Les Cotes was formed (2008) by the joining of four appellations who decided to connect and market as a group rather than as individual vineyards. The current group included Blaye, Cadillac, Cote de Franc and Castillon and together they formed the second largest appellation in Bordeaux with 12,000 hectares (30,000 acres). Since inception, exports have increased by approximately 29 percent in volume and 34 +/- by volume. The association has been able to get better prices through joint promotions and the small growers that exist in Les Cotes benefit from the consumer tendency to buy directly from properties at the cellar door. Les Cotes de Bordeaux includes: – 1000 wine producers – 30,000 acres (10 percent of all Bordeaux) – 65 million bottles, or 5.5 million cases; 97 percent red wine – Grape varieties: most wines are blends with Merlot (5—80 percent), plus Cabernet Sauvignon, Cabernet Franc and Malbec. B. Vin de France (VDF). Vinicultural Freedom Since 2010, this group of wineries is noted for table wines and replaced the former vin de table category. Vin de France can include grape varieties (i.e., Chardonnay or Merlot) and vintage on the label but are not labelled by region or appellation – only that they are French. Global sales of wine identified as VDF now account for 340 million bottles annually – 10 bottles sold every second. VDF wines are wines that do not meet the criteria stipulated by AOC or IGP (Indication Geographique Progegee) appellation laws – perhaps the vineyards are located outside the delimited production area or the grape varieties or vinification techniques do not conform to the rules of the local appellations. The idea (considered innovative at the time), allowed vintners to blend wines from different regions and new combinations of grape varieties, representing a fundamental shift for a country tethered to geographic wine classifications. VDF was designed to free winemakers, allowing the production of wines that could compete with international brands and to streamline French wine, making them more accessible to consumers. French geography bound wines systems have been challenging for Americans as retailers and sommeliers were challenged to translate the appellation d’origine controlee (AOC) classification system and its complexities. VDF offers a simple way of presenting quality wine and an excellent entry point for consumers interested in exploring French wines including Sauvignon Blanc, Pinot Noir, Chardonnay, Merlot, and Cabernet Sauvignon. Sales of VDF in 2019 counted for 1.6 million cases with North America the fourth largest market, representing 12 percent of volume and 16 percent of value sold. C. Counseil Interprofessional du Vin de Bordeaux (Bordeaux Wine Council, CIVB) In 1948 the Bordeaux Wine Council was introduced via French Law and it joins together winegrowers, merchants and traders who share a common mission: On June 28, 2019, the CIVD, looking at two years of research, recommended the addition of six heat-resistance grape varieties not previously planted in the region, to be officially permitted for use in Bordeaux blends. The change was approved out of fear of global warming destroying the entire industry. As the climate gets hotter, winemakers are attempting to work against climate caused changes in taste using many pathways to find solutions. On January 26, 2021, the Institut National de l’Origne et de la Qualite (INAO), the organization controls grape selections, formally approved the use of four new red and two new white grape varieties in the Bordeaux region including: Red: Arinarnoa Castets Marselan White: Touriga Naction Alvarinho Liliorila These varieties are additions to the grapes currently approved in existing appellation specifications. The grapes at most risk are Merlot and Sauvignon Blanc that compose the bulk of red and white vines in the Bordeaux region. Climate shifts in the late 1990s, harvest for these early ripening grapes moved to August with September 10 to October 10 being the historical harvest norms. Research suggests that these two grape varieties as they currently exist, could be useless by 2050. D. Syndicate des Crus Bourgeois In 1907, a law was passed telling growers they had to declare the size of their harvests and could only produce as much wine as their declared harvest could make. However, some growers overstated the size of their harvest (1907-08) so – they could bulk up their sales with cheap wine from the Midi or bring in wines from outside the region. Frequently the French have tried to codify quality. In 1932 the French tried to put the lesser-known chateaux into a classification system that included 444 wineries, 6 at the top-level crus bourgeois exceptional, 99 crus bourgeois superior and 339 plain crus bourgeois. In 1966, ranking was redefined by the Syndicate des Crus Bourgeois and in 1978 there were 128 chateaux listed. In 1978 the European Community (now the EU) determined that the terms GRAND and EXCEPTIONAL were meaningless and could no longer be used. From then on, all crus’ bourgeois were just crus bourgeois. This opened the gates for people outside the Medoc to use the term. How the Syndicate currently operates: Chateaux who want to use the name cru bourgeois apply to the Syndicat (cost $435). The property submits information about the operation (historical records, vinification methods, etc.) Criteria for inclusion will be: – Terroir – Quality (samples of the wines from 6 vintages to be tasted by the committee) – Standards of viticulture and vinification – Consistency of quality – Reputation Will chateaux currently using the name cru bourgeois for their second wines will be allowed to continue? Will each chateaux have its own cellar? Where does this leave cooperatives? The Committee has 18 members (at least one faculty member from the Bordeaux School of Enology, brokers, negociants, cru bourgeois Syndicat members). The wineries will be reviewed every 10-12 years. Applicants considered to be inappropriate will not be permitted to use the name cru bourgeois on their labels and will have to wait until the next review to reapply. Recently, the Syndicat reinstated “exceptional” and “superior” plus a three – tiered system to encourage producers to focus on

You’re not the only one who finds the process of buying a couple bottles of wine for a meal or a gift complicated when you enter a store. I’ve come to the opinion that the wine industry’s retail sector is stuck in the past. There seems to be a strong conviction that wine shops and the wine departments of supermarkets currently provide the best shopping experience – ever – and that it would be sacrilegious to change how consumers purchase wine. ParalysisWhile wine retailers hang on to the past, winemakers are looking for pathways that will enable consumers to buy more wines. Wine marketing researchers have determined that Consumer Paralysis happens because wine shoppers are confronted with a wealth of options – perhaps too many choice. In addition, there is a lack of consistency from country to country on how wines are named and classified. Importing and distribution impacts on the types of wines available in local wine shops and restaurants. Brands and varieties in one shop or bar may not be available across venues because of limited channels of distribution or other marketing strategies. Even wine labels are not consumer friendly as they are written to satisfy government requirements and may not include information that is helpful to consumers. FragmentsThe wine industry is more fragmented than any other consumer product. In 2019, the US consumed 370 million cases of wine, at 12 bottles a case, that adds up to approximately 4.4 billion bottles of wine in one year. Approximately half of the US wine market is dominated by three-billion-dollar conglomerates including E&J Gallo (i.e., Manischewitz, Taylor, Clos du Bois, Etancia, and Barefoot), Constellation Brands (i.e., Woodbridge, Robert Mondavi, Simi, and Lingua Franca), and the Wine Group (i.e., Almaden, 13 Celsious, and Benziger). These corporations produce, ship, and distribute thousands of bottles of wine each year around the world and many are produced the same way Coca Cola is fashioned – to taste the same year after year and available in huge quantities. The other half of the wine market is composed of thousands of tiny to medium sized producers and can be reviewed as the difference between agri-business farming and farmers markets. TastePerhaps the best way to understand wine is to drink lots of it and take the time to taste the differences. French Try to Bridge the GapFor centuries, the French wine industry has been trying to find ways to sell more wine. They meet with each other, coordinate with each other, cooperate with each other as well as compete with each other – in order to try to simplify the complexities inherent to the wine industry. When their marketing schemes are successful, people buy more of their wines – making everyone happy. A group of winemakers that have been trying to push away the cobwebs that linger over aging wine barrels and simplify the wine buying experience are known as Les Crus Bourgeois Du Medoc. Not every winery is permitted to be a member or even be considered for membership. Criteria includes: Location. The wineries permitted to even think about joining this group must be from the following AOCs:MedocHaut MedocListrac-MedocMoulis-en-MedocMargauxSaint JulienPauillac et Saint EstepheJudgement. The wineries are judged on:The quality of the wine determined by blind tasting and consistencyTraceability and authentication for each vintageTasting checks – before bottling over a five-year period of the Classification (at least two checks per property)Environmentally friendly to the point of obtaining certification in environmental and sustainable growing practices.The 6-person judgement team is also concerned with promotions, quality of reception for professional visitors and the general public at the winery, channels of distribution plus domestic and international marketing efforts. StickersAll bottles of Crus Bourgeois du Medoc carry a unique secure visual recognition system embedded in a sticker. It is offered as a guarantee of quality, security and authenticity. Currently, more than 25 percent of all the wine produced, bottled and sold from the Medoc is classified as Cru Bourgeois and includes 4100 hectares of vines, producing over 29 million bottles of Bordeaux wines each year The Wines Les Crus Bourgeois At a recent event held in Manhattan, I had the good fortune to explore a few of the wines that are classified as Crus Bourgeois du Medoc. My FavoritesChateau Patache d’Aux (2018). Appellation: Medoc; Terroir: Limestone with clay and clay-limestone; Varieties: 67 percent Merlot, 30 percent Cabernet Sauvignon, 3 percent Cabernet Franc, 2 percent Petit Verdot; Average age of vines. 40 years; Aged 10-14 months; 80 percent in barrels (1/3 new), 20 percent in concrete vats.The Chateau is situated in Begadan (northern Medoc) and 58 hectares of vineyards are spread through Begadan and Saint-Christoly du Medoc. The Chateau is located 10 kilometers from the Gironde estuary and 30 kilometers from the Atlantic Ocean. The first owners of the Chateau were descendants of the Count of Armagnac, the Chevaliers d’Aux and the family can be traced back to 1632. The property was seized during the revolution and changed into a stage coach post – known as Pataches. The wines were cru bourgeois in 1932. Notes: To the eye, deep purple hues suggest a depth of taste, while the nose finds fruit of black cherries and spice alongside the minerality of wet rocks. The palate is entertained with supple blended tannins enhanced by oak leading to an elegant and bright finish. The Chateau de Malleret has its roots in the 17th century. Pierre de Malleret was knighted for his distinguished service to King Louis XIV. The property was sold to Philiipe Frederic Clossman and his family continues to be engaged in management of the vineyard. Notes: Dark purple in the glass, the nose discovers black cherries and toasted oak. The palate experience features dark black fruit alongside toasty vanilla side-by-side with a sense earthiness. The finish is soft, fruity and elegant. Open well in advance of drinking as it opens beautifully over time. The Chateau Cap Leon Veyrin has been in the same family beginning in the early 19th century when the original

I’ve consumed numerous glasses of Prosecco; some of them were fascinating, others were passable, and many more were terrible, giving them the reputation of being a cheap wine. I didn’t really comprehend the frenzy surrounding DOCG Prosecco Superiore until I had the pleasure (and luxury) of tasting Prosecco from Nino Franco. In general, as the production of Prosecco has increased to meet demand, the quality of the palate experience has declined. What passed for Prosecco at supermarket wine departments and served in glasses at local bars are frequently poor clones of what was, in earlier times, a wine that proudly stood at the top of the sparkling wine pyramid. Not All Prosecco’s Are Created Equal There is a complex interaction between environmental and human factors that influence the growth and production of the Glera grape, and there is a distinct correlation between a wine and its terroir. The interaction includes the meso and microclimate, the soil, the grapevine planting density, the trellising system, the yield of the vineyard, and the vine water status in the summer- all leading to unique combinations of grape maturity, acidity, and aroma that ultimately influences the sensory properties of the wines produced. DOC or DOCG? Now, more than ever, it is important to recognize the differences in terroir and production, and this information can be used as markers to identify the significant quality divide between Conegliano Valdobbiadene Prosecco Superiore DOCG (Controlled and Guaranteed Denomination of Origin), and “ordinary/regular” DOC (Denominazione di Origine Controllata). The DOCG area is dominated by the steep hillside, has a stricter production protocol, and the quality of each batch is compulsorily checked by a tasting commission before commercialization; all these tasks create a significant difference. In addition, the UNESCO designation has helped to separate ordinary Proseccos from extraordinary Prosecco. However, Proseccos that dominate the market are produced from flatland vineyards that comprise the DOC Prosecco area representing approximately 80 percent of the region’s overall production. Prosecco as a BrandTwenty years ago, Prosecco was virtually unknown outside of Italy and considered inferior to other sparkling wines. The Prosecco miracle was born from the reintroduction of the geographic origin concept that was threatened by the 2008 European Union reform, which created new wine categories. In addition, labeling and oenological practices were liberalized, and planting rights and market support measures were abolished. The Common Agricultural Policy (CAP) created a vine-planting authorization system. In light of these and other new regulations, and in order to protect the Prosecco brand, the village of Prosecco was “discovered” and, although it was located far from the original core area of Prosecco production, it provided a vector for a large expansion of Prosecco viticulture and wine production, issuing the birth of an export bubble. The expansion, supported by key institutions, regulators, and the regional political elite, put pressure on nature and landscapes inciting local protests against indiscriminate agrochemical spraying. In 2019 Conegliano Valdobbiadene became Italy’s 44th