a controlled appellation (DOCG) Italian wine that under Italian rules must be produced exclusively from Sangiovese grapes. The Alcohol and Tobacco Tax and Trade Bureau (TTB) has learned that some of the wine labeled as Brunello di Montalcino was produced from a blend of Sangiovese and other grape varieties and is therefore not entitled to the Brunello di Montalcino designation. This wine is mislabeled under both Italian and U.S. rules.

In order to ensure compliance with the provisions of section 105(e) of the Federal Alcohol Administration (FAA) Act, 27 U.S.C. section 205(e), CBP officials have the authority to withhold release from, or demand the return to, CBP custody of imported wine not covered by a proper certificate of label approval (COLA). Brunello di Montalcino is a foreign nongeneric name that is a distinctive designation of specific grape wines under TTB regulations at 27 CFR sections 4.24(c)(1) and 12.31(c). Brunello di Montalcino wine not made exclusively from Sangiovese grapes does not conform to the current requirements of Italy and is therefore also in conflict with TTB regulations at 27 CFR section 4.25(a)(2)(iii) and (e)(3)(iii). Thus, it is not covered by the COLAs that are currently issued.

Wine garden and farmer’s market offer alternative fair foods and beverages

Wine and air conditioning create a relaxing combination, making the Illinois Wine Tent, located in the Heartland area at the Illinois State Fair, a popular location for fairgoers old enough to partake. On display in the tent are roughly 10 rotating wineries from around the state, each with glasses and bottles of wine available for purchase. Fairgoers also have the option of buying tickets for $1 each, which will allow them to taste a wine of their choice. Samples are roughly one ounce, said Brenda Logan, part-owner of Baxter’s Vineyards & Winery in Nauvoo, Illinois’ oldest winery, established after the Prohibition. Fairgoers who buy five tickets get a free complementary Illinois Wine glass.

“It’s a great opportunity to sample a lot of Illinois wines in one place,” she added. Baxter’s, which has been on display for over 10 years at the state fair, offers 11 wines from sweet and semi-sweet to dry and semi-dry. Bottles range from $10 to $16, and a glass of wine is $4. Logan said the most popular wines are the sweet wines, the Concord Wine and the White Sweet. She said the grapes used for their wine is grown in the Midwest and carefully selected as it is one of the most important steps in making good wine.

“The grapes determine the wine. If you have not-so-good grapes, then you don’t have good wine,” she said. “It starts with the grower.” Bruce Morgenstern, part-owner of Pheasant Hollow Winery, said that this sense of Illinois pride also applies to the wine business as a whole for him, which he calls a “cooperation.” “I have the entrepreneur drive: I want to be the best and sell the most,” he said. “But if the wines I’m selling are not your taste, I just assume that you go to another Illinois winery and find one that does.”

And, apparently, that attitude has worked. In a 2000 MKF economic impact survey, Illinois wineries made $20,000. Now they make nearly $230,000, Morgenstern said. That’s not all. In July 1999, Pheasant Hollow was the 16th winery to open in Illinois. Now, there are roughly 75 wineries in Illinois.“What other industry in Illinois has that kind of exponential growth?” he asked. “It’s just exploding.” At the Pheasant Hollow Winery exhibit, 11 wines are on sale, ranging from $11 to $16. Morgenstern offers a number of fruit-blended wines, one of which, the Midnight Medley, won the Illinois Grape Growers and Vintners Association’s Governor’s cup for best fruit-blended wine.

Pheasant Hollow Winery also offers the only sparkling wine in the tent, the Muscat de Canelli. The wine is also one of the only sparkling wines in Illinois, with Morgenstern adding that his company is the only winery that has the machinery to make sparkling wine. There may be another winery in the state that still does it by hand. “We are the only winery in the state capable of producing sparkling wine the way we do,” he said. “And we do it on purpose.”

Fairgoers visiting the Wine Tent will also find brochures and other hand-outs detailing other activities and tourist attractions located near the wineries. Located next door to the Illinois Wine tent is the Farmer’s Market, which features some of the finest produce from around the state, and, in the mean time, proves that fairgoers don’t have to go out of state to get the freshest fruit. “Local producers are just as good as anybody else,” said Harry Alten, chairman for the Illinois Specialty Growers.” If they’re in season, they may be even better.”

All the fruits for sale, except the peaches which came from a producer in Virginia, are produced in state. For example, the apple cider came from Tanner’s Orchard in Speer and Curtis Orchard in Champaign-Urbana and the sweet corn is produced at Twin Gardens Farms in Harvard. Also for sale is Illinois-produced cantaloupe and watermelon and healthier snack options including popcorn, the popular egg-on-a-stick, garden salads and vanilla ice cream. Apple cider slushes are also available, which Alten said is the most popular item because of the heat.

Needless to say, the Farmer’s Market’s produce is also some of the healthiest of food options at the fair and a great alternative for both the young and old. Alten relayed a story of a lady who came in with her 7-year-old son, who tried watermelon for the first time at the Farmer’s Market, a fruit he had previously didn’t like. “He thought it was fair food,” he said. “Now he likes watermelon. ‘I can’t believe it, he ate the whole thing!’ she told me.” All sugars in the produce are natural and the produce is not processed. Besides selling Illinois-produced food, the Farmer’s Market also informs the fairgoers about fresh produce in their area. The Prairie Bounty of Illinois, a handout that lists farmer’s markets throughout Illinois, offers fairgoers a chance to purchase fresh produce outside of the fair. Brochures are also available on local orchards as well.

Oenology: red wine procyanidins and vascular health.

