Category Archives: Newspaper Column 2016

Grape Sense Column Expands Reach

07 Saturday Jan 2017

Posted by in Indiana, Newspaper Column 2016, Uncategorized

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In recent years, I have to admit I haven’t worked as hard at expanding the reach of the column as I did in the early years. There is no real excuse other than I’ve been doing this eight years. At one point, I had hit 23 newspapers in three states and circulation in more than  300,000 homes.

It’s hard keeping  track of who is and  isn’t running it – I just send it out. I know a few papers have dropped by the side but most of those 23 still run the column. A few of those papers regularly post Grape Sense to their websites.

I got a real boost this week when  I learned CNHI, a newspaper ownership group with a dozen or more Indiana  papers, is posting the column to their papers’ websites. Some of those papers download the column for print but some just let it run on  their web presence. I was urging papers to run the column as an “online extra” years ago.

But this week’s news was Kokomo, Terre Haute, Goshen, Jeffersonville, Logansport, Greensburg, Batesville, Hendricks County, Zionsville, Anderson, and Lebanon all have the wine column posted. (Those papers in  bold face were already running the column.)

Additionally, Grape Sense will be one of the features in a new Elkhart area entertainment weekly. The Hart will hit newsstands in the coming weeks.

The column, in many ways, has far exceeded some of my hopes from when I started in 2007. The reach across the Hoosier state has given me a platform I never dreamed possible.

Thanks to all of my editors and newspapers for sharing Grape Sense.

 

 

 

 

 

Mixing Wine, Politics Messy

22 Thursday Dec 2016

Posted by in California, Newspaper Column 2016, Uncategorized

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Mixing the world of politics and wine might be a bit like oil and water for some readers. But there comes a point, and it could come soon, that politically-based decisions could have a huge impact on wine and particularly the cost of wine.

President-elect Donald Trump’s repeated talk of deportation of some or all of the nation’s 11 million undocumented workers has thrown a scare into wine country.

grape-sense-logoAll across the nation many vineyard owners use mostly migrant or Hispanic workers to harvest the annual grape crop. While visiting upper state Michigan in 2010 winery owners talked about the lack of a strong labor market for harvest and the scare of immigration changes that could cost the industry dearly.

The numbers are big. The U.S. Department of Agriculture estimates 67 percent of people picking fruit each year are immigrants.  The Ag department reports that harvesting costs represent 72 percent of labor cost in making Napa Valley wines. The only crop with a higher percentage of labor cost in California is asparagus.

If the harvest workforce was substantially reduced the impact would range from more expensive end products to the reduction of product in the marketplace. Hiring legal workers would, frankly, be more expensive.

The other alternative is to make the switch to machine picking. The two negatives with machine picking is the cost of the equipment and a hit to wine quality. The top bottlings from any region are almost always hand-picked and sorted.

A big labor problem could soon get worse. Of course, this isn’t a wine problem only. The cost of fruits and vegetables could all increase with a big increase in labor cost. Some crops could just disappear from the market shelf.

On another front, the end of the year brings Top 10 lists, surveys, and sales numbers. Wine trends are evaluated every month of the year but it’s worth sharing for those who aren’t inundated in wine news.

It is no surprise that red wine blends continue to be one of the hottest categories in wine retail. Blends are turning up everywhere. The market for blends is moving toward bigger and bolder. Wine buyers want rich red wine with grapes like Malbec, Petite Sirah, and Petit Verdot.

Another interesting year-end chart really jumped off the page. Wine sales can be broken down many different ways. Recently I saw a list of the nation’s best-selling wines based on actual sales.

The top ten sellers for the year were: Brancott Estate Sauvignon Blanc, Veuve Clicquote Yellow Label Champagne, Trivento Malbec Reserve, Hara de Pirque Hussonet Gran Reserva Cabernet, Meomi Pinot Noir, Rombauer Chardonnay, Miraval Rose, Clos du Val Cabernet, Caymus Napa Valley Cabernet, and Borgo Scopeto Chianti Classico.

There is a real price range in those top ten sellers. The Brancott sells for under $10 while the Caymus Cabernet domes in at $69.99. Five of the top ten wines retail under $20.

 

Gifting Wine for the Holidays

09 Friday Dec 2016

Posted by in Holidays, Newspaper Column 2016, Uncategorized

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Christmas gifts, holiday parties, and New Years are always occasions for a great gift of a good bottle of wine.

