Archive for the ‘wine’ Category
Environmentally-conscious and corkscrew-phobic wine lovers alike will be thrilled to hear that TTB issued a ruling on March 11, 2014, allowing the filling of wine growlers by TTB-licensed tax-paid wine bottling houses (“TPWBH”). The ruling is in response to a new Washington state law allowing state-licensed wineries to sell wine off-site in kegs or “sanitary containers” (i.e., growlers) for off-premise consumption. Oregon passed a similar law in April 2013.
These laws are particularly helpful to wineries that operate both a production facility and a separate tasting room, allowing them to fill growlers for off-premise consumption at either location. The TTB ruling is somewhat less helpful to wine retailers, requiring that they go to the extra trouble of becoming TPWBH-licensed and comply with label and recordkeeping requirements.
Some wine retailers complain that it is unfair to not allow non-TPBH wine shops to sell growler fills to-go, since beer shops currently enjoy that privilege. TTB explains, the Internal Revenue Code (“IRC”) “has very specific requirements regarding the bottling of taxpaid wine. Section 5352 of the IRC requires any person who bottles, packages, or repackages taxpaid wine to first apply for and receive permission to operate as a taxpaid wine bottling house. There is no analogous provision with respect to beer.” The current TTB ruling interprets growler filling as bottling or packing and, therefore, restricted to TPWBH-licensed vendors.
Not that I read the PETA stuff every day, but I could not resist when I stumbled on PETA’s article entitled, “Is Wine Vegan?” It makes the point that:
The majority of people are unaware that wine, although made from grapes, may have been made using animal-derived products. During the winemaking process, the liquid is filtered through substances called “fining agents.” This process is used to remove protein, yeast, cloudiness, “off” flavors and colorings, and other organic particles. Popular animal-derived fining agents used in the production of wine include blood and bone marrow, casein (milk protein), chitin (fiber from crustacean shells), egg albumen (derived from egg whites), fish oil, gelatin (protein from boiling animal parts), and isinglass (gelatin from fish bladder membranes). Thankfully, there are several common fining agents that are animal-friendly and used to make vegan wine. Carbon, bentonite clay, limestone, kaolin clay, plant casein, silica gel, and vegetable plaques are all suitable alternatives.
For those who would prefer not to torment an animal in the course of pouring a glass of wine, The Vegan Wine Guide already lists more than 400 wines. The Vegan Vine seems like a good example. As I flipped through a few of the 400, I was not surprised to see that few if any make direct claims that the wine qualifies as “vegan.” After all, TTB is not known for being footloose and fancy-free about various claims. Foursight Wines has said:
[we were] pleased that the TTB allowed us to state that our wines are suitable for vegetarian and vegan diets. Clos La Chance has begun marketing all vegan wines, but the TTB didn’t allow them to say that the wines didn’t use animal products (see the Wines & Vines article here). Frey is a noted vegan producer but their wines don’t list it on the label. So, unless anyone out there has a correction for me, I have yet to find another U.S. producer with a vegan and vegetarian statement on their wine labels.
If your tastes run in the other direction, you may prefer these libations replete with animal byproducts.
Last week The New York Times had a good article entitled “With Rude Names, Wine Stops Minding Its Manners.” The article focused on the wide variety of Bitch-themed wines in the US marketplace. The article describes Royal Bitch as:
one of a teeming sisterhood of cabernets and chardonnays from a variety of producers with labels like Sassy Bitch, Jealous Bitch, Tasty Bitch and Sweet Bitch. They’re reinforcements for a growing army of rude, budget-priced wines that have shoved their way into wine stores and supermarkets in the past few years — most recently Happy Bitch, a Hudson Valley rosé that made its debut last month.
The article closes by saying:
Winemakers have some way to go before equaling the shock value of Jersey’s Toxic Waste, a specialty spirit. But the bitch category may yield dividends. Take Rae-Jean Beach, a blended white wine. (The name needs to be said aloud.) She’s got a husband, a zinfandel. Sorry, but the name is not printable here.
Though Mrs. Pedasso’s husband may be too “rude” for publication within the august confines of The New York Times Dining Section, it is my pleasure to bring back Mr. Stu Pedasso and his lovely wife, Rae-Jean Beach.
The 9/11 Memorial wine is made by Lieb Cellars, LLC of Mattituck, New York. In a rare show of unity, it did not go over well with Anthony Bourdain, Dr. Vino, The Colbert Report, or The Christian Post.
Some of the Clown Shoes beer labels, such as Tramp Stamp and Lubrication, are leading to lots of controversy. This got us to reading about the graphic designer for both. While we reserve judgment about the labels at issue, the blog post by the label designer for Clown Shoes is so good and vigorous that we wanted to cover it here. The designer of the label on the left is Stacey George. She is based in Massachusetts, and she talks about the issues in a July 6, 2011 post entitled “Sometimes, a Pipe is Just a Pipe.”
“Are Clown Shoes’ labels offensive?” Sure. Why not? Offensive is a subjective term. If you look at the labels and find yourself offended, there you go. Do you have the right to say so? Abso-friggin-lutely! Shout it from the highest mountain, or your Twitter account, or your brothers’ website, whatever your bullhorn is, use it, loud and proud. Here, let me loan you a sandwich board and a bell, you can be offended Town-Crier style, I got your back.
My labels for Clown Shoes—which were named Best Craft Beer Art of 2011 by PourCurator.com—are not illustrated with a sexist intent. For instance, a Tramp Stamp is a tattoo placed on the lower back of a woman to emphasize her sexuality. In Germany, they call it, Arschgeweih, meaning, “Ass Antlers.” Can you imagine if we had named a beer Ass Antlers!? We have nicknames for these tattoos because they have a purpose. The woman who has one is confident in her sexuality and she is enticing the viewer to appreciate her. A woman who is comfortable in her own skin and likes how she looks is a sexy woman. Sexy is not sexist. In fact, sexist is rarely sexy.
As a woman, and an artist, I have a hard time with [the] images being labeled chauvinistic. Chauvinism is an attitude of superiority over the opposite sex. I’m not designing women who are inferior, I’m designing women who celebrate who they are. So, who is bringing the inferiority? The viewer? The offended? It’s a complicated question.
Stacey George probably did not design the wine label on the right. But while we are appreciating Stacey’s work, and thinking about tramps, we wanted to include at least one more tramp-related label. Stamp du Tramp is bottled by Greg & Greg, Inc. of Sebastopol, California.