winefeed

Federal THC cap crushes hemp beverage retailers in regulatory reversal

• Massachusetts wine and spirits retailer Art Nergaryan saw sales jump 25 to 35 percent after stocking THC drinks, then lost the category entirely when state regulators banned cannabis beverages from liquor stores in May 2024.
• US hemp-beverage retail sales surged 135 percent to $239 million in the 52 weeks prior to April 2026, but now face collapse from federal and state enforcement.
• Congress passed legislation in November 2025 capping THC at 0.4 milligrams per container, effective November 12, 2026, which effectively bans most hemp-derived THC beverages currently on sale.
• The FDA has held since December 2018 that hemp-beverage products are unlawful in interstate commerce, yet states like Minnesota, Georgia and Tennessee created their own legal frameworks, leaving the industry in legal limbo.
• Retailers, distributors and manufacturers lack federal guidance on which THC products are lawful, forcing many to operate in a legal gray area or exit the market entirely.

English estates launch prestige cuvées to rival Champagne pricing

• Nyetimber released England's first prestige cuvée in 2018, the white and rosé 1086 range priced at £150 and £175, modelled on Dom Pérignon and Champagne's luxury positioning.
• Chapel Down's Kit's Coty Coeur de Cuvée (2016 vintage, £126) and Gusbourne's Fifty One Degrees North (2016 vintage, £195) joined Nyetimber as prestige sparkling pioneers from English estates.
• Langham released Perpetual Blanc de Blancs (2025 bottling, £109.95), a solera-style cuvée using a permanent oak foudre, bottled with zero dosage and no sulphur added.
• Squerryes launched Patience 2014 in July 2026, its first prestige cuvée from the ninth-generation family-owned Kent estate, blending the three Champagne varieties equally.
• Extended lees ageing (seven to eight years minimum) and selection from finest vineyard parcels define these English prestige cuvées, now marketed at parity with premium Champagne.

World Cup fails to lift US beer sales despite $110m marketing spend

• Anheuser-Busch InBev spent $110 million on Michelob Ultra World Cup campaign globally, projecting only 0.25% volume lift for the year.
• US beer category sales fell 2.1% in dollars and 3.4% in volume for the week ending July 19, the tournament's final day.
• ABI's American portfolio declined 0.7% in dollars and 2.3% in volume in the four weeks through July 12, during peak World Cup play.
• On-premise draft beer sales rose 7.1% in dollars and 6.46% in volume during the tournament, but declined in the final week.
• Meanwhile, spirits category grew 4.4% in dollars and 8.4% in volume in the final week, with Cutwater up 60%, outpacing beer's performance.

U.K. firm bids $400k for bankrupt Rogue Ales' recipes and Dead Guy trademark

• Silver Scope Media Ltd, a U.K. digital marketing agency, bid $400,000 for Rogue Ales & Spirits' intellectual property nine months after parent company Oregon Brewing filed Chapter 7 bankruptcy.
• Rogue's IP includes the Dead Guy IPA trademark, proprietary yeast strains, recipes, manufacturing specs, website domain, and social media accounts; Oregon Brewing valued the bundle at $2 million.
• U.S. Bankruptcy Court for District of Oregon accepts competing bids through Aug. 21; any offer must exceed Silver Scope's bid by at least $40,000.
• Valley View Winery, an Oregon producer, filed an objection claiming perpetual rights to Rogue's wine and wine-based beverages under a 1997 settlement agreement with Oregon Brewing.
• Rogue shuttered operations citing $17 million in debts against $5 million in assets; a court hearing on the IP sale is scheduled for Aug. 26.

Soju surges past shōchū in U.S. market, driven by Korean culture and flavor trends

• Soju grew 133 percent between 2019 and 2025, while shōchū rose only 11 percent over the same period, according to IWSR consulting director Koryn Ternes for the Americas.
• Soju remains under one percent of total U.S. spirits volume as of 2025, but demand from younger consumers, Korean cultural interest, and lower alcohol content are driving retail expansion.
• Green bottle soju, the mass-produced style dominant since a 1965 rice ban in Korea, became the category's primary U.S. export and now dominates retailer purchasing decisions.
• Craft soju producers like Tokki Soju, founded in Brooklyn in 2016, face consumer loyalty to established green bottle brands like Jinro, though education and maturation may fuel future demand.
• Shōchū brands including iichiko and Mizu focus on bar placement and higher-proof expressions to compete with craft spirits; bartenders serve as key ambassadors for category awareness outside Japan.