Gifting wine during the holidays is as much of a tradition as lighting the Menorah, decorating the tree, or singing the seasonal songs.

grape-sense-logoBut giving a friend, boss, or client a bottle of wine doesn’t come without some trepidation. Since beginning the column, now more than eight years ago, I’ve often tried to take a journalistic approach to Grape Sense. I’ve written recommendation columns and will do so again.

But to talk holiday giving I asked friend and wine retailer Ron Miller, owner of Cork and Cracker near Broad Ripple in Indianapolis. Ron’s shop is one you should wish was near you. He has hundreds of choices under $20 and two walls of wine at higher price points.

He’s used to getting the holiday gift question. “Oh yes, we get it a lot this time of year,” Miller said. “We get questions for a lot of corporate gifts where someone is giving to clients so they don’t know what they’re going to want so we stick to Cabernet or Pinot Noir or if its white more standard items like Chardonnay.”

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Ron Miller

Whether It’s a gift for a friend, a client or your boss price point matters if you’re trying to impress. “What we get a lot is they want to get a name brand the recipient is going to recognize,” Miller said. “But we don’t buy based on names but we do have some well–known labels. If they’re in the price point, we’ll give them a name the recipient will recognize.

“But we don’t carry Silver Oak and Caymus, those are some labels a lot of people will ask for because ‘they’ll know how much I’ve spent.’”

If it’s a bottle for a friend or to take to that party, it gets a little simpler. “First we ask what kind of price point do they want to be in and do they know what their friend likes,” Miller said. “We always get the price point. if they know what their friend likes we try to match up something that we think they will like. If they’re not sure we kind of stick with the standard Cabs, Chardonnay, and Pinots.”

It’s safe to say the advice probably wouldn’t be much different at any other reputable wine store. But it’s better, I think, hearing from someone who sells wine for a living.

I’d end by echoing Ron’s advice. If you have any doubt go the safe route with a Cabernet, Chardonnay or Pinot Noir. I’ll do what Ron won’t though and suggest you get up to at least the $20 price point for good quality wine.

 

 

Drink what you like for Thanksgiving

22 Tuesday Nov 2016

Posted by in Holidays, Newspaper Column 2016, Uncategorized

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During many years as a newspaper editor, young reporters constantly had to be reminded that not all readers had read every story they’d ever written. It’s not a stretch to feel the same way about the obligatory holiday dinner wine column about pairing wine and turkey.

Actually, you are not pairing wine and turkey. Rule number-two is match your wine to all the dishes best you can and not just the protein.

grape-sense-logoWhat, no rule number one? Guilty again of assuming readers have read all previous columns about wine and food pairing. Drink what you like. If you want big California cabernet with your holiday turkey or ham, then have Cabernet and enjoy. Drink what you like!

But readers do come here for suggestions. Start your holiday with some bubbly. Get to your closest wine shop and look for some Italian Prosecco and Spanish Cava. Both are pretty inexpensive and add to festive holiday atmosphere. You want something a bit fancier and from the USA, try a bottle of Mumm Cuvee Napa Brut for under $20.

On to the turkey, stuffing, potatoes, green bean casserole, and pumpkin pie and wine for dinner. Safe white choices start with the traditional big, oaky, California chardonnay. If you like the idea of a Chard but not the heavy traditional choice look for an unoaked Chardonnay and everyone will be happy.

turkey-and-wineAn Oregon Pinot Gris would also be a good white wine choice. The Gris will give you nice citrus fruit and acidity. Another good pick would be a rich Rhone white blend of Rousanne and Marsanne white grapes – rich, good mouthfeel and will definitely hold up to food.

Many people prefer a light-weight red wine. Around Thanksgiving time many recommend Beaujolais. Do not but the tacky Nouveau wines you’ll hear about. Go to your wine shop and fine a Beaujolais Cru wine from Morgon or Fleurie. Good Beaujolais will remind you of Pinot Noir with a bit more earthiness. They can be fascinating wines and often cost less than $20.

Pinot Noir is always a great holiday meal choice. If you like your red holiday wine on the lighter side, go with an Oregon Pinot. If you want more body and full mouth feel in your holiday beverage pick of a Pinot from California.