Regular, moderate consumption of red wine is linked to a reduced risk of coronary heart disease and to lower overall mortality, but the relative contribution of wine's alcohol and polyphenol components to these effects is unclear. Here we identify procyanidins as the principal vasoactive polyphenols in red wine and show that they are present at higher concentrations in wines from areas of southwestern France and Sardinia, where traditional production methods ensure that these compounds are efficiently extracted during vinification. These regions also happen to be associated with increased longevity in the population.

179:11 Holders of Beverage Manufacturer, Brew Pub, Beverage Vendor Importer, Wholesale Distributor, Beverage Vendor, Beverage Representative

I. No holder of a beverage manufacturer license, brew pub license, wholesale distributor license, beverage vendor license, beverage vendor importer license, or beverage representative license shall sell, cause to be sold, rent, lend or cause to be lo aned, or give to any on-sale or off-sale licensee or to the owner of the premises on which the business of any on-sale or off-sale licensee is to be conducted any money, equipment, furniture, fixtures or property with which the business of any on-sale or o ff-sale licensee is to be conducted, nor shall any on-sale or off-sale licensee purchase, cause to be purchased, rent, borrow, solicit or accept from any holder of a beverage manufacturer license, brew pub license, wholesale distributor license, beverage v endor license, beverage vendor importer license, or beverage representative license any money, equipment, furniture, fixtures or property with which the business of the on-sale or off-sale permittee is to be conducted, nor shall any holder of a beverage ma nufacturer license, brew pub license, wholesale distributor license, beverage vendor license, beverage vendor importer license, or beverage representative license install or service equipment, furniture, fixtures or property of any on-sale or off-sale lic ensee, except as may be designated by the commission.

II. There shall be no restriction on the number of off-sale licenses held by any person. No holder of a beverage manufacturer license, brew pub license, wholesale distributor license, beverage vendor license, beverage vendor importer license or beve rage representative license shall in any way contribute or pay any money or anything in lieu thereof to any on-sale or off-sale licensee, or the licensee's agent, or employees, or to any group, association, or organization thereof, including, but not limit ed to, payment for the placement, display or sale of any beverage. Nothing in this section shall prohibit any licensee from being a member of a club holding a permit or license under this title, nor prohibit the sale or purchase, for resale, of merchandis e or beverages for the conduct of the business of any on-sale or off-sale licensee. Nothing in this section shall prohibit a holder of a beverage manufacturer license, brew pub license, wholesale distributor license, beverage vendor license, beverage vend or importer license or beverage representative license from bringing such holder's own product from the storeroom of an on-sale or off-sale licensee to a warm shelf, display, refrigerated retail space, or refrigerated storage. Nothing in this section shal l prohibit the holder of a beverage manufacturers license, wholesaler distributor license, brew pub license, beverage vendor license, beverage vendor importer license, or beverage representative license from rotating, reorganizing, cleaning and resetting s uch holder's own product once the product is on an on-sale or off-sale licensee's warm shelf, or in an on-sale or off-sale licensee's refrigerated retail space, or refrigerated storage. Nothing in this section shall prohibit a wholesale distributor from d elivering beverages invoiced to an on-sale or off-sale retailer to the premises of a liquor/wine/beverage warehouse for storage, provided the retailer has met the provisions of RSA 179:49.

Output from BEST-Winery

The Energy Intensity Index (EII) and Water Intensity Index (WII) show the performance of the actual winery relative to a benchmark winery that is based on the same winery using global best practice energy- and water-efficient technologies for each process step (as defined in BEST-Winery). The difference between the actual energy and water use and that of the reference or benchmark winery is calculated for each of the key process steps of the winery and then aggregated for the entire winery, calculated as an intensity per barrel or case of wine produced.
The EII and WII can be used to calculate the energy- or water-efficiency potential at the winery and can be used for evaluating winery progress in efficiency improvement. BEST Winery also provides an estimate of the potential for annual energy savings (both for electricity and fuel), energy costs savings, carbon dioxide (CO2) emission reduction, water, and water cost savings if the winery would perform at the same performance level as the benchmark winery. Once the EII and WII have been calculated, BEST Winery can be used to preliminary evaluate the potential for energy and water efficiency improvement, through the included interactive menu of opportunities. The menu is broken into different energy and water uses, totaling over 100 opportunities:
Water Efficiency (WE — Water)

Energy Efficiency — Refrigeration (EE-Refrigeration)

Energy Efficiency — Pumps (EE-Pumping)

Energy Efficiency — Compressed Air (EE-Compressed air)

Energy Efficiency — Motors (EE-Motors)

Energy Efficiency — Lighting (EE-Lighting)

Energy Efficiency — Hot Water and Heat Supply (EE-Hot Water)

Energy Efficiency — Other Fuels (EE-Other_fuels)

Energy Efficiency — Other Electric (EE-Other_electric)

Energy Efficiency — Cogeneration (EE-CHP)

Each of the sheets contains a menu of efficiency opportunities, including typical energy and/or water savings, capital costs and payback period for that measure. Potential applications can be filled in by the user to evaluate possible opportunities for the user's winery. Selected measures are added in a separate sheet to calculate a new potential EII and WII, as well as potential costs, savings, payback period and CO2 emission reduction potential.

Indy International wine awards announced National

Indianapolis, IN - Over 3,600 wines traveled to Indianapolis for the nation's third largest wine competition, the Indy International, July 29-31 at the Indiana State Fairgrounds. Wines from seventeen countries as far away as Germany, Portugal, and South Africa were judged on appearance, aroma, taste, and aftertaste by fifteen panels of judges. In all, seventy-five judges flew in from as far away as California, New York, and Quebec to evaluate the wines.

