By Lorrie Baumann
Vermont Smoke & Cure launched a bold new brand design and three new flavors of its Meat Sticks during this year’s Natural Products Expo East. Like the other half-dozen flavors of the better-for-you meat snacks in the line, the Spicy Italian Pork, Rosemary Thyme Chicken and Teriyaki Chicken Sticks are gluten free and contain considerably less fat and salt than competing meat sticks.
“We are working to make the whole meat business better – with new products made from vegetarian-fed meats that are raised with no antibiotics or added hormones,” says Chris Bailey, Vermont Smoke & Cure’s CEO. “Our new packaging look better conveys our clean ingredients and the positive impact we work to bring about in our community and landscape.”
Vermont Smoke & Cure Meat Sticks start with quality meat. Beef in the sticks comes from lead supplier Pineland Farms Natural Meats in Maine or other similar suppliers. Pork comes from DuBreton in Quebec or from Coleman Natural Foods, which works with family farmers throughout the country to produce meat raised entirely without antibiotics.
“Our Sticks don’t have overwhelming flavors – you get nice spice and you can still taste the meat,” Bailey says. “It’s all ingredients you’d find in your kitchen, just meat and spices with no artificial flavors, colors or preservatives.”
“The Sticks have been the fastest-growing part of our business,” he added. “The bacon has been growing quite well also, but the Sticks have been outpacing it.”
To fulfill the demand for its products, the company just installed the equipment for quadrupling its processing capacity. Its Meat Sticks, which retail for $1.69 to $1.99, are currently distributed nationally in Whole Foods and through major natural foods distributors to hundreds of co-ops and natural and conventional grocers around the country.
For more information, visit www.vtsmokeandcure.com.
By Lorrie Baumann
Uncle Bill’s Sausages started with a breakfast burrito. Today, Uncle Bill’s Sausages makes 50 varieties of sausage that are sold in supermarkets across Montana.
That breakfast burrito came into the story when Bill Stoianoff went to San Francisco to attend the Winter Fancy Food Show. He was staying with a friend, and he thought he’d make her a nice breakfast burrito one morning to help show his gratitude for the lodging. To make his burrito, he says, you boil a potato the night before, and then in the morning, you cube it up, dice an onion and fry it, and you scramble an egg with some sausage in it. He’d bought some chorizo to put into it, but when he opened the package and looked at it, it scared him so badly that he just tossed it into the garbage. “It was one of those aha moments where you think, ‘I could do this better,’ and that’s what I do,” he says. “I said, ‘You know, I could make this from pork shoulder, and it would be better.’”
That started something. In 1987, he went to New Orleans to take lessons in andouille. “I had a letter of introduction, and in the South, a proper introduction is everything,” he says. “I couldn’t get the good stuff, so I learned to make it.”
He came back to Montana from New Orleans, met up with a friend who was opening a Cajun restaurant and made up a batch of the andouille he’d just learned to make. “We were in business after that,” he says. “I used to make it in a teeny kitchen in the back of a bar that was about three phone booths big.” Then after a few years, a butcher who was supplying him with his meat offered him the use of his kitchen, and Stoianoff made his sausage there for the next 15 years. “It’s just kind of the Montana way of things,” he says. “You just say, ‘This seems like a good idea,’ and run with it.”
For the past nine years, he’s been making his sausage in a commercial processing kitchen called the Mission Mountain Food Enterprise Center in Ronan, Montana. It’s a hundred-mile drive from Stoianoff’s home in Missoula, but it’s worth the drive because it’s also a US Department of Agriculture-inspected facility, which allows for commercial production. “Before that, I could only sell in the farmers market,” Stoianoff says. “Now I can sell to grocery stores.”
“It’s just wonderful. I went to Bozeman to get more USDA training,” he says. “To do USDA, you have to be perfect. But once you’re certified, people will buy it because they know it comes from a completely clean situation.”
Stoianoff insists on using only high-quality ingredients. “No preservatives, no additives, no fillers, low fat, low salt, and I grind all my spices from whole just before I use them,” he says. “It’s made with pork shoulder. No noses, hoses or roses. They call that offal for a reason.”
Citymeals-on-Wheels Board Member Yusi Gurrera of Citarella – a top destination for gourmet groceries and fine prepared foods – delivered meals to homebound elderly New Yorkers as part of the Chefs Deliver for Citymeals program.
