The Consorzio Tutela Vini dell’Oltrepò Pavese traces its roots back to the spring of 1977, emerging as an evolution from the pre-existing Consorzio Voluntary Protection of the Wines of the Hills dell’Oltrepò Pavese. This transformation marked a pivotal moment, signaling a strategic shift towards fostering a wine renaissance in the Oltrepò region. Embracing a vision centered on quality, distinctiveness, and the authentic expression of terroir, the Consorzio embarked on a journey to elevate the wines of Oltrepò to new heights. What sets Oltrepò Pavese apart is its diverse terroir, where ancient soils and microclimates nurture a mix of grape varieties. From the robust intensity of Nebbiolo to the delicate allure of Pinot Noir, every wine tells a story of its origin, reflecting the unique character of this land. The consortium goes beyond just making wine; it’s about celebrating craftsmanship and love for winemaking, highlighting the enduring bond between people and vines. By blending innovation with tradition, they enhance the quality and uniqueness of Oltrepò Pavese wines. Their efforts extend beyond the harvest; they actively promote Oltrepò Pavese wines internationally, organizing tastings in major cities and offering immersive vineyard visits. The notable wines from Consorzio Tutela Vini Oltrepò Pavese include: Bonarda This is a red wine made primarily from the Bonarda grape variety, also known as Croatina. It’s typically a fruity and medium-bodied wine with soft tannins. Barbera Barbera is another red wine produced from the Barbera grape and is known for its vibrant acidity, making it a versatile wine that pairs well with a variety of foods. Buttafuoco This is a traditional red wine blend, typically made from a combination of Barbera, Croatina, and Uva Rara grapes. It tends to be robust and full-bodied with good aging potential. Pinot Nero (Pinot Noir) Pinot Nero wines are made from the Pinot Noir grape variety that often exhibit red fruit flavors with hints of spice and earthiness. Riesling While less common, some producers also cultivate Riesling grapes, producing aromatic and crisp white wines with floral and fruity notes. My Personal Opinion Quaquarini Francesco. Sangue di Giuda dell’Oltrepo Pavese DOC 2022 Quaquarini Francesco is a vineyard in Lombardy, Italy, nestled among the picturesque hills and vineyards of the Oltrepo Pavese region. It combines tradition with innovation to create high-quality wines. The vineyard carefully tends to its grapes, crafting exceptional wines that reflect the region’s unique terroir. Using local grape varieties like Sangue di Giuda and Pinot Nero, the winery captures the essence of Oltrepo Pavese’s winemaking heritage. The vineyard also prioritizes sustainability, preserving the land’s beauty and biodiversity for future generations. As a result, it produces outstanding wines appreciated by wine lovers worldwide, showcasing the region’s winemaking excellence. Notes In the glass, the wine presents an alluring ruby-red hue, captivating the eye with its radiant brilliance. The bouquet unfolds a mélange of aromas, showcasing the essence of very ripe red berries and cherries that are entwined with delicate notes of candied violets and subtle floral undertones enriching the aromatic profile. This Sangue di Giuda displays a vivacious personality, bursting with exuberant fruit flavors. The palate finds strawberries and cherries, accented by hints of cranberry and a subtle zest of citrus, infusing the experience with a refreshing vibrancy. Its chewy sweetness is counterbalanced by a lively acidity, creating a harmonious interplay of flavors and textures. The finish unfolds with a lingering sweetness, leaving a tantalizing trail of lusciously ripe cherry essence that lingers on the palate. The wine pays homage to the region’s notable winemaking heritage, offering a charming and accessible representation of this style. With its lively fruit character, sweetness, and invigorating acidity, it promises a unique drinking experience.

