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Jun 6, 201310:05 AM
Happy Hour

All there is to sip and savor in New Orleans

Government Wine Label Debate Comes Down to a Definite 'Maybe'

drvino.com, 2013

Are adult beverages a food? Do spirits, wine and beer fit into a category where the nutritional gurus at the federal government can demand a nutrition label on the bottle which relates to what the products offer in relation to all the vitamins and minerals we are supposed to intake every day?

 

Those questions have been kicked around Napa, St. Louis, Louisville and Washington, D.C., for quite a long time. Like many things that should be so simple, this one is not. And the importance of communicating to the consumer nutritional information for what they are putting into their mouths and beyond is clouded by political considerations. Big surprise!

 

At the most simplistic level, spirits, wine and beer do not have a lot of additives. And those that are there are disclosed. Wine has sulfur dioxide, some naturally occurring and a little added, to stabilize the beverage during shipping and storage. That’s noted on the label. All three products disclose the alcohol content. And most of the processes are “natural,” in that what nature has provided, such as naturally occurring yeast in the case of wine, is sent through distillation, which is heat, or fermentation, which is aging. Just about everything in these beverages comes from the ground through plant matter, or is purified water.

 

Still there are those “special interest” groups out there that feel disclosure of content and nutritional values will accomplish something. Sometimes these groups desire a specific outcome, like causing us to wake up and come to the conclusion that we should quit putting so many alcoholic calories or units of sugar into our bodies. I think it is fair to note here that those groups do not know many New Orleanians.

 

There are many reasons for the resistance to affixing nutritional labels to adult beverages. The first is there really is not a lot of real estate available on the package. That may sound lame, but it is the truth. Many wine companies are voluntarily initiating nutritional labels, however, so they must feel better to join the movement rather than fight it. Among all three products – wine, beer, spirits – the disclosure of what nutritional value the product contains really affects wine the least.

 

The other products, beer and spirits, are not necessarily anxious to disclose caloric information. Some craft beers are most opposed because they have high hops and grain content, which is highly caloric. If you break down on the label the high values, and you note that each bottle contains two servings, then the brewery feels you won’t step up and just guzzle down a few (more) bottles, knowing you are knocking on the door of 1500 calories just to slake your thirst. And that does not include the pretzels, the chips or the hot dogs.   

 

In all honesty, my thought is that nutritional labels on foods are supposed to disclose nutrition stuff, like sodium, sugar, carbohydrates, vitamins, fat and protein. None of these beverages has a significant amount of these, and none of us, when drinking, are concerned about any of it anyway.

 

How many of you – show of hands, please! – would switch away from what you wanted to drink, knowing that malt beer has 139 calories for a 24 ounce beverage, or that red wine is 123 calories for a 5 ounce serving, or that your vodka tonic, 8 ounces, was 169 calories?

 

In a “be careful what you wish for” mode, some consumer advocate groups, which pushed for the labels in the first place, are now backing off that stance because they fear that the labels will make the adult beverage seem more like a food than a “drug.” They say that the Department of the Treasury made the label requirements too much in the image of what the alcohol industry wanted, rather than what they wanted.

 

I’ve always heard that if you want to get something done in the way you want it, don’t go to government regulators or the courts. You just never know how those bodies are going to respond.

 

Very recently, the Department of the Treasury, which regulates alcohol at the national level, issued a ruling that all alcohol packaging can display the nutritional information, including serving size, servings per container, calories, fat, carbohydrates and protein for that product, if the manufacturer wants to.

 

Yes, you read that right, and I imagine you had to read it twice. Here is a government body telling an industry, “Sure, go ahead, if that’s what you want. If you don’t want to disclose, don’t.”

 

It’s the “Twilight Zone” all over again.

 

This has come up before, in 2007. Mandatory rules were handed down, which were never made mandatory. And this latest decision, too, is part of a temporary state of conditions. Such information disclosure requirements may become permanent and mandatory at some future point. Or they may not.

 

Companies that make multiple products in different drink categories, like Diageo, are in a bit of a quandary. Do they disclose on some products and not others? Do they not disclose at all and take on the role of obstructionist to the regulators? Do they disclose on all products and hope that the consuming public looks upon the nutritional information like the “operating heavy machinery and pregnant women” warnings that have been there for years.

 

Well, here is my advice, which is every bit as good as the federal government’s ruling: If you are a consumer drinking adult beverages and you don’t know they contain alcohol and calories, maybe we should ban you from drinking these products. You obviously don’t have the good sense to handle them, or heavy machinery, properly.  

 

                   -30-

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Happy Hour

All there is to sip and savor in New Orleans

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In New Orleans, when the subject is wine and spirits, it is very difficult to leave Tim McNally out of the discussion. He is considered one of the “go to” resources in the Crescent City for counsel and information about adult beverages and their place in the fabric of life in this great city.

 

Tim is the Wine and Spirits Editor, columnist and feature writer for New Orleans Magazine; the Wine and Spirits Editor and weekly columnist, Happy Hour, for www.MyNewOrleans.com; the Executive Editor and monthly features writer for Gulf Coast Wine + Dine Online; creator and editor of his own website, www.winetalknola.com; all in addition to his daily hosting duties on the radio program, The Dine, Wine and Spirits Show, on the air at WGSO – 990AM, every weekday, 3- 5 p.m, and streamed live on www.wgso.com.

 

Over the years, Tim has proved to be an informed interviewer, putting his guests at ease, and covering tactile and technical information so that even a novice can understand difficult agricultural and production concepts. Tim speaks with winemakers, wine and spirit ambassadors, distillers, authors, people who stage events and festivals, and takes questions from listeners and readers, all seamlessly blended together in a program that is unique in America.

 

Tim’s love of wine actually came about many years ago from his then wife-to-be, Brenda Maitland, a noted journalist in her own right, and together they have traveled to the major wine producing areas in the US and Europe, seeking first-hand information about beverages that give us all so much pleasure.

 

They were instrumental in the founding of the New Orleans Wine and Food Experience, a major national and international well-regarded festival of its type. They both continue to be involved with the planning and staging of this multi-venue, five-day event now over twenty years old.

 

Tim is also considered one of the foremost professional wine judges in the US, being invited to judge more than 11 wine competitions each year, including the San Francisco Chronicle Wine Competition (the largest competition of American wines in the world, with more than 6,000 entries), the Riverside, CA International Wine Competition, San Francisco International Wine Competition, Atlantic Seaboard Wine Competition, Indiana International Wine Competition, Sandestin, Florida Wine Festival Competition, the State of Michigan Wine Competition, the U.S. National Wine Competition, and the National Wine Competition of Portugal.

 

Tim is a guest lecturer to many local wine and dine organizations, and speaks each year to the senior class in the School of Hotel and Restaurant Management at Auburn University, Auburn, Alabama.

 

Staying abreast of the news of the wine and spirits world is a passion for Tim, and he is committed to sharing what he knows with his listeners and readers. “Doing something I love, with products that I truly enjoy, created by interesting people, coupling the experience with culinary excellence, and doing it all in the greatest city in America,” are the words Tim lives by.

 

It’s a good gig. 

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