Posted: February 16 2017 in VineyardFresh News
Did you ever want to know what goes on behind the scenes that results, positively, in the innovative and new products we all get to enjoy? I certainly did and thanks to the connection between food and wine, I now have that opportunity to learn. It’s time to share a little bit of it.
The Specialty Food Association (SFA) is based in NYC. A trade association dedicated to its members and the world of specialty foods (think olive oils, chocolates, crackers, cheese, charcuterie, and many new innovative versions in these and other categories). Every year the SFA produces two Fancy Food Shows (trade shows, not for consumers) with one in January in San Francisco and the other in the June in NYC.
Here the world of food all comes together. Exhibitors, some large and some small, along with buyers from retail and food service operations across the country meet along with distributors, brokers, industry suppliers and the media. Add to that education sessions, event activities and networking and you have a full 3 days of the business of specialty food being conducted.
I Chair the Food Service Council, a group of dedicated industry leaders, and as a group the Council successfully pulled off its first FrontBurner Pitch Competition (think Shark Tank for new foodservice products). Think you have what it takes? Love to hear from you!
Posted: January 17 2017 in VineyardFresh News
Factors to Judge When Thinking About Wine Preservation:
Since this is what we do and who we are, it only makes sense that we address this early. Here's what we recommend you consider in selecting the best wine preservation product for you.
- Efficacy: the most important attribute of any preservation product. If it works to a limited degree or not at all is it worth anything? Understand how they work and the science behind them. Testimonials may or may not help (are they true?are they paid for? or honest?)
- Ease of Use : Having wine preservation is one thing, using wine preservation another. We all have varying degrees of willingness to use products based on a combination of the value/benefit and the amount of effort involved. On many products, the time/value combination of using the item does not work. If that is the case, then it is quite possible that a product sits and is never used.
- Space Utilization/Portability: Do you have a location or place for the wine preservation product/system? Does it use the desired amount of space? Can you use the system in more than one place or even take it with you.
- Costs: there are several key factors here. One is the cost per use. Simply, what does it cost to save a bottle of wine? How does that compare to the cost of the wine being saved?
While you're here, consider buying VineyardFresh today. Go ahead and start searching options on your own. Wait long enough and we'll share a list next week in our next "how to" along with our comments.
For an even deeper dive, read our article on what to look for in your wine preserver.
Posted: January 10 2017 in VineyardFresh News
You are already taking the first step. You are reading the answer to the question.
There are many ways to approach this, however, we think you have to simply get started. Hopefully you will get the "bug" (wine bug that is) and graduate to higher levels of learning and enjoying. Keep in mind, if you do not enjoy it .. you'll never go any further. Enjoying it could be the pleasure of drinking/tasting of the wine or the satisfaction of the learning about it (or any combination of the two).
The fact that you realize that you'll probably not like all wine, but appreciate learning about it, bodes well for you to stick with it and continue to increase your level of interest and knowledge.
Later we'll talk about referred and preferred learning materials whether they be books or schools or events, but for now, to capture your attention, let's just do a simple trial. Two whites and two reds. For this trial you do not need to spend a lot of money. You do need to get four wines with differences just to show yourself that there are differences.
Feel free to ask your local wine shop or store that has someone with at least some knowledge of wines, for their opinion or suggestion. Explain that you are starting to learn and want two different tasting whites and two different tasting reds. You may even go as far as simply asking for a dry red and white and a sweet red and white. That alone will show you a side by side that not all whites are the same or reds (how often do people simply ask whether you want white or red?).
If you shop and no one is around and you have to pick for yourself for reds why not go with a Lambrusco and a Cabernet Franc (or Sauvignon) and compare. With whites make it a Moscato and a Sauvignon Blanc. Distinct enough for you to "get the point" and get started.
The key though is at the beginning, not to go into this expecting to like the wines, but more to start learning about them and begin the process of recognizing differences. we may spread out some of the tips .. however, more to follow ..
Posted: December 29 2016 in VineyardFresh News
You are never too old to learn!
It has come to mind that we have an opportunity and a responsibility to help provide the best and most "real" information possible to help educate the various parts of the wine community on many areas of value and interest.
Certainly wine preservation, however, as we travel and learn ourselves, we need to share the quality knowledge we learn from others. Whether you are a consumer, a retailer, a restaurateur or a distributor, a winery, or wine rep .... we all can benefit from shared knowledge. Just some of the wide variety of "How to's" to occur later:
1. keep wine fresh (of course) 2. find a wine school 3. entertain guests with wine 4. pick a wine movie 5. build a wine promotion
Look for the first edition next week as we kick off the New Year and do not be bashful to email us on wine topics you'd like to hear about. We will be glad to reach out to our network of friends and experts to help us out if we do not know the answer.
Posted: December 23 2016 in VineyardFresh News
Now that it is Christmas Eve, we will conclude the 12 days of reasons for VineyardFresh. I hope you are not cheering, but do hope I was able to give you some wine preserver "food for thought".
My last reason for the 12 days of Xmas (yes Virginia ... there not only is a Santa Claus, but also more reasons for VineyardFresh, but we will spare people for now) is one that has come from others including several retail workers as well as a Diageo Master of Whiskey.
It simply is a recommendation for use in spirits and liquor. Not as much because of spirits going bad, as much as oxidation changing the flavor profile (i.e. single malt scotch). This becomes more pronounced as the bottle gets lower and more air than contents coexist (please note, VIneyardFresh can only stop oxidation and NOT evaporation, different problem)
I recall working a demo years ago in the old Sam's store, known worldwide, in Chicago (now owned by Binnys) and having 2 of their employees just casually mention they used it for their spirits. a handful of years later I met Cheryl Alagna, Master of Whiskey, at a show in Cleveland and I asked her what she thought (she lived in Detroit area) about a product like ours and she said " I use your product" ... you should have seen the pleased look on my face.
Two (2) sprays of VineyardFresh (phfft, phfft) made from 100% argon and you get to enjoy this same bottle AGAIN ... of liquor this time! 30 cents or less to save a bottle of wine ... you decide. Reminder FULL CAN FEELS EMPTY!