Geyser Peak Winery, of California was awarded the Best of Show award, sponsored by American Airlines, for its 2003 Reserve Late Harvest Semillon. Best white wine honors went to Germany's Wegeler-Erben, 1997 Bernkasteler Doctor, and best red wine to Spero Winery from Denver, Colorado for their 1999 Vino`e Buono Zinfandel. The best commercial sparkling wine was awarded to Gloria Ferrer Champagne Caves for their 1995 Royal Cuvee. Josephs Estate Wines of Ontario took best dessert wine honors for a 1999 Niagara Peninsula Vidal Blanc Ice Wine. The last two categories, best fruit wine and best honey wine were awarded to Carousel Winery for a Cherry Wine and to Martins Honey Farm and Meadery of New York for their Traditional Honey Wine respectively.

Galena Cellars/Lawlor Family Winery of Illinois was awarded the Pacesetter Trophy: International Award of Excellence. This is Galena Cellars second consecutive year to win this honor which recognizes the brand winning the most awards at the competition. Galena earned 31 medals, including three concordance gold, eight gold, eight silver, and twelve bronzes. The Indiana State Fair Wine Competition began in 1973 as an Indiana-only event. The competition began admitting entries from across the world in 1992 under Richard Vine, PhD.

"It is gratifying to see the INDY International's continued growth," says Vine, honorary chairman, "not only through the increased wine entries, but also in terms of new, high-profile wineries from around the world that are participating in the event." Indiana was well represented in the competition, with twenty-five of the state's thirty-one wineries entering. Hoosier wineries took home a total of three concordance gold medals, sixteen gold, sixty silver, and 101 bronzes. "The Indiana wineries went head to head with wines from throughout the world and brought home 180 medals," said Ellen Harkness, Competition Coordinator. "That is quite a feat for a smaller wine producing state and demonstrates that Indiana wines are of high quality."

The Indy has a special award division for "Indiana grown" wines. A wine must be composed of more than 85% Indiana grown fruit to be eligible. Huber Winery won the Hoosier grown hybrid wine category for their Lakeside White and the native wine category for their Niagara, while Chateau Pomije Winery received honors in the vinifera category for their Cabernet Sauvignon. Kapp Winery & Orchard was the Indiana Grown Fruit Wine Champion for their Persimmon table wine, sponsored by the Indiana Wine Growers Guild. The Indiana wine awards reception took place August 4 at "A Taste of Indiana Agriculture", an event held at the Indiana State Fairgrounds to showcase Indiana agricultural products, including its award-winning wines. The Indy International is sponsored by the Indiana State Fair and coordinated by the Indiana Wine Grape Council based at Purdue University.

Indy International wine awards announced

Indianapolis, IN - Over 3,600 wines traveled to Indianapolis for the nation's third largest wine competition, the Indy International, July 29-31 at the Indiana State Fairgrounds. Wines from seventeen countries as far away as Germany, Portugal, and South Africa were judged on appearance, aroma, taste, and aftertaste by fifteen panels of judges. In all, seventy-five judges flew in from as far away as California, New York, and Quebec to evaluate the wines.

Geyser Peak Winery, of California was awarded the Best of Show award, sponsored by American Airlines, for its 2003 Reserve Late Harvest Semillon. Best white wine honors went to Germany's Wegeler-Erben, 1997 Bernkasteler Doctor, and best red wine to Spero Winery from Denver, Colorado for their 1999 Vino`e Buono Zinfandel. The best commercial sparkling wine was awarded to Gloria Ferrer Champagne Caves for their 1995 Royal Cuvee. Josephs Estate Wines of Ontario took best dessert wine honors for a 1999 Niagara Peninsula Vidal Blanc Ice Wine. The last two categories, best fruit wine and best honey wine were awarded to Carousel Winery for a Cherry Wine and to Martins Honey Farm and Meadery of New York for their Traditional Honey Wine respectively.

Galena Cellars/Lawlor Family Winery of Illinois was awarded the Pacesetter Trophy: International Award of Excellence. This is Galena Cellars second consecutive year to win this honor which recognizes the brand winning the most awards at the competition. Galena earned 31 medals, including three concordance gold, eight gold, eight silver, and twelve bronzes. The Indiana State Fair Wine Competition began in 1973 as an Indiana-only event. The competition began admitting entries from across the world in 1992 under Richard Vine, PhD. "It is gratifying to see the INDY International's continued growth," says Vine, honorary chairman, "not only through the increased wine entries, but also in terms of new, high-profile wineries from around the world that are participating in the event."

Indiana was well represented in the competition, with twenty-five of the state's thirty-one wineries entering. Hoosier wineries took home a total of three concordance gold medals, sixteen gold, sixty silver, and 101 bronzes. "The Indiana wineries went head to head with wines from throughout the world and brought home 180 medals," said Ellen Harkness, Competition Coordinator. "That is quite a feat for a smaller wine producing state and demonstrates that Indiana wines are of high quality." The Indy has a special award division for "Indiana grown" wines. A wine must be composed of more than 85% Indiana grown fruit to be eligible. Huber Winery won the Hoosier grown hybrid wine category for their Lakeside White and the native wine category for their Niagara, while Chateau Pomije Winery received honors in the vinifera category for their Cabernet Sauvignon. Kapp Winery & Orchard was the Indiana Grown Fruit Wine Champion for their Persimmon table wine, sponsored by the Indiana Wine Growers Guild.

The Indiana wine awards reception took place August 4 at "A Taste of Indiana Agriculture", an event held at the Indiana State Fairgrounds to showcase Indiana agricultural products, including its award-winning wines. The Indy International is sponsored by the Indiana State Fair and coordinated by the Indiana Wine Grape Council based at Purdue University.

