Taste 1000’s of bottle of wines & spirits to preview to Passover 2024: 18th annual Kosher Food & Wine Experience, Feb 26
Royal Wine Corp, the largest producer of premier kosher wines and spirits kicks off the 18th Annual Kosher Food & Wine Experience (KFWE) Monday, February 26, where it continues to be a leading key influencer in Passover wine trends.
18th Annual Kosher Food & Wine Experience Monday, February 26
This year the Kosher Food & Wine Experience 2024 NY (KFWE) is relocating to New Jersey where it will highlight top notch wines and spirits, exclusively open to members of the trade and media.
Nearly 1,000 kosher wines, and a plethora of spirits including whiskies, bourbons, vodkas, tequilas, rum, gin, and cordials will be on hand for sampling and tasting.
“At Royal Wine Corp
we continue to support the wineries in Israel,
which are among some of the
top-rated wines in the world.”
Gabriel Geller
Director of PR
Royal Wine Corp
“This year KFWE will feature break out sessions featuring wines from Israel, as well as separate sessions focused on new whiskeys and tequilas, and a look at the Herzog Wine portfolio from our Oxnard, California winery.” says Gabriel Geller, Director of PR, Royal Wine Corp.
“Our portfolio consists of world-class wines
that happen to be kosher.
In the past year alone hundreds of non-kosher restaurants
have put selections of our portfolio on their lists because
they recognize the quality and value of our wines”
Jay Buchsbaum
VP Wine Education
Royal Wine Corp.
Highlight of New Wines & Spirits Debuting at KFWE 2024:
Rocca delle Macie Chianti Classico, SRP $25, world famous winery producing kosher wine for the first time.
Lovatelli, new line of fine and affordable Italian wines, including a Salento Primitivo, SRP $17 and a Barbera d’Asti, SRP $25, with soon a Nebbiolo, a Super Tuscan and 2 Vermouths.
Cantina Giuliano, fully kosher boutique winery in Tuscany.
Many new wines from South Africa by ESSA and J Folk wineries (Chenin Blanc, Pinotage, Cabernet Sauvignon and more).
Spirits and great liquors and fruit Brandies from Massenez in Alsace, France.
New Kosher cognacs from DEAU and Roland Bru.
Bartenura – new flavored Moscatos in cans such as Peach, Lychee, and Blueberry.
Preview Passover 2024:
Château Dauzac Grand Cru Classé and Aurore de Dauzac Margaux ’21
Big Papi’s New York Debut: David Ortiz’s Dominican Ozama Rum Lands in Manhattan With Bold Flavor and Cultural Swagger
In a city that appreciates craftsmanship, culture, and a killer cocktail, there’s a new player on the scene ready to disrupt bar menus from Brooklyn rooftops to Central Park South. Hall-of-Fame legend David “Big Papi” Ortiz—yes, that David Ortiz—is officially entering the world of fine spirits with the launch of Ozama Rum, a 100% Dominican-made, ultra-premium rum that’s already turning heads in the five boroughs.
Far more than just a celebrity vanity label, Ozama Rum is a deeply personal project rooted in Ortiz’s Dominican heritage, shaped by tradition, and tailored for modern palates. Named after the Ozama River in Santo Domingo, the spirit is crafted from start to finish in the Dominican Republic, earning the prestigious Ron Dominicano designation that certifies its authenticity.
“To me, Ozama isn’t just about rum, it’s about identity, pride, and progress,” said Ortiz. “I wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. It’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. I can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it.”
Ozama Rum: Where Craft Meets Culture in a Bottle
Available in three expressions, Ozama Rum brings a polished Dominican sensibility to Manhattan’s world-class cocktail scene—whether you’re sipping at Bemelmans, lounging at Soho House, or unwinding in a Brooklyn brownstone. Each expression is aged for at least a year in oak barrels and bottled on the island, delivering a terroir-driven taste of the Caribbean with unmistakable sophistication.
Ozama Blanco: Bright, citrus-forward, and kissed with white pepper, this platinum-hued rum is clean yet complex. Ideal for refreshing cocktails in Greenwich Village patios or summer spritzes on the rooftop at Le Bain.
Ozama Añejo: Smooth and refined, this copper-colored beauty delivers layers of vanilla, toffee, and a subtle note of chocolate—perfect for pairing with dessert at Eleven Madison Park or sipping solo in a Chelsea loft.
