Winery accounting has a way of becoming more complicated without anyone formally deciding that it should. A winery grows. Production increases. DTC becomes a larger part of the business. Wholesale expands into additional markets. Inventory becomes more significant. Reporting expectations increase. And yet the accounting function may still depend on the same person, or the same basic processes, that worked when the business was much smaller. That can work for a surprisingly long time. Until it doesn't. The challenge is not necessarily that a winery has hired the wrong accountant or bookkeeper. More often than not, the accounting structure has not kept pace with the complexity of the business. Winery Accounting Is Different Wine businesses face accounting challenges that are not found in many other industries. Inventory can remain on the balance sheet for years before being sold. Costs move through farming, production, aging, bottling, and finished goods. Bulk wine has to be reconciled i

Join us in November for two days of practical vineyard education, research-backed solutions, and conversations with the growers and experts shaping the future of winegrowing. View the full program >>> https://www.sustainableagexpo.org/conference/program/ This year's program features 30+ researchers and industry leaders tackling the topics growers are asking about most, including: Headliner Session Dr. Michelle M. Moyer (Washington State University) explores how modern grape varieties are reshaping disease management and sustainable farming, followed by a grower panel discussing what these innovations mean in the vineyard. Sponsor: Beckstoffer Vineyards + Additional sessions include: - Biological pest management with Dr. Pam Marrone - Precision sprayer technologies with Dr. Brent Warneke - Soil health insights from Dr. Charlotte Decock - The future of sustainable disease management with Dr. Akif Eskalen - Grower panel on holistic management of vine mealybug & leafroll

More wineries are embracing sustainable and organic practices throughout their operations. If you're committed to minimizing chemical use, you need a pest control partner who can deliver effective results without compromising your values. Why Non-Chemical Pest Control Matters For wineries pursuing organic certification, LEED compliance, or reducing their environmental footprint, traditional chemical pest control can create conflicts. Non-chemical solutions eliminate these concerns while still providing the protection your facility needs. Clark's Chemical-Free Options: Pest Exclusion: The cornerstone of effective IPM. Our technicians identify entry points and recommend sealing them. When pests can't get in, you don't need chemicals. Heat Extermination: Volumetric heat and hot vapor applications eliminate pests without chemicals. Highly effective against bed bugs and stored product pests—no residue left behind. Vacuum Pest Control: Physically removing pests is often the most efficient ap

Every winery invests significant time and resources into sanitation. Tanks are cleaned. Hoses are flushed. Equipment is sanitized. Yet even the most disciplined cleaning programs face one persistent challenge: How do you know a surface is truly clean? Traditional sanitation verification often relies on visual inspection or microbiological swabs. While both have value, neither provides immediate confirmation. Visual inspection can't reveal microscopic contamination, while swab tests require waiting for laboratory results before problems are identified. BACTISCAN PLUS™ offers a different approach. Using advanced fluorescence technology, the handheld system instantly reveals bacteria and biofilm contamination that would otherwise remain invisible. Operators can inspect equipment immediately after cleaning, identify areas requiring additional attention, and verify sanitation before production resumes. For wineries, that means greater confidence in sanitation protocols, faster troubleshooti

Artificial intelligence is changing the way wineries understand and engage with their customers. While content generation is in the spotlight, the biggest opportunity isn't using AI to write content—instead, it's using AI to uncover insights from the customer, club, and shipping data wineries already have. Join Corksy and Sovos ShipCompliant for a practical discussion on how wineries are using AI to identify future club members, improve retention, reduce customer friction, and make smarter DtC decisions. You'll see real-world examples of how AI can turn everyday winery data into actionable insights. In this webinar, you'll learn how to: Identify customers most likely to join your wine club Spot early warning signs of churn and declined payments Analyze shipment deliverability and customer trends Build smarter customer segments and personalized outreach Turn existing winery data into actionable business decisions with AI Whether you're just getting started with AI or looking for

Andrew ThompsonSANTA ROSA, Calif., Aug. 10, 2026 — M. A. Silva USA, a leading manufacturer and distributor of premium corks, glass, and packaging for North American markets, announced today that Andrew Thompson has joined the company as National Sales Director. Thompson will lead the company’s sales organization across the United States, Canada, and Mexico. He will report to General Manager Michael Bartlett. His appointment is effective August 6, 2026. Thompson brings end-to-end leadership experience spanning sales, customer service, marketing, quality, technical services, and new product development within the global packaging and manufacturing industry. Most recently, he served as sales director for Verallia USA, leading U.S. and Canadian sales operations. His earlier roles include sales manager at Maverick Enterprise Inc., Director of Quality Process at Saxco International LLC, and Director of Quality Control and Strategic Sourcing at Encore! Glass; and quality manager at Purple Win

Celebrate the US Open with us for an evening of great wine, delicious food, and good vibes! Join us for a relaxed night of wine, food, and great company. For just $25, you’ll enjoy a tasting of 8 wines — featuring pours from 4 member wineries: Bienvenue, Bucher, Moret Brealynn and a special guest winery to be announced soon! Stroll through our tasting salons, chat with the makers, and sip at your own pace. Local food truck Benny's Smash Burgers will also be offering food for purchase perfect to pair with your wine! Friday, August 28th | 5–8 PM Get Tickets

Last year, Wine Industry Network recognized InnoVint with its WINnovation Award for bringing something the industry didn't have: a free, real-time window into how harvest is actually going, region by region, as it happens. This year, that recognition has grown into something bigger. InnoVint's Harvest Watch Dashboard is back for its second season, now covering six regions, with more data than ever for wineries and growers to follow along as fruit comes in. Harvest Watch gives anyone in the industry a live snapshot of harvest activity: what's coming in by varietal and AVA, tracked alongside Brix, pH, TA, tonnage, and weather, updating in real time as harvest unfolds. It's built to be useful whether someone is deep in their own crush pad or simply trying to get a read on how the broader region is trending this year. What made the tool stand out to Wine Industry Network last year is the same thing that's driving its growth now: it's completely free, updates daily, and reflects InnoVint's

When every deadline matters, dependable delivery makes the difference. As one of the industry's leaders in on-time delivery performance and with a commitment to responsive local service, Nippon Sanso Matheson helps keep your operation running without interruption. Contact your local team today to experience the difference at: https://us.nipponsanso.com/contact-us/

Everyone in beverage alcohol has a theory about how shoppers buy, but very few have the data to prove it. Today, Pour Now launched Insights, a new series where cofounder and COO Paul Mabray shares what two decades in the category, and a platform now working with nearly 500 brands, have taught the team about how alcohol shoppers actually move from wanting a bottle to buying one. It is a plain look at what works, what quietly breaks on the way to checkout, and what the data says about fixing it. The opening pieces take direct aim at tools the industry has leaned on for years. "We Brought Receipts" lays out the measurable path to purchase the category has been missing, backed by real sales results instead of a vision deck. "The map is a dead end" argues that the store-locator map, after a decade and a fortune spent on it, is one of the worst-converting tools in alcohol commerce for all but a sliver of the market. The throughline is the shopper. Where do they lose the thread between discov