What is BEST-Winery?

BEST-Winery is a software tool designed to evaluate the energy and water efficiency at a winery, and to help assess the environmental and financial impacts of potential improvement strategies. Given the necessary data, BEST-Winery calculates an energy intensity index (EII) and water intensity index (WII), performance indicators that compare the user's winery to a benchmark or reference facility, incorporating information about winery-specific process steps and characteristics affecting energy and water use and volumes processed by the winery. BEST Winery also allows the user to evaluate preliminary opportunities for energy and water efficiency improvement, to assess the impact on the performance of the facility, and to evaluate operation costs. This can help the user in developing a preliminary implementation plan for energy and water efficiency improvement.

As a spreadsheet-based tool, BEST-Winery is designed to be simple enough to be easily usable, yet sophisticated enough to provide credible results. One simple input page is followed by a more detailed optional input page, to allow the user to adapt to the sophistication she needs.

Wine-Specific Labeling

The following must appear on a label in a single field of vision (i.e. can be viewed without having to turn the bottle), except for the Importer’s details, the Lot number, and allergenic ingredients.

Wine of “(Insert Country Name)”

Actual alcoholic strength

Nominal volume

Lot Number

Importer details (must include name of importer, local administrative area and member state) preceded by the word(s) “Importer” or “Imported by”

Allergenic ingredients (i.e. if wine contains sulphites)

Please note that wine variety and vintage may NOT be shown on labels of wine with non-geographical origin – only wine with a proper geographical indication may display such information.

LABELING REQUIREMENTS

The following information must be present on the label

Name under which the product is sold: No trademark, brand name or fancy name may substitute the generic name but rather may be used in addition.

List of ingredients: preceded by the word "Ingredients", must show all ingredients (including additives) in descending order of weight as recorded at the time of their use in the manufacture and designated by their specific name. In the case of those products that may contain ingredients liable to cause allergies or intolerances, a clear indication should be given on the label by the word “contains” followed by the name of the ingredient. However, this indication will not be necessary provided the specific name is included in the list of ingredients.

Net quantity of pre-packaged beverage in metric units (litre, centilitre, millilitre)

Date of minimum durability consisting of day, month and year in that order and preceded by the words "best before" or "best before end" or the "use by" date for highly perishable goods.

Any special conditions for keeping or use.

Name or business name and address of the manufacturer, packager or importer established in the EU.

Place of origin or provenance

Instructions of use, where appropriate

Indication of the acquired alcoholic strength for beverages containing more than 1.2% by volume
Lot marking on pre-packaged beverages with the marking preceded by the letter "L".

Indiana wineries win gold marks at largest U.S. competition

Wines from 17 different countries and 42 states poured into Indianapolis for the largest wine competition in the U.S. The Indiana State Fair Indy International Wine Competition had a total of 3,859 wines entered in the competition-271 of which were from Indiana. The Governor's Cup, awarded to the winery with the overall best quality, the Indiana Grown Hybrid Wine Champion and the Indiana Grown Native Wine Champion all were awarded to Huber Winery, of Borden, for its 2005 Vignoles and Catawba wines. The Indiana Grown Vinifera Wine Champion was awarded to Oliver Winery of Bloomington for its Creekbend Cabernet Sauvignon 2005. The Indiana Grown Fruit Wine Champion also was awarded to Oliver Winery for its Bean Blossom Hard Cider.

"Indiana is home to 32 wineries and is an important part of Indiana agriculture," said Ellen Butz, Purdue University wine specialist. "Hoosier wineries contribute more than $33 million to Indiana's economy." Not only did Hoosier wineries fare well, but the following wineries were recognized for product excellence.

Mission Hill Family Estate of Westbank, British Columbia, Canada was awarded the Best Of Show award, sponsored by American Airlines for its 2004 Five Vineyards Riesling Ice Wine. Best red wine honors went to California's Martin Family Vineyards, 2003 Martin Petite Sirah, and best white wine to Sileni Cellar Selections from New Zealand for its 2006 Marlborough Sauvignon Blanc.

The best commercial sparkling wine was awarded to Champagne Pommery, Reims, France for its 1998 Millesime Grand Cru champagne. Fosters Wine Estates of Australia took best dessert wine honors for its Trafford Tawny Port. Best rose/blush honors went to California's Harlow Ridge Winery for its 2005 Blush, Lodi. The V. Sattui of California was awarded for having the highest overall quality of wines entered. The last two categories, best fruit wine and honey wine were awarded to Cooper's Hawk Winery of Illinois for a Rhubarb wine and to Meadery of the Rockies of Colorado for its Guinevere.

Wines from countries as far away as Germany, France, Australia, New Zealand, Argentina and Italy were judged on appearance, aroma, taste, aftertaste and overall balance by a panel of sixteen judges. In all, 82 judges were brought in from as far away as California, New York and Quebec to evaluate the wines. Indiana award winners from the Indy International Wine Competition were honored August 2 at A Taste of Indiana Agriculture Wine Reception, attended by approximately 1,900 people.

Certification Requirements for Imported Wine

Certification is a statement that the practices and procedures used to produce the imported wine constitute proper cellar treatment. The certification requirement emanates from Section 2002 of the Miscellaneous Trade and Technical Corrections Act of 2004, which amended section 5382(a) of the Internal Revenue Code of 1986. Section 5382(a) sets forth standards regarding what constitutes proper cellar treatment of natural wine. The Act added new certification requirements regarding production practices and procedures for imported natural wine. Grape wine containing 7 to 22 percent alcohol by volume from Argentina, Australia, Canada, Chile, and New Zealand. Grape wine containing 0.5 to 22 percent alcohol by volume from Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Poland, Portugal, Slovak Republic, Slovenia, Spain, Sweden, The Netherlands, and the United Kingdom are not subject to certification.

