No and Low-Alcohol Winemaking
January 23, 2024
10:15 am - 11:15 am
No and Low-Alcohol Winemaking
More and more consumers are becoming interested in lower or zero-alcohol wines as they explore new taste profiles or pursue health and wellness goals. Whether you’re aiming to naturally make wines significantly under 14.00% alcohol or achieve a compelling “No-Low” product at a 7% or even <0.5% alcohol level, this workshop is for you.
Our panelists, representing both small and large-scale wineries, will cover all aspects of crafting delicious lower-alcohol wines, discussing grape sourcing, fermentation, alcohol-reduction technology, aging and bottling as well as marketplace intelligence for this emerging category.
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Moderator
Alison Crowe is Vice President Winemaking and Partner at Napa-based Plata Wine Partners. Plata Wine Partners, started in 2005, is a leading wine and case goods supplier to “Top 100” wine brands and US and international retailers and restaurants. With grape sourcing from its own certified sustainable vineyards, Plata Wine Partners grows and makes coastal California wines from Santa Barbara County in the south to the Napa and Sonoma Valleys in the north.
Alison is on the Program Committee for the Unified Wine & Grape Symposium and is Co-Chair of the Carneros Wine Alliance. She writes the popular column “The Wine Wizard” for WineMaker Magazine, is author of The Winemaker’s Answer Book and the award-winning wine blog, GirlandtheGrape.com. She is a frequent industry speaker, having lectured at the UC Berkeley Haas School of Business and the UC Davis Graduate School of Management and holds three degrees from UC Davis: Fermentation Science, Spanish (1998) and an MBA (2010).
Speakers
Matthew Hughes
Organization:
BevZero, California
Sessions:
No and Low-Alcohol Winemaking, Winning the Balancing Act: Holding Home Base while Expanding New Revenue Streams, Business Models and Consumers
Matt brings more than twenty years of experience in the industry to his role at BevZero, he has served as a Winemaker, Director of Winemaking, and General Manager for the last decade. After progressing from various positions in the cellar, lab, and winemaking, Matt owned and operated a small wine company for several years before returning to helping others build and grow their companies. Most recently prior to joining BevZero he helped create and launch a large custom crush facility, Feliz Creek Cellars, literally from the ground up. Matt has also held positions at Kendall-Jackson, Vérité Estate, and Six Sigma Ranch.
“I’m passionate about the no and low alcohol space. The products and brands we work with end up in my kitchen, on my table, and in my glass. I’m excited to see how our company and our clients evolve along with our overall knowledge and technology.”
Matt joined the team in early 2021 as Director of US Operations and has transitioned to the role of General Manger. If he’s not at his desk you might find him on his mountain bike, in a yoga class, at a concert, or exploring the amazing food and beverage culture of California and beyond.
Steven Kukesh
Organization:
Delicato Family Wines, California
Sessions:
Steven Kukesh, Director of Winemaking Research & Development at Delicato Family Wines since 2015, brings over 15 years of research winemaking expertise to the industry. A graduate in Biological Sciences from California State University, Stanislaus, Steven’s commitment to winemaking is reflected in his leadership. Upon joining Delicato, he undertook the task of building the research program from scratch. Since then, he has collaborated with the entire winegrowing team to implement a diverse array of projects spanning processing, ingredients, equipment, and vineyard evaluations, ensuring a comprehensive approach to advancing winemaking practices while prioritizing wine quality. Steven has also introduced a sensory program, both internally and externally, and has spearheaded product development initiatives.
Rachel Martin: Winemaker and Nonalcoholic Wine Pioneer
Rachel Martin brings over two decades of winemaking experience, beginning with her education at the University of Bordeaux’s School of Enology. She applied her expertise to expand her family’s Boxwood Estate in Virginia, elevating it to international recognition and securing Middleburg’s designation as the state’s seventh AVA.
In 2016, Rachel launched Oceano Wines on California’s San Luis Obispo coast, leveraging the unique climate of the Spanish Springs vineyard to produce wines with a notable freshness and elegance.
Building on her success, Rachel introduced Oceano Zero Pinot Noir last October. This product stands out as the market’s first luxury nonalcoholic wine, distinguished by an innovative method that maintains the complex flavors and aromas of traditional wine, sans alcohol. Rachel’s work with Oceano Zero caters to a growing demand for premium nonalcoholic options, reflecting her pioneering spirit in winemaking.
Will joined the wine trade in 1993 and has never left!
With experience in retail, international logistics, sales and brand development, Will’s career has always been a learning curve. A fluent Spanish speaker and a certified WSET Educator, Will was first introduced to the idea of NOLO wines in 2004 by the team at Conetech, whilst they were looking to establish a European hub. Having consulted on the initial prototype blends for Freixenet 0.0% in 2018, Will was convinced that the opportunity to create a premium quality NOLO wine was within reach. Noting the need to moderate his own consumption of alcohol after 25 years in the Wine Trade, Will met David Hodgson at a Trade Tasting in Helsinki and together the seeds of ZENO Prestige alcohol-liberated wines were sown. Following 3 years of extensive R&D, where the Stoic philosophy of: “the Obstacle is the Way” often became reality, the first production of ZENO wines was launched to critical acclaim in December 2022. David and Will continue to push the boundaries of what can be achieved in this dynamic sector of the market, whilst helping the wine-drinker to moderate their alcohol intake without compromise!