AVALINE_ECOMM

Will nutrition and ingredient lists on wine labels boost sales?

Pick up a bottle of grape juice, and you have a wealth of information in your hands. At a glance, you know if it’s made from fresh grapes or concentrate, and if it has other ingredients, like added sugar, high-fructose corn syrup, food dye, ascorbic acid (Vitamin C) or citric acid (for tartness). You can also see how many calories, carbs, protein, sugar and fibre it contains. Pick up a bottle of fermented grape juice, though, and you find out the name of the producer, its region and perhaps even vineyard of origin, its vintage and, frequently, the grape or grape varieties from which it was made.
“Historically, we’ve chosen to accentuate the romance of wine,” says Bill Leigon, a partner at L&S Vintners, and previously the founder of Jamieson Ranch Vineyards and president of Hahn Family Wines. “But in the process, especially in recent years, we’ve ceded ground to other categories in the alcoholic beverage space that are clearly communicating their ingredients and nutrition, like hard seltzer. This is especially frustrating because from a health standpoint, wine is much purer and quote-unquote healthier than seltzer, but we can’t put that information on our label in so many words.”
But producers can, Leigon insists, put information on labels that allow people to draw their own conclusions, and in the process, bring new wine lovers to the table.

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