Michigan Sparkling Wines for Anytime

Whether you call them champagne, bubbly or just plain fizz, they are just the thing for your New Year celebration, or any important event. Here are some sparkling ideas; and best of all, they come from right here in Michigan.

From the experts at Wine Spectator and the Beverage Testing Institute to the person on the street, the word has spread that Michigan produces some of the best champagne-type wines anywhere. And they come in so many different styles that you will surely find something to enjoy. Let's start with the sparkling wines that have impressed the wine writers, then move on to those that are just good, clean fun.

Red, White and Blueberry Pound Wine Cake

1 pkg (10-3/4 ounces) frozen pound cake

Raspberry-Orange Sauce (recipe follows)

1 container (8-ounces) whipped cream cheese

3 tablespoons powdered sugar

2 tablespoons orange juice

1-1/2 cups fresh Michigan blueberries, divided

1 cup sliced fresh Michigan strawberries

Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.

To assemble cake:

Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the Michigan blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice

Wine Industry Climate Information

Queensland is well known as the Sunshine State. However, this image does not subtract from Queensland's suitability for growing and producing award-winning wines. Vine growth and development is influenced by temperature, rainfall, hail, wine and sunshine.

All are critical success factors when determining the use and value of the grapes/wine produced. The vineyard site should also be frost-free and have well-drained soils. Excessively fertile soils are not recommended and may only create excessive vigour.

The preferred climate should provide for cool and relatively dry weather during the ripening period (January, February and March). This cooler weather will allow for a slower ripening process that helps develop both fruit flavour and varietal character.

High rainfall will increase the likelihood of disease, both above and below the ground and may even cause berry splitting. Wine quality may be reduced if grapes are harvested at an earlier stage than optimal in the hope of avoiding rain damage.

Wine consumption In China

China's interest in wine has grown steadily since the 1990s. With no wine tradition of their own, Chinese are adopting wine as a healthy, new, low-cost alternative to traditional drinks like imported Cognac or Chinese spirits. An expanding middle class, rising incomes, a growing interest in Western lifestyle and tastes, and better wine education have driven this rise in consumption.

In the past, wine was sipped, served as a shot or with a mixer, like spirits. But now Chinese are adopting more Western-style wine drinking and appreciation, and drinking wine has a strong, social status. While 80% of all wine consumed is red (it's perceived as healthier and red is the colour for good luck), white wine consumption is also slowly rising, especially in south China.

ABC Boards — United States, Canada, and Puerto Rico

Following national Prohibition, the 21st Amendment to the Constitution provides states with broad powers and authority to regulate the sale and distribution of alcohol within their borders. (This is in addition to Federal requirements.) Each state created its own unique system of alcohol beverage control. There are two general classifications. “Control” states, 18 in number, are the sole wholesalers of distilled spirits, as well as the retailers in various ways in some of these States. “License” states, of which there are 32, do not participate in the sale of alcohol beverages and regulate through the issuance of licenses to industry members that do business within their states. (Control states also license those activities outside of the state’s direct involvement in the sale of alcohol beverages.)
In addition to meeting Federal regulations, individuals and businesses must meet each state’s individual laws and regulations. These state laws and regulations, which vary widely from state to state, may be more restrictive than Federal regulations and must be met in addition to Federal requirements unless the Federal law pre-empts the State law wherein they desire to do business. For example regarding pre-emption, the Government Warning label on alcohol beverages pre-empts the states from imposing a similar requirement. (See 27 U.S.C. section 216.) Likewise, the state may not authorize a bottle size for distilled spirits that is not also authorized at the Federal level.

GPO can handle your printing needs from start to finish. Through various forms of printing procurement and our own plant operations, we are able to get agencies the best quality for the best price on any print request all while saving them time on self production.

If you are starting a project and want tips on how to prepare your files to run smoothly on the press, contact the Electronic Publishing Support Section (ePUB). They are able to walk you through the basics of electronic prepress. The ePUB team can even pre-flight your job before sending it to the press so any last minute problems can be avoided.

The Tourism department's role

The department, through the Tourism Strategy Division assists the tourism industry to grow and develop in a responsible and sustainable manner to help stimulate business investment and job creation. The division aims to foster improved coordination and cooperation across government agencies and provides high level strategic advice to the Minister and Director-General on key issues impacting on the Government's relationship with the tourism industry.
The department's role in developing tourism includes:

working with other government agencies and the tourism industry to lead the implementation of the Queensland Tourism Strategy - a broad vision that will drive sustainable tourism development in Queensland over the next ten years fostering improved coordination and cooperation across government agencies developing targeted strategies to facilitate effective communication and consultation among government, industry and community stakeholders with an interest in developing the State's tourism industry continuing to influence a whole-of-government understanding of tourism, particularly as a priority growth sector on the government business agenda representing the tourism industry within Queensland Government forums. The Tourism Strategy Division has the overarching responsibility for coordinating, monitoring and reporting on Queensland Tourism Strategy initiatives. In fulfilling its role the department works closely with the statutory body Tourism Queensland, the Government's peak organisation for the development and marketing of Queensland tourism destinations.