A Citymeals initiative, Chefs Deliver brings together a rotating cast of culinary stars who, once a month, lend their talents to Citymeals – cooking and often personally delivering the meals to the doors of New Yorkers who are too frail to shop and cook for themselves. Chefs Deliver was launched in January 2014 by Citymeals Board of Directors Co-President Chef Daniel Boulud and Citymeals Board Member Chef Charlie Palmer.
Citarellaprepared a total of 100 meals consisting of salmon Florentine and bruschetta, quinoa salad and sautéed peas and mushrooms. Gurrera, Citymeals Executive Director Beth Shapiro, and four Citarella store managers hand-delivered several meals to Citymeals recipients living in Greenwich Village. The remainder of the 100 meals was delivered to recipients on the Upper East Side.
A longtime Board Member and supporter of Citymeals, Gurrera will be honored at Citymeals’ 29th Annual “Power Lunch for Women” on Friday, November 20. Later this month, Citarella will kick off its annual “Round Up for Citymeals-on-Wheels” program. Running from Thanksgiving through December 31, 2015, customers at participating Citarella stores will be asked if they would like to make a donation to Citymeals at checkout. Participating locations include all New York City and Hamptons stores. Over the years, Citarella has raised over $620,000 for Citymeals through the “Round-Up” program.
“With Thanksgiving just weeks away, it’s important for us to remember those who are in need, especially our frail aged neighbors who live behind closed doors,” noted Shapiro. “Citymeals is extremely grateful to Yusi and Citarella for participating in Chefs Deliver this month and for their ‘Round-Up’ beginning in just a few weeks. We also look forward to honoring Yusi at our Power Lunch for Women.”
Citymeals-on-Wheels prepares and delivers weekend, holiday and emergency meals for 18,000 homebound elderly New Yorkers. More than 60 percent of Citymeals recipients are over 80 years old; 23 percent are over 90; more than 200 have lived at least a century. All recipients are chronically disabled by conditions such as vision loss, diabetes, arthritis and heart disease. Nearly all need assistance walking. It is estimated that 66 percent use a cane, 39 percent use a walker and 16 percent use a wheelchair. Citymeals recipients are also isolated: 57 percent live alone; 40 percent rarely or never leave their homes; 8 percent have no one with whom they can talk. Many are also at risk for malnutrition.
The 10th annual Fabulous Food Show, presented by Giant Eagle Market District, returns to the I-X Center in Cleveland, Ohio, November 13-15, 2015. Guests can taste, try and buy their way through America’s largest presentation of fine food, fine art, breweries, wineries, restaurants and purveyors all under one roof. This premier culinary celebration is a massive event, featuring 10 different performance stages with more than 100 live demonstrations and hundreds of companies showcasing specialty foods and culinary gadgets. The floor plan is equivalent in size to seven football fields. The event attracted 27,219 visitors to Cleveland in 2014 from twenty-six states and parts of Canada.
A terrific roster of renowned celebrity talent will appear throughout the weekend for live demonstrations, experiential events and fan engagement. Stars include Cleveland’s own Iron Chef, Michael Symon, co-host of ABC’s “The Chew” and star of TLC’s hit series “Cake Boss,” Buddy Valastro. Bravo’s Emmy winning “Top Chef” series judge Gail Simmons and co-star of Food Network’s hit series “Chopped” Aarón Sánchez, America’s most popular Latin Chef. “Rachel Ray Show” correspondent Jason Roberts returns for his 10thstraight year to emcee. Culinary comedian Mark DeCarlo, “Food Network Star” Season 8 finalist Martie Duncan and ABC’s “Shark Tank” winner Kim ‘Daisy’ Nelson are back this year.
Sculptor Natalie Sideserf, dubbed by Food Network ‘one of the most talented young cake artists in the country’, will make her first appearance, along with legendary singer/actor Frankie Avalon, who will launch a new product line of his famous family recipes and a companion cookbook. Independent music legends The Samples add a flavorful sound with a ‘Concert in the Kitchen’ along with Cleveland’s favorite local Newgrass act Honeybucket who will perform at the Michael Symon Block Party.
The World Food Champion, to be crowned Tuesday, November 10 in Kissimmee, Florida, will make his/her first national appearance accompanied by World Food Championships (WFC) CEO, Mike McCord. Each will be on hand to discuss the genesis and future of competitive “Food Sport,” as well as to certify an eager new crop of judges through the WFC E.A.T. methodology class.