Ozama Gran Añejo: Rich and elegant, with aromas of honey, dates, candied fruits, and fine wood. This is a sipping rum made for slow conversations in the Upper East Side, where the bottle becomes the centerpiece.
Price points are as approachable as the flavor profiles—ranging from $25 to $40 for 700ml—making Ozama accessible luxury in every sense.
A New Spirit for a City of Tastemakers
New York is no stranger to premium spirits. But Ozama enters the market at a moment when consumer interest in rum is booming. According to Global View Research, the global rum market was valued at $11.77 billion in 2022 and is projected to grow 5.6% annually through 2030. That growth is driven by a shift toward artisanal, culturally rooted spirits—just the kind of origin story Manhattan drinkers crave.
And Ortiz isn’t just lending his name. The former MLB star partnered closely with a team of Dominican artisans and Abbott Wolfe, CEO of Drink2Success, to bring this vision to life.
“From day one, David had a clear vision to create an ultra-premium rum that feels authentic, vibrant, and undeniably Dominican—it was important to him to spotlight the Dominican Republic and at the same time give back to the community that raised him,” said Wolfe.
Giving Back, the Dominican Way
Ozama Rum’s purpose doesn’t stop at the bottle. Two percent of the brand’s profits will go toward cleaning up the Ozama River and supporting underserved communities along its banks. It’s a gesture that feels at home in a city that values global citizenship and local impact.
Where to Find Ozama in New York City
Available now online at drinkozama.com, Ozama is rolling out this summer at select retailers, bars, and restaurants across Manhattan and Brooklyn. Early interest from high-end mixologists in Tribeca, Williamsburg, and the Upper West Side suggests Ozama will quickly find a place among New York’s finest pours.
Whether it’s mixed into a refined mojito at Dante, poured neat at Maison Premiere, or offered as a pairing in the city’s growing number of Afro-Caribbean culinary spots, Ozama is a rum built for New York sophistication—with a heartbeat from the Dominican Republic.
Final Pour: The Big Apple Meets Big Papi
In a town where everything is fast, curated, and fueled by narrative, Ozama Rum offers something deeper—a bottle with a backstory, a cultural anchor, and the kind of authenticity that New Yorkers respect.
As Ortiz says, “They say that perfection doesn’t exist, but you can get close to it.”
And here in Manhattan, close to perfect is more than enough reason to raise your glass.
Taraji P. Henson Brings Her Moscato for with Manhattan NYC Magic to the High Seas with Princess Cruises
Broadway lights, Harlem hustle, and now—Taraji P. Henson’s Moscato on the open ocean.
The Emmy-nominated, Oscar-nodded powerhouse and entrepreneur has teamed up with Princess Cruises to bring her celebrated Seven Daughters Moscato to the brand’s exclusive Love Lines Premium Liquors Collection. And while Taraji’s roots are D.C. born, New Yorkers know she’s always brought a Manhattan-level boldness to everything she touches—whether it’s a red carpet or a wine glass.
“Seven Daughters is more than just a bottle of wine; it’s a celebration in a glass,” Henson shared. “Our Moscato is inviting, refreshing, and perfect for moments of connection which is what makes this partnership with Princess Cruises so amazing. Now we can experience this feeling with people from around the world, whether they’re toasting under the stars or relaxing on the open sea.”
That connection is something every New Yorker craves—especially when escaping the city’s breakneck pace for a well-earned recharge. With Princess Cruises offering sailings from the Brooklyn Cruise Terminal, it’s never been easier to trade the city skyline for an ocean horizon—glass of Henson’s Moscato in hand.
Featuring notes of tropical fruit and honeysuckle, Seven Daughters offers the kind of bright, celebratory flavor that fits perfectly between a jazz brunch in the West Village and a rooftop toast in Midtown. Now, thanks to Princess Cruises, it’s also a go-to at sea.
“Princess Cruises is committed to curating distinctive, high-quality experiences for our guests, and Seven Daughters aligns seamlessly with that vision,” said Sami Kohen, Vice President of Food and Beverage at Princess Cruises. “Taraji’s Moscato reflects a bold yet approachable style that we know our guests will love.”
Henson’s wine joins an all-star lineup of bottles in the Love Lines Premium Liquors Collection, which includes Jason Momoa and Blaine Halvorson’s Meili Vodka, Camila and Matthew McConaughey’s Pantalones Organic Tequila, Blake Lively’s Betty Booze and Betty Buzz, Liev Schreiber’s Sláinte Irish Whiskey, Jason Aldean’s Melarosa wines, Romero Britto’s Love Prosecco, and Kylie Minogue’s No Alcohol Sparkling Rosé.
