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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (March 7, 2020)
B5 THE ASTORIAN • SATURDAY, MARCH 7, 2020 Changing hairdressers Dear Annie: I’ve had the a “Yes, of course, why?” same woman, “Veronica,” I politely said, “Your day doing my hair for several has lasted longer than your years now. She also does deodorant,” and presented my pedicures and massages. that person a salt crystal I love her shop and all of deodorant to try. There was her co-workers, but never a problem I’ve never been very after that! — Com- DEAR happy with how she passionate Sniffer ANNIE cuts and colors my Dear Compas- hair. sionate Sniffer: It usually takes Kudos for resolving a week or more to an awkward situa- get my hair back to tion using empathy how I like it after and generosity. each appointment. Dear Annie: I I’ve talked with her ANNIE LANE would like to add Creators about it, but nothing some advice for the Syndicate Inc. has changed. When 95-year-old man, Veronica was out “Lonely,” who has having surgery, “Kirsten,” been lonely since his wife one of her employees, did died. As someone who my hair, and I liked it a lot has lost a loved one, I can better. I want to start hav- understand how he feels. ing Kirsten do my hair, but A support group is help- Veronica is very sensitive ful and a possible place to and tends to get defensive. meet people, but not peo- Any suggestions? — Hairy ple who are ready for a rela- Situation tionship. I wasn’t ready Dear Hairy Situation: for a while and had turned I know that it’s the easiest down dates for a long time. advice to give and the hard- I had a friend who encour- est advice to follow, but aged me to join a running/ I’ll say it anyway. Be hon- walking club after my loss, est. Stay positive yet truth- and it was the best thing I ful. Make the focus how have ever done. I was not a much you liked how Kirsten fast runner, so at fi rst I was did your hair, rather than hesitant. But after I joined, the fact that you don’t like I realized that no one cared how Veronica does it. Tell how fast I was. Everyone her how much you love her was friendly, supportive and pedicures and massages and encouraging. To this day my would like to keep seeing friends are people from the her for those. Manasota Track Club. In If you feel too bad to fact, that is how I met my speak up, try this useful current husband. We met on thought experiment: If you a New Year’s Day morning were in her shoes and a cus- run on the beach. tomer expressed all that to I recommend he join a you, would you be angry? club that interests him. In It’s your hair. Anyone less our club, there are people in than the best won’t cut it. their 80s and 90s who walk, Dear Annie: I recently and even some who run. saw a letter to you about Walking with people not workplace body odor. Years only improves your cardio- ago, we had a similar situa- vascular health but also ben- tion. We had to work in very efi ts your emotional health. close quarters, and one per- You feel better after walk- son who worked the very ing or running with good early morning shift had a friends. And it gets you out real problem. Everyone of the house! — Betsie talked about how awful it Dear Betsie: That last was; however, nobody did point alone is reason enough anything but jabber about to get involved with an it. Feeling bad for that per- organization of some kind. son, I went into the small Thank you for sharing how room, asked the person picking up a simple hobby whether they knew that we can be invigorating, even were friends and all, and got life-changing. The ‘beerifi cation’ of Northwest wine business reputation, did not wish to be identifi ed. Rothwell said the No. 1 thing a winemaker can do to extend shelf life is to keep the pH level about 3.2. He said aluminum disintegration can also be slowed by using a can liner designed for wine. “Your liner is everything,” he said. By SIERRA DAWN McCLAIN Capital Press KENNEWICK, Wash. — Many Northwest wine- makers, attempting to reach new consumers, are trying to make their wine more convenient and less pretentious by putting it in aluminum cans. Some winemakers call this the “can revolution ” while others call it the “beerifi cation” of wine. Canning wine is con- troversial and has created rifts within the industry, but