Now let’s get a little crazy. You like big reds and you cannot lie? Try a California Zinfandel but look at the alcohol content carefully. Look for a Zin at 14.5 or less and you should have a lighter version that will give you big fruit with less kick. Too much kick and those family arguments might turn into pie fights.

A Washington state red blend would be another full-flavor choice. Look for a blend from Walla Walla or a red with grapes from Horse Heaven Hills and you’ll have a great red blend with your dinner.

These are solid choices for your holiday meal. Pick your wines early and grab a couple of extra bottles for those unexpected guests during the holidays.

 

Lessons From an Oregon Wine Weekend

18 Friday Nov 2016

Posted by in Food & Travel, Newspaper Column 2016, Oregon, Uncategorized

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There is nothing like three days in wine country, anywhere, to renew the juices and excitement for wine, learning about wine, and the winemakers.

Three good friends and I visited Oregon’s Willamette Valley Oct. 27-29 for three wonderful days of wine, wineries, and friendship. We had some pretty darn good food too.

grape-sense-logoIn the last Grape Sense, I asked for you to follow along and ask questions and a few did.

A reader from Crawfordsville asked about reservations versus walk-in tastings. The answer really isn’t all that clear cut. The majority of the wineries take walk-up visitors. Many of the smaller, or boutique wineries, require an advance reservation to taste their wines. Some of the very best wineries are a little under the radar.

That leads to the next point. Our group made a point at just about every tasting room to ask the folks working there who they would recommend we visit during our brief stay. Obviously, you can’t get to every recommendation. But leave room in your schedule to visit wineries recommended by people who work in the business.ing

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Our group visiting with Donna Morris, Winderlea Winery.

Let’s move on to schedule. These tips apply whether you’re going for a one-day road trip of tasting or a multi-day trip to wine country. We squeezed in 11 wineries in three days. Frankly, that’s too many for most people. Even with small tasting pours and/or if you spit, you’re absorbing a lot of alcohol. I believe after three wineries you also develop what I’d call ‘palate fatigue.’ I probably am a more practiced ‘taster’ than most and know after three stops my palate is getting pretty numb.

Drink lots of water. Bread, crackers and even salty snacks are a good idea to help soak up all that alcohol.

If you’ve never done a vineyard walk with a vineyard manager, winemaker, or knowledgeable winery spokesperson it is the best way to learn about wine. You’ll learn twice or three times as much among the vines than inside any winery.

Visit the wineries websites before going. You’ll learn whether you need a reservation or not. You’ll know what tasting fees will be charged. In Oregon, for example, most tasting room fees are $15-$20 with many established producers offering a number of different choices at different price points. Most Oregon wineries still wave the fee with a specified purchase.

Tasting and then buying wine is fun and exciting. But think about a budget before you ever step out of your house. It may sound silly but when you are tasting the best wine of the day at that third or fourth stop, it’s easy to spend more than you had planned.

If the winemaker or owner is around don’t hesitate to speak to them or ask them if they have a few moments to talk about their wines. Most are very accommodating and love talking to their customers.

Because of my wine writing connections, we were able to talk to several and I’ll be writing some pieces based upon that in coming weeks.

Join My Virtual Oregon Wine Tour

24 Monday Oct 2016

Posted by in Food & Travel, Newspaper Column 2016, Oregon, Uncategorized

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Grape Sense was born in October of 2007. This column is my 207th since No. 1, which was an introduction. I’ve written about wine, food, wine travel, documented my wine travel, and much more.

grape-sense-logoI’ve heard from lots of readers the past nine years and have enjoyed watching circulation peak at approximately 300,000 homes at one point. Most of the papers carrying Grape Sense are in Indiana. I always pause in October to contemplate how well this effort has worked out. I also try to think of something different for the column.

I’ve written here. and for a couple of other publications, quite a bit about wine travel. I have not written much about social media but do refer to this wine blog quite often – http://www.howardhewitt.net.

So this may sound crazy but let’s try this together. I want you to come along with me to the Willamette Valley Oct. 28-31. No, don’t go packing a bag because it’s going to be a virtual wine trip. I have gotten lots of questions through the years from Grape Sense readers about wine travel and many people would like to make a trip.

I am headed to Portland for a long weekend with some wine drinking buddies. I have documented these trips in the blog previously. But this time I’m going to take a different approach. I shall use my blog to journal more than just post a few photos and maybe a few observations.