But Henson’s addition feels especially New York in spirit—sophisticated, stylish, and full of character. For city dwellers looking to trade the subway for a stateroom, Seven Daughters is an invitation to unwind without leaving the energy behind.
As Strategic Advisor and Creative Collaborator, Henson has helped shape every aspect of the wine’s personality, much like she’s done with her most iconic roles. And just like New York, this Moscato is lively, expressive, and impossible to ignore.
Whether you’re a downtown art dealer, an Upper East Side socialite, or a Brooklyn creative looking to unplug, a Princess cruise with a glass of Taraji’s Moscato might be just the blend of luxury and leisure you didn’t know you needed.
So the next time you’re booking a departure from NYC, remember: this isn’t just another cruise. It’s a chance to sip something special—with a side of Taraji—and toast to life beyond the grid.
Find out more about the Love Lines Premium Liquors Collection and upcoming sailings at www.princess.com.
WWE and Seagrams Just Dropped Boozy, Slam-Worthy Drinks—And Manhattan Is the First Stop
NEW YORK, NY — In a city where everything moves faster, hits harder, and parties louder, WWE is making its boldest off-the-top-rope move yet—launching its first-ever ready-to-drink alcoholic beverage right here in the heart of Manhattan.
WWE and Seagram’s Escapes Spiked just announced a multi-year partnership that’s as wild as a Hell in a Cell match in Madison Square Garden. The result? A brand-new, wrestling-themed lineup of flavored malt beverages, designed for fans who live big and drink bold.
And New York, you’re first in line. From East Village rooftops to uptown bodegas, the Seagram’s Escapes Spiked WWE Series is already popping up across the five boroughs—just in time to raise a can and body slam the summer heat.
The Big Apple Meets the Big Elbow
This isn’t just a licensing deal. It’s a cultural collision between two icons—WWE, the global entertainment empire born in gritty arenas, and Seagram’s, a brand rooted in fun, flavor, and that “no apologies” energy New Yorkers know best.
“Seagram’s has a rich history of innovation and a deep commitment to authenticity, making it the ideal partner to go to market with our first-ever licensed ready-to-drink product,” said Grant Norris-Jones, EVP and Head of Global Partnerships at TKO Group Holdings, WWE’s parent company. “And let’s be honest—there’s no better place to launch than NYC.”
Flavor That Hits Like a Superkick
The new Spiked series isn’t here to sip quietly—it’s here to stand on tables in the Meatpacking District and shout “Let’s get ready to rumble!” at rush hour. The three debut flavors bring serious personality:
Rumble Punch™ – A remix of the fan-favorite Jamaican Me Happy, this tropical knockout blends strawberry, watermelon, lemon, and guava. Perfect for rooftop hangs in SoHo or post-work drinks on the Hudson.
Pineapple Powerhouse™ – With bold pineapple, cherry, and lime, this can packs all the energy of a 2 a.m. dance floor in Hell’s Kitchen.
Slammin’ Blueberry™ – A clean one-two punch of blueberry and lemon, tailor-made for chill park days at Bryant Park or Union Square pre-games.
All three flavors are now stocked across Manhattan—from your corner deli on Lexington to upscale liquor boutiques in the West Village.
WWE Superstars Coming to a Bodega Near You?
This isn’t just about what’s in the can. As an Official Partner of WWE, Seagram’s Escapes Spiked will be front and center at major WWE events—Money in the Bank®, SummerSlam®, and Survivor Series®—and heavily featured in exclusive digital content starring your favorite Superstars.
But NYC gets something even better: in-person appearances from WWE Superstars at select retailers across the city. Think autograph signings, selfie ops, and unexpected encounters with wrestling royalty at your go-to wine shop in the East 60s or downtown bodega.
“Our collaboration with WWE marks an exciting moment for Seagram’s Spiked as we connect with WWE’s global—and very NYC-centric—fanbase,” said Jaime Polisoto, brand director for Seagram’s Escapes. “Our sales team is amped to bring Superstars directly into the city to meet fans where they live.”