US spirits exports face tariff headwinds as DISCUS pursues emerging markets

• President Trump announced 50 percent tariffs on Canadian spirits starting August 19, after Canada removed US alcoholic beverages from most provincial shelves, cutting US sales there by 81 percent.
• The Distilled Spirits Council of the United States (DISCUS) is pursuing new export markets in Brazil, India, and Vietnam with a $900,000 USDA grant, but competing tariff reductions for EU and UK spirits are narrowing US advantage.
• India cut its tariff on US spirits from 150 percent to 100 percent last year, but recent trade deals reduced rates for Irish whiskey to 40 percent and Scotch to 75 percent, creating competitive pressure in the world's largest whiskey-consuming nation by volume.
• Vietnam's cocktail bar scene is booming and whiskey-focused, but the market is dominated by high-end Scotch; US brands have yet to establish significant presence despite DISCUS education efforts.
• Argentina signed a free trade agreement with the Trump Administration this year, but local preference for Fernet and limited distribution of premium US whiskey suggest slow adoption despite tariff benefits.

Breweries capitalize on 2026 World Cup with limited editions and taproom events

• Draft beer sales jumped 6.46 percent during the 2026 World Cup in North America, with Monday and Tuesday games driving volume growth of nearly 16 and 12 percent respectively, according to BeerBoard data.
• Headlands Brewing, California, partnered with Cabin Brewing, Canada, and Rey Árbol, Mexico, on Common Ground lager; initial 90-barrel production doubled to 180 barrels as retailers and bars rapidly depleted stock.
• Boulevard Brewing, Kansas City, saw foot traffic and beer hall sales rise roughly 25 percent since mid-June after upgrading its taproom with televisions and a new outdoor patio called Boulevard Yard.
• Newport Craft Brewing & Distilling, Rhode Island, brewed 300 barrels of It's Called Soccer, exceeding its 30-barrel target, reaching 315 venues across three states; the brewery plans to convert it into a year-round brand.
• On-premise gatherings for World Cup matches reignited bar traffic post-pandemic; Bitburger, Germany, saw on-premise sales surge 130 percent in June through limited-edition labels and sponsorship of New York City's German House of Soccer popup.

Eight under-the-radar Napa estates make compelling Cabernet worth exploring

• Napa Valley's wine reputation rests on cult names like Screaming Eagle and Harlan Estate, but smaller producers offer comparable quality at varied price points.
• Rosemary Cakebread, former winemaker at Spottswoode, makes elegant Oakville Cabernet at Gallica; her 2024 vintage is the last before replanting.
• Ashes & Diamonds, known for experimental zero-zero winemaking and Vogue mentions, attracts drinkers who typically avoid Napa through restrained, aromatic wines.
• Benevolent Neglect and other low-intervention estates blend traditional Cabernet with unconventional varieties, offering refined or opulent styles from $75 to $350.
• Pym-Rae on Mount Veeder, owned by Bordeaux's Tesseron family, brings biodynamic practices to Napa; the estate was formerly Robin Williams' home.

Wine buyers name classical natural wines as category matures toward mainstream

• Natural wine lacks legal definition; buyers and sellers must clarify the term, which ranges from classically styled to funky depending on winemaker philosophy and producer.
• Global natural wine market valued at $2.8 billion in 2025 is forecast to reach $6.1 billion by 2034, with younger generations driving growth as the category matures.
• Adam Lapierre, Master of Wine at Total Wine & More, recommends Haut-Bages Libéral from Pauillac, made by Claire Villars-Lurton, first Bordeaux Grand Cru Classé producer to release a natural wine with no sulfites added.
• Wine professionals across on- and off-premise venues now stock natural wines deliberately: dokidoki bar in Brooklyn features Common Wealth Crush from Shenandoah Valley; The Exchange CLT in Charlotte keeps a dedicated natural wine section.
• Buyers report demand shift: Jerry Chandler, sommelier at The Exchange CLT, could not sell natural wines a decade ago but now maintains an entire retail section and by-the-glass list dedicated to the category.

Manhatta wine director recommends five summer bottles for heat relief

• Sydney Fusto, wine director at Manhatta in Manhattan's Financial District, prioritizes high-acid wines to refresh the palate during New York's hot summers.
• Fusto pairs Sauvignon Blanc with citrus and spice; darker rosés and chillable reds with grilled meats; and sparkling wine as a versatile catch-all for uncertainty.
• Her five summer picks are Sommariva Prosecco di Conegliano-Valdobbiadene Superiore Brut, Dog Point Marlborough Sauvignon Blanc 2024, Tiberio Cerasuolo d'Abruzzo 2023, Domaine de Terrebrune Bandol 2024, and Domaine Giacometti Sempre Cuntenu 2024.
• Fusto pours Dog Point Sauvignon Blanc by the glass at Manhatta and stocks Domaine Giacometti Sciacarello as a permanent fridge staple for staff and guests.
• She encourages summer experimentation with Australian, New Zealand, South African, and coastal California producers, citing strong value at entry-level price points.

