Food & Food Equipment News

Pennsylvania Grocers Fight for a Share of Alcohol Sales

By Lorrie Baumann

Pennsylvania grocers and convenience stores are fighting for privatization of the state's alcohol sales under a proposal that has passed the state House. The proposal to privatize alcohol sales has the support of Pennsylvania Governor Tom Corbett but faces opposition from Democrats in the state Senate. 

Pennsylvania has some of the nation's strictest controls on liquor sales. Under current law, sales of packaged spirits are restricted to liquor stores controlled by the Pennsylvania liquor control board and to delis and restaurants that serve food as well. Wines are also sold in winery shops, and beer may only be purchased from a restaurant, bar, licensed beer store, or distributor. Beverage distributors may be licensed to sell beer and malt liquor, but not wine or hard liquor. Utah is the only other state in the country with such a state monopoly on liquor sales.  

Supermarkets are fighting for a share of that business, and the Pennsylvania Food Merchants Association, which represents them, is supporting a bill just passed by the Pennsylvania House that would expand liquor sales in the state from the state-controlled stores into the hands of privately-owned merchants. Under the bill being considered now by the Pennsylvania Senate, the state stores would be gradually phased out as new licensees began selling more of the liquor sold in each county. 

The state's existing beer distributors would have first crack at the new liquor licenses. After a year, new entrepreneurs would have a chance to purchase liquor licenses. The bill would also give grocery stores that have a restaurant license the ability to sell beer and wine. 

The PFMA argues that the few supermarkets that already have licenses to sell alcohol in restaurants or delis attached to their stores are doing an exemplary job of making sure that alcohol isn't getting into the hands of minors, and that they provide safe, clean and convenient places for adults to purchase alcoholic beverages. "These companies offer visually appealing displays, competitive prices and well-trained associates to assist shoppers," said David McCorkle, PFMA president and CEO.

The association recently polled members who currently have a license to sell alcohol in Pennsylvania and found those companies have policies in place to ensure the lawful sale of adult beverages. Procedures followed by these stores include the following:

• Cashiers and other store personnel receive training through the Responsible Alcohol Management Program (RAMP), a training program created by the Pennsylvania Liquor Control Board to help licensees and their employees sell alcohol responsibly. This training gives store associates knowledge on spotting fake ID's and acceptable forms of identification; spotting and dealing with intoxicated customers, and all aspects of the Pennsylvania liquor code.
• Many stores have a 100 percent age verification policy, so that they card every person who wants to make an adult beverage purchase.
• Identification is visually inspected and scanned through the register to verify the buyer's age.
• Store cafés and restaurants are under video surveillance.

Opponents of expanded liquor sales argue that the expansion of liquor sales into new venues will create more opportunities for underage consumption resulting from thefts of alcohol products from poorly monitored retail stores. They cite a National Institutes of Health study showing that four underage participants from a sample group of 47 had stolen alcohol and that about a dozen of the 47 study participants knew that their friends had stolen alcohol on some occasion. The study suggests that, "Theft of alcohol from commercial sources may be reduced by examining the weaknesses of existing theft prevention practices, and revising store policies."

"Theft for these products is not any more prevalent than any other product in the stores," McCorkle said. "Supermarket and convenience stores are very familiar with selling age-restricted products. They regularly sell them in other states where they comply with the law and shoppers enjoy the convenience of purchasing adult beverages along with their groceries."

Privatization of liquor sales could raise $800 million in new tax revenues for the state, according to the Philadelphia Inquirer. The governor wants to direct that money to public schools for early-childhood education, school safety, individual learning, and science, technology, engineering, and math programs. The bill is opposed by the union that represents the state liquor store clerks.

4 a.m. Bar Bill Draws Opposition in Sacramento

Alcohol Justice, and the statewide Coalition to Stop Leno's 4 a.m.Bar Bill, are asking people to call the Senate Governmental Organization (GO) Committee today with the simple message to stop the dangerous public health and safety policy that will result inCalifornia if bars, restaurants and nightclubs are able to continue selling alcohol from 2-4 a.m.

"Law enforcement in California will see more highway deaths and more homicides if this 4 a.m. bar bill passes," stated Jorge Castillo , Advocacy Director at Alcohol Justice. "SB 635 would be good for bars, and restaurants but terrible for taxpayers and neighbors."