From MSG to Madison Ave—This Is New York’s Drink of the Summer
If there was ever a city made for this kind of crossover, it’s NYC. From the gritty legacy of wrestling nights at Madison Square Garden to the rooftop bar culture that defines Manhattan summers, Seagram’s Escapes Spiked WWE Series is built for the urban fight fan, the flavor chaser, and anyone who wants to sip something loud while living larger.
So next time you’re grabbing a six-pack for a rooftop party in Williamsburg, pregaming before a Barclays event, or just need something cold to crush after a subway grind—grab a can and drink like a champion.
Because this summer in NYC, the most electrifying drinks in entertainment have officially entered the ring.
Chilli No. 5 Introduces Spicy Advent Calendar with 24 World Hot Sauce & Spice Flavors!
Chilli No. 5, the world-renowned supplier of premium spicy condiments, is excited to announce the launch of its very first Spicy Advent Calendar. Launching in a limited edition, get your hand on it to spice up your holiday season like never before as you countdown to the most magical time of the year with Chilli No. 5’s Spicy Advent Calendar.
Chilli No. 5 Introduces Spicy Advent Calendar with 24 World Hot Sauce & Spice Flavors!
Get ready to experience an epic journey through the world of heat and flavor with our handpicked selection of 24 delectable hot sauces, fiery flakes, chilli oils, and exclusive spices that will leave your taste buds stimulated. Chilli No. 5’s Spicy Advent Calendar is the ultimate gift for those who appreciate bold flavors and are eagerly awaiting Santa’s arrival.
“Chilli No. 5 has always been about redefining the way you experience spice, and our Advent Calendar is no exception,” says Rumble Romagnoli, founder of Chilli No. 5. “We’ve selected a thrilling assortment of our finest creations, as well as some exclusive surprises to make your holiday season unforgettable.”
Key Features of Chilli No. 5’s Advent Calendar:
A Flavor Journey: Discover 24 unique and handcrafted hot sauces and condiments, each designed to awaken your taste buds in a different way.
High-Quality Craftsmanship: Chilli No. 5 is known for its commitment to sourcing the finest ingredients and creating exceptional flavor profiles.
The Perfect Gift: Whether for yourself or a loved one, Chilli No. 5’s Advent Calendar makes for an unforgettable gift for spice enthusiasts and food lovers alike.
The Chilli No. 5 Advent Calendar is available for purchase starting today on the Chilli No. 5 website. You will put your hands on our most famous products and limited-edition :
Mexican Fury
Wicked Wasabi
Jamaican Jerk
Devilish Dijon
Chinese Hot and Sour
Perfect Piri Piri
Fiery Gazpacho
Hot Spicy Ketchup
Louisiana BBQ
Forever Phall
Heavenly Harissa
Totally Thai
Sriracha Cha Cha Cha
Ever so English
White Truffle
Spicy Sweet Chilli
Pure No. 5
Cheeky Chimichurri
Smooth Chipotle
Champagne Gold
Pizza Pizzazz
Chilli No. 5 Reaper Flakes
Chilli No. 5 Burger Spices
Chilli No. 5 Tandoori Spices
Quantities are limited, so don’t miss your chance to add some extra spice to your holiday season.
Spice up your holiday season with Chilli No. 5’s Spicy Advent Calendar and embark on a flavorful journey like no other. This December, unwrap the heat, unwrap the flavor, and unwrap the joy of Christmas with Chilli No. 5.
To explore the rich flavors of Chilli No. 5’s and elevate your culinary Christmas dinner, visit our Website.
Chilli No. 5 is a gourmet hot sauce company that was launched by British entrepreneur Rumble Romagnoli in October 2020 during Lockdown because of a lack of healthy spicy sauce options to pair with take-outs and eat-ins. Chilli No. 5’s portfolio of 18 artisan hot sauces is inspired by global cuisines and is designed to add pizzazz to a wide range of culinary creations. Designed for gourmands who wish to live a healthy active lifestyle, each hot sauce is made with only the finest ingredients and infused with superfoods, antioxidants, and supplements, as well as Chill No. 5’ exclusive five chilli blend. These powerful ingredients may help with sleep deprivation, libido, concentration, weight loss, and depression. Sauces are available in 200 ml sustainable glass bottles, 100 ml land-fill friendly pouches, 25 ml glass tasting vials and most recently 15 ml mini glass bottles. Chilli No. 5 sauces bring your food to life. Discover The Sauce of Life!
