Midwest Wines Should Embrace Sweetness

Mark Ganchiff

Mark Ganchiff is the publisher of Midwest Wine Press, the leading source of news on the growing wine industry in the central United States. Mark has been a wine judge at the 2012 and 2014 INDY International Wine Competition, the 2014 Cold Climate Wine Competition, the 2013 Mid-American Wine Competition, the 2012 Illinois State Fair Wine Competition and the 2013 Michigan Wine Competition. He also enjoys speaking at wine events including the Cold Climate Wine Conference, the Illinois Grape Growers and Vintners Association Annual Meeting, the Midwest Grape and Wine Conference and the Wisconsin Fruit and Vegetable Conference. Mark's articles about regional wine have appeared in Vineyard & Winery Management, WineMaker and several regional magazines. Mark is a Level One Sommelier in the Court of Master Sommeliers. He lives in Louisville, but also has a residence in Chicago.

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1 Response

  1. T. Stark says:

    There’s some really great advice here, and not just for winemakers – but also for retailers. As someone who works the retail side I’m constantly battling with consumers who have been fed the “dry wine = sophisticated” line. Is there any wine in the world more complex then Sauternes? People would be blown away if they just took a chance. How about Auslese or BA/TBA German Riesling? I can think of few wines that would go better with spicy Thai or Mexican food, yet people constantly ask me for dry wines to go with those cuisines.

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