The bill, authored by Senator Mark Leno , a respected public health leader up to now, will be voted on in Senate GO Committee tomorrow morning at 9:30 a.m. Opponents believe SB 635 is a misguided bill that will only benefit bar and restaurant owners.

The 1,400-member California Police Chiefs Association announced a strong position against passage of the bill. In an open letter to Senator Leno, Association Government Relations Manager John Lovell cited a number of concerns: unintended consequences, quality of life deterioration for adjacent neighborhoods, drinkers driving from areas where bars close earlier to bars with later last calls, late night drinkers sharing the road with early morning commuters, increased DUI accidents and fatalities, and limited budgets and personnel to deal effectively with the extra service calls.

The U.S. Community Prevention Services Task Force, chaired by Jonathan Fielding , Director of Public Health and Health Officer for Los Angeles County, in 2010 recommended to the Centers for Disease Control and Prevention (CDC) that extending hours of service is not recommended. Task Force evidence showed that two more hours of alcohol sales will nearly double alcohol-related violence, crime, police calls, emergency room visits, etc.

Pennsylvania Considers Privatizing Alcohol Sales

With legislative action scheduled for next week, Pennsylvania's Lt. Governor Jim Cawley today stopped by the Giant Food Store in suburban Harrisburg to say the time has come to get government out of the business of selling alcohol.

The store is one of seven Giant Food Stores in Pennsylvania that sells beer for takeout or on-site consumption at the in-store beer garden.  Giant also sells beer in its stores in Maryland and Virginia. 

"It is time for folks across Pennsylvania to be able to enjoy the same convenience and selection as virtually every other American has today.  The private sector can do it better, and Giant Food Stores is showing us the way," Cawley said.

Pennsylvania and Utah are the only two states in the nation that continue to run a monopoly on alcohol sales since Prohibition was repealed in 1933.

Under the governor's privatization proposal:

• Convenience stores could sell beer by the six-pack; 
• Grocery stores and pharmacies could sell up to a 12-pack of beer and up to six bottles of wine;
• Major retailers, like Target, Wal-Mart and Costco, could sell beer by the case and up to six bottles of wine.

Beer distributors would no longer be limited to selling beer by the case and could also sell wine and spirits, making them a one-stop-shop for all alcohol. 

"With greater convenience, there comes a need for greater enforcement.  The governor's plan calls for tougher penalties and requiring ID monitoring devices like the kind Giant uses already," Cawley said.

Pennsylvania's state House Liquor Control Committee is scheduled to consider the legislation at its meeting at the capitol on Monday.

Urbanspoon Toasts America's Most Popular Restaurant Bars

 Urbanspoon, the mobile restaurant discovery application and reservation management system, today announced their list of Urbanspoon's Most Popular Restaurant Bars, just in time for America's favorite drinking holiday, Saint Patrick's Day. Featuring 200 of the most popular locations within the Urbanspoon community, the list includes a wide range of establishments from across the U.S. that will satisfy diners' thirst with top-notch libations.

"Many people don't think of the food when thinking about bars, but Urbanspoon community does!" said Patrick O'Donnell, Urbanspoon. "Whether you are on the hunt for a craft cocktail inspired by the Saint Patrick's Day or some good food to eat with a pint of beer from a local sports bar for March Madness, this list includes 200 bar options nationwide."

Urbanspoon's Most Popular Restaurant Bars spans 101 cities across 33 states. The selected bars that made the list received the most coverage and reviews from professional food critics, bloggers, the Urbanspoon community, and diners.Florida claims the most spots on the lineup with 31 entries, ranging from high-end restaurants to speakeasys to Irish pubs.Ohio and Missouri also scored a high amount of entries, with 14 and 13 respectively.

Beer proved to be a popular and defining feature for a number of the selected watering holes. Restaurants and breweries that feature 10+ beers on tap or those that provide European or domestic specialty beers score high marks within the Urbanspoon community. On the liquor side, restaurants that offer specialty cocktail programs, house-infused spirits and simplified takes on classics like martinis are also featured heavily throughout the list.

