Froze all Day and other wine cocktails

In class, learning about the massive rise of rosé, I started thinking more about how wine is starting to expand beyond the category of still beverages, served out of a bottle, and explode into many different offerings: different methods of packaging (kegs, cans, etc.), different preferences for presentations of wine (most of an emphasis on sparking), and different ways of consuming wine. The trend that has surprised me most over the last few years is the increased use of wine and wine products in cocktails -- sometimes even as the main form of alcohol (rather than a traditional liquor). I decided to do some more research to learn about this growing trend and what else we might see in the future -- profiled in two specific instances:

The first is the incredible rise of Frozé. Frozé became an 'endlessly' popular summer drink, mostly in urban areas, due to it's delciousness but also easy preparation. The trend began in New York City and took the nation by storm shortly thereafter. A large brosé movement also folled with men claiming on social media that they were not afraid to drink pink. Articles claim that some of the reasons that the trend really caught on was because consumers were developing a broader taste for French roses and were looking for a cooling refreshing beverage given long and drawn out summers.

The second instance that I found particularly interesting is Veuve Cliquot's new Rich Collection (pronounced rishe). This is a special collection in Veuve Cliquot's protfolio that is dedicated forwards cocktail mixology. It is meant to be served over ice (which is not traditional for champagnes) and is meant to have other ingredients added to it. They recommend adding tea leaves, or cucumbers to your champange before drinking, to enhance the flavors. The brand set up a dedicated bar to promoting its new collection at the Ocean House, a premium hotel in Watch Hill, RI, this summer. It served many different iterations of the Rich Cocktail (some spicy, some fruity, and some herbal in profile).

Sources:
Link to the Rich Collection: https://www.veuveclicquot.com/en-us/our-champagne/rich-collection
Link to Ocean House's Secret Garden Bar: https://www.oceanhouseri.com/culinary/summer-dining/secret-garden
https://www.theguardian.com/society/2016/sep/13/consumers-drink-pink-rose-sales-double-rise-frose-brose-english-wine

Where is the Craft Wine?

With the incredible rise in craft spirits and craft breweries, why is it that craft wine hasn't become the latest buzzword? According to the Craft Spirits Data Project, craft distilleries increased 15.5% from August 2017-2018. In addition to increased production of craft spirits, they are being increasingly demanded and consumed, especially by the millennial generation. 


Does craft wine even exist as a category? The definition of a craft spirit from the American Distilling Institute is "Craft spirits are the products of an independently-owned distillery with maximum annual sales of 52,000 cases where the product is physically distilled and bottled on-site." (https://distilling.com/resources/craft-certification/). A few organizations have tried to apply this to the wine industry. For instance, the Craft Wine Association, a non-profit, certifies small-run wineries as "craft" and is trying to make craft as recognizable to the customer as sustainably sourced wine or biodynamic wine. 

With continued consolidation in the industry, the wine industry might have a lot of learn from craft spirits and beers. Especially in terms of meeting millennial demand for new and innovative products, as well as through that have craft authenticity, there should be a marketable opportunity for wineries to distinguish themselves based on size and limited edition runs.

Other Sources:
https://www.craftwineassoc.org/index#what-is-ccw
https://www.winemag.com/2018/09/27/craft-distilleries/