D.O.C.G., and 43 single vineyards were identified, with each corresponding to a specific hillside known for its distinct signature of wines following strict standards of production: lower yields, hand-harvested, vintage-dated. Although the industry claims to be addressing sustainability challenges, there are conflicts and tensions among the producers, growers, and local citizens. The Prosecco expansion does not address the hidden costs associated with agro-food value chains and conflicts, as commodity expansion is often linked to the appropriation of nature, landscapes, and territories and to the ability of a business to hide the social, health, and environmental costs of production. Better or BestTerroir experts find that the soil of Conegliano is young and rich, while Valdobbiandene soils yield wines that are more structured with richer fruit. As an ancient seabed, Valdobbiadene has steeper slopes enriched by fossils that contribute aromatic delicacy and minerality to the sparkling wines and produce a superior product combined with hillside exposure. The geography offers better drainage, lower yields, and optimal ripeness than other sectors of the region. The steep slopes make mechanization difficult if not impossible, and therefore growers must care and pick by hand. The basic attributes of Prosecco – crystalline fruit, bright acidity, fresh flavors of peach and green apple form the foundation of the palate experience – and then, the terroir and geography push the wine into a new space that sets off the minerality sending it into a new dimension. The Right ClimateThe Prosecco area enjoys a temperate sub-continental climate characterized by cold winters and hot, dry, and breezy summers with suitable rainfall and temperature ranges. Once the Glera grape is harvested, it is immediately pressed and clarified in large steel containers at a controlled temperature. The first alcoholic fermentation takes place through the injection of specific yeasts and lasts 15-20 days at a temperature of 16-18 degrees C, creating a base wine of low alcoholic content that is decanted and refined at low temperatures to remove unwanted sediments. In October/November, oenologists taste the new base wine to determine the various blends to be used in the second fermentation to make sparkling wine. By the end of the year, the first batches of sparkling wine are ready and preserved at low temperatures until they are bottled under pressure. ProductionFollowing the 2009 reform of the Prosecco geographic indication, the total planted area of the overall Prosecco DOC grew from 8,700 ha in 2010 to 24,450 ha in 2018. Production volume in 2021 recorded 627.5 million bottles. In 2019 DOCG production was estimated at 92 million bottles, with a sales value of nearly a billion Euros, with exports representing only 44 percent of total sales. The primary destinations for DOCG exports by value are the UK (62.8 million Euros), Germany (39.5 million Euros), Switzerland (25.1 million Euros), and the USA (5.7 million Euros). These top four importing countries account for almost 71 percent of the total value of DOCG exports. The Authentic Prosecco Experience Primo Franco, President, Nino Franco WineryPrimo Franco is a third-generation winemaker, a leader of the historic Nino Franco winery in Valdobbiadene, and considered

Israel is a significant player in the wine industry, producing prestigious kosher varieties that are not simply for ceremonial meals, religious rites, or special occasions. Women are not empowered yet. This article about premium wine explains everything and provides insight. Target MarketsWho buys kosher wine from Israel? The largest export market for Israeli wines is the United States, with more than 50 percent of production directed to this target market; Europe receives 35 percent of the kosher wines, and the remainder, a growing percentage, is received in the Far East. The US is the largest potential market for Israeli wines as this country has approximately 5.5 million Jews and more than half a million Israelis living in the United States. Barkan WineryIf you have not heard this before, let me share it with you now… Israel is a major wine player, producing award-winning kosher varietals that are not just for religious holidays, religious rites, and ritual meals. Israel harvests approximately 60,000 tons of wine grapes and produces over 40 million bottles of wine (2021). There are about seventy commercial wineries, and the ten largest wineries control over 90 percent of the production. Exports, increasing yearly, are valued at over $40 million. The Beginning of Wine. Thank you, Noah.Israel is a New World country in one of the most ancient wine-growing regions in the Eastern Mediterranean, where the wine culture started. Before the Greeks and the Romans, and well before the Italians and French, the inhabitants made wine in ancient Israel. Wine is referenced in the King James edition of the Bible 233 times, while the New International Version tallies 240 mentions. In the Bible (Book of Genesis) it is written that as the flood waters receded (2350 BC), Noah, his family, and the animals, two-by-two, disembarked. Noah found a plot of land nearby and began to plant a vineyard. It may not be the very first vineyard to be planted on Earth, but it is the first documented owner of a vineyard. The area where Noah planted his vineyard is Mount Ararat, located in the Caucasus Mountains, now known as the Turkish Armenian border. Archaeological evidence confirms that this is the region near Georgia where the first wineries were established in small villages. Many wine presses and large clay jars (Kvevris) used for fermentation and storage have been discovered throughout Israel. Grapes were crushed underfoot in a shallow limestone basin. Fermentation was natural and immediate. The resulting wine was left to age in the pottery amphorae, often in cool dark caves, suggesting that groups of men and women began cultivating wild vines and growing grapes as early as 6000 BC. There was a large consumption of wine because it was safer to drink than water, and there was a very advanced wine trade. After the Muslin conquest and the founding of the Ottoman Empire, the once thriving wine industry withered away. Winemaking in the 19th century was a domestic-based occupation purely for ritual necessity. In the 1880s, Jews started returning to Israel in search of viable work. Their efforts were supported and financed by the French Baron Edmund de Rothschild, who owned the Bordeaux winery, Chateau Lafite. He founded a modern Israeli wine industry with an enormous investment by planting vineyards, building large wineries with deep underground cellars, and sending French experts, including winemakers and agronomists, to teach Israelis how to make wine. His best efforts to produce fine wine were successful as his winery is the precursor to the Carmel wine organization. In the 1980s, California experts were imported to bring about a New World wine revolution introducing modern techniques in both the winery and vineyard. In the 1990s, small wineries making wines with passion and individuality heralded the start of a boutique winery boom. In the 2000s, Israeli wine became more terroir-driven, making wine from single vineyards while identifying and separating characteristics from individual plots within a vineyard. Israel received quality recognition at the highest levels for the first time. Kosher Wines Before StatehoodIsrael has five wine-growing regions: The Negev, Judean Hills, Samson, Samaria, and Galilee-Golan. The principal producers of Israeli wine are Carmel, Golan Heights, and Barkan, who export millions of bottles annually. Today there are approximately 350 boutique wineries. Approximately 15 percent of Israeli wine is exported; of that, 80 percent is kosher, with less