Red, White and Blueberry Pound Cake

1 pkg (10-3/4 ounces) frozen pound cake
Raspberry-Orange Sauce (recipe follows)
1 container (8-ounces) whipped cream cheese
3 tablespoons powdered sugar
2 tablespoons orange juice
1-1/2 cups fresh Michigan blueberries, divided
1 cup sliced fresh Michigan strawberries

Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.

Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. To assemble cake:Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the Michigan blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.

Taste Your White Wine with Food

When it comes to matching food with the appropriate wine, most of us are as bewildered as an octogenarian at an Ozzie Ozbourne concert. Be that as it may, if you follow some basic guidelines, it's not really that difficult to get a combination that works. In case this list does not make it to the refrigerator magnet ousting long expired pizza coupons or last year's Red Sox schedule, here are a few simple suggestions to help take the mystery out of food and wine pairing.

There's a reason spaghetti and meatballs tastes so good with a bottle of Chianti. The Italian's designed this wine for dishes like this one. High acids in tomatoes are complemented by a sharp acidic structure to Sangiovese, the grape largely used for Chianti. So, matching the wine to the region of the food is as sure a thing as a rainy day in Seattle.

Big food, food, big wines; lighter fare, lighter wines, sounds simple, but many people miss this one. They may like Merlot so they have it with everything: even white fish; which will actually make the wine taste metallic.

Lidl withdraws brand of red wine

Supermarket chain Lidl has withdrawn some bottles of Australian Creston Bay Brand Cabernet Shiraz red wine from sale because of the high levels of sulphur dioxide in it. Sulphur dioxide, which can cause asthma attacks, has been found at up to 17 times the permitted level in this wine. This amount could trigger an attack in a person with asthma who uncorks a bottle and inhales the smell without even tasting the wine. Severe asthma attacks can be life-threatening. People with asthma should not open these bottles or drink the wine.

Anyone who has bought one of these bottles would probably realise that the wine is not fit to drink because the chemical gives off a strong, acrid smell. Drinking the wine is unlikely to have any harmful health effects on anyone who does not have asthma, but it would probably taste very unpleasant.

This wine, bottled in 2002 and priced at £2.99, was stocked at Lidl stores from October 10 this year. The bottles, which carry a picture of a kangaroo and a gum tree on the label, have now been withdrawn from sale. Only bottles with the year 2002 displayed on the rear label are covered by this warning.

The problem came to light after a consumer in Germany complained about the wine. Local authorities are being asked to ensure that the product is removed from sale at Lidl stores, which was the only outlet stocking it. Anyone who has one of these bottles should return it to the Lidl store where they bought it for a refund.

Effects of white wine

The effects of three types of white wine (10% ethanol; pH 2.84-3.26), Coke (pH 2.45) and water (pH 8.03) on basal and food-stimulated gastric acid secretion in dogs were investigated. Water and Coke did not significantly modify acid secretion and gastrin release under basal conditions. By contrast, white wine or water +10% ethanol significantly increased acid secretion, with a tendency to elevate plasma gastrin concentrations. Acid secretion and gastrin release induced by a standard meal were not significantly modified by previous administration of Coke and water. In contrast, white wine and water +10% ethanol significantly increased food-stimulated total acid output, without changing plasma gastrin levels. It is concluded that Coke and water have only trivial effects on basal and on food-stimulated gastric acid secretion and gastrin release in the dog. The gastric stimulant effect of white wine is mainly related to its percentage of alcohol regardless of the slight differences in pH of the solutions.

Wine, Beer, Spirits Boost Breast Cancer Risk Equally

"The majority of previous studies have found an association between alcohol and elevated breast cancer risk," said lead researcher Dr. Yan Li, an oncologist at Kaiser Permanente in Oakland, Calif. What hasn't been as clear, she said, is how much alcohol raises the risk and whether one type of alcohol boosts that risk more than another.

Li tackled those questions with Dr. Arthur Klatsky, an investigator at the Kaiser Permanente Division of Research in Oakland and a long-time researcher on the health benefits and risks of alcoholic beverages. Klatsky is due to present the team's findings Sept. 27 at the European Cancer Conference in Barcelona, Spain. The researchers first evaluated the drinking habits of more than 70,000 women, all members of the Kaiser Permanente HMO. The women had undergone health exams during the years 1978 to 1985. By 2004, more than 2,800 women had experienced a breast cancer diagnosis. Comparing the women's drinking habits to the incidence of breast cancer, the team found that women who drank between one and two alcoholic drinks a day increased their risk of breast cancer by 10 percent compared to light drinkers -- defined as those who drank less than one drink a day.

That risk rose as drinking rates increased. "The risk of breast cancer increased by 30 percent in women who drank three or more drinks per day" compared to light drinkers, Li said.
"What we are saying is, whatever your baseline risk is of getting breast cancer, by consuming alcohol you have this increment," Li said.

The risk of breast cancer in individual women varies greatly, Li said, depending on their family history and whether they are genetically predisposed due to mutations of the so-called breast cancer genes, BRCA-1 and BRCA-2.

In the general population, the lifetime risk of getting breast cancer is one in eight women, Li said. Based on the study findings, however, "if you drink three or more drinks a day, that risk -- rather than one in eight -- will be one in six," she said.

The increase in risk was similar no matter which type of beverage was typically consumed. "It makes no difference whether women drink wine, beer or liquor in terms of their risk of breast cancer," Li said. "It's the alcohol itself. And it's the quantity consumed that increases breast cancer risk."

The researchers didn't find any difference in risk between red and white wine, although some previous research has found red wine more heart-protective than white. That cardiovascular benefit has been linked to the presence of antioxidant flavonoids in red wine, especially one flavonoid called resveratrol.

