....to this problem.
Posted on 02/16/2020 4:58:36 PM PST by BenLurkin
Vineyards in Northern California began planting thousands of acres of new vines in 2016, and with more efficient harvesting methods, it has led to more bountiful harvests of grapes.
Having more grapes to make wine sounds good, but if there’s not enough demand to support increased production, the surplus grapes go to waste.
Jeff Bitter, president of Allied Grape Growers, told CNN that it’s possible for surplus grapes to make it to the secondary market, where they’re used for brandy or as grape concentrate. But that market doesn’t typically provide sustainable returns for growers.
“The main cause of oversupply today is the culmination of a few years of slowing wine shipment growth, with an ample 2018 wine grape crop as an exclamation point,” Bitter said. “Until 2015, wine shipments had grown, almost predictively, for two decades. The slowdown in growth has caught the industry by surprise.
“Since it takes up to five years to bring wine to market from the initial planning stages of planting a vineyard, it makes hitting future demand very complicated. In this case, we overshot demand.”
To bring the market back into balance, California growers will need to cut down on producing acres of vines.
“With flattening consumer demand for wine, unless vineyard acres are removed, balance will be difficult to find,” McMillan told CNN. “Balance will first be found in Napa, followed by other premium regions in California. It will take at least 2-3 years for grape pricing to stabilize.”
(Excerpt) Read more at ktla.com ...
I was a guest for dinner where they prepared steak with wine and it was absolutely wonderful...I've never forgotten that meal. well I'LL check on line for measuring.
The first I tried , was given a bottle of mogan david wine from a Jewish wedding.....used it in roast beef and had to throw the whole thing out ...it was awful!
Thank you!
Riunite Lambrusco for cooking beef, steak, and spaghetti sauce. A cheap wine, good to drink when still a bit fizzy and cold. When flat , great for cooking.
I’M NOT SURPRISED THAT THERE IS A SURPLUS. NO ONE HAS MONEY LEFT AFTER STATE AND LOCAL TAXES TO BUY TOILET PAPER.
I think it’s Americans trying not to be fat. First the shift from beer to wine and now from wine to spirits.
Insofar as it is tied to a recognition of excess simple carbs not being good for you, I suppose it is a good thing.
We use a yeast that has a ‘die-off’ point when the alcohol reaches 15%. Store-bought wine is usually around 10%. Yes, you have to be VERY careful drinking our wine!
From Fox Newz....
Where can you find information about raisins that commit adultery?
Currant Affairs
....to this problem.
You’re having waay too much fun. :)
These people need to stop wining. Pressing problems? There’s more than one way to skin a grape.
Here's yer chance!!
Besides Manischewitz; do you know of another Jewish wine?
When are we going to the Hamptons this year?
I’m happier when I stay with beer, and away from wine and spirits :-)
It’s been three buck Chuck for 3-4 years now
I was never a wine drinker until I got together with my sweetie. His drink was Sangria. I usually enjoyed a bourbon or rum mixed with a liqueur. But his mother made wine & when she passed away, Sweetie inherited all her wine-making paraphernalia. The house we bought together had apple, plum, pear, & cherry trees, along with a very old grape vine. Way too much fruit to eat, so we decided to try wine-making. It took us a while to finally make something worth drinking, but we’ve one ribbons at the OR State Fair (until someone realized there was a law against taking home brew out of the home dating from prohibition). We even won silver & golds at the Newport Seafood & Wine Festival. That was fun!
Good for you!
(I do like Sangria :-)
LOL! :)
Well maybe it will go back to two buck chuck
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