Nine California winemakers reshape state's image with restrained, terroir-focused wines

• Sommeliers at US restaurants are now championing nine emerging California winemakers who prioritize balance, minimal cellar intervention, and terroir expression over the ripe, heavily extracted style that dominates the state's image.
• Climate change and land consolidation by large Napa estates create obstacles for smaller producers, yet sommeliers describe the commitment to natural winemaking as courageous and worthy of recognition.
• Wine lists that historically prioritized European bottles are now making room for both established natural-wine pioneers like Bedrock and Arnot-Roberts and newer labels, signalling a shift in what US restaurants choose to serve.

Virginia and Colorado emerge as Sauvignon Blanc quality contenders

• VinePair's tasting panel sampled thousands of bottles across major Sauvignon Blanc regions to compile a curated list of 30 best bottles for 2026.
• Virginia produced expressive, balanced Sauvignon Blancs in 2026 that offer quality punching above price, challenging traditional perception of the state.
• Colorado winemakers including sommeliers-turned-producers are making serious Sauvignon Blanc, establishing the region as an unexpected source for the variety.
• Loire Valley, Friuli, and California remain strong, but shift toward texture and depth in Loire and adoption of stainless steel in Friuli characterizes current styles.
• Wines were evaluated on aromas, flavors, balance, typicity, quality, price, and availability, with free sample submission from producers ensuring diverse sourcing.

Young sommeliers reshape wine culture beyond fine dining formality

• Daria Volokitina, sommelier at Hotel Plaza Athénée in Paris, paired Austrian Furmint with grilled kebabs at a barbecue, treating wine as sensory experience rather than formal pairing rule.
• Alex Padilla at Hi-Time Wine Cellars in Costa Mesa stocks $36 Sonoma Gamay as everyday wine, rejecting prestige benchmarks like 1992 Coche-Dury to champion approachable quality.
• Both trade professionals, now in their twenties and thirties, say wine is no longer confined to fine dining or reserved for those who 'understand' it.
• Younger sommeliers explicitly target peers and younger drinkers by being visible faces in retail and hospitality, countering perceptions that wine excludes their generation.
• Natural wines and transparent winemaking styles appeal to younger professionals, though many younger drinkers remain uncertain what natural wine actually means.

Ancient vine-training systems vanish as labor costs and mechanization reshape European winegrowing

• Italy's alberata system, once widespread around Naples, survives on only a handful of hectares after being replaced by mechanizable methods like Guyot and vertical shoot positioning.
• Lanzarote's hoyo pits, carved after 1730s volcanic eruptions, boosted island tourism and wine sales; but labor demands are unsustainable, active vineyards shrank 19 percent between 2000 and 2026 despite recent subsidies.
• Familia Torres uses machinery adapted to pergola training for Rías Baixas Albariño in Spain's north, reducing labor intensity; mandatory hand-harvesting rules in the DO mean all systems require equal picking effort.
• Bellussera, a 19th-century pergola hybrid in Veneto that supported silk and subsistence farming, nearly vanished as those industries died; climate instability and wine tourism now offer revival potential.
• Historic vine-training survival depends on regional economics: hoyo and bellussera systems gain traction where tourism or climate adaptation add value, while labor-intensive methods without local draw continue to fade.

Pierce's Disease Threat Expands Across European Vineyards as Climate Warms

• Xylella fastidiosa bacteria, which causes Pierce's disease in grapevines, has been detected in Portugal, Spain, Italy, and France since 2013, with a single infected vine found in continental Europe in 2023.
• A 2025 study using high-resolution climate data found 41.2 percent of European vineyards now face climate risk from Pierce's disease, up from 21.8 percent in previous models, driven by warming winters.
• Vineyard microclimates near river basins and valleys are especially vulnerable because topographic features connect otherwise isolated areas, creating potential hotspots for disease spread.
• California growers have managed Pierce's disease for decades through early detection, vector control, and integrated strategies; Europe is still developing coordinated surveillance and communication systems among regions.
• European Union conducts annual surveys to monitor spread, with estimated potential economic damage at €5.5 billion if the pathogen becomes endemic across the continent.

Disease-resistant hybrid grapes cut fungicide sprays 80 percent across Europe

• PIWIs, fungus-resistant hybrid grapes bred from American and European vines, require two to three fungicide sprays annually versus eight to 15 for traditional varieties.
• Genetic testing technology rhAmpSeq, deployed since 2019 via US initiative VitisGen, lets researchers identify and locate resistance genes with precision, enabling faster breeding.
• Stacking multiple resistance genes protects individual traits from pathogen adaptation, creating stronger and more durable mildew resistance in new varieties.
• Germany leads PIWI plantings at 4,000 hectares in 2025, four percent of total vineyard area; a 2026 Luxembourg study showed PIWIs delivered twofold economic savings and threefold environmental gains.
• Bordeaux breeders are developing ResDur varieties crossed with Cabernet Franc and Petit Verdot to retain regional character while reducing chemical inputs.

