NGP Analysis: How to Grow the Midwest Wine Industry

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1 Response

  1. Not sure that I agree that the distributor markup is the cause for reluctance by restaurants to adopt Midwest wines. If price was the issue, then why are there so many overpriced CA and French wines that sell easily?

    I agree that consumers are not familiar with the hybrid names but that is easy to over come by blending and then calling the wine by a catchy name like the Prisoner brand (made in CA).

    I think that the overall quality of wine making has to become competitive with areas like Napa and Sonoma and Willamette Valley.

    Also consumers have to embrace acidity and lower alcohol wines (which actually pair better with food) and restaurants have to slot the wines that do well here in the Midwest rather than try to find CA wines here in the Midwest.