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Ha! You must not know people who work in the industry. It was a record sales year. There’s no worry about adapting, just fulfilling demand. On premise consumpt
by mattmaroon 6y ago
Ha! You must not know people who work in the industry. It was a record sales year. There’s no worry about adapting, just fulfilling demand.
On premise consumption (restaurants, bars, etc.) is only something like 20% of sales. Retail is most of it, and 2020 was insane. Brands view on-premise largely as discovery/marketing.
- myrandomcomment 6y agoSales wise this year was great. I have some friends that own vineyards and they are sold out. The major issue they face being in NorCal is that they had to compose most of their grapes in 2020 due to the fires (the smoke can be tasted in the grapes and it is not something you can make go away). 2 of them I know it was a complete loss. So wine prices are going up in Napa in the next few years.
- insaneirish 6y agoHere's a great article if you want to learn about some of the fascinating chemistry behind 'smoke taint': https://www.latimes.com/food/dailydish/la-fo-dr-smoke-wine-20190104-story.html https://www.latimes.com/food/dailydish/la-fo-dr-smoke-wine-2... The article is written by Arielle Johnson, who is an incredibly knowledgable PhD in the flavor world. She's also the Chief Science Officer for the latest round of Alton Brown's 'Good Eats' series.
- myrandomcomment 6y agoThanks. Also Good Eats rocks. I recommend anyone that likes food and science watch it. Best cooking show for geeks ever. Alton and his wife do a live YT steam on Tuesday's called Quarantine Kitchen. Funny. Uncensored. Alton has a sailors mouth.
- mattmaroon 6y agoYeah of course that happened in addition to everything else!