Another expert familiar with the new study said the research adds some valuable information to what is known about breast cancer risk. Especially valuable -- because it is new -- is the information about all types of alcohol seeming to raise risk equally, said Coral Lamartiniere, a professor of pharmacology and toxicology at the University of Alabama at Birmingham.

Liquor Licensing Services

The department’s Liquor Licensing Division regulates the sale and supply of liquor throughout Queensland with the aim of providing a framework that encourages the development of a dynamic liquor industry which embraces responsible practices.

The Liquor Licensing Division regulates the sale and supply of alcohol throughout Queensland with the aim of developing a dynamic liquor industry which embraces responsible business practices and responsible alcohol consumption.

The resveratrol consistency in red wine

Resveratrol is a type of polyphenol called a phytoalexin, a class of compounds produced as part of a plant's defense system against disease. It is produced in the plant in response to an invading fungus, stress, injury, infection or ultraviolet irradiation. Red wine contains high levels of resveratrol, as do grapes, raspberries, peanuts and other plants.

Resveratrol has been shown to reduce tumor incidence in animals by affecting one or more stages of cancer development. It has been shown to inhibit growth of many types of cancer cells in culture. Evidence also exists that it can reduce inflammation. It also reduces activation of NF kappa B, a protein produced by the body's immune system when it is under attack. This protein affects cancer cell growth and metastasis. Resveratrol is also an antioxidant.

What have red wine studies found

The cell and animal studies of red wine have examined effects in several cancers including leukemia, skin, breast and prostate cancers. Scientists are studying resveratrol to learn more about its cancer preventive activities. Recent evidence from animal studies suggests this anti-inflammatory compound may be an effective chemopreventive agent in three stages of the cancer process: initiation, promotion and progression.

Research studies published in the International Journal of Cancer show that drinking a glass of red wine a day may cut a man's risk of prostate cancer in half and that the protective effect appears to be strongest against the most aggressive forms of the disease. It was also seen that men who consumed four or more 4-ounce glasses of red wine per week have a 60 percent lower incidence of the more aggressive types of prostate cancer.

However, studies of the association between red wine consumption and cancer in humans are in their initial stages. Although consumption of large amounts of alcoholic beverages may increase the risk of some cancers, there is growing evidence that the health benefits of red wine are related to its nonalcoholic components.

What are polyphenols and how it prevents cancer

Polyphenols are antioxidant compounds found in the skin and seeds of grapes. When wine is made from these grapes, the alcohol produced by the fermentation process dissolves the polyphenols contained in the skin and seeds. Red wine contains more polyphenols than white wine because the making of white wine requires the removal of the skins after the grapes are crushed. The phenols in red wine include catechin, gallic acid and epicatechin.

Polyphenols have been found to have antioxidant properties. Antioxidants are substances that protect cells from oxidative damage caused by molecules called free radicals. These chemicals can damage important parts of cells, including proteins, membranes and DNA. Cellular damage caused by free radicals has been implicated in the development of cancer. Research on the antioxidants found in red wine has shown that they may help inhibit the development of certain cancers.

Shannonvale Tropical Fruit Winery

The wine styles range from dry white wines, full flavoured dry styles, light reds, medium red, desserts, ports and a big ginger. Our wines are made from tropical fruits which include: Acerola, Araca, Baku, Black Sapote (chocolate pudding fruit), Caimito (Purple Star Apple), Carambola (Star Fruit), Grapefruit, Ginger, Jackfruit, Jaboticaba, Kaffir Lime, Lychee, Tahitian Lime, Mango, Orange, Passionfruit, Plantain, Rambutan, Water Cherry.

We provide you with a big range of unique Tropical Fruit Wines and we will have up to 14 different wines to taste. We are nestled in the centre of the Shannonvale Valley, just 20 minutes North of Port Douglas. We have a view to die for and we carry out our wine tastings under a pergola of hanging grape and passionfruit vines. It has a removal all-weather sail/cover. We grow our own tropical fruit and produce the commercial standard wine entirely on our property.

Palm Grove Date Winery

Your hosts Ian and Nan Pike welcome visitors to the Eulo Date Farm and Winery (Palm Grove) open from late February to the end of October. The Eulo Date Farm and Winery is situated 67 kilometres west of Cunnamulla, near the Paroo River at Eulo, on the Adventure Way - the gateway to South Australia and Burke and Wills country.

Fresh and chewy dates and the by-products are Palm Grove's specialty. However, when you visit they will be pleased to tell you about other interesting features, such as locally grown figs and nearby bird watching areas and mud springs.

Discover how exotic the humble date can be. Australia's most remote winery is here at Palm Grove. Call in to taste the date table wines which capture the aromas and unique flavours of dates grown in the inland of South West Queensland.

There are a diversity of products available - fresh and chewy dates, date topping, date spreads, dates wine, moisturising creams, fig jam and dried figs. Come and see for yourself!

The Need of Wine Tourism

The tourism industry is one of the fastest growing sectors in the Australian economy. Tourism provides communities with an opportunity to display their region’s distinct and unique cultural and natural assets while creating employment and diversifying the regional economy. A diverse economy is one that can cope with the changes experienced in our current environment. Tourism is an industry like any other and requires sound planning and a firm commitment from the community to make it work. Like all economic activities the benefits of tourism may create social and environmental impacts which need to be managed through a partnership approach and appropriate planning at a local level.

For this reason tourism needs to work in partnership with the other sectors of a regional economy including primary industries, local government and community organisations to name a few. In this way tourism is integrated into the region’s future.

