Simone Gentilini

We chat with Samuel Filler, Executive Director of the New York Wine & Grape Foundation on NYWGF's key achievements, programs, and future goals of the foundation. Sam Filler, as the Executive Director of the New York Wine and Grape Foundation (NYWGF), has spearheaded various initiatives to elevate the state's wines and grapes. From promoting sustainability to expanding global markets, Sam's leadership has been instrumental in advancing New York's wine industry. In this interview, Sam shares growth and success with our editor Malvika Patel of USA Ratings and Beverage Trade Network. "I am most proud of our export program, which is funded through a grant from the USDA Foreign Agriculture Service. They have underwritten an export program for New York Wines for over 30 years." - Sam Filler. Here are some questions we ask: Sam, as Executive Director of the New York Wine and Grape Foundation, you've overseen various initiatives to promote the state's wines and grapes. Can you share some of the key achievements and programs you're most proud of during this time? Sustainability is a key focus in the grape and wine industry. How has the New York Wine & Grape Foundation supported sustainability efforts under your leadership, and what do you see as the future of sustainability in the industry? The wine industry has seen significant changes over the past few years with DTC and e-commerce gaining importance. How has the New York Wine & Grape Foundation adapted its strategies and programs to support wineries and growers in navigating these changes? Could you share some insights into the key initiatives the New York Wine and Grape Foundation is currently focusing on, and how these initiatives contribute to the overall goals of the foundation? Millennials are emerging as a significant audience for wine consumption. How is the New York Wine & Grape Foundation adapting i How do you think the trend of moderation among Gen Z drinkers in the US, particularly their embrace of no- and low-alcohol beverages? Read the full story on USA Ratings wine website by clicking on below link.

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The perfect summer drink 🍹 If life gives you lemons, drink Limoncello. Limoncello is a lemon liqueur that is fresh, citrusy, and sweet. It is made by macerating lemon peels in alcohol. True Limoncello begins with lemons from the island of Capri in Southern Italy. It’s the perfect summer sipper! The Sorrento lemon flavour is incredibly refreshing and it’s 100% natural. Here are the three best ways to enjoy Limoncello: 1️⃣ Drink it cold and neat at the end of a meal; it’s the perfect digestif. 2️⃣ Mix it with tonic water, soda water, or even Prosecco to create a delicious spritzer. 3️⃣ Combine it with gin or vodka, add some basil leaves and lemon juice, shake it up with ice, and you have the perfect summer cocktail to beat the heat. I am going to try some Limoncello di Capri with Prosecco. How are you going to enjoy it? Let me know in the comments below! VBev Aspri Spirits #sonalholland #masterofwine #limoncello #Italy #spirits #liqueur #lemonliqueur #summerdrink #summer #cocktail #recommendations 

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The U.S. wine market is poised for continued growth in 2024 🍷 The market accounted for $10.4 billion in sales through September 9, 2023, according to Nielsen. California is by far the most significant contributor of dollar value in the U.S., generating over $9.1 billion in sales to take up a 90% market share. Washington, the second largest wine-producing state, takes up a 5% share, reaching $486 million, while Oregon claims a 3% share at $261 million. The remaining U.S. states combine for $240 million in sales and a 2% market share. For more resources on wine, visit https://hubs.li/Q02CflDd0 🍇 #WineIndustry #WineProducingStates #FutureOfWine

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Wine IQ: How is a vintner different than a winery and vineyard? Vanessa Robledo, owner of Vintne’sr Diary, was gracious enough to explain the differences to me during our conversation at the inaugural La Onda music festival in Napa. A vintner grows the crop as well as produces and markets the wine. Whereas a vineyard only grows grapes and a winery produces wine. Those in the cheese world , may consider a vintner similar to a farmstead cheese. Vanessa clarified this distinction to me with great patience and knowledge as well as discussing her vision. Vintner’s Diary (Napa, CA) is a third generation female owned business. It is the only Latina vintner and produces a delightful Rose’, which continues to find its way on menus, in homes, and venues like La Onda. Vanessa explained the choice of the word Diary is specific to the story she is sharing. Wine and the food industry are paired closely and are a great example of how 1+1=3. Whether paired with cheese, fruit, or your favorite meal, Rose’ is flexible and versatile. Napa, Sonoma, or anyone of the other great wine producing regions across the USA, are great destinations to get to know the story and the people behind the wine. #vintnersdiary #laonda #wine #foodindustry @foodservicexpert.com

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Clear labels are key 🧼🔑! All containers with chemicals and cleaning solutions must be properly labeled and stored separately from food, food equipment, and preparation areas. #foodsafty #bcb #bettercallbeth #chemicals #crosscontamination #crosscontaminationprevention #cleaningproducts #nycrestaurants #foodservice #foodserviceindustry #organization

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Wine consumption- U.S. Per Capita Wine Based Ready-to-Drink Consumption, 2022 #wine #wines #winebusiness #wineconsumption #drinks #wineindustry

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Maximizing Sales and Customer Satisfaction with the Best Pinot Noirs of 2024. From a revenue perspective, a strong Pinot Noir selection will boost sales. By offering a range of Pinot price points and styles restaurants will appeal to different customer segments, encouraging both casual and celebratory purchases. We survey the best Pinot Noirs of 2024 for restaurant wine programs. Including a good selection of Pinot Noir on a restaurant's wine list is crucial due to its versatility and appeal across a wide range of diners. We have, therefore, curated eight top Pinot Noirs for 2024 wine lists based on judging at the London Wine Competition. London Competitions

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Sippers, Tequila is evolving! Lagrimas tequila embraces authenticity, highlighting natural agave flavor. Carlos Camarena of Tequila Ocho understands each agave plant's unique qualities, creating diverse flavor profiles. This deepens the connection to tequila's rich history and cultural significance. Cheers to the evolving world of tequila! 🍹🌵 ------------------------- 📌 Enjoy my content? I'm Samuel Anderson, and I share insights on the drinks industry, business development, technology, retail, and building a versatile career. Click on my profile + follow + 🛎️ and turn on notifications to stay updated! #drinks #business #marketing #startups #futureofwork #drinksindustry #caringissharing #businessdevelopment ♻️ Share with those want to learn about Single-Estate tequila.