The complete list is available online at: http://www.urbanspoon.com/blog/161/Urbanspoon-Toasts-Americas-Most-Popular-Restaurant-Bars.html

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Winery Tank Temperature Control System Delivers Major Power Savings

A growing number of U.S. wineries that choose VinWizard are set to enjoy significant power savings. Power saving figures released by wineries in New Zealand and Australia suggest a new era in winery energy efficiency has arrived.

St. Clair Family Estate is one of New Zealand’s most awarded wineries with an uncompromising attitude toward quality and sustainability. The winery has 260 tanks that are controlled by VinWizard. Senior winemaker Hamish Clark reports annual power savings of $24,000 by using the VinWizard load scheduling module. “Taking advantage of cheaper night power rates, we’re saving just over two cents/KWh. While this may not sound like a lot, it adds up quickly.”

St. Hallets in Australia is processing approximately 3,000 tones annually and began using the load scheduling module in 2011. Before this, power consumption was significantly higher with maximum demand peaks of 500KVA. VinWizard load scheduling has allowed the winery to shift power consumption from the hot day hours to the cooler evening hours. This methodology yields less total KW used and each KW costs less at night. This coupled with some system modifications in the refrigeration plant have resulted in a 50 percent reduction in maximum demand and major power savings estimated to be in the range of 25 percent to 35 percent.

Both wineries installed VinWizard tank temperature control several years ago. To achieve these savings, no additional hardware was required as load scheduling is programming logic. It slightly overchills selected tanks during off-peak hours and then automatically raises target setpoints during peak daytime hours. Alternatively, cooling can simply be paused during peak times to reduce spikes. The aim is to prevent chillers running unnecessarily during peak hours to cool wine that is in a non-critical state. In the evening energy is stored in the wine tanks in the form of cooler wine. This is done at a time of day when ambient temperature is lower so the refrigeration plant operates more efficiently (KW/Ton).

It is after harvest that major power savings can be realized says Bob Richards of Wine Technology International. Load scheduling is just one of several modules we offer. Our cold stabilization function is another that can drastically reduce power consumption without any impact on wine quality. When VinWizard is fully utilized to control both the tanks and the refrigeration system, power savings from 35 percent to 50 percent will be realized.

In America the VinWizard system is supplied and supported by Robert Dehoney of Engineered Mechanical Systems. Robert recently travelled to Australia and New Zealand to visit several wineries including both St. Clair and St. Hallets. EMS strives to deliver the world’s best technology to wineries and VinWizard delivers exactly that. The great thing is, regardless of what tank control hardware a winery may already have, VinWizard software can be installed over the top and deliver incredible savings.

Andrea Bocelli, Bocelli Family Introduce Prosecco, Sangiovese Wines

Andrea Bocelli, the world's largest-selling classical artist of all time with more than 70 million CDs sold, has introduced a line of wines with his brother, Alberto Bocelli. Since 1881, the Bocelli family has made small amounts of classic Italian wines on their Tuscan estate. Now, for the very first time, they have expanded production, including partnerships with other growers, to introduce Bocelli Prosecco and Bocelli Sangiovese.

"When I return home after my long trips, the joy that I receive from the taste of wine from my land is hard to match. It brings me back in time, to memories of my father, of him pouring the wine with a quasi-religious respect. I would give anything for him to see what has been accomplished in the past few years. I am sure he would be proud," says Andrea. 

To bring the wines to the global market, Bocelli has partnered with August Wine Group, a leading importer and branding firm for Italian wines. Since 2006, the company has imported Bocelli's micro-production cult wines under the company's boutique banner, Small Vineyards. The Bocelli Family Wines brand represents a marriage of two very powerful trends: the undeniable success of Prosecco and Italian wine sales in general, and the phenomenal career of Andrea Bocelli, which has reached new heights in recent years, making him "the most popular opera singer of all time" according to the New York Times.

Joshua Hanson, August Wine Group co-founder and Director, notes, "After six years of working with Alberto and Andrea, the passion they have for their wines is plain to see. They are very serious about it, and the wines are truly excellent. It is exciting, to put it mildly, to be part of such a powerful brand, and to be associated with a family that is such a force for good in the world."

The Bocelli Prosecco and Sangiovese have just launched in New York, Texas, Illinois, Washington and Oregon. Both wines will retail for $19.99. 

