What do state regulators, control state executives, public health advocates, anti-alcohol organizations and wholesalers have in common? They all have a vested interest in keeping the status quo.

Wine can be made from any fermentable fruit. In the middle of the 19th century apple cider (wine) and grape wine were lauded for health reasons and to deter the drinking of high alcohol alternatives such as highly fortified wines and distilled beverages.

Have wine buying patterns changed since the recession? Are these changes likely only temporary or permanent? Data would suggest that at the very least new buying patterns are here for a while.

It never ceases to amaze me! Someone in government comes up with a good idea that will promote local industry and increase local revenues only to be opposed by a group determined to keep the status quo… even if it may be good for their business.

The pressure is on for many wineries offering their wines in the “Dead Zone”. Quality producers need to find cost effective ways to increase visibility and stand out in the crowd. Sojourn Cellars with the help of Gary Vaynerchuk did just that.

WIth the advent of social media / networking, even with the patchwork of Prohibition era “Blue Laws”, wine lovers can stay informed to help support needed changes to archaic legislation

Can anyone produce a quality wine with $.35 worth of grapes per bottle? Mr. Franzia says yes, my tastebuds scream no!

New York is again attempting to allow the sales of wine and beer in grocery stores. Will the proposed changes get the necessary votes this time?

Someone help me here: In regards to the shipment of wine by a winery or retailer, how can a court rule that one is constitutional and the other isn’t? Something smell rotten in NY?

In Part 1 we discussed how “good” is very subjective. It won’t be a surprise then to realize that “cheap” is subjective as well.