North Queensland Wineries

Australia's most beautiful tropical destination North Queensland has several fruit wineries ideally located to capture the tourism market. The combination of climate and magnificent natural beauty make North Queensland an ideal tourist location. The wineries are all located within reach of Cairns and the Atherton Tablelands. Most wines are made using North Queensland Tropical fruits such as mango, banana, lychee, pineapple, passionfruit, black sapote, pitaya and other tropical fruits, as well as citrus and the Australian native fruits including the Davidson Plum and Lemon Aspen.

North Queensland offers a wide choice of hotels, bed & breakfasts and luxury resorts. The area boasts some of the most unique attractions in this country including The Great Barrier Reef, The Daintree Tropical Rainforest and the Tablelands.

White wine

A glass of white wineWhite wines are wines that vary in color from virtually colorless to deep gold. The color of wine is not determined by the juice of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation. White wine can be made from any color of grape as the skin is separated from the juice during fermentation, though the majority are made from grapes with yellow or green skins. Some of the sparkling white wines are Asti Spumante Italy, Cava Spain, Champagne France, Franciacorta Italy, Moscato d'Asti Italy, Prosecco Italy.

French Wine

France is said to be one of the oldest wine-producing regions of Europe. Most of the wines produced in France will have value in the world. Bordeaux wine, Burgundy wine and Champagne are the world's best-known and valuable wines.

The Regions in the south were licensed by the Roman Empire to produce high quality wines. St. Martin of Tours (316-397) was actively engaged in both spreading Christianity and planting vineyards. During the middle Ages, monks maintained vineyards and more importantly, they come up with winemaking knowledge and skills during that turbulent period.

Despite some exports from Bordeaux, until about 1850 most of the wine consumed in France was local. People in Paris drank wine from the local vineyards, people in Bordeaux drank Bordeaux, and those in Burgundy drank Burgundy, and continue throughout the country.

Italian Wine

Italy is one of the oldest wine regions in the world, the Etruscans and Greek settlers produced wine in the country long back before the Romans started developing their own vineyards in the second century BC. The Roman wine making was prolific and well-organized, pioneering large-scale production and storage techniques like barrel-making and bottling. Two thousand years later, Italy remains one of the world's foremost producers, responsible for approximately one-fifth of world wine production in 2005.

Wine is one of the popular drink in Italy. Most of the Italians drink it with every meal and in-between offer it to guests as soon as they arrive. Grapes are grown in almost every part of Italy with more than 1 million vineyards. under cultivation. Most of the winemaking in Italy is done in modern wineries, but villagers, making wine for their own use, sometimes tread the grapes with their bare feet until the juice is squeezed out. They believe this ancient method still makes to obtain the best wine.

Initiating Changes in Liquor Licence Act

The McGuinty government today took the first step toward allowing Ontarians to bring a bottle of wine to a licensed restaurant by introducing changes to the Liquor Licence Act."Our proposals would provide both consumers and licensed restaurants with exciting new choices," said Consumer and Business Services Minister Jim Watson. "Bringing your own bottle of wine to a licensed restaurant signals that positive change is happening here in Ontario."
This bill paves the way for Ontarians to bring a bottle of wine to a licensed restaurant. At the same time, the government is planning to allow Ontarians to take home an unfinished bottle of wine that they brought with them or ordered as part of their meal in a participating restaurant. Requirements would be in place to ensure that the bottle be properly resealed before a patron could bring it home.
"These changes are progressive and would enable the industry to better serve its diverse customer base," said Rod Seiling, President of the Greater Toronto Hotel Association.
Participation by licensed restaurants would be voluntary.
Participating licensees would be allowed to determine and charge a corkage fee for providing the Bring Your Own Wine service.
"I´m all for allowing customers the option to bring their own wine into our restaurant for a corkage fee," added Steve Beckta, sommelier-owner of Ottawa´s Beckta Dining and Wine. "The practice allows people to dine out more often and with greater flexibility. Having worked as a sommelier and restaurant manager in New York, I know first-hand that this can be beneficial to both guests and restaurants alike. That is why I am a firm supporter of this initiative."
The Ministry of Consumer and Business Services is also proposing to increase public safety by:allowing the Registrar of Alcohol and Gaming to immediately suspend a liquor licence in the public interest, as in situations where there is a threat to public safety; doubling the minimum fines for offences related to liquor and underage persons. The minimum fine for a licensee would increase from $500 to $1,000, and for a non-licensee from $100 to $200; and creating new offences for failing to leave a premise when required to by a police officer, or for returning to a premise the same day after being asked to leave by a police officer."These liquor licence reforms balanced with strengthened enforcement would represent a coming of age for Ontario," said Watson. "By giving consumers and restaurateurs more choice, and by enacting measures to increase public safety, we are building a strong, safe and prosperous Ontario with a quality of life that is second to none."

Sonoma Valley Tours

Sonoma Valley Tours are very exclusive because it is a home of five distinct wine regions: Los Carneros District, Sonoma Valley, Russian River Valley, and Dry Creek Valley along with Alexander Valley. A person can spend a day by Sonoma Tours exploring each region and still have plenty of other reasons to come back. The best reason to make up a Sonoma Valley Tours could be its best winery, the best winery in California is situated only a few minutes away from Historic Sonoma Square in downtown Sonoma Valley, and the leading producer of champagne in U.S. could be found about an hour along with the beautiful Russian River.

Sonoma Valley is a federally chosen wine appellation region that means the climate, soils, and topography of the Sonoma Valley produce grapes of an idiosyncratic and extraordinary character. Sonoma tours are best because it is ranked as one of the top wine producing regions in world; Sonoma Valley possesses more than thirty high-quality wineries and with some of the oldest vineyards as well with wineries in state, it known as the birthplace of California wine-making.