Vineyards deploy shade netting to cool grape clusters during heat events

• Shade netting is being repurposed from crop protection into a climate-adaptation tool to lower berry temperature, preserve color compounds, and slow ripening during heat spikes.
• UC Davis research on Cabernet Sauvignon showed shaded clusters retained 27 percent more anthocyanins than unshaded fruit when anthocyanins degrade above 35 degrees Celsius.
• At Catena Zapata in Mendoza, Luis Reginato reports vines under light netting (15 percent shade) show less stress in hot conditions; the estate is comparing 17, 50, and zero percent shade nets across multiple seasons.
• Marco Simonit's 2025 trials at Petra vineyard in Tuscany found Merlot clusters under 90 percent shade nets cooled from 50 to 40-41 degrees Celsius, reducing sunburn from 41 percent to three percent; white and green nets performed better than black.
• Boroli estate in Barolo discovered that net placement and density matter critically: one-sided positioning prevents heat trapping, and contact between heated fabric and grapes causes burn, requiring careful spacing and material selection.

Burgenland Guide, Part 1

• Burgenland is one of Austria's warmest regions and one of few with a serious red wine culture, known for progressive viticulture.
• Blaufränkisch, Chardonnay, and Weissburgunder thrive in Leithaberg's predominantly limestone and chalk soils.
• Boris Kovacic (Sankt Margareten) makes wines with no additives; Linsnwuscha 2022 and Gramuri 2022 cost €15, €20 in Austria and Germany.
• Georg Prieler produces terroir-focused Blaufränkisch from top sites Marienthal and Goldberg, increasingly aged in amphora; entry wines €12, €15, premium bottles €70+.

Gallery: in the vineyards of the Ahr Valley, Germany

• The Ahr Valley, Germany, specializes in Pinot Noir production.
• Frühburgunder is also grown alongside Pinot Noir in the region.
• Ahr Valley vineyards feature schist soils and steep hillside terrain.
• Vineyards show wide variation in cropping levels and ripening stages.

Wine News: What I’m Reading the Week of 8/16/26

Hello and welcome to my weekly roundup of the wine stories that I find of interest on the web. I

The taste of stone

• Jako Andabak purchased an ailing cooperative in Bol, Brač island in 2009 and founded Stina (commercial name Jako Vino), modernizing the winery and planting new vineyards.
• Stina's early wines were bold productions from Brač, presented at Zagreb Wine Gourmet Weekend in April 2012, signaling serious winemaking ambitions.
• Andabak, a hotel owner on Brač, had both capital and a ready market through his hotels to sustain the new wine venture.
• Stina was part of a wave of 'Hrvatski Vrh' (high Croatian) wineries that emerged during the 2009-2013 period with outside investment and international ambition.

Michelin And The Death Of The Wine Guide

• Michelin's Wine Selection Burgundy 2026 awarded nine producers three grapes, 20 two grapes, 33 one grape, and 32 were merely 'selected.'.
• Domaine Arnoux-Lachaux publicly demanded removal from Michelin's guide after receiving one grape despite being a celebrated Vosne-Romanée house.
• Michelin rates producers based on vineyard management and consistency rather than individual wines, unlike competitor Guide Hachette des Vins which rates specific cuvées.
• Michelin owns 100% of Wine Advocate (purchased 40% in 2017, full acquisition in 2019), raising questions about influence on Burgundy ratings.
• Consumer wine guides originated in the 1970s with Decanter, Wine Spectator, and Hugh Johnson's Pocket Wine Book, but the internet and AI now threaten their relevance.

Notable Releases from Troon Vineyard

• Troon Vineyard released 2025 Vermentino and 2023 Syrah from Oregon's Applegate Valley.
• Troon Vineyard farms using certified biodynamic and regenerative organic principles in Grant's Pass.
• Troon relies on ambient cultures for fermentation, minimal sulfites, and avoids new oak aging.
• Applegate Valley's alluvial soils, long summer days, and cool nights from Siskiyou Mountains support Mediterranean grapes.

Q&8 | Wang Yuanzhu Talks Grapes, Grain & Ancient Wine

• Coram Collective, founded in 2023 with production from 2024, co-ferments rice wine with grape varieties like Chardonnay and Merlot, and innovates huangjiu (yellow wine).
• Co-founder Alex Yuanzhu Wang's products are already stocked in over 100 bars and restaurants across Shanghai, Beijing, Shenzhen, Guangzhou, and Chengdu within one year of launch.
• Huangjiu peaks between three and eight years of aging; most examples lose freshness after 10 years, contrary to assumptions that older always means better.
• Chardomi blends 80% Chardonnay grapes with 20% glutinous rice; the rice undergoes soaking, steaming, and saccharification before co-fermenting with pressed grape juice.

What I Learned at a Conference on Drinking

From the invention of moderation to the return of temperance