New This Year
Street Scene & Stage
A gathering of the best food trucks in northeast Ohio with ongoing demonstrations all weekend. Attendees will also see Tri-C Hospitality Management students compete in a variety of mystery basket challenges. All stage performances are included with admission. Seating is first come, first served.
Concert in the Kitchen
With 20 albums and over 1 million records sold, The Samples continue to delight fans with music that transcends age and genres. Lead Singer/Guitarist Sean Kelly & The Samples will bring their unique sound on Saturday, November 14 from 6:30-8 p.m. live from the Giant Eagle Market District Theatre.
Happy Hour with Gail Simmons
Join Food + Wine Magazine Special Projects Director Gail Simmons from 6:30-7:30 p.m. on Saturday, November 14 for specialty cocktail and food samples while enjoying sounds of The Samples. (Additional charges apply for alcohol sampling. Must be 21 or older to participate.)
Art of Food
Confection displays, cake sculpting by Natalie Sideserf, Ice Carving Demonstrations by Aaron Costic of Elegant Ice, Specialty cakes from Anna Weisendof the Grand Finale, and cheese and produce carving demonstrations from George Niemoeller and a team of culinary professionals.
Culinary Connection Showcase
An exhibitor product display connecting consumers with new and featured products in the show.
The Hot Spot Pavilion
Fiery food and salsa sampling along with voting for a people’s choice award
Gospel Brunch presented by House of Blues Cleveland
House of Blues Cleveland will bring a taste of their world famous Gospel Brunch to the Fabulous Food Show on Sunday, November 15 from 10:30-11:30 a.m. Enjoy live music in the Giant Eagle Market District Theatre led by award winning keyboardist Lafayette Carthon included with show admission. Brunch will be served in the Fabulous Bistro. (Additional charges apply for food and alcohol.)
FABULOUS FOOD SHOW HOURS
Thursday, November 12, 2015: 3rd Annual Cleveland Culinary Awards Gala (6:30-9:30 p.m.)
Friday, November 13, 2015: 10:00 a.m. – 6:00 p.m.
Saturday, November 14, 2015: 10:00 a.m. – 8:00 p.m.
Sunday, November 15, 2015: 10:00 a.m. – 6:00p.m.
TICKETS: $19.99 – $75.00 Kids 12 & Under: FREE General Admission: $24.99 (Advance Online)Reserved Seating including General Admission: $44.99 (Advance Online) Signature Events/VIP Meet & Greet: $30.00 each (does not include GA – separate ticket required) Cleveland Culinary Awards Gala: $75.00 (Online)
Super Saver General Admission: $19.99 (Available at Giant Eagle and Giant Eagle Market District)
GA & Reserved Discount/Signature Events: $22.99-$42.99 (Available at select Ohio Discount Drug Mart store locations)
Tortuga Rum Cake Company is known world-wide for authentic and original Tortuga Caribbean Rum Cakes. Baked in the Caribbean from a generations old island family recipe, the cakes are made with the finest ingredients and special oak-barrel-aged Tortuga gold rum. Each cake is hand glazed and vacuum sealed, locking in the delicious freshness and giving the cakes a shelf life of 12 months.
The company also offers Chocolate Rum Turtles with Sea Salt, Caribbean sauces, flavored gourmet coffees including single-serve coffee, rum balls and rum fudge. Tortuga is also now offering homemade Salt Water Taffy with Rum. It is made from a special recipe and with the finest ingredients.
Sweet Salt Water Taffy will bring back memories from your travels to sea side destinations including the Caribbean. Each package includes eight unique flavors that are individually wrapped: TORTUGA Rum and Cola, TORTUGA Rum, TORTUGA Coconut Rum, TORTUGA Banana Rum, TORTUGA Mango Rum, TORTUGA Pineapple Rum, TORTUGA Orange Liqueur and TORTUGA Rum Punch.
The taffy boasts a shelf life of 12 months and has received rave reviews on the delicious tropical, rummy flavors. This new treat is a perfect addition to the delicious gourmet products you offer year-round.
Wixon, a manufacturer of seasonings, flavors and technologies for the food and beverage industry, has named Greg Gonzales as Packaging Operations Manager.
