In the months leading up to the outbreak of Covid-19, there was a massive demand for alcohol in the United States, but not enough supply to meet it. This high demand only increased when the pandemic hit, causing many domestic alcohol brands to increase their production significantly. However, as the market continues to adjust, many producers find themselves with more stock than they can sell, leading to the unfortunate closure of businesses due to fierce competition.
This sentiment is especially true in the wine market, where winemakers often see their craft more as an art than a business. While winemaking is undeniably an art form, it must also be commercially viable to sustain a business. This struggle is not unique to the wine industry, as we see similar challenges in other industries such as fashion and restaurants.
On a recent episode of the “VinePair Podcast,” Adam, Joanna, and Zach discuss a San Francisco Chronicle article highlighting the challenges faced by California winemakers. They argue that the current difficulties are more of a result of the pandemic’s impact rather than a permanent shift in Americans’ attitudes towards wine. They suggest that small winemakers should be more transparent about their business plans to better prepare for tough times ahead.
Joanna is reading an article about the hidden hazards of hospitality when a bar is too big, Zach is exploring how low-sulfite wines from Burgundy could reshape tradition, and Adam is delving into why drink makers seek royal warrants and the potential nervousness surrounding this practice at the moment. Listen to the full discussion on