the rising popularity is undisputed. Across the Northwest, sleek alumi- num cans resembling soda or Red Bull are cropping up in grocery stores and restaurants. “Four years ago, canned wine was a tiny industry,” said Brad Mayer, senior vice president of market- ing at Precept Wine in Seattle. “Now, it’s huge.” Mayer was speaking to a crowd at the Washington Winegrowers 2020 Con- vention and Trade Show. What consumers want Canned wines are pop- ular among younger gen- erations. According to Mayer, consumers ages 21-34 make up 10% of total U.S. wine drink- ers, yet purchase 33% of canned wine. Winemakers say they’re trying to appeal to the customer who’s on the go. Industry data show consumers are buying canned wine to take where they wouldn’t bring a bot- tle: to camping trips, beach bonfi res, concert venues, tailgate parties. “I can’t reiterate enough how convenient it is,” said Julian Barton, founder of Vice Canning Challenges and strategies Sierra Dawn McClain/Capital Press Canned wines are popular among younger generations. Inc. in Wilsonville. “Boat- ing trips, hiking. People — including me and my bud- dies — bring cans where we wouldn’t carry glass.” In canned wines, accord- ing to Mayer’s research, rosé, sparkling wine and fl avored varieties are best-sellers. The No. 1 fl avor choice, Mayer said, is watermelon. Can sizes in Europe are typically smaller, according to Lulie Halstead, CEO of Lon- don-based consumer research fi rm Wine Intelligence. In the U.S., although some wine- makers opt for smaller sin- gle-serving cans, most cans contain 375 milliliters, about half a bottle of wine. Critics say average con- sumers don’t realize how much they’re drinking when they consume a single can. Canned wine marketers, they add, take advantage of inex- perienced wine drinkers’ ignorance about quantity and quality. Short shelf life With canned wines, “aging” is impossible. Shelf life, said winemakers, is abys- mally short. After just two months, according to a recent Washington State University study, the fl avor of wine in 13 out of 14 cans changed. This is because alumi- num cans disintegrate when exposed to copper, acid and WANTED Alder and Maple Saw Logs & Standing Timber Northwest Hardwoods • Longview, WA Contact: John Anderson • 360-269-2500 carbon dioxide — all of which are in wine. Critics say the chemical interaction of wine with aluminum could also pose a health threat to consumers. “Aluminum is not your friend,” said Stephen Roth- well, assistant winemaker at Columbia Crest Winery in Paterson, Washington. “It’s the enemy. Stinky and bad-tasting wines come out of aluminum.” But, Rothwell said, con- sumers keep buying. “I know it’s surprising, but people aren’t noticing,” he said. “Remember these aren’t wine people like us. They can’t tell the difference.” Most winemakers do not put “produced on” or “best by” dates on their cans, count- ing instead on the fact that canned wines sell quickly, especially when sold chilled from retail store coolers. Some winemakers say they fear this will bruise trust in the industry. “Giving bad wine to inex- perienced drinkers could damage the overall indus- try,” said a Washington wine- maker who, fearing for his “Everything goes wrong when you’re canning,” said Barton of Vice Canning Inc. in Wilsonville. Sparkling canned prod- ucts, said Barton, need to be temperature-controlled, which isn’t easy. He said the maximum chill level should be 38 degrees Fahrenheit, although 32 degrees is ideal. “The colder, the better,” he said. “The best one I ever car- bonated I kept at 25 degrees.” Keeping cans cold also helps the aluminum stay rigid. Another challenge, said Barton, is maintaining good seams. The seam on a can is where the body of the can and the top meet. Barton said checking seams carefully is critical. Similarly, he said, it’s cru- cial to check for dinged cans. A pinhole-sized leak in a sin- gle can may destroy an entire package. If the wine leaks onto other cans and deterio- rates the packaging, a whole box may be lost. Cans also bring out stron- ger fl avors in the wine. According to Rothwell, if a new barrel is used to hold wine before it’s put in cans, that new barrel taste, like oak fl avor, comes out about twice as strong in canned versus bottled wine. 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