than 15 percent produced for sacramental purposes. Carmel is the largest winery in Israel and the largest winery in the world producing kosher wine. Barkan Cellars (owns Segal wines) is the second-largest winery in Israel and is owned by Israel’s largest brewery, Tempo Beer Industries, Israel’s largest brewer and second largest beverage group representing such international brands as Heineken, Chivas Regal, Absolut, and Pepsi Cola. Binyamina is Israel’s fifth largest winery and is owned by the Hetzi Hinam supermarket chain. Israeli ViticultureIt is NOT easy to grow a grape in Israel as there is a chronic absence of water and the coastal area is likely to be hot and humid. These challenges have been noted, and now the fastest growing regions in terms of planting new vineyards are the Judean Foothills, Judean Hills, Upper Galilee, and Golan Heights, as many of these locales rise from 400 meters to 1000 meters above sea level. Combine the Israeli sun, the hills, and mountainous areas with soils of limestone, terra rossa, and volcanic tuff, and this small country is becoming a winemaker’s dream come true. Because of the lack of rain during the growing season, drip fee irrigation is essential. It was pioneered by the Israelis in the early 1960s and is now used in agriculture worldwide. The preferred aspect of an Israeli vineyard is a north-facing slope with vines planted east to west. The cooling Mediterranean winds from the west can penetrate the rows of vines and have a cooling effect, providing ventilation and thus reducing humidity and bringing down average temperatures. o Most vineyards planted in the last twenty-five years conform to a standard – 1.5 meters between vines and 3

Because Spanish wines have improved, those of us who reside on other parts of the world are really consuming more of them. Holding Tightly onto TraditionThe country has avoided classifying exceptional vineyards according to terroir. The regulatory board of the Spanish Denominations of Origin (DOs) are skeptical of any attempt to overturn a status quo that benefits large private firms and perpetuates their power. Some segments of the Spanish wine industry prefer to Invest in marketing rather than quality control or promotion. As a result, well-known DOs such as Rias Baixas in Galicia, shaved the budget line devoted to quality control, decreasing it from 25 percent in 2014 to 20 percent in 2017 while investments in marketing increased from 35 percent to 70 percent in the same years. This is also obvious in the continuing emphasis by most DOs – encouraging high grape yields and low-quality wines. A significant percentage of Spanish wine exports are directed to low-price countries including France, Germany, Portugal and Italy where lower prices are related to the sale of wine in bulk. Although the cheapest average price paid by this group has remained relatively stable in recent years, the reality is that they are losing their share of total exports in terms of value. Countries paying a higher average price (including the US, Switzerland and Canada) have not only increased their prices but also their market share. What is NEWIn response to the decline in local consumption, Spanish wineries are adopting innovative marketing policies based on new market research data. Historically, the traditional wine consumer preferred wines that were plain, inexpensive, fermented and consumed on a daily basis. Contemporary Spanish and Southern European consumers drink less wine than their parents and much less than their grandparents. Research suggests that the current profile of the average wine buyer in the Mediterranean European region is under 50 years of age, university educated, and in a high-income bracket. For this group, buying wine is a planned process and consumption is a “gastronomic ritual” that is practiced “occasionally.” Another reason people living in Spain are drinking less can be attributed to beverages that are replacing wine in Southern Europe, including beer, soft and sparking drinks, FABs (flavored alcoholic beverages), fruit juice and other liquid refreshments. When wine is the drink of choice, it is considered “fine wine” and priced accordingly. Marketing studies carried out by the Spanish Wine Association established that less than 8 percent of respondents under the age of 24 drink wine. Spanish youngsters see this drink as old and unattractive. They also think you have to be an expert in order to enjoy wine therefore limiting wine consumption to “experts.” Other causes for change include increased temperatures in the south of Spain favoring the consumption of cold beverages such as beer and soft drinks and the fact that these refreshments are supported by vigorous advertising campaigns. The wine sector does not actively market its products and there are legal restrictions for alcohol consumption based on age. Wine Culture DisappearingWine was a part of a Mediterranean lifestyle and this diet is being replaced by fast-food. Researcher E.V. Astakhova finds that this change in wine consumption by Spanish youth is very serious and “the loss of tradition, including the wine culture, is dangerous for the society. It will have negative consequences for the country, will cause damage to its attractiveness for investors and tourists and hurt the very image of their motherland the Spanish hold dear.” According to Astakhova, the wine culture must remain intact as it is “part of the national heritage, material and spiritual culture of Spain.” Traditionally, the Spanish wine sector has been highly fragmented. Small wine cooperatives and big companies are part of the same market although quite different in terms of production size, wines produced and cash flow. Some Spanish wineries are small and cooperatives lack adequate marketing savvy, sales networks and registered brands; in addition, they are dependent on a distribution network that is strongly concentrated and the industry tends to be vertically integrated. This is particularly onerous for some wineries causing an excess of supply and decrease in demand. In the US and Australia, large wineries produce massive quantities of wine using different types of grapes with homogeneity in variety allowing important economies of scale and creating a high-quality product at a value price which reflects investments in technology, and marketing. New wineries are more market-oriented than Spanish wineries which are too focused on their own product and production. In addition, wine companies in Europe are concentrated and oriented toward international markets with a new focus on designations of origin. Many small wineries have developed national promotions and marketing strategies which would have been difficult to carry out individually. Consumer Look Beyond WineThere are many explanations for the transformation of the wine culture in Spain that go beyond price, changes in personal income, cultural and social factors. The rise in income and the higher standard of living due to industrialization and urbanization is linked to a population more concerned with health and fitness and therefore a lower consumption of alcoholic drinks. Winemakers have a choice. They can make wines that make them happy, or produce wines that make consumers happy. The marketing strategies of wineries aimed at different consumer segments are more likely to successfully increase wine consumption in the Spanish market. Changes in the demographics of the population have changed beverage preferences to options that are better adapted to the demands of young, urban people. A recent study of the Spanish wine buyer found that one segment of the local consumer market seeks wines that “match their food;” however, this characteristic is linked to age. The older the respondent, the greater the preference for a food connection. Older people buy premium red wines for special gatherings with friends and family where food is present and are more likely to use specialty shops to buy their wine. New eating habits, with an emphasis on a healthy life style and physical