"We have had some really great feedback from the trade," notes Bob Guinn, Executive Vice President of August Wine Group. "Everyone definitely understands Andrea's popularity; they love the wines, and have made commitments to support the brand. We should easily reach our sales target of 20,000 cases this half year." 

The Bocelli Prosecco and Sangiovese will be available throughout the U.S. by the end of the summer, before Bocelli's U.S. concert dates during the holidays of 2012. 

For more information, please visit the website at www.bocellifamilywines.com.

Wente Family Estates Launches Wine Brand Double Decker

Wente Family Estates has announced the nationwide launch of its newest wine brand, Double Decker. Featuring three easy-to-sip varietals, Red Blend, Pinot Grigio and Zinfandel, Double Decker wines are crafted to pair perfectly with the adventures of your life.

Double Decker Red Blend is a fruit-forward blend of Cabernet Sauvignon, Petite Sirah and Barbera that is robust, yet smooth, with flavors of black cherry and plum—perfect for barbecues or dinners in. The refreshing Double Decker Pinot Grigio has flavors of crisp green apple and citrus—ideal for summer picnics or a day at the beach. The spicy Double Decker Zinfandel has a long, fruity finish and pairs well with pasta night or dinner with friends.

Artfully crafted by fifth-generation winemaker Karl D. Wente, all three Double Decker varietals are priced at $9.99 and continue to build upon the Wente family's 129 year legacy of delivering top quality wines at great value. 

"I'm fortunate to work with a great array of varietals and in the case of Double Decker Red Blend, I really enjoy the challenge of crafting a delicious focused blended wine," said Wente. "Together with the Zinfandel and Pinot Grigio, I call these my porch wines, a perfect way to start the evening with friends, and hope our consumers will as well."

For more information on Double Decker, including where to find it at a store near you, visit doubledeckerwines.com.

Arbor Mist Launches Frozen Wine Cocktails

America's No. 1 wine with fruit brand, Arbor Mist, ushers in spring with the announcement of a new and innovative way to enjoy its great-tasting wines: frozen! Known for its crisp and refreshing wines with natural fruit flavors, Arbor Mist is introducing three easy to enjoy frozen wine cocktails in single-serve 10-ounce pouches: Blackberry Merlot, White Pear Pinot Grigio and Strawberry White Zinfandel. These frozen wine cocktails are available nationwide just in time for outdoor entertaining for a suggested retail price of $1.99. 

Arbor Mist is the 14th largest overall wine brand by volume in the U.S., purchased by more than 8 million adults and commanding more than 80 percent of the wine with fruit category. The launch of Arbor Mist's Frozen Wine Cocktails propels the brand into one of the fastest-growing segments in the wine and spirits industry today—ready-to-drink pouches. Over the past year, this hot segment has grown significantly by more than 250 percent in measured U.S. food and drug retail outlets.

"Arbor Mist takes great pride in offering our consumers new and innovative products created directly from their insights and preferences," said Amy Martin, Marketing Director. "We're thrilled to expand our product collection with this refreshing, novel way to enjoy our wine. We're eager for both new and tried-and-true Arbor Mist consumers to taste our product in this unique, fun format."

Perfect for a patio party, pool day, barbeque, celebratory event or evening with friends and family, Arbor Mist Frozen Wine Cocktails require no mixing of ingredients, ice or blenders—just freeze, squeeze and enjoy. Simply place the liquid pouch in the freezer for five hours, gently massage, tear open the top, squeeze to pour into a glass and enjoy a smooth frozen wine cocktail with all the great taste and same alcohol level as Arbor Mist Wines.

Culinary Stars Abound at Auction Napa Valley 2012

Auction Napa Valley, the American Wine Classic charity fundraiser hosted by the Napa Valley Vintners and taking place from May 31-June 3, has always focused on food nearly as much as on wine, showcasing the cuisine of top chefs from throughout Napa Valley and around the country.

This year, the NVV and the 2012 Honorary Chair, the Chappellet Family of Chappellet Vineyard and Winery, are pleased to announce an all-star culinary lineup featuring Emeril Lagasse, appearing at Auction Napa Valley for the first time.

Lagasse's signature cuisine—a creative take on Creole cooking—will bring festive flavor to Saturday, June 2's dinner under the stars that immediately follows the Live Auction. In the usual Auction Napa Valley custom, vintners will provide dozens of bottles of their own legendary wines to accompany the expertly crafted dinner, served at elegant tables surrounding the dance floor. Once his cooking duties of chopping and sautéing are complete, Lagasse has promised to cut a rug with the vintners and bidders.