In his new role, Gonzales is responsible for oversight of the packaging department, including scheduling and management of facility staff, directing lean manufacturing practices, and coordinating and ensuring compliance with established standards for production and quality.
Gonzales has more than 20 years of food industry experience from a variety of production management assignments, with companies including Kangaroo Brands/ConAgra Foods, Unilever, and Ventura Foods. He has previously implemented TPM (Total Productive Maintenance) lean manufacturing programs and lead teams to achieve Level 3 in the SQF (Safe Quality Foods) Certification.
Gonzales and his wife reside in Menomonee Falls, Wisconsin, and have four boys. In his spare time, he enjoys coaching soccer and baseball within the community.
For more than 100 years, Wixon has been a trusted provider of flavors, seasonings, and technologies for food and beverage manufacturers. With its scientific and culinary capabilities combined with a passion for service, Wixon drives innovation and solutions for its customers. Wixon focuses on its core areas of expertise: Industrial Ingredients, including Foodservice; Consumer Products; and Protein. Customers are encouraged to tap into a portfolio of services, including R&D, custom formulation development, turnkey solutions, and menu ideation. Wixon ingredients are globally-sourced and go beyond FDA standards to ensure quality and cleanliness. The company also offers spice grinding, blending, and a complete line of package engineering options. Located in St. Francis, Wisconsin, a suburb of Milwaukee, Wixon is GFSI Certified to FSSC 22000, ISO9001 Certified, and QAI Organic Certified. More information on Wixon or any of its products may be obtained at www.wixon.com or by calling 414.769.3000.
In the sunburned heart of southern New Mexico, the Tres Hermanas Mountains rise from the horizon. Nearby, in the town of Deming, family homes, local business, and acres and acres of pepper farms sprawl out in their protective shadow. It is from these mountains that Tres Hermanas takes its name. It is from this community where Tres Hermanas is inspired.
Tres Hermanas believes that great flavor comes from great farms. This is why the company works diligently alongside farmers that have grown peppers for generations. Together, Tres Hermanas and its farmers cultivate the very best seeds and ideal growing conditions to raise delicious, uniquely New Mexican peppers. All jalapenos, green chiles and tomatillos are grown within a 30-mile radius of the company’s headquarters to ensure maximum farm-to-flavor freshness.
Each fall, these peppers are harvested by hand, with each one carefully considered to ensure that only the best New Mexican peppers make it to your shelves – and your shoppers’ tables. The farmers and their families celebrate this pepper harvest by making a whirlwind of sauces and salsas, bringing age-old family recipes to life with flavorful fresh ingredients.
Tres Hermanas brings these traditional recipes to you with a full line of peppers and sauces. These peppers fill dishes with raw desert spices. Sauces run from sunset red to verdant green. All are imbued with a touch of something special that sparks the senses, something that transports anyone who enjoys their flavor from their dining room to a sun-soaked plain outside Deming, where three gentle peaks rise to kiss the turquoise sky.
Inspired by the vivid flavors this community has enjoyed for generations, these cooking sauces make it easy to create truly authentic Mexican meals in only a few simple steps.
So whether your shoppers enjoy spicy peppers, authentic sauces or both, everyone will love the dips, enchiladas, nachos, tacos, burritos and even pizzas they can make with the bold, farm-raised flavor of Tres Hermanas.
Food Lion hosted a special breakfast on Veterans Day at its corporate headquarters to present a $2 million donation to Wounded Warrior Project® (WWP). The in-store initiative, which ran from Oct. 21 through Nov. 10 was a part of the WWP Believe In Heroes® campaign.
The donation by Food Lion will go to support the 20 free, life-saving programs and services that are offered by WWP, which are uniquely structured to engage warriors, nurture their minds and bodies, and encourage economic empowerment. Since 2003, WWP has grown its programs and services to meet the growing needs of the constituency it serves. Currently, WWP provides support to more than 80,000 injured service members and over 13,000 caregivers and family support members. Through a high-touch and interactive approach, WWP’s vision is to foster the most successful, well-adjusted generation of wounded service members in our nation’s history.
“At Food Lion, we are honored to support our military and veteran associates and customers,” said Rudy DiPietro, Vice President of Merchandising for Food Lion. “Whether it’s helping a teammate’s family out while being deployed or raising money for Wounded Warrior Project in our stores, giving back to our communities and helping our neighbors is so important to who we are and what we do. We want our customers to know that we are there for them and they can count on Food Lion to meet their needs.”