Why do you write about Italian wines? is a question I get asked a lot. The solutions are straightforward: The Italian Wine SceneWine is produced everywhere in Italy making it the world’s largest producer. Over 702,000 hectares (1, 730,000 acres) of vines are under cultivation and offer (2013-2017) and annual average of 48,3 million HL of wine. In 2018, Italy accounted for 19 percent of global wine products, beating France (17 percent) and Spain (15 percent). The Veneto region led production in 2020 producing enough wine to generate 543 Euros worth of exports. Most of the wine produced in Italy is sent to the United States, Germany, and the United Kingdom. Italy is the second largest provider of wines to the United Kingdom and received almost 646 million British pounds worth of wine from this Mediterranean country in 2021. The wine industry has played an important role in Italy’s overall economic development. The sector currently employees more than 1.3 million people (directly and indirectly), and the number is constantly increasing as the sector grows. The enlarged wine industry – including tourism, manufacturing, processing and marketing, posted a Euro 10.6 billion turnover in 2017, with a 5 percent increase year on year. RegionsThere are over 20 different wine growing regions in Italy and more than 2000 wine brands. Piedmont, Tuscany and Veneto are the three major wine producing regions. Located in the Alps, the area is covered with hills and delivers frosty winters. To the East of the Piedmont region lies the coastal Apennine Mountains, separating Piedmont from Liguria and the Mediterranean Sea. The Alps and Apennine mountains create a favorable climate for grape growing. Looking for a warmer climate? The Po River valley in the Southeast is the place for making wines from Nebbiolo (Italian native grapes) and famous for Barolo, Gattinara, and Barbaresco. Piedmont produces Moscato d’Asti – a delicious white sparkling wine, and Vermouth. This wine region has the most Denominazione di Origine Controllata Garantita (DOCG) bottles in Italy. The DOCG designation is the Italian system for identifying wine regions and wine names. Wines with a DOCG label are submitted to tougher requirements than those labeled D.O.C. (Denominazione di Origine Controllata), including tasting approval. The main grape is Sangiovese. The region is divided into smaller production areas with the most important: Brunello di Montalcino Famous for 100 percent Sangiovese Brunello grapes where the quality is good, but the quantity is limited. In 1980 Brunello di Montalcino was one of four wines awarded the first DOCG title hence the price is high. The wine reveals sweet notes of dried figs, candied cherries, hazelnuts and toasted leather. Tannins turn into chocolate and deliver luscious acidity. Chianti 80 percent Sangiovese grapes are used and sometimes Canaiolo Nero grapes (produces a red wine) and Colorino are included and up to a maximum of 10 percent white grapes (Malvasia and Trebbiano). Other grape varieties cannot exceed more than 15 percent and may include Cabernet Sauvignon, Merlot, and Syrah. Chianti Classico The wines must include 75-100 percent Sangiovese grapes and/or Canaiolo (up to 10 percent). Trebbiano, and Malvasia (up to 6 percent). Other grape varieties are permitted but not more than 15 percent. Vino Nobile di Montepulciano Vino Nobile is made from Prugnolo Gentile grapes (a cloned variety from Sangiovese grapes) and referred to as Sangiovese Grosso, plus a few other varieties. Super Tuscany wines are wines of excellent quality that do not follow traditional rules. All bottles are IGT class and highly regarded by wine connoisseurs. The Veneto region is the second largest producer of wine in the country after Apulia, with a far superior quality. Each wine is made from different grape varieties leading to diversified taste experiences: Soave. White wine from 70 percent Garganega grapes, the rest is Chardonnay, Pinot or Trebbiano grapes. Dominant tastes of Soave vary from lemon peel, sweet Honey Dew melon, salt, green cashews and coriander. Valpolicella Red wine from Corvina, Molinara, Rondinella grape varieties and present a light body that is best served chilled. This wine shares the characteristics of Beaujolais and noted for its cherry flavor. Bardolino This Venetian red wine holds a DOC certification and the Superiore (a longer aged wine) holds a DOCG status (2001). Grape varieties include the Corvina vine (35-65 percent) and Rondinella Classica of Veneto (10-40 percent). Other grapes used in smaller percentages include Molinar (10 -20 percent) and Negara (maximum of 10 percent). The wine is produced along the chain of morainic hills to the east of Lake Garda. The Event A dominant figure in the Italian wine space is James Suckling who organizes and produces humongous wine events in NYC, Miami, and other major international locales. In Manhattan, Suckling recently presented over 220 wines a day (for two days) showcasing wines that achieved a 92-100 score. My Personal Opinion Chianti has an Italian heritage that dates back 3 centuries. It is important to note that there is a difference between Chianti and Chianti Classico. a. Chianti Classico – Wine must include at minimum of 80 percent Sangiovese grapes – Only red grapes permitted – Grapes can be grown only in Florence and Sienna provinces in specific locales – Designation derived from the fact that it covers the original townships where Chianti was first produced historically (Castellina in Chianti, Radda in Chianti, Gaiole in Chianti – all in the province of Siena) – Must be aged at least 10 months before being bottled b. Chianti – 70 percent must be Sangiovese grapes – Up to 10 percent white grape varieties allowed – Aged 3 months before bottling – Chianti Superiore (a designation withing Chianti) aged for a minimum of 9 months Notes To the eye, a burnt sienna trending to black. The nose finds lots of sophisticated cherry tempered by spice, raspberry jam and violets plus blueberries. Soft and delicate on the palate it is balanced and elegant. The delicious finish (with hints of almonds) fortunately lingers long and is luscious. Serve in a large “Bordeaux” glass. Notes

A growing number of people worldwide are “going kosher,” and by 2025, it’s expected that the market for kosher food will likely surpass $25.6 billion. The craze for kosher food and drink is healthy for you and healthy for your soul since those items follow the guidelines set forth in Jewish Dietary Law. Before being certified kosher, all the ingredients in the food and beverages as well as the machinery used to produce the products are carefully screened. Whether you are kosher, non-kosher, vegan, vegetarian and/or are challenged by allergies, the kosher section of supermarkets00000 and wine shops are likely to be the safest place to find ingredients for brunch, lunch and dinner. The transparency in food and beverage preparation and ingredients and the ease in identifying the kosher information on the label brings back the joy of cooking. The largest producer and importer of premier kosher wines and spirits recently introduced thousands of hungry and thirsty gourmets, gourmands, soms, oenophiles, beverage retailers, industry professionals, and journalists to a plethora of delicious kosher food, wines, and spirits from all parts of the planet. The Annual Kosher Food & Wine Experience (KWFE) event is a kosher foodie’s dream come true. This year the event marked the 17th annual experience, demonstrating that the interest in kosher food and beverages is increasing each year. Royal Wine