Wines & Vines

May 2017 Packaging Issue

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6 WINES&VINES May 2017 A member of Wine Communications Group Inc. ADVERTISING Vice President and Director of Sales Jacques Brix jbrix@winesandvines.com (707) 473-0244 West Lydia Hall lydia@winesandvines.com (415) 453-9700, ext. 103 Midwest Hooper Jones hooperhja@aol.com (847) 486-1021 East (except New York) Laura Lemos laura@boja.com (973) 822-9274 New York and International Dave Bayard dave@bayard.com (973) 822-9275 Advertising Production Manager April Kushner ads@winesandvines.com (415) 453-9700, ext. 114 DIGITAL EDITION All print subscribers now get digital access to Wines & Vines. You can: • DOWNLOAD pages or full issues • BROWSE current and archived issues • WATCH videos • ACCESS via desktop, tablet or smartphone • SEARCH by keyword or table of contents • NAVIGATE by topic or page thumbnail • QUESTIONS? Contact customer ser- vice at custserv@winesandvines.com or (866) 453-9701 Monday-Friday, 8:30 a.m.-5 p.m. PDT. 42 WINES&VINES PACKAGING KEY POINTS Not Just a Summer Wine How wineries package dry rosé for year-round pleasure By Jane Firstenfeld I CONNECT WITH US CONTRIBUTORS In addition to his position as the extension winegrowing advisor for Mendocino and Lake counties in California, Glenn McGourty is also a grapegrower whose vineyard is in the flood plain of the Russian River, so he has plenty of firsthand experience with flooding. His column on page 38, "Vineyard Management Following a Wet Winter," addresses just that subject. McGourty offers a summary of the most important things to do during spring cleanup, how to prevent diseas- es that flourish in the damp, and how to adjust farming practices in anticipation of what revved up vines might do after years of drought. Rosé is not only the brightest, cheeriest looking wine in the world, it also happens to be the favorite quaff of contributing editor Jane Firstenfeld. So when the topic of writing about rosé from a packag- ing angle came up in an editorial meeting this year, Firstenfeld went all in. Rosé is unusual in that it hardly needs packaging to tell its story. The best packaging for rosé simply gets out of the way and lets its vibrancy shine through. You'll see that Firstenfeld's story on page 42 addresses glass, label and closure choices of rosé producers but also has insights into why this wine style is growing so fast. When extension educator Denise Gardner rebuilt a program to teach winemakers to identify common wine faults, the students helping with the training benefitted as well. Gardner's article, "The Goal: Bet- ter Wine, Future Winemakers," beginning on page 76, describes how the Wine Quality Initiative short course at Penn State University has helped launch some students into careers in the wine industry. WINESANDVINES.COM WINESANDVINES.COM MAY 2017 PACKAGING PINK Niche Packaging Services How to Finance Bottling Equipment How wineries showcase fast-growing rosé ON THE COVER For this month's cover story, contributing editor Jane Firstenfeld spoke with several wineries about how they package rosé in a way that highlights the popular wine's dazzling color. Pairing clear glass and an elegant bottle shape, Acquiesce Winery lends gravitas to its Grenache rosé and the image on our cover. QUESTION FOR MAY: What's a packaging problem you faced, and how did you solve it? Joy Merrilees Director of winemaking Shannon Ridge Lower Lake, Calif. We had shippers that were too flimsy for case stacks in retail markets. We upgraded to B flute cardboard inserts to give each box more rigidity. The boxes are now holding up in large displays. Bryan Ulbrich Winemaker Left Foot Charley Traverse City, Mich. Years ago we received a batch of glass that was faulty. We could not get a wrap-around label to consistently adhere to the bottle without big wrinkles. We were able to identify three mold numbers on the glass that were consistently the problem: There was a bulge in the sidewall of the bottle. The solution was that we separated each of the bad mold bottles, and the glass supplier hand-labeled all of them. Conor McCormack Winemaker Brooklyn Winery Brooklyn, N.Y. A few years back I was experi- menting with putting wine in keg to be served out of our tasting room. After designing a custom setup and trying it out for a few years, I ended up removing the program altogeth- er, but for reasons other than most might expect. I found that the wines, especially reds, were not aging nearly as well in keg as the same wine in traditional glass and natural cork.

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