Jøyus non-alcoholic wines are making big moves in the beverage industry. Not just for #SoberOctober, but its award-winning tastes help you celebrate all year-long,
Jøyus non-alcoholic wines not only taste like wine, but great wine. With the industry awards to prove it.
Recently I sat down with Jøyus leader Jessica Selander.
This conversation has been edited for length and clarity. You can find the full, un-edited conversation on our YouTube page.
Can you give us a personal story, maybe that includes the celebration of wine, if you have one?
Jessica Selander: The story is very personal and the funny thing is I get so nervous before talking about things because when I started Joyus, I did not originally [think about] doing things like this, being so face forward.
I thought I would create a product that I was really excited about. Eventually I came to realize, how do I do that without telling the “why did I do it?”
The whole reason that Joyus exists and it influences everything I do is because I’m sober. I quit drinking alcohol 17 years ago now, which just feels like a fantastical amount of time.
For me, it’s been very rewarding. I’m very glad about it. But it was definitely something that was really hard and very personal. It wasn’t something I shared about publicly. So that’s also why this is a journey of getting comfortable talking about my sobriety, my recovery.
I like the taste of wine. I like beautiful glasses. I like the smell of wine. I love the community and people; and hanging out and celebrating. It literally says ’let’s celebrate’ on our bottles. How great sparkling is for summer, but sparkling is such a happy thing.
You know what I mean? Something good happens in your life and people are like, let’s celebrate. Let’s pop some bottles. New Year’s Eve is such a beautiful idea of let’s start over. Whatever happened last year, whatever terrible things went down, there’s a brand new year.
It’s a new idea that we can celebrate either that past year that was good or celebrate the potential of a new year. That’s going to be better and that’s sparkling.
And for me, I didn’t have any options.
I started Joyus nine years ago. People ask me how long the company’s been around and we launched about two years ago. So it took me a very long time to figure it out, to save up the money to do it because as you can imagine, nine years ago, people thought it was crazy.
They’re like, ‘That’s a terrible idea. Nobody wants that’. And I’m like ’I want it’.
Having quit drinking, I had a lot of friends that also didn’t drink. I had a lot of people in my life too, who were just light drinkers – could give or take alcohol. Then I have two kids and there’s a huge percent of the population that quits drinking for nine months [because they’re pregnant], sometimes even longer.
You can get into medications, you’re not supposed to drink on it. Anxiety medication, not supposed to drink on it. Heart medication, cancer treatments. There’s a lot of medical stuff too, that you could go down the list.
So I get a lot of people now who are like, ‘Oh, it’s not alcoholic. It’s trending.’ And that’s a thing now.
Early on in my sobriety, I actually used to drink a lot of soda pop out of glass bottles, and then eventually discovered non alcoholic beer.
Non alcoholic beer is definitely having a really cool movement right now. There’s so many different options for non alcoholic beer, but the beer has always been around.
I was like, this exists and it tastes like beer. What’s up with non-alcoholic wine?
There was one sparkling [non-alcoholic wine] in the entire country and that’s all you could find. There was one white and there was one red and that was it.
For me these options were really sweet. They were very affordable, which is nice, but they didn’t have the complete experience that I was going for. I wanted non alcoholic wine that tastes like wine.
I wanted something that I could bring to a gathering and bring to a get together and have it feel appropriate and look appropriate and just look like everybody else’s [alcoholic] bottles. Smell like everyone else’s bottles that you just wouldn’t even know that it was non alcoholic until you saw it on the label. And that’s what I did.
So after trying to find it for forever, eventually I was like, I’m going to do it myself. And I had no idea that this whole sober curious, non alcoholic world would take off like it has at exactly the right time.
So part of me is very frustrated that it took so long. But part of that too, it was like saving up the money to start the company.
This is a bootstrap company. I like making my own decisions. A side effect after getting to this point is I’m 100% in control of all the decisions, which also means that I can control the quality because [it] is incredibly expensive to make.
Let’s talk about your sober story. What it means to you, how you got there, what your mission is, how that helps others.
Jessica Selander: So for me, I can’t drink alcohol. What happens when I put alcohol in my body is that I make decisions I don’t want to be making.
I tried a lot of things. I tried cutting back and it didn’t work. I tried replacing [the drinks and that didn’t work].
My life became pretty chaotic.
I stopped drinking and once I get my life in order, then everything will be fine. I can drink again.
Then after not drinking for a period of time, I was like, Oh, you know what? There’s actually something to this and it’s something deeper and it’s probably the best thing I ever did, honestly, in my life.