executive, Gabriel Geller, finds that “The show’s success underscores the fact that the kosher food and beverage industry is exploding at a warp speed…” The celebration of everything kosher is held at Pier 60 Chelsea Piers, the largest waterfront venue in Manhattan that offers 20,000 square feet of luxurious column-free space. KWFE fills the space with hungry/thirsty people who know a great event when they see it; consuming more wines, spirits and food in a few hours then they probably devour in a week. For 6-hours, guests who paid between $161-$241 per person, experienced nonstop samples of everything kosher and palate experiences ranged from Meh to Fabulous. Food, Food, and More FoodKosher cuisine has never been more diversified and delicious with options inspired by the French, Japanese, American steakhouses, traditional Jewish cooking, nouveau American, charcuterie, fusion, Caribbean, authentic barbecue, and Mexican plus desserts and specialty coffees that were stunning in both appearance and taste, heavenly rich in nuts, cinnamon, and chocolate. Funny, You Do Not Look KosherMost of the kosher food in the world is consumed in the USA although only 2 percent of Americans are Jewish (approximately 7.5 million people); however, 41 percent of all packaged food in the US is certified kosher (Quartz Business News). While food sales are growing 1-2 percent annually, kosher food sales have increased more than 10 percent for more than two decades. Perhaps the growth can be attributed to the “crossover kosher consumer,” a group that includes vegetarians, the vegetarian inclined as well as consumers who are lactose intolerant (20 percent of the population) or suffer from food allergies. Other religions requiring strict dietary rules include Hindus, Muslims, and Seventh-day Adventists. In the USA there are an estimated 75,000 kosher consumer goods (up from 60,000 in 2000) with sales in excess of US$165 billion annually. Kosher food sales in Canada grew almost 20 percent in one year, from $480 million in 2000 to $575 million in 2001. These compelling numbers drove mainstream giants like PepsiCo, KraftCanda and Krispy Kreme to obtain kosher certification for some items. Since 2003, Campbell Soup has had kosher products and other companies are adding kosher to their product/marketing mix as kosher may represent one of the few opportunities left for market share expansion. What Kosher MeansDerived from the Hebrew word meaning FIT or PROPER, it refers to foods that meet the strict requirements discussed in the Old Testament; it does not mean being “blessed by a rabbi.” Kosher food has undergone an exacting process of inspection and supervision to ensure its journey from farm or factory to plate and adheres to the law of Kashruth (kosher). Getting to KosherBasic kosher rules: For a product to be kosher all of its ingredients must first be certified kosher. This is not difficult because the majority of food ingredients in North America (as many as 70 percent) already meet kosher standards. The next step is the initial inspection and assessment of the processing plant by a member of the certifying agency’s rabbinical staff. The basic annual fee for kosher supervision of packaged products ranges from $2000 to $5000, depending on the complexity of supervision required. If the equipment has been used to manufacture non-kosher products, even if was 10 years ago – Kosherization will be required. The process of sterilizing equipment by bringing it to extremely high temperatures may involve the use of a blowtorch, hot coals or hot steam before the equipment can be used to produce kosher products. BrandKosher is a brand! As a brand it includes the discrete trademarks of varied certification organizations and collectively the symbols communicate to consumers which products meet kosher standards. The marketplace power of brands gives products considerable economic value. While the power of the brand over other trademark holders contributes to the value of the final product it is hidden from consumers; however, it is critical for a brand’s durability. ProfitabilityOne of the principal organizations creating the kosher brand is The Union of Orthodox Jewish Congregations of America (UOJCA). Its efforts are maintained by Orthodox supporters who seek to expand kosher options available to observant Jews. These activities, in concert with other certification agencies, have made kosher designations financially valuable to food, wine and spirits producers. The extra profits for the firms that decide to make their products comply with kosher requirements generate sufficient revenue to create a new and robust income stream for Orthodox certification organizations. The substantial monetary benefits accrued are quantifiable measures of their successful branding efforts and support Orthodox Jewish endeavors including paying the salaries of hundreds of clergies, and laity engaged in kosher supervision activities, with significant surpluses funding Orthodox educational and promotional

Globally, more and more people are “going kosher,” and by 2025, the market for kosher food is predicted to be worth more than $25.6 billion. The craze for kosher food and drink is good for you and good for your soul since those items adhere to the rules and laws outlined in the Jewish Dietary Law. Before being certified kosher, all the ingredients in the food and beverages as well as the machinery used to produce the products are carefully screened. Whether you are kosher, non-kosher, vegan, vegetarian and/or are challenged by allergies, the kosher section of supermarkets00000 and wine shops are likely to be the safest place to find ingredients for brunch, lunch and dinner. The transparency in food and beverage preparation and ingredients and the ease in identifying the kosher information on the label brings back the joy of cooking. At the end of the day, what a hungry consumer is looking for is good food, a delicious glass of wine and a smooth scotch (or vodka, gin, etc.). The Torah addresses food by creating the laws of kashrut within the parashah (weekly Torah portion) of holiness, links food to relationships with G-d. Nachmanides (a leading medieval Jewish scholar, Sephardic rabbi, philosopher, physician, kabbalist, and biblical commentator), noted that the traits of cruel unkosher animals transfers to the one who is eating them. The rules even advise that a woman who must eat non-kosher for medical reasons should NOT nurse her baby at the same time, but rather, find another woman to nurse (or use infant formula). Kosher food was a serious focus at the recent Kosher Food and Wine event in New York. Many of the innovative food purveyors represented meet the demands of the gourmet and the gourmand: Knowing that a product is certified kosher enables the consumer to trust that the food on the plate is clean and healthy and does not include allergens such as shellfish. It also offers certainty for vegans as in the case of Oreo cookies, which, prior to their switch to kosher (late 1990s) contained lard (pork fat). Kosher WineNot all wines are created equal. There are many guidelines for wine producers who want to be included in the kosher section of the wine shop: To be kosher, the yeasts and fining agents plus cleaning products must be kosher. The fining agents are used by some winemakers to remove colloids or unwanted aspects of a wine including clarification for color, aroma or bitterness and stabilization. These agents bind to the unwanted component and can be filtered out. Traditionally these agents included dried blood powder; however, today they typically include two categories – organic compounds from animals and solid or mineral materials. Organic compounds include: egg whites, isinglass (from a fish bladder), gelatin (from animal collagen) or casein (derived from milk). Solid/mineral