The perfect holiday gift for a green wine lover is a bag-in-box wine from The Wine Group.

Holiday Wine Roundup: No doubt many cups, or glasses, of good cheer will be raised this holiday season. Here’s to perfect pairings and happy celebrations for all.

Thanksgiving Pairings
Turkey and all the requisite trimmings are the main event at most Thanksgiving tables, but wine doesn’t have to be an afterthought. The Loire Valley Wine Bureau says the varietals from its region – nestled alongside the longest river in France – complement a traditional Thanksgiving meal.

“Cabernet Franc from the Loire Valley is close to ideal, as its balanced notes create a complementary pairing with the sweet, savory and spicy flavors of Thanksgiving,” the bureau says. Closely related to Cabernet Sauvignon, Cabernet Franc is an older varietal that matures early and is typically lighter in style and less tannic.

Try the Chinon Domaine de la Noblaie Les Chiens-Chiens 2004, which retails between $14 and $18. And with the pumpkin pie, a glass of Coteaux du Layon Chateau de la Genaiserie la Roche St. Aubin 2003 ($18).

Low-Calorie Selections
The holidays are often a time for indulgence, but low-calorie wines can make for a celebration that’s easier on the waistline. The FDA doesn’t require nutritional information to be listed on wine labels, but Sean Marron, director of wine at The Phoenician Resort in Scottsdale, Ariz., recommends wines from cooler regions, where vineyards harvest less-ripe grapes that have lower sugar content.

For example, Bouchard, Chambolle-Musigny, Burgundy, France ($35), and Dr. Loosen Wehlener Sonnenuhr, Riesling Kabinett, Germany, ($20) pack less than 100 calories per five-ounce glass.

The Gift of Green
Wine’s reliance on heavy glass packaging makes it expensive to ship, not to mention carbon-inefficient. The Wine Group (TWG), a San Francisco-based winery, says it is the world’s leader in bag-in-box packaging, offering three-liter and five-liter bag-in-box packages that can stay fresh for more than six weeks once opened, creating 85 percent less landfill waste than bottles and a 55 percent smaller carbon footprint.

“The challenges faced by our industry call for pragmatic environmentalism as we need to deliver wines that exceed quality and price expectations, while helping customers achieve their environmental goals,” TWG CEO David Kent said. –Joanna Miller

‘Net’ Worth: Nando’s Original Peri-Peri Sauces is taking a stand against malaria with its year-long campaign to raise money to deliver mosquito nets for use in Africa.

This year, four celebrity chefs are teaming with Nando’s Original Peri-Peri Sauces to fight malaria – a disease that kills one child every 30 seconds in Africa. Chefs Wilbert Jones, Warren Brown, Clayton Sherrod and Marvin Woods will embark on week-long tours of African villages, personally distributing mosquito nets to families in need. In addition, each chef will be joined by “modern-day explorer” Kingsley Holgate.

Nando’s, founded in 1987 in Johannesburg, South Africa, is sponsoring the year-long humanitarian campaign to raise money to purchase and distribute nets throughout the continent. One net costs only $10, and can potentially save as many as four lives.

In October, Nando’s and Jones, president of Healthy Concepts Inc., a food consulting group, hosted a fundraising dinner in Chicago to raise awareness of the disease.

Tickets were sold at $125, and the menu highlighted many of the South African flavors of Nando’s Peri-Peri Sauces. All money raised at the event went directly to purchasing the mosquito nets, which Jones distributed in November during his tour throughout Senegal.

Culinary Traditions
Nando’s launched the campaign on April 25, 2007, which the White House officially designated as Malaria Awareness Day. The efforts will continue for a full year, until April 25, 2008.            

“Nando’s Peri Peri Sauces will continue to donate a portion of its sales to purchase even more mosquito nets for Kingsley Holgate to pass out during his expedition around the coast of Africa,” Nando’s said.

Holgate is working with USAID, The Global Fund, The U.S. President’s Malaria Initiative and private volunteers to distribute the nets, as well as books and reading glasses to remote villages throughout the continent, Nando’s says.

“[The chefs] will also be learning about and documenting cultural and culinary traditions, including one of Africa’s most-famous spices, the peri-peri chili pepper,” Nando’s said.

The Nando’s Story
Nando’s claim to fame is its use of Africa’s peri-peri pepper – one of the hottest on the market – in its sauces and marinades. It distributes its sauces throughout the United States, but also operates more than 700 restaurants in 35 countries.

Although its restaurants have yet to be launched in the United States, Nando’s says it has gained a worldwide following, not only for its sauces, but also for its commitment to actively pursuing humanitarian efforts. –Kate Burrows   

Sweet Success: The All Candy Expo Reveals Trends on the Rise

Functional foods and vitamin-fortified snacks were big trends on display at the 11th annual All Candy Expo at Chicago’s McCormick Place in September.   

“Permissibility is a big thing with snacks; consumers are looking for justification to eat your products,” Mike Overschmidt, candy category manager for Roundy’s Supermarkets, told attendees at a panel discussion.

Chocolate manufacturers, for example, touted the benefits of antioxidant-rich dark and high-percent-cacao chocolate.

Sugar-free, organic and all-natural versions of classic candies were on display, such as sugar-free Peeps and natural Jelly Belly beans.

It was also evident at exhibitors’ booths that the portion control message is popular with consumers, with an every-growing number of products available in 100-calorie packs.

Brach’s Confections is onboard with the trend with its antioxidant-fortified gummy bears that are “mom-friendly and kid-cool,” Vice President of Sales and Marketing Scott Frey explained. 

However, panel host and food marketing expert Phil Lempert pointed out that with more new products than ever before, competition for shelf space is intense. 

Speed to market is key for new product success, especially when reacting to trends. “The first to market is usually the one to benefit from a new trend the most,” he said. 

In a convenience or grocery store, in particular, candy and snacks compete not just with each other, but with every other category in the store.

To stand out to consumers, Overschmidt recommended that manufacturers support their products and build their brands. In-store candy and snack demos are an effective way to encourage consumers to try new products, he said, especially considering 85 percent of candy purchases are impulse buys.

“[Manufacturers] need to build product awareness and integrity for the consumer,” Overschmidt stated. “The difference between fad and trend is credibility.” –Hanna Aronovich