Believe in Heroes is one of the largest national cause marketing campaigns in the United States, annually bringing together brands, retailers and consumers in support of injured service members, their caregivers and families. The 2015 Believe in Heroes campaign began on Oct. 24, and runs until Nov. 20. The campaign aims to tell the stories of warriors and bring to light the non-profit organization’s long-term needs in order to honor and empower Wounded Warriors. Believe in Heroes calls upon on Americans to support the brands that support our heroes. For more information, visit wwpbelieve.org.
Texas-based H-E-B, one of the nation’s largest regional grocery retailers with more than 370 stores in Texas and Mexico, has made 50,000 shelf stable foods, drugstore and general merchandise products now available to purchase and ship at HEB.com.
Products include H-E-B’s popular store brands like Central Market Organics and Cafe Ole Taste of Texas Coffees, as well as a large variety of national brands. Orders can be shipped throughout Texas, to 46 states within the continental U.S. and to military bases worldwide. Online shopping has begun and is the perfect way to ship a gift of H-E-B brand products to friends and family in time for the holidays.
Popular Texas brands that are only available at H-E-B stores are now available to purchase and ship at HEB.com. The new “Totally Texas” page at HEB.com/texas includes products made in Texas or inspired by Texans like Whataburger Whatafries and Spicy Ketchup, Franklin Barbecue Sauce made in Austin, H-E-B chips, sodas, salsas and more.
HEB.com will also offer a broad assortment of general merchandise items, including the popular Mexican-inspired Cocinaware cookware line made exclusively for H-E-B.
H-E-B Wherever You Are
With an assortment of products larger than most online retailers, and even larger than some H-E-B brick and mortar stores, shopping at HEB.com makes it easy and convenient for anyone to order their favorite products for shipping to home, family or friends.
For time-starved shoppers who want to stock up on grocery, general merchandise, drugstore and beauty products, HEB.com makes it easy to purchase items anywhere anytime. If a shopper’s neighborhood H-E-B doesn’t carry a particular specialty item, they can turn to HEB.com to have it shipped to home or office.
In Texas cities without an H-E-B store, like El Paso, Amarillo and Texarkana, shoppers can simply visit HEB.com where the products they love are just a click away. And for out of state Texans that long for their Lone Star State favorites, HEB.com makes it easy to order and ship favorite foods from back home.
“We’ve been receiving calls for decades from Texans around the country who miss their favorite foods from home like H-E-B Texas-Shaped Corn Tortilla Chips and H-E-B Cafe Ole Taste of Texas Coffees,” said Martin Otto, Chief Merchant and Chief Financial Officer of H-E-B. “Now, even if you move outside of Texas, you’ll still have a ‘neighborhood H-E-B’ just a click away.”
Taking Care of Our Troops
In addition to shipping across Texas and to 46 states, HEB.com will ship to military bases worldwide. With Veterans Day this week, theSan Antonio-based company donated its first HEB.com shipments to service members based in Texas and around the world.
“Anything that reminds our troops of home is a big deal,” said Retired Army Lieutenant General Rick Lynch. “When our service men and women are half way around the world something as simple as their favorite chips and salsa can lift their spirits during a long deployment.”
Convenience and Everyday Low Prices
HEB.com is convenient for shoppers who want to stock up no matter where they live. All customer orders are delivered using standard shipping and in some Texas cities may arrive the very next day. Orders are shipped in one to three days and can be sent throughout Texas, to 46 states (excludes California, Alaska and Hawaii), and to any Army Post Office or Fleet Post Office (APO/FPO) address in the world.
Shipping fees vary and average $5 to $10 per order. Some products require a minimum order quantity, but all products are priced at the same everyday low prices shoppers can find in-store.
“No Hassle” Returns
H-E-B has created a “no hassle” return policy for online orders. Any product ordered online can be returned to any H-E-B store anywhere for an immediate full refund, or products can be sent back using free shipping.
The Wine Institute is encouraging California tourists to explore the Wine Country by turning the spotlight on a different region each month, highlighting where to sip, eat, drink and play. This month, explore a gourmet journey to Sonoma County, the largest producer of Pinot Noir in California.