materials include: pulverized bentonite clay, activated charcoal carbon and potassium ferrocyanide. Many winemakers prefer not to fine their wines as they are worried about losing important compounds for aroma and flavor. The rising demand for vegan and kosher products has played a role in which fining agents, if any, are used. As popularity for “natural winemaking” increases, winemakers look for the most natural finished product and try to avoid fining agents. Wine industry leaders like Edmond de Rothschild Heritage estates, and a new winery from the Ben Zaken family (owners of Domaine du Castel) presented sparkling wines as well as blends of Syrah and Carignan at the Kosher Food and Wine event. Wines from France were well represented with appellations from Bordeaux, and the Rhone Valley. Herzog Wine Cellars, owned by Royal Winery in Oxnard, CA presented Baron Herzog and Herzog Generation III. Major players from Israel included Carmel, Yatir, and Barkan while South Africa introduced wines from J. Folk and ESSA. Kosher SpiritsIf it is alcoholic and made from fruit (i.e., wine and brandy), it can only be handled and bottled by Jews and must be certified kosher (look for the circle U: means approval by the Jewish Union or a capital K). For a spirit to be kosher it must have the official symbol, and made from grain or sugar. It cannot be made from grapes and cannot be aged in a non-kosher wine barrel; therefore, Scotch whisky (or anything else) that has been aged or finished in a sherry, port or wine cask is a NO NO. All other ingredients used and the distillery itself, must be certified kosher. Most things that start in the ground are kosher including barley, wheat and rye. For whisky to be kosher the distiller must ensure all the individual ingredients (yeast and enzymes) are kosher. In addition, the equipment must be kosher. This is a challenge for the Jewish holiday of Passover for according to kosher law, a Jew may not own anything which is produced from the primary grains like wheat, rye, or barley which is leavened. These items are referred to collectively a chametz. Jewish owned whisky companies need to sell their chametz prior to Passover each year or else their products are no longer considered kosher. Ordinary Scotch Whisky whether Single Malt or Blended without any mention of the use of sherry, port or other wine casks on the label or marketing literature, can be consumed confidently without any Halachic concerns relating to potential contact with ex-wine casks. No additives to Scotch Whisky are permitted, with the exception of caramel color which is kosher. As far as Irish Whiskey is concerned, as a direct result of the work of the KLBD with the distillers, Irish legislation has been changed and it is no longer permitted to add flavor enhancers (including those which are wine based) to Irish whiskey. Therefore, all whiskey bottled in Ireland since mid-2009, without any mention of the use of sherry, port or other wine casks on the label or marketing literature, can also be consumed confidently without any halachic (guides religious practices and beliefs and many aspects of day-to-day life) concerns. In

The soil, fruit, and blending expertise of the Oporto vintners result in wines with a distinctive character and flavor. Portuguese legislation has great control over the area. Red Port Tawny. Tawny port is a blend and matures in cask (wooden barrels), changing its color to produce a mix of nuts and fruit flavors that are prepared in small batches. Many tawny ports are categorized as premium and can be aged for many years resulting in layered taste sensations. At the source. Red wine forms the foundation for many ports. Red wine contains the heart-protective antioxidant resveratrol. Research suggests that cancer, diabetes, and Alzheimer’s disease can be prevented using resveratrol’s antioxidant and anti-inflammatory qualities and is also good for arthritis, skin inflammation and enhances the immune system. It is also recommended for physical and mental health, weight loss, improved heartbeat rate, assists in the reduction of stomach inflammation, manages cholesterol levels and promotes strong mental health. The medical attributes have moved consumers from hard spirits to light alcohol. The health benefits are expected to increase the expansion of the market size as there is a preference among younger generations for premium wines for personal use and gifts adding to market growth. The coronavirus pandemic in Spain and the rest of Europe led to an increase in the consumption of Port wine because of its taste, health benefits, and lower acidity compared to whiskey or beer. Port wines are varied and available as blackberry and raspberry, cinnamon, caramel, and chocolate. White PortWhite Port is usually made from a blend of white grapes including Esgana Cao (Sercial) and Malvasia Fina. The blend is regulated by the Instituto dos Vinhos do Douro e do Porto. The production process is similar to red Port; however, the maceration period is shorter. The alcoholic fermentation is arrested by introducing a neutral grape spirit of about 77 percent alcohol by volume. The process, known as fortification, results in a fortified wine that is high in sugar and alcohol. A white Port is likely to display a golden color and emits aromas of honey and nuts with low acidity and sweetness levels ranging from off dry to fully sweet. Sweet Ports (lagrima= tears) are fermented in tanks (sometimes wood to impart color and complexity). White Port should be served chilled in a white wine glass or mixed with equal parts of white Port and tonic or soda water in a cocktail glass with a lime wedge. It is perfect for sangria when the fruit is macerated in the white Port before mixing with a bottle of white wine. Unopened, white Port will keep for years; when opened, refrigerate for up to one month. Produced The Romans are presumed to have produced wines in Portugal after crossing the Douro River (137 BC) to conquer the Celts in what was then called Lusitania. The intensive planting of vineyards in the Alto Douro is traced to King Denis’s efforts in the 14th century to promote agriculture throughout this region. Winemaking grew thanks to the British and they granted special trading privileges in the period after Spain recognized Portugal’s independence under the 1668 Treaty of Lisbon. The British expanded its wine interests in Portugal after first levying heavy duties and then a ban on French wine in the late 1600s in response to Louis XIV’s protectionist policies. As the British increased their businesses, they began to experiment with additions to Portuguese wines. An abbot in a Larnego monastery added brandy to halt fermentation as it turns sugar into alcohol. By arresting this process, Port retains a sweetness while the brandy strengthens the alcoholic content. The Methuen Treaty (1703) increased British imports of Portuguese wines by reducing the duty on these wines compared to that assessed on French wines. Drinking Port became a patriotic cause for the British to retaliate against the French. Dr. Samuel Johnson, “Claret is the liquor for the boys: port for the men…” (Life of Samuel Johnson, 1791, Vol III), and poet Jonathan Swift (18th century) is noted for determining, “Bravely despise champagne at court. And choose to dine at home with port.” By the end of the 18th century, the British were importing three times more Port than they do today, even though the UK’s population is now much larger. Terroir The Alto Douro region in northern Portugal has the climate, soil, and topography needed by the grapes to produce Port wine. Extremes in weather, from scorching summers to cold winters, combined with rocky soil create highly concentrated flavors in the grapes imparting a unique and memorable flavor profile for Port. Lying beneath the