THE HEALTH OF WINE EXPERTS IS AN ISSUE THAT HAS BEEN UNEXPLAINABLY OVERLOOKED. REBECCA HOPKINS HAS INSTEAD RAISED THE CURTAIN ON IT AND DISCOVERED A WIDESPREAD NEED TO TALK ABOUT THE MATTER. WOMEN OF THE VINE & SPIRITS ARE READY TO DISCUSS IT

The positive and negative influence that wine has on human health is a topic that has been widely debated and developed. The only limit being, though, it is generally addressed from the perspective of the consumer. Rebecca Hopkins, an wine-communicator expert, has recently focused the attention on the challenging balance that people working in the wine world must find between their health and the amount of alcohol they consume daily. Everyone, from wine makers to sellers, entrepreneurs and those in marketing, daily eats and drinks a quantity and quality of food that people usually only do once or twice a month.
This routine has consequences on the psychophysical well being of wine professionals that so far no one, except for rare exceptions, is dealing with.
Rebecca Hopkins has just returned from the annual Symposium of Women of the Vine & Spirits in Napa, California and in her article in Meininger's Wine Business International (www.meininger.de) she asked, why, among all the interesting topics discussed, based on personal experiences, such as the value women bring to the industry on how to think outside the box, be tenacious and manage their time and conflicts to achieve success, as well as how to overcome being daughters of famous fathers, the issue of health was not addressed.
“How can we”, writes Rebecca Hopkins, “teach the new generations that the recommended daily glass does not equal "two industry glasses" and that you can have a successful career in the wine and liqueur industry, when those who are considered "successful" are themselves dealing with existing or emerging problems, or have unhealthy habits that could cause problems in the future?”
Her concerns obviously touched a nerve as many professionals in the industry have written to her, telling her about psychological pressures from colleagues, marriages in crisis, and solutions either found or to be found on their own, even at the cost of leaving the profession permanently. Days and weeks spent eating, drinking and traveling for miles and miles not only affect one’s health but also personal relationships.
How does one refuse yet another dish from a starred chef? How can you not offer that special bottle to customers who stay until the wee hours? How do you deal with the legitimate demand of your partner to go out to dinner together when you have just returned from one of those demanding food and wine marathons?
This is, in fact, what the environment requires, a never-ending showing off (especially since the advent of social medias) of “exotic dinners, vertical wine tastings, magnum cascades and famous faces in a series of heavily modified, curated and filtered images that represent an otherwise unattainable reality, masking the pressure businessmen are under to obtain sales results”.
Many of the people that have told Rebecca their stories have asked to remain anonymous because they fear retaliation at work. this is a sign that the issue is still far from being considered a conversation to have with serenity and honesty and an open-mind. On the other hand, in the wine world, abstinence and sobriety are not really rewarding values. Some small steps have been taken, however, like healthy and light food offered at meetings, and some enlightened entrepreneurs who are focusing on the health of their employees have given indications of moderation. The president of Women of Vine & Spirits, Deborah Brenner, has decided to devote a part of the next annual conference to the theme of wellness and wellbeing. One hopes that this awareness-consciousness from the United States will overcome its borders and encourage a conversation in a global business, even though evidently it is still unable to cope the cost of well-being.