I’m going to detail the kind of places our group of four is staying, how we’re getting around, where we’re eating, and of course our winery stops. I’m going to include what things cost, the distances traveled, and describe each experience with details beyond the glasses of wine.

I’ve never tried this approach but have seen others do it. The posts will be long but I think it will be a fun writing challenge. As a writer, you’ll notice much of this column is written today in first person. I seldom do that but I want you to come with me to Oregon and enjoy the food, wine and sites. I want you to do that on your home computer not as a passive observer but with me.

Visit the blog and read my “journal” entries then press the button at the top labeled “Leave a Comment.” Share what you think, or ask a question, get in on the experience by participating. Want to know anything about wine travel, just leave a question. I’ll answer in the comments section and hopefully we establish a dialogue.

You have a chance to understand our budget, our planning, and come away with a blueprint for a wine vacation of your own. Just go to howardhewitt.net on Friday, Oct. 28 and join my three friends and me in the Willamette Valley. I’ll be posting Friday, Saturday, and Sunday. I’ll post a wrap-up of some nature late Monday. We’re taking that day to do some sight-seeing in the Columbia River Gorge and Mt. Hood.

One more thing, let’s make sure everyone understands the reach of our conversation. When you leave a comment the first time, leave the name of the town where you read Grape Sense.

Off we go on a wine adventure; come along with me.

Related Oregon blog content:
Archived Oregon-related posts
2014 Oregon  Wine Tour Photos

 

 

 

Boxxle Pricey, Elegant Idea

09 Sunday Oct 2016

Posted by in Gizmos & Wine Gadgets, Newspaper Column 2016, Uncategorized

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Wine writers get sample wine, often unsolicited, and wine gadgets on a fairly regular basis. Just a few weeks back Grape Sense featured a look at Black Box and Bota Box wines. Shortly after that column was published a pitch for the Boxxle appeared in my inbox.

grape-sense-logoThe few of the boxed wines available in Central Indiana are decent enough wines. Boxed wine is great for that single glass on a Tuesday night with whatever is for dinner. The boxes aren’t particularly attractive but most buy the wine for convenience and not as a fashion statement.

But for some folks the tacky box is just a bit much. So leave it to a North Carolina banker to come up with something a bit more elegant. Tripp Middleton, the inventor, developed a taste for boxed wines. But all that marketing was apparently too much for his kitchen counter.

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Easy pour for boxed wine

So in 2011 Middleton invented the Boxxle. Let’s get to it – essentially the Boxxle is a stainless steel container for your boxed wine and your kitchen counter. Slide the Boxxle in between the food processor and coffeemaker and it looks like any other shiny kitchen appliance.

Here is how it works. The consumer removes the bag of wine from the box. The flip-up lid on the Boxxle opens and a spring loaded platform provides the necessary mechanism to make the whole thing work. The platform is pushed down to near the bottom of the Boxxle and locks into place. The wine bag is inverted with the spigot at the top.

The spigot on almost all wine bags can be rotated. A simple 180-degree rotation of the spigot, a closing of the lid, which releases the depressed platform and the Boxxle is ready to go. The platform pushes up against the bag forcing the wine out the spigot at the shiny top.

It takes a bit of an effort to lock that platform down in place but it only took me two tries.

boxxle1Inventor Middleton struggled with funding the first few years when he tried to start manufacturing and bring the Boxxle to market. But since then plenty of money came on board and the Boxxle is widely available at spots like Bed, Bath & Beyond, Target, Amazon, Brookstone, Sharper Image, and more.

Anyone who has shopped for major appliances in recent years know stainless steel isn’t cheap and neither is the Boxxle. The suggested retail price is $99.99.

Do you need a Boxxle? Well, it’s probably not needed any more than a $200-$300 Riedel crystal decanter. But wine drinkers do like gadgets. It is pretty cool gadget. It’s easy to see how restaurants would love the Boxxle. A restaurant bar could use the Boxxle for a house wine without all the marketing there for every customer to see.

If you buy a lot of boxed wine and want a great looking dispenser, Middleton came up with one. With holiday season approaching, it would make a great gift for a wine drinking friend who buys their juice by the box.

Another Winery Distilling Spirits

18 Sunday Sep 2016

Posted by in Indiana, Newspaper Column 2016

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Distilled spirits like whiskey, bourbon, brandy, and more have become the rage in the adult beverage world of late. Indiana has been part of the boom with distilleries starting to pop up and more on the drawing boards.