I would not be the person I am today on the inside if I had kept drinking.
I have a wonderful spouse and I’ve got amazing kids and I’m able to be a parent and be a person and do that clear eyed and there’s a lot of my upbringing was not the most positive.
Sober curious, it’s a hashtag now.
I’m not saying alcohol shouldn’t exist. I’m not that kind of person whatsoever.
On a personal level it is so exciting to see other brands pop up. The first time I tried non-alcoholic tequila, it blew my mind. It was amazing. The spirits are interesting because some people build it up from science and some people are de-alkalizing; taking the alcohol out.
So that’s the really interesting thing about this. Normally spirits are completely separate from wine, which are very separate from beer, but in non-alcoholic, we’re all in the same swimming pool and everybody’s doing it differently and everybody’s got their own take and you can try one non-alcoholic whiskey and it’s incredibly different from another one.
Community not competition is one of our core values. Normalizing non drinking is a big one. It’s not necessarily replacing alcohol either. I’ve talked to people in the wine industry who are very offended by the idea of non alcoholic wine. I’m like no, it’s backwards. You’ve got it backwards. Non-alcoholic wine is a love letter to wine. You love wine so much that you still want to have it. You just can’t have this one piece that’s in it [the alcohol], but I want everything else.
I want to cheers that glass with other people. I want to drink that red with a really strong stinky cheese. I want to pop that celebratory cork. I want to Rose all day. I just can’t.
I think that wine is very important culturally. It’s so interesting historically. The process is this fascinating mix of art and science. I love everything about it. Getting deeper and deeper into it too, because I want Joyus to be around for forever and I want to make the best possible non-alcoholic wine.
There’s so much stuff to perfect that I could spend the next 50 years just working on non-alcoholic red – period.
You mentioned you’re seeing other competitors in the marketplace. How many different ways are there to make non-alcoholic wine? Are some ways higher quality than others?
Jessica Selander: I can give tips. Our wine is a dealcoholized or alcohol removed wine, which means it’s gone through the whole winemaking process.
It’s aged, it’s fermented, and then we have removed the alcohol from it. Our bottles also say it’s non alcoholic. Sometimes you’ll see a bottle in the store and it just says non alcoholic on it. It doesn’t say dealcoholized or alcohol removed. They’re interchangeable. That means it wasn’t fermented.
So if you’re looking for a wine that is really going to taste like wine or have that fermented taste, look for dealcoholized or alcohol removed.
[Look at the label on the bottle] look for dealcoholized or alcohol removed, because it could say that it’s a non alcoholic red or a non-alcoholic grape [varietal] and it might just be a juice, that hasn’t been fermented or ages but comes in a wine bottle.
What are your goals in the present moment and in the near future to help your company continue to be a leader in the industry?
Jessica Selander: I think goals are accessibility. Normalizing sober drinking. Making [non-alcoholic bottles] easy to find. We do ship off our website, which is great. We’re shipping from Seattle. We ship everything ourselves. If you’re out East, it’s going to take four or five days to get to you.
Also starting to talk to restaurants, getting into more restaurants is a big one. I’ve had anniversary dinners with my spouse and I’m drinking an Arnold Palmer.
I’m calling restaurants and I’m calling grocery stores and they’re still really skeptical that it can be good and that people want it.
Do you think it’s just audience reaching out? Is there a tipping point?
Jessica Selander: Yes, that really helps having people being in a restaurant and saying, “Hey, what do you have that’s an alcoholic?” Because restaurants are saying nobody’s asking for it.
Here I am double digit sober and I had never gone into a restaurant and asked for it.
I would look at the [menu’s] non alcoholic section, which is always juice, soda pop, iced tea and stuff. If it’s not on the menu, I would never ask them for anything. Here I am for over a decade, not telling them that I want this thing. So we started doing more education on social media and online.
If you walk into a restaurant, ask them “What do you have that’s not alcoholic?”
Just pregnant people alone. There’s a large percentage of the population.
Is there science that says a pregnant woman can drink this and have zero concerns?
Jessica Selander: Yes. So this is super interesting. In the United States we’re the most strict in terms of alcohol. If you go to the UK, they have different, actually higher limits for how much alcohol can be in something. The US’s rules come from prohibition when you can’t sell, make, transport alcohol.
The government said once it gets under 0.5%, it’s not alcohol anymore. So that’s where that number comes from and sometimes people see it and say, “Oh, there’s a little bit of alcohol in this.”
