Our Fireside Chat in January was focused around the New York Grape Growers. Topics include an update on new Grower Membership Tiers and the benefits provided within each. We also talked about NYWGF’s new marketing campaign roll-out plan. We welcome you to share your ideas on how we can best shine a spotlight on New York’s growers.
This year’s report presents an optimistic vision for the year ahead; compared to a dourer outlook last January with first decline in the growth in wine consumption reported in 20 years. The COVID-19 crisis accelerated changes in tasting room service and how wine is sold online. SVB predicts that we are moving into the golden age of wine e-commerce.
New York State recently updated the Alcoholic Beverage Tax Return to allow for electronic filing beginning with returns due January 20, 2021. NYS has created the MT-456 which replaces the MT-50 but remains very similar in the required information needed and added fields that can be filled in electronically. Please note- you will first need to save the form to your computer before you begin filling in information, or else the data you input will not save.
To assist our members with critical questions about tax planning, inventory accounting, general accounting, excise tax/TTB issues, sales tax, and more the New York Wine & Grape Foundation is pleased to offer a new benefit for Members, in partnership with Mengel, Metzger, Barr & Co. LLP. Beginning in December 2020, members will have access to financial and tax guidance in webinar form, as well as through individual consulting for their specific needs provided via a 60-minute one-on-one session.
As a reminder, for NY Drinks NY participants, virtual workshops will be supplemented by an individual coaching session with a member of the DTC Consultant Network, led by Sandra Hess. Each winery will be provided with a 1.5 hour online coaching session to address a challenge or opportunity of their choice. Network consultants work to ensure your team uses the ideal blends of tools, talent and technologies to achieve direct to consumer wine sales success.
I remember early in my career working in New York’s farm based beverage industry a conversation that I had with Chris Gerling at an introduction to distilling workshop at Catskill Distilling Company. Admittedly, I was super green behind the ears when it came to wine making and really any fermentation process. Chris properly schooled me when he simply described how to make a quality wine, “You can’t make good wine from bad grapes, but you can make bad wine from good grapes.” Reading between the lines, he helped me deduce that quality winemaking starts in the vineyard.
