Wine lovers may pay more attention to variety, vintage and what color goes with which dish, but some are also giving more thought to where and how the grapes were grown. Sustainable agriculture doesn’t have a fixed definition in the way “organic” has had since federal organic standards were finalized in 2000, but a growing number of consumers are seeking sustainably produced wine, and third-party certification programs are infusing the term with more meaning.
The wine industry has been open to collaborating on sustainability issues, perhaps more so than other agricultural sectors that haven’t had to band together as much in the past, said Executive Director Allison Jordan of the California Sustainable Winegrowing Alliance, an educational program formed by the Wine Institute and the California Association of Winegrape Growers that launched a statewide sustainability certification program in 2010.
Wine and Spirits Wholesalers of America is releasing this spring its first-ever report on just how involved wholesalers get in their communities titled Investing in Communities. Through various philanthropic efforts across the country, wholesalers large and small are giving back – an effort that goes largely undocumented.
“Because the work of wholesalers is so widespread in every community where they operate, and it has long been behind the scenes, we felt it is an essential story to tell because philanthropy and engagement are an essential part of who wholesalers are and how they operate,” says Jeff Solsby of WSWA.
The wholesale industry is widespread with over 63,000 workers earning a total of approximately $5 billion in wages each year working at 4,400 locations, the report says.
Produced on a biennial basis going forward, every winter and spring in odd-numbered years, the report’s release will coincide with the seating of new congresses and legislatures, and will be updated and refreshed on an ongoing basis, according to Solsby. (read more…)
The popularity of craft and small-batch brews has been growing steadily, fueled in part by a growing awareness of the ways beer and food work together to tempt increasingly adventurous palates in search of new flavors.
U.S. craft beer continued to soar in popularity both at home and abroad last year, jumping 22% to $19.6 billion, according to the Boulder, Colo.-based Brewers Association. Craft beer has grown to 11% of the total beer market, a new record, and there were 3,418 craft breweries operating by the end of 2014.
The Culinary Institute of America is putting more of an emphasis on beer, with plans to open a craft brewery on its campus in Hyde Park, N.Y., this year, staffed by students. And last week, the Brewers Association named classically trained chef and former restaurateur Adam Dulye as its first executive chef.
Dulye, a CIA graduate, honed his craft at restaurants in Portland, Ore., and Aspen, Colo., before moving to San Francisco and eventually opening two restaurants, including The Abbot’s Cellar which featured a four-course tasting menu paired with different beers. (read more…)