There was a study done in Germany where they tested a lot of grocery store items. What they found was there’s a lot of stuff in our grocery stores that had a little bit of alcohol in it. Very ripe bananas, which we feed to toddlers have some alcohol in them. Orange juice is another one.
American hamburger buns. But it also makes sense, bread, yeast and we have more sugar in our products, right? Bread actually has more alcohol than people realize.
Let’s talk about your wine’s flavors and aromas and the winemaking process to get there.
Jessica Selander: I knew what I wanted and I was incredibly picky about it.
We launched with the sparkling white and the sparkling Rose’ and people were asking for a Rose’ with no bubbles.
I thought it would be easy. It was not easy.
Stills are very different from sparkling. I’m a balance of “I know what I want. I’m going for this thing and very focused”, but then I’m also balanced with listening. So we do a lot of focus groups. I do want feedback. I do want opinions.
We were working on it. Everyone’s saying it’s good, it’s great. But I didn’t think it was good enough. We were supposed to launch it in summer and I pushed everything back. Back to the drawing board.
What if we did this? What if that? Talking to people, reading science and chemistry books
Was it like working for the right blend?
Jessica Selander: It’s tweaking so many different things and pieces in the blend. But it doesn’t always work out. If you tweak a blend, sometimes other notes will come forward that you’re not expecting, or sometimes you’ve diminished things that you didn’t intend to diminish.
The still Rose is a great example, it didn’t have that click and so I just kept working on it. And that’s the one that won Double Gold and Best in Class in the San Francisco International Wine Competition, which is one of the biggest and oldest blind tastings in the world and the biggest and oldest blind tasting in the U.S.
Can you share any details and lessons you learned taking on the world of winemaking?
Jessica Selander: There’s so many things. We’re not just making wine. We’re wholesale, we’re distributing, we’re direct to consumer. We have so many different facets.
I could talk for hours about how our wines are very low in sugar and they don’t have the alcohol in them. So our [bottles] probably freeze easier than anything else on the market. So shipping during the winter.
I’ve had conversations with other non alcoholic people too. Everybody’s doing it differently and that’s the hard part too, where I feel like there’s a solution for every problem.
We’ve gotten better and better at winter shipping, but it’s not quite there yet. Figuring out what can we ship in that’s going to have thermal protection, but isn’t going to contribute a ton of garbage. We’ve got the most eco-friendly, innovative winter shippers. They’re made of corn.
They’re expensive as hell, but it’s better than styrofoam. We have to keep everything under 50 pounds for UPS and 12 bottles of sparkling is 51 pounds in these corn shippers.
That thermal protection is still not enough, so we added heat packs.
Let’s talk about your wines.
Jessica Selander: We have four varietals. We’ve got our sparkling white, a sparkling Rosé. Still Rosé, a Cabernet Sauvignon. I love our red a lot. The reds are hard. They’re the most complicated; red wine has the highest alcohol content to begin with.
What flavor notes should we be looking for?
Jessica Selander: It’s definitely an American Cab. More fruit forward. It’s not grape juice. It’s fermented, it’s aged in American oak so you’ll get some green-ness to, like forest floor. The longer it’s been open the more tasting notes you’ll get. I like it more and more throughout the week because the fruit notes settle down. Black currant, cherry, some leather
The still rosé, watermelon, a nice floral to it.
Sparkling rosé. Slightly floral. Some orange blossom to it. Blackberry, but some people say raspberry. Some people say strawberry. They’re very summery
I think sometimes tasting notes feel in excess because we all taste things very differently.
Our audience is foodies. Let’s talk a little bit about some of your favorite meals that you think would pair that your favorite pairings with your wines
Jessica Selander: I bake. I come from a big family, so I can pretty much cook anything.
I heard someone say one time that baking was more science. And cooking was more art and I do agree with that.
Let’s talk about the wine competitions. How you see them, what the experience has been like, and of course, what their results have been.
Jessica Selander: I did not know that competition was as big of a deal as it is [which was a blessing]. So what happened was I was beating my head against the wall being like, “They taste like wine!” And my brother said, nobody believes you. You have to enter them into wine competitions. You need to prove to them in their own landscape that you belong there.
So, here’s this competition. The first one, the sparkling rosé won gold and sparkling white won bronze.