soft, phosphate-rich stony soil (schist) from which the terraces are carved, is solid volcanic rock. When torrential rains pound the region, the narrow 70-degree terraces constructed along the gorge’s side help prevent wines from washing away. The water soaks through the schist to collect above the non-porous volcanic rock, creating a reservoir of water that the vines and roots tap into during the dry summers. The surrounding mountains of Maro and Alvao e Montemuro protect the vineyards from harsh winds coming off the Atlantic Ocean. Who Drinks Port?The average consumer is aged 50-55. Even if you sit at your local bar (in the USA) for days/weeks on end, you are unlikely to see many people drinking port as most consumers are located in Europe and popular in the UK. In 2020, the global port wine market was valued at $942.02 million and is projected to reach $1371.26 million by 2030 increasing at a CAGR of 4.26 percent from 2022 to 2030. The largest market segment is tawny port in terms of market share (2020) and this sector is expected to retain its dominance through 2030. The Port Wine Institute Regulates ProductionCountries guided by the European Union laws determine that only Portuguese wines from the Douro demarcation region have the right to be labeled as PORT as a method to protect the traditional and economic importance of the product and region. Usually, it is served

If so, you must have been attending Vinexpo/Drinks America (Javits, NYC) for a few days. Immediately add missing this event to your 2024 to-do list if you did. I am not alone in applauding this impressive program. I was able to sip my way through wines/spirits presented by over 440 exhibitors, representing 32 countries and considered to be the largest business-to-business trade show in the universe, dedicated to wine/spirits professionals in North America. If you buy, sell, write, review, or drink – this should be added to a to-do list. The global alcoholic/beverage market is estimated to be valued at $560.04 billion (2022). The growth rate of this market is projected to be 9.4 percent with an estimated value of $802.02 billion by 2026. As of 2022, revenue in the alcoholic beverage segment in the US reached $261.1 billion with a projected growth (from 2022-2025) of 10.51 percent per year. This two-part series includes: Part 1. Spirits Fuel the Economy An alcohol trend in 2023 suggests consumers are pivoting to spirits over beer as they are looking for “adventures” available through new cocktails. Successful brands will balance something new and wonderful without going over the edge…consumers want both familiar and unique. Part 2. Importance of Wine? Win/Win A review of the wine industry and how the new demographics and psychographics of the consumer is pushing the sector to morph every aspect of the business, literally from the ground up and through to the consumer. Old? Now New!Over time, wine has changed the way it is grown, produced, and consumed. Centuries ago, it was part of an everyday diet and used as a basic source of energy, especially for laborers, farmers, and working-class people. Now it has morphed into a hedonic good basically enjoyed in free time and on social occasions with strong status symbol implications. Wine, once traded as a bulk commodity is now considered a luxury, and fashionable. In high-income countries and/or among higher-income population groups, attributes related to culture, traditions, emotions, tourism, and discovery, the experience of novelty, self-identity, and signaling of social status – all contribute to motivations for the purchase and consumption of wine – in addition to aroma and palate pleasures. It is also interesting to note that wine is no longer bought to “just” be consumed; in some situations, its value increases with time, and it is bought and kept like other investments. Wine may be acquired, not as a substitute for beer and spirits for immediate imbibing, but rather as an alternative to art masterpieces or to other financial assets in portfolio diversification strategies. Not the Wine of Your GrandpaIn the wine industry change in demand has led to variations in one of the most complex agri-food industries and one of the most sophisticated agri-food products. Production technology has evolved in the vineyard and winery and the entire process has transformed. Grape cultivation has also been altered, reducing the number of varieties and the diffusion of a small number of ubiquitous vines that are spread globally. The wine itself has changed because of the different grapes used for making wine and an increased focus on quality and diversification in addition to the new emphasis on sustainable, organic, biodynamic, and ethnic attributes. The supply side has been transformed because of pressures that include a demand for a quality upgrade and product differentiation to better meet changing consumer interests. At the MarginsGrape production remains fragmented although in some countries grape growers and wine producers have been converted from small households only partially market-oriented to larger specialized companies better able to participate in national and global value chains. Additional influencers of transformation in the wine industry include wine technicians, oenologists, wine experts, wine journalists, and communicators – all basically related to process management, quality improvements, process and product certification, communication, and promotion. There is a new emphasis on the “wine experience” linked to a strong need for providing information and quality guarantees along the value chain and channels of distribution – all the way to the final consumer. Segmenting Wine ProductionIt is rare for the production of wine to be segmented; however, global companies have affirmed their role as traders and retailers as well as in their part as producers and packers due to multinational investment campaigns. The result? E-CommerceOnline shopping is directly impacting small producers and larger retailers operating on a global scale resulting in small producers who, thanks to a shorter supply chain, are able to increase their visibility in the final consumer market and capture a major share of this space. Economic Benefits of Wine IndustryWine is produced in 50 states in the USA. The production, distribution, sales, and consumption of wine benefits many sectors of the economy and generates approximately $276.07 billion in economic activity. In addition, it preserves agricultural land, provides American jobs, attracts tourists, generates taxes and enhances the quality of life. In the USA the wine industry includes approximately 10,637 producers (in 50 states) as well as 119,420 acres of vineyards. The industry provides over 1,007,459 jobs plus 364,234 positions in supplier and ancillary industries that offer goods and services to the industry and their sales depend on the wine industry’s economic activity. Ultimately, 1,844,901 jobs are created and supported by the wine industry. On average, employees in the industry earn $51,800 in annual income and benefits. The total wages generated by direct, indirect, and induced economic activity driven by the wine industry are approximately $95.49 billion. The industry also generates tourism and “wine country” regions produce 49.18 million tourist visits and $16.69 billion in annual tourism expenditures, benefiting local economies and tax bases (wineamerica.org, 2022). The wine industry generates tax revenues on the local, state, and national levels. In 2022, the industry paid approximately $8.15 billion in state and local business taxes, plus $14.67 billion in federal business taxes for a total in excess of $22.83 billion. The industry also generates almost $875.28 million in federal consumption taxes and $7.27 billion in state consumption taxes which includes