Napa Valley's own Ad Hoc restaurant, represented by Thomas Keller's Chef de Cuisine Dave Cruz, and showcasing the American comfort food of Keller's childhood, will prepare a picnic-style lunch on Meadowood's lawn right before the Live Auction, as bidders and vintners gear up for a festive afternoon to benefit local Napa Valley charities. Drawing on recipes similar to those that appear in the award-winning Ad Hoc at Home cookbook (Artisan, 2009) as well as from the rotating menus from the Yountville restaurant, the lunch will feature its famous Fried Chicken and Cornbread, plus seasonal sides.

At Vintner-Hosted Parties up and down the Valley on the evenings of May 31 and June 1, scores of the region's chefs—from San Francisco's Michael Tusk (Quince, Cotogna) to Napa Valley's legendary Cindy Pawlcyn (Mustards Grill, Cindy's Backstreet Kitchen, Brassica) to Meadowood's Three-Michelin-Star Chef Christopher Kostow, to name but a few—will prepare intimate meals to accompany great Napa Valley wines.

During the Friday Barrel & E-Auctions Day on June 1, which draws nearly 2,000 attendees including bidders, vintners and media from across the US, as well as Japan, China, Hong Kong, Canada and the UK, local chefs will serve guests signature small bites as part of a walk-around tasting featuring hundreds of yet-to-be-released Napa Valley wines. This year's Barrel and E-Auctions Day will be held for the first time at Jarvis Winery, located near the town of Napa.

Notable restaurants serving on Friday include: Auberge du Soleil, etoile at Domaine Chandon, Farmstead Restaurant, Fish Story Napa River, Morimoto Napa, PRESS and many more.

A limited number of Full Passport tickets are still available at $2,500 per person. Three-day packages and a la carte tickets to Friday's Barrel and E-Auctioni are sold out.

Truvia Brand Delivers Innovation Behind the Bar, 0 Calorie Cocktail Syrups

The Truvia brand has launched the Truvia Behind the Bar product, specially designed for use at bars, restaurants and other foodservice establishments. Now available through local foodservice distributors, the latest Truvia brand innovation provides a solution to creating natural, great-tasting, zero-calorie simple syrups for cocktails.

As consumers pay greater attention to the sugar content of beverages, bars and restaurants are looking to provide lighter alternatives to the classic, sugar-based cocktail while maintaining great taste. Research shows that "skinny" menu item claims have grown significantly over the past year. The Truvia Behind the Bar product will help the food and beverage service industry meet this growing trend naturally and create great-tasting, reduced-calorie cocktails, teas, and lemonades.

Truvia Simple Syrup is created by adding one package of Truvia Behind the Bar product to 1/2 gallon of water and mixing until it dissolves. This Truvia Simple Syrup contains zero calories, compared to an equivalent amount of sugar-sweetened simple syrup with about 6,400 calories.   

"As the No. 1 natural sugar substitute in the United States, Truvia natural sweetener has become a pantry staple for U.S. households," said Mark Brooks, Truvia Global Consumer Products Director. "With its ability to deliver new revenue to the food and beverage industry, the Truvia Behind the Bar product is a foodservice essential, as consumers expect a greater variety of reduced-calorie beverage options."

Truvia natural sweetener is a great-tasting, natural, zero-calorie sweetener born from the leaves of the stevia plant. When used in cocktails, Truvia natural sweetener enhances the intensity of fruit flavors such as citrus and berry, and smoothes out the overall taste while maintaining its flavor. 

"This new product is a perfect tool for bars and restaurants to expand their menu offerings and give customers more of what they want—natural, great-tasting drinks at a fraction of the calories," said Anthony Caporale, mixologist, host and producer of Art of the Drink. "The Truvia Behind the Bar product is the first natural, high-quality product with nationwide availability that is tailor-made for the food and beverage industry to deliver reduced-calorie cocktails." 

Discover reduced-calorie cocktails using Truvia Simple Syrups and related product tips at www.truviacocktails.com. To learn more about ordering the new Truvia Behind the Bar product, contact your local foodservice distributor or call 866-853-6077.