French Lick Winery is the second Hoosier winery to jump into the fray with initial releases of their Spirits of French Lick products this fall.

grape-sense-logo“Ted Huber and I have been talking about this for about 10 years because we both wanted to make bourbon,” said John Doty, owner of French Lick Winery. “I’ll be honest, Ted has a lot more pull in the legislature than I do so he did the lion’s share of getting that law changed in July of 2013. Our distillery has been in the planning ever since.”

Huber’s Orchard and Winery has been in the business for some time and built a building specifically for the distillery. Earlier this year, Ted Huber confirmed more construction is going to be needed for his booming business.

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Fench Lick’s still.

French Lick is uniquely positioned to do just as well as Huber’s, a tourist destination near Louisville but with few other attractions in the area. The French Lick Winery and Distillery is just across the street from the fabulously renovated West Baden Springs and French Lick Springs Hotels. French lick also boasts a a casino, prestigious 18-hole golf course, and a water park.

“A lot of distilleries specialize in just one or two spirits,” Doty said. “We’re going to be unique in that we already have an Italian restaurant and have the winery. We have so many people who come in and want beer or cocktails so we’re going to make a wide selection of spirits so we can pour them in our restaurant.”

John and Kim Doty started small in 2008, and have grown, with the wine lineup now reaching 23. “We’ve always been customer driven with our wines,” he said. “We visit so many wineries and so many wineries are guilty of making wines the winemaker or owner likes. You go to distilleries you see the same thing.

“It doesn’t matter what I like, it’s all about what the customers like. When you come in we want to have something you will like. We want the same with our distillery.”

spirits-of-french-lickTo achieve that goal Doty is determined to offer a variety of spirits. “We’ll concentrate on what we think we can keep up with like the vodka, Aquavit, and specialty bourbons.”

He wants to do some unique offerings like oak whiskey and buckwheat bourbon. “We won’t make a lot of these but enough for our tasting room. Most of our whiskies and bourbons are 51- to 60-percent corns and rest of the flavoring will be these flavoring grains.”

Doty was able to hire a master distiller Alan Bishop who hopes to see the product line expand to fully occupy the 18,000 square feet set aside for the distillery.

The Doty family is growing some of the grain and plans to grow even more. What they can’t grow they plan to source locally whenever possible.

During a late summer visit the vodka was on the winery shelves while other products were tasted for a VIP preview event. The winery plans an Oct. 15 grand opening for the Spirits of French Lick .

 

Black versus Bota Box Wine Battle

04 Sunday Sep 2016

Posted by in California, Gizmos & Wine Gadgets, Newspaper Column 2016, Uncategorized

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You’re a wine drinker and you’ve passed them in your local grocery. You look at them with curiosity, puzzlement, and perhaps even disdain.

Grape Sense LogoIt’s time to lighten up to box wines and enjoy the often tasty and economical solution to wanting just one glass some nights. Boxed wines are better than ever before and shaking off the past negative images of swill in cardboard.

There is no point trying to convince anyone the grocery boxed wines are super, high-premium wines because for the most part they are not. Some brands will advertise that way but it’s misleading. Two of the most prominent in the Midwest are Black Box and Bota Box.

A definition or two is in order before going any further. The boxed wines come with an air-tight plastic pouch inside with a pour spout attached. Generally, once opened, the wines will last a month. The container holds four bottles of wine.  Different companies do offer different sizes and various price points.

IMG_1521Now some advice about handling the boxed wine. I suggest refrigerating it after opening to make it last as long as possible, particularly if you’re going to keep it four or five weeks. If you’re a regular wine drinker, it’s probably less necessary to stick it in the fridge. The wine is in a sealed plastic pouch so it gets no air whatsoever. No air is a very good thing for storage but not so much for drinking. Pour your glass of wine from the box and let it set a bit before you drink. The box contains 20 five-ounces pours.

Black Box has been a long-time player. Black Box got its start in 2002 with the promise of super-premium wine in an environmentally friendly box. Black Box is a leader in the business and sells for around $23. You can find it for as low as $19.99 in many places.

The Black Box menu includes Cabernet, Pinot Noir, Merlot, Malbec, Shiraz, a red blend called Red Elegance, Chardonnay, Pinot Grigio, Sauvingon Blanc, and Reisling. The wines have been listed by Wine Enthusiast 27 different times as a “Best Buy.”