Sticker shock when you read the bar or restaurant wine list prices? Have you wondered how much that bottle of wine you’re ordering is marked up? It’s fascinating to peek into the economics behind the prices on a bar or restaurant’s wine list. The markup strategy certainly seems to follow a logical pattern, with cheaper wines often bearing a higher percentage markup than their pricier counterparts. This reflects the balance between affordability and quality that establishments aim to strike. In order to under the price, it is important to consider the wine as well as the ambiance, service, and overall experience which are all integral parts of the price. For a bar or restaurant owner to put a price on the glass or bottle of wine, they consider factors that help diners appreciate the value they’re receiving beyond just the liquid in their glass. It’s all part of the intricate dance between cost, quality, and experience that makes dining out such a rich and multifaceted experience. Shock and Awe 1.       Jug wine If you’re opting for something budget-friendly, expect a markup of 350–400%. It might seem steep, but it’s the price for convenience and affordability. 2.       Popular- and mid-premium wine These bottles usually see markups of around 300–350%. They strike a balance between quality and cost, making them popular choices for many diners. 3.       Super-premium wine Looking for something a bit fancier? Prepare for markups in the range of 250–300%. These wines boast higher quality and a higher price tag to match. 4.       Luxury wine For those special occasions or discerning palates, luxury wines typically have markups below 250%. While still a splurge, the markup reflects the exclusivity and prestige of these bottles. Graduated Markups This pricing strategy, known as graduated markup, means cheaper bottles tend to have higher markups, while pricier options are marked up more modestly. The markup at bars and restaurants covers expenses such as rent, utilities, staff wages, and other operational costs. The markups vary based on location, the ambiance of the space, the quality of the service, and the perceived value of the wine to the customer. Pay for the Ambiance The wine markup includes the “experience” of having it served to you, in an elegant glass, in a pleasant, glamorous (or not) environment by a sommelier or other knowledgeable staffer. Storage and Handling Bars and restaurants invest in suitable storage facilities and equipment to ensure the wines are served and kept at optimal conditions. Included in these costs are the maintenance of appropriate temperatures and humidity levels to preserve the quality of the wine, as well as handling and transportation of wine from suppliers, to the establishment and then to the customer. Selection and Curation Many bars and restaurants pride themselves on offering a curated selection of wines to complement their menu and cater to the tastes of their clientele. This may require extensive research, tasting sessions, and ongoing management of the wine list, adding to the overall cost. Economy of Scale Bars and restaurants purchase wine in larger quantities than an individual consumer; however, they may not benefit from some benefits of the “economy of scale” as experienced by large retailers or wholesalers. This results in pricing that may not be as favorable from the suppliers and impact on the costs which are passed on to the guest. Quality and Prestige Some establishments focus on offering high-quality or prestigious wines that come with a premium price tag due to their reputation, rarity, or production methods. Customers are willing to pay more for these wines because of their perceived value and exclusivity. Licenses and Regulations Restaurants and bars often have to obtain licenses to sell alcohol, which comes with associated fees and taxes. Compliance with regulations, including age verification and responsible serving practices, also adds to the operational costs. Behind the Bar Overall, while wines at bars and restaurants may seem expensive compared to retail prices, the cost reflects not only the quality of the wine but also the experience and services provided by the establishment. Wine or Spirits While the markup on wine might seem hefty, it’s quite modest compared to the markup on liquor.  Consider this scenario: A restauranteur sells five $8 cocktails, each taking five minutes to craft, with an 80% profit margin, totaling a $32 profit. Or, the manager could opt to sell just one $150 bottle of wine, taking only two minutes to uncork and pour, with a 65% profit margin, resulting in a $97.50 profit. The choice becomes clear when you see the numbers. Not only does selling wine offer a decent profit margin, but it also requires less time and effort, ultimately benefiting the restaurant’s bottom line. Be Thoughtful The next time you’re perusing the wine list, remember that behind every price tag lies a carefully calculated markup that ensures both profitability and customer satisfaction. Cheers! © Dr. Elinor Garely. This copyright article, including photos, may not be reproduced without written permission from the author.

