Wine still collects people after COVID-19 (opinion)

Submitted by Bev Stenejhem

Staying in the current COVID-19 didn’t prevent me from mixing with others and enjoying my friends and family. The system and rules of social separation have only changed the way I interact socially.

For example, instead of a regular cocktail or weekend cocktail, my friends and I resorted to “meetups” using Face Time, Zoom and other similar apps. We carry virtual happy hours where we can see and talk to each other in real time. With cocktails or wine on hand, we have toast to each other before they take turns talking about our new inner lives. These virtual meetings are not perfect, because there is nothing to replace seeing each other personally; but for the time being, they are the best we can do.

Just a few months ago, who would have thought our life would change dramatically with an invisible virus? COVID-19 has certainly caused losses in our lives – physically, mentally, and economically.

Like most other companies, the fledgling winemaking industry in Reno was severely affected by forced closures and social spacing requirements. COVID-19 is the latest in a long list of setbacks that have challenged the American wine industry over the past century. Starting with Phylloxera (aphids) in the early twentieth century, which eliminated almost all vineyards.

Then in 1906, the San Francisco earthquake fires destroyed millions of gallons of wine and many of the major wine cellars. With little time to recover from phylloxera and earthquake, the ban began in 1920, criminalizing the manufacture and sale of wine. To avoid everything, the Great Depression started in 1929. People were unable to buy bread, let alone wine.

Fino 100 sell the wine case, sidewalk. Photo: Nora Heston Tart

But the grape vine’s ability to survive is stronger than all of its many and diverse opponents. Vitis vinifera, a common grape, has grown in the wild for centuries and actually thrives in poor soils and times of drought. Grapes are the only fruits on earth that have everything they need – yeast, water and sugar – to turn themselves into wine.

However, a skilled wine maker needs to turn grapes into great wines. After the ban ended in 1933, our wineries slowly returned. By the 1970s, West Coast winemakers made wine so good that they surpassed French wines in terms of quality and prestige – producing wine that became dear in the wine world.

COVID-19 is just another overcome. Wineries and wineries are still open for business – most offer delivery or delivery. It is imperative that wine consumers continue to make demands and take care of these local gemstones.

Reno residents hope orders to stay home will soon subside and stores and businesses will open again. When all distant social mandates expire, and people feel safe to gather again, our desire for human contact will depend on gathering points like our wineries and wineries. Certainly, it is appropriate to have changes with increased sanitation and social exclusion of beneficiaries. However, there is no doubt in my mind, like grape hearts, Reno wine making is here to stay.

Beef recently moved to Reno from the Gulf region where she ended her HR career, and as a side step, she wrote about the local wineries there in a weekly wine column. She also published a historical picture book, Wineries in the Santa Clara Valley. Beef, a self-described wine enthusiast, enjoys discovering the people behind wine, becoming friends and celebrating good times. Bev is a member of Nevada Vines and Wines and is excited to explore and share Reno’s emerging winemaking with our readers.

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