Go online for lots of reviews and you’ll see the Merlot is often the highest rated. In small market Indiana, all I’ve found is the Cab and Chardonnay. The Cabernet is a satisfying glass of wine with soft fruit, correct Cabernet flavor, and an ever-so-light hint of tannins. It’s quite drinkable.

The Delicato Family Vineyards company of brands from Manceta, Ca., offers Bota Box. The Bota lineup includes Cabernet, Merlot, Old Vine Zin, Malbec, Pinot Noir, Shiraz, Chardonnay, a blend called Redvolution, Riesling, Sauvignon Blanc, Moscato, and a second blend called Blackhawk.

The Bota Cabernet was a bit sweet but probably likable for newer wine drinkers. I didn’t find it to be correct in flavor profile for Cab but there was certainly nothing wrong with it. I bought the Bota Brick which sold locally for $9.99, a smaller version of the standard box.

Keep in mind most of these wines are blends. In California, for instance, a wine only has to include 75 percent Cabernet to be called Cabernet. And let’s face it, this isn’t Napa Cab.

I’d rate the Black Box significantly better for regular wine drinkers and Bota a good starting point for a beginner. Black wins the nod for overall quality.

Check the blog from time to time as I intend to explore more boxed wines. All stores have them. Many Meijer stores have a large selection.

The best part of boxed wine is enjoying one glass at a time. Don’t underestimate the quality until you’ve tried them. I would love to hear from regular Grape Sense readers if you have thoughts on other brands. I’ll share that in a future column.

 

 

2016 A Strong Hoosier Vintage

26 Friday Aug 2016

Posted by in Indiana, Newspaper Column 2016, Uncategorized

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FRENCH LICK, IN. – Learning about wine means spending time in the vineyard. The next best thing is talking with the men and women worrying about rainfall, leaf canopy, and sugars in hot August fields.

Grape Sense LogoThe Indiana Uplands, nine southern Indiana wineries in the state’s only AVA, held its annual Uncork the Uplands tasting event the last weekend in July at the fabulous French Lick Springs Hotel. Muck like plants, flowers or an herb garden in many Hoosier backyards, the 2016 growing season has been a strong one.

“This year everything is growing, growing, and growing,” said Bernie Parker, vineyard manager for the 55-acre Creekbend Vineyard of Oliver Winery. “We’ve been applying some fungicides because of the wet weather. We’ve had more than eight inches of rain in July and we normally have half that.

“We have a great crop out there and as long as it dries out in next five to six weeks, we’re going to be harvesting a great vintage and full crop.”

Easley Winery 1

Traminette being delivered to Huber winery in 2014. The whites come first.

That’s really good news for the Oliver operation. Late frost cut the 2014 Creekbend crop by 70 percent and the 2015 crop by about 30 percent.

The story is very similar regardless of vineyard size. John Doty, owner of French Lick Winery, said the 2016 crop is going to be excellent. “We’ve had plenty of rain but it can rain another couple of weeks. Then it needs to quit raining; if it quits raining last two weeks of August and first of September I’ll be a happy man. We have a beautiful crop hanging.”

Doty’s 8-acre vineyard is actually in Martin County on family property on the hillside of one of the highest points in the area. The vineyard suffered some trunk damage to Chambourcin vines and lost a planting of Tannat over the past two years with the early chill but 2016 appears to be delivering a stellar crop.

Butler Winery also benefit from location during bad weather years. Butler sits atop a hill just north of Bloomington. Jim Butler said his 6 acre vineyard is better suited to withstand a late frost because of its elevated position.

“We have a great crop,” the veteran Hoosier winemaker said. “We’ve had a lot of rain, but if it dries out, and that’s what we look for in August and September, we’re in great shape.”

Times have been good in recent years for most Hoosier wineries despite the two years of frost damage in a few areas. Wine sales across the country continue to rise and Indiana wine quality continues to improve.

Winemakers across the state are now at a point where they’re ready to push the envelope and try new grapes. Butler is experimenting with the cold-climate Marquette. Doty and others are planting the hardy Norton grape. Ted Huber, in the state’s southern-most region, continues his work with traditional Bordeaux-style varietals.

A warm and dry late summer will apparently deliver one of the best crops of recent vintages for Hoosier wine drinkers.