Home to 500-plus wineries, a renowned cheese trail, farm and vineyard dinners, artsy beach and wine country towns and 55 miles of ruggedly beautiful coastline, Sonoma County is one of the most well-known wine regions in California, but there’s always something new to explore. Winemakers, inspired by the region’s incredible abundance and diversity of varietals, are creating some of the state’s most celebrated wines.
SIP: Sonoma County is most known for its Pinot Noir, Chardonnay, Zinfandel and Cabernet Sauvignon, but it grows many of California’s 100-plus grape varieties. Explore the region’s 500-plus wineries in 18 American Viticultural Areas (AVAs) with this interactive map of Sonoma County wineries. Or visit the discovercaliforniawines.com interactive map to search wineries by their many amenities such as gardens, art displays, concerts, tours and picnic areas. For those travelers looking for themed tasting routes, from dog-friendly wineries to specific wine varietals, they can check out www.sonomawine.com/visit-our-wineries/suggested-tasting-routes.
STAY: Choose from luxury and full-service resorts, B&Bs tucked among the vines, charming seaside lodges, cabins and campgrounds, trendy downtown hotels or small inns on vineyard hillsides. Many prefer to pamper themselves at one of the area’s 40-plus spas and wellness centers, some of which offer access to natural thermal springs. Popular towns to stay in range from Bodega Bay on the Coast and charming wine country towns such as Sonoma, Healdsburg, Sebastopol or Petaluma. Explore all the options at Sonoma County Tourism.
PLAY: Nov. 21-22 the Holiday in Carneros kicks off the holiday season with wineries opening their doors for wine and food pairings, barrel and new release tastings and more. After the holidays, make merry in the new year with the annual Winter WINEland Jan. 16-17, featuring tours, tastings of limited production wines and more at 140 wineries. Check in regularly for more wine events atwww.discovercaliforniawines.com/events.
More fun things to do: Hike among the giant trees at Armstrong Redwoods State Natural Reserve, along the wild coast of Bodega Head in Sonoma Coast State Park, with a docent at Jack London State Historic Park or on one’s own at Sonoma State Historic Park—site of the northernmost Franciscan Mission in California. Pair local wines with wildlife at Safari West, which features private safaris from Winos and Rhinos to Cheetahs and Chardonnay. Sip, taste, shop and stroll along historic wine town squares such as Sonoma Plaza and Healdsburg Plaza.
MAKE: Guests can make their own version of the state’s signature beverage at one of many blending classes at area wineries, some of which offer cooking classes or wine and food pairing sessions. With more artists than any other county in the Golden State (27,000-plus), the region is known for its relaxed, freethinking spirit and art galleries. Get inspired and make art at occasional classes hosted by the Sebastopol Center for the Arts and Petaluma Arts Center.
GROW: Sonoma County has a variety of micro-climates from coastal ranges perfect for Chardonnay and Pinot Noir to warmer inland areas where Cabernet Sauvignon and Zinfandel thrive. Reflecting the community’s commitment to green practices, Sonoma County Winegrowers aim to have 100 percent sustainable vineyards by 2019. In addition, more than 100 organic farms and dozens of farmer’s markets are held, giving travelers the chance to select fresh ingredients for a snack or meal.
EAT: Besides grapes, Sonoma County produces a variety of specialty foods from seafood, meats and artisan cheese to honey, lavender, olives, pumpkins and olive oils, most of which can be tasted at various gourmet shops or farms. The region’s more than 500 restaurants range from Michelin- and Zagat-rated stars to casual eateries like gastropubs. Savor fresh local oysters at Bodega Bay Oyster Company or taste along the Sonoma-Marin Cheese Trail, where many creameries are open to the public (call ahead to make sure).
For another kind of comfort food, save some space for Mom’s Apple Pies in Sebastopol, which bakes fresh daily from local Gravenstein apples and other local fruit. To get hands on, sign up for an agri-tourism or farm trail experience. Each September the region’s farms open their doors during Weekend along the Farm Trails, where visitors can meet the artisan producers, enjoy tastes, tours and demonstrations, take hayrides and experience life behind the barnyard gates.
Visit discovercaliforniawines.com for information on wine regions, wines and wineries throughout the Golden State and for planning a trip to California wine country. California is the number one U.S. state for wine and food tourism with dozens of distinct wine regions, 136 American Viticultural Areas and 4,400 wineries that produce 90 percent of U.S. wine. Established in 1934, Wine Institute is the public policy association of nearly 1,000 California wineries.