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Neo-prohibitionism looms large over the wine industry. Expert voices Felicity Carter, Amy Gross, Susan Kostrzewa, and C&P President Gino Colangelo recently shed light on the pressing issue at Vinitaly Official 2024. Read more about their panel, "The Growing Threat of Neo-Prohibitionism and What the Wine Trade Can Do About It," in Meiningers-International's latest piece. 🍷 https://bit.ly/3xWO6kk

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In this article, we share with you the top Vodkas that offer excellent quality for the price and have a great package that judges picked at the USA Spirits Ratings. USA Ratings

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What was Patron thinking?!? 🤔 Discontinuing Tequila Patrón XO just as the Espresso Martini became one of the most popular cocktails. Now, they are bringing it back because they realized they made a big mistake. Completely missing the most popular cocktail trend. Espresso Martini 🍸 But, I feel like this just screams as a move out of desparation. And that's why TIMING IS EVERYTHING! Too many underestimate the power of timing. Many brands fail being being too early or too late. Here are my thoughts on returning Patron XO for a "limited time.” 1) They are only making it "limited" so they can test the market and manage the price while not looking silly by bringing it back full time yet. Scarcity is also a very good marketing opportunity. 2) Patron is frantically trying to get back their missing market share that they gave up in the first place! Once again, that's why timing is everything. Do you think this is a desparation move by Patron?

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This study sheds light on the evolving consumer drinking habits over the past four years post-COVID-19. The research highlights the profound influence of health and wellness concerns on altering drinking behaviors across all age groups. For more cohort-specific insights, check out the study here: https://lnkd.in/gJ5ED32f

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New York's wine and liquor stores are not currently able to sell non-alcoholic versions of alcoholic beverages, but that may change. Non-alcoholic beverage sales are up 34% in the past year. This proposed change is expected to face opposition from grocery and convenience stores, which currently dominate the distribution of non-alcoholic drinks. Despite potential challenges, proponents argue that liquor stores are the natural destination for such products. The push for non-alcoholic options comes amidst a decline in alcohol consumption, particularly among younger demographics, who are increasingly prioritizing health and wellness. Specialty stores catering to booze-free beverages are on the rise, indicating a shifting consumer preference towards non-alcoholic alternatives. Source: New York Post #LiquorLawyer #Entrepreneurship #LegalServices #Law #DrinksIndustry #Regulations #AlcoholCompliance #WineIndustryAdvisor #AlcoholIndustryAdvisor #BeverageIndustry #SpiritsIndustry #AlcoholIndustry

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The data and insights in this article suggest continued headwinds in 2024 but better days ahead in 2025. Informative, quick read. https://lnkd.in/gcDccG-N

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By the stem, not the bowl ❌ That's the correct way to hold a wine glass. Here's why: 1️⃣ In the case of delicate glasses, you stand a risk of breaking them by holding them by the bowl. 2️⃣ Holding the wine glass by the bowl for a longer period of time will also transfer the heat from your hands to the glass and warm up your wine. 3️⃣ If you hold your wine glass by its bowl, then you'll leave greasy smudges all over it and it won't look very appealing. Now there are multiple ways to hold a wine glass by its stem: You can use your thumb and index finger along with your middle finger to grab the stem. Or you can pinch the glass near the base with your thumb and index finger, and put your remaining fingers under the base for additional support. Did you know there's another way to stylishly hold your wine glass? All you have to do is place your thumb on the base of glass and pinch it from the other side using your index finger. Tag your friends in the comments down below and let them know what's the correct way to hold a wine glass. Cheers! #sonalholland #masterofwine #winetips #wineexpert #wineglass #wineknowledge

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Step into the world of cork and wine with Dustin Mowe, the CEO of Portocork. In an interview with the North Bay Business Journal, Dustin Mowe reveals the importance of choosing quality corks in preserving the most prized wines and shares insights into Portocork's commitment to excellence and sustainability. Dustin Mowe delves deeper into the conversation to reveal his reflections on Portocork's growth trajectory, future expansions, and dedication to maintaining certified green business standards, covering topics ranging from quality control processes to the company's innovative approaches to meet evolving industry demands. Read the full article in the link below. #Portocork #wine #cork #corkstoppers

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"Don't focus on being the best. Focus on being the only." This is one of the best quotes I've heard recently from Andrew Zimmern at the University of Massachusetts Amherst Culinary event. There is too much chasing of the same trends, the same data, or competitive activity. Chasing rarely leads to innovation that really pushes the industry forward, which is particularly what foodservice needs at a time when its relevancy is increasingly threatened. And, as was pointed out in this presentation, it's not just relevancy that needs to be addressed but a host of fundamental and existential problems that must be solved. #innovation #tremds2024 #campusdining #foodandbeverageindustry #foodservice #chefs #cpg

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