Occitanie is considered one of the newest French wine regions and it is located only 2 hours from Barcelona. The name for the region references a large southern European realm where people spoke a Latin-derived language called Occitan. This French vineyards region covers a territory similar to that ruled by the Counts of Toulouse in the 12th – 13th centuries and presents a Mediterranean coast on the southeast and is adjacent to Provence-Alpes-Cate d’Azur on the east, Auvergne-Rhome Alpes on the northeast, Nouvelle-Aquitaine on the west and northwest and shares foreign borders with Andorra and Spain on the south. This area is one of the oldest wine regions in the world, with documented Greek planted vineyards from the 5th century BC. The area combines the neighboring Languedoc-Roussillon and Midi-Pyrenees regions, and is home to Montpelier, Toulouse and Perpignan. This is also the birthplace of sparkling wine (1531), in the town of Limoux, produced by the monks at the Abbaye de Saint-Hilaire, 150 years prior to the birth of Dom Perignon who introduced the sparkles to the area that made it famous – Champagne. The local bubbles were sipped by Thomas Jefferson and it was the only sparkling wine in Jefferson’s personal cellar. Languedoc-Roussillon, was once noted as the country’s “wine lake” because it produced mass volumes of wine for the French military during WW1. For years it made the country’s cheapest wine – for the troops. Fortunately, recent efforts have focused on quality over quantity, and this attentiveness has been successful. The region currently includes 549,194 acres of vineyards (more land than all of Australia), producing 327,360,000 gallons of wine (75 percent red, 13 percent white, 8 percent rose, and 2 percent sparkling and fortified / sweet). Of these wines, there are 36 AOC wines (29 red, white and rose, 3 sparkling and 4 sweet). GrapesThe most widely planted grapes are: Cabernet Sauvignon, Carignan, Cinsault, Merlot, Mourvèdre, Syrah, Grenache (noir and blanc), Muscat, Bourboulenc, Clairette, Mauzac and Picpoul. The soils are a mix of schist, sandstone, scree, limestone, clay and sandy-clay. Famous appellations include Muscat de rivesaltes, Blanquette du Limoux, sparkling wine, Corbiere, Minervois, Saint-Chinian, Pic Saint-Loup, Picpoul de Pinet and Colioure. Curated Selection from a recent event: The Sud de France Portfolio 2019 The wines are made by vinifying local grape varieties (macabeu, grenache blanc and grenache noir), aging in exposed conditions where heat, light and oxygen combine to transform the final product. The process destroys the primary fruit characteristics and replaces them with complex tertiary flavors and aromas (cocoa, curry and walnut). Research suggests that the practice dates back to an ancient Roman era, with Pliny the Elder describing the wines exposed to, “all the insults of the air.” Wines declared Rancio are aged in demijohns for 3 years before being transferred to a solera, where they mix with older wines for at least 2-years before being bottled. It is typically served as an aperitif or paired with seafood (i.e., Roussillon anchovies). In 2004, Rancio Sec was declared an endangered viticulture tradition by Slow Food International. A small and dedicated group of producers lobbied the French government to create a separate IGP (Indication Geographique Protegee) rule for Rancio Sec producers to follow: Because of the flexibility or the rules, Rancio Sec is very diversified in terms of color, flavor profile and depth of oxidation. Located in Roussillon, Domaine de Rombeau dates back to 1727 when the de la Fabregue family arrived in Rivesaltes from Lyon. By 1850 the family was the first in the region to bottle wine. Philippe Raspaud is the 6th generation winemaker and today he farms 90 ha, producing wines including the famous Rancio sec, aged primarily out of doors in glass bonbonnes, barrels and foudres before blending with the with the assistance of Fernand Baixas, winemaker emeritus. Notes. Light goldenrod to the eye with hints of green, the nose finds delicious ripe yellow apples, yellow raisins, prunes and chestnuts. The palate is happy with raisins and honey leading to a light and fresh finish with a hint of spice. Pair with tapas, curried lamb, salted anchovies, Comte or dry goat cheese, or as a digestif. Served lightly chilled. The Pyror Rancio Sec is in keeping with the family tradition and is made from white grapes (Grenache blanc, Grenache gris and Macabeu). Soils are a mix of argile-calcaire, galet and various schists. All wines are fermented with native yeasts. The barrels used to blend Pyror are from the early 1960s and were used by Puig’s father and grandfather and maintained as perpetual barrels with small amounts withdrawn every few years. The wines slowly concentrate in the ancient oak and chestnut barrels, gaining a combination of polish and rusticity. Notes. Golden rod hue attracts the eye, while the nose discovers yellow apples and raisins leading to palate pleasures of lemons and honey. Serve as a digestif slightly chilled. The fruit is sourced from the highest altitude and lowest yielding parcel, Hissez O is aged in large old 600-liter oak barrels, adding richness and texture to the wine. Notes. Burnished mahogany to the eye; deep dark cherries, earth, wet rocks imparts a delicious aroma to the nose. The soft but sturdy tannins and hints of minerality lead to a long finish – producing exactly what you want from an elegant red wine. Pair with beef stew or slow-braised ribs. The year – 1955 – acknowledges the year that the vines for this wine were planted. The grapes, originally Bourboulenc (native white from south of France), were grafted over to Syrah under the direction of Bernard Nivollet, who, with his wife, Beatrice, are considered pioneers in crafting single parcel wines based upon terroir identification in the Languedoc. The trellised vines are planted on a plateau, 492 feet of altitude, overlooking the Mediterranean Sea on the south side, the Pyrenees mountains on the southwest side and the Cevennes mountains on the north side. The soil is composed of limestone and bauxite (red soil) and extremely rocky. The grapes