Then I looked deeper into what the competition was [and realized it was the acclaimed San Francisco International Wine Competition & World Spirits Competition ]. It was a blessing because I think I would have been scared to do it. Then [next year] I do it with the Still Rose and the Cab. Then hearing back, you’ve got the highest a non-alcoholic has ever gotten and you’re Still Rose is the best non-alcoholic wine of any varietal entered from all over the world.
I was only wondering if it was even going to place, and here it ends up winning the best.
I was at a grocery store [today] I’ve been trying to get into for two years where the head buyer won’t even try it. So it’s [frustrating] but the more of these awards that we stack up, at some point in time they have to not ignore it. They’ll be like, Oh, this is a real thing.
We haven’t [hit that goal], it’s not normalized yet. We’re in over 300 stores and in almost in every state.
If you want more non-alcoholic near you at a restaurant and grocery store, what are the step-by-step, simple direction
Jessica Selander: This is super easy for people.
So if there’s a grocery store or a local market that you shop at already, you just go into the wine department and say, “Hey, what non-alcoholic wine do you have?” And let them know you want it. Verbally say it
It’s the same thing in restaurants. I do it myself now too, where I get the menu and I’m not seeing what the stuff on it. And I just ask and say, Hey, what non alcoholic stuff do you have?”
Tell us how we can learn more about Joyus. Shopping and following on social media.
And on the website, there is this Find Joyus store finder map. So you can look on there and find us closest to you and working hard to add new stores pretty much weekly and email, email us. There’s a contact form on the website. Email. If you’re like, Hey, there’s a store by me. I want them to carry you. Email us. And we will call them and we will try, we’ll do our best and we’ll call them again three months later and we’ll call them again.
Dominique Crenn, the Chef Behind movie “The Menu” on a global foodie adventure.
Chef Dominique Crenn, the first and only female chef in North America with three Michelin stars, helped the filmmakers of the horror movie “The Menu” bring to life the perfect menu for the main event which has been described as a real 9-courses culinary and artist masterpiece.
And now there is an opportunity for an intimate group of guests to meet, dine and discover with Dominique in person in France
Dominique Crenn, the Chef Behind movie “The Menu” on a global foodie adventure.
Enjoy Dominique Crenn for 5 days in France for a Hosted Experience with Satopia Travel
As the chief technical consultant for The Menu film, Dominique Crenn was responsible for advising on all aspects of food preparation and presentation to bring to life the concepts of the menu based on Seth Reiss and Will Tracy’s screenplay.
Crenn is known for her creative approach to cooking
She has been working closely with Mark Mylod, the director and producers to ensure that the film accurately portrays the culinary world.
Her menu is inspired by her travels and experiences around the world
Crenn is known for her creative approach to cooking, and her menu is often inspired by her travels and experiences around the world. Dishes that Dominique Crenn designed as a consultant are presented with the slow-motion pomp and string accompaniment of a “Chef’s Table” episode. Indeed, the food-worshiping Netflix series, which featured Crenn in season two, was an inspiration for “The Menu”.
There is an incredible opportunity for an intimate group of like-minded travelers
There is an incredible opportunity for an intimate group of like-minded travelers to meet chef, icon and activist Dominique Crenn.
In collaboration with Satopia Travel, Crenn conjures up five magical days and evenings where creativity and nature converge. Our most inspired Hosted Experience is a wonder to behold for our guests. Combining the magnificent culinary delights of triple Michelin star chef Dominique Crenn with the stunning backdrop of an ancient French chateau is certain to ignite your palette and spirit.
Dominique Crenn brings her soul to the feast
Dominique Crenn brings her soul to the feast, transforming ingredients through the poetry of gastronomy. Those fortunate to share her table and her stories will discover a world of passion and gratitude for food, community and life. You’ll create and share unforgettable memories.
Ancient olive groves, crisp French linen, the vintages of Cognac and the sound of boisterous laughter under a starlit sky. Step into a magical world of natural beauty, wonder and awe.
Booking is now open. Book before the 1st of January to take advantage of the holiday rates before prices increase.
About Satopia Travel
Satopia Travel (www.satopiatravel.com) specializes in unique experiences, led by world-class hosts. Providing guests with unprecedented access to some of the most extraordinary people on the planet, Satopia hosts world-class leaders who champion the potential for the future of humanity, creating meaningful connections through shared experiences. Every hosted experience has an element of giving back, either to a local community, social or environmental cause close to their heart.
Rose! YEs, great idea