Confronting Gender Bias in Wine & Food: From Tradition to Transformation
In the world of wine and cuisine, women have often been unsung heroes – quietly contributing for centuries while fighting biases and stereotypes. Recently, our women-owned winery received a harsh review that had little to do with our wine’s quality and more to do with who made it and who served. This incident shone a spotlight on an age-old issue: gender bias in the food and beverage industry. Instead of just feeling hurt, we’re turning this into an opportunity to educate and advocate. In this blog post, we’ll explore the historical roots of inequality and social norms that have impacted women in wine, food, and beverage. We’ll celebrate the progress made by trailblazing women and examine the biases that still linger today. Finally, we’ll share why this topic is so personal to us as a women-owned, women-produced business, and how we can all be part of positive change.
Understanding Inequality, Bias, and Social Norms
Gender bias refers to preconceived notions or prejudices about someone based on their gender. These biases often spring from long-held social norms – unwritten rules about “men’s work” and “women’s work” – that have shaped industries for generations. In the context of wine and food, such norms historically dictated that serious brewing, winemaking, and professional cooking were male domains, while women were expected to stick to home kitchens or supportive roles. Even as women prove their excellence in these fields, remnants of those old attitudes can creep in – whether it’s a patron assuming a male sommelier is more knowledgeable, or a dismissive review that judges a women-led business more harshly due to subconscious stereotypes. To truly grasp these biases, we must recognize how social norms were established. For centuries, patriarchal societies around the world limited women’s roles in public life.
Leadership positions, decision-making roles, and ownership of businesses (like wineries or restaurants) were overwhelmingly reserved for men. Women who dared step into these arenas often faced skepticism or outright discrimination. These deep-rooted norms led to implicit biases – subtle, often unintentional assumptions (for example, the notion that a “master chef” or “master winemaker” is typically male). Such bias can influence everything from hiring decisions to customer reviews. Fast forward to today, and we still see inequality in many metrics: Women hold fewer leadership positions in wineries and restaurants, earn less on average than their male counterparts, and are sometimes judged by different standards. The negative review we received is a case in point – it wasn’t just a critique of our product; it felt like a critique of women’s competence in a traditionally male-dominated craft. Unfortunately, our story isn’t unique. But by understanding where these biases come from, we can better address them. As Justice Ruth Bader Ginsburg famously said, “Women belong in all places where decisions are being made.”
In wine and food, as in any field, women deserve a seat at the table – whether it’s the decision making table, the winery, or the judge’s panel.
Women in Wine: A History of Bias and Perseverance
It might surprise you to learn that women’s relationship with wine goes back to ancient times – but often in the shadows. In many early societies, women were excluded from wine consumption and production due to biased beliefs. For example, in ancient Greece, respectable women were barred from those famous all-male drinking parties (symposia); only courtesans or servants were allowed near the wine. Such social norms painted wine as a man’s realm of intellectualism and sophistication, implying women didn’t belong. This exclusion wasn’t just social – it seeped into the wine industry itself. For a long time, winemaking and vineyard management were considered unsuitable for women. Rigid gender norms relegated women to ancillary roles (like bookkeeping or hospitality) while men handled the “serious” work of crafting wine. In fact, up until a few decades ago, a common attitude was that no woman should be in the cellar during wine production. The justifications ranged from patronizing to downright absurd. Women were said to be not strong enough to lift barrels or work equipment. – even when technology made physical strength less relevant. They were stereotyped as “chatty” or “inefficient” at winery tasks. One especially ludicrous (and debunked!) superstition held that a woman’s menstrual cycle could spoil the wine in barrel. These prejudices served as a convenient cover for discrimination, keeping women out of winemaking roles under the guise of “protecting” them or the wine. Yet, women persisted. History records several pioneering women who broke through the barriers. In the 19th century, a few bold women stepped in to run wineries usually due to family necessity. For instance, Hannah Weinberger became the first noted female winemaker in Napa Valley when she took over her family’s winery in 1882 after her husband’s death. In France, the Widow Clicquot (Madame Barbe-Nicole Clicquot) famously took the helm of a champagne house in 1805, revolutionizing champagne production and proving a woman could lead a winery to global renown. But such examples were rare rays of light in an otherwise male-dominated field. In 1965, Mary Ann Graf became the first woman to earn an enology (winemaking) degree in California, and by 1973 she was hired as the state’s first female winemaker at a major winery. Around the same time, trailblazers like Helen Turley and Zelma Long began making names for themselves in California wine. Another landmark figure was Dr. Ann Noble, who joined the faculty of UC Davis’s viticulture program in 1974 – the first woman to do so. Dr. Noble notably invented the “wine aroma wheel,” steering wine description away from macho terms (at the time, wines were often described as “masculine” or “feminine,” with feminine implying weaker – an inherent bias) and toward objective flavor notes. Such women proved that talent has no gender. They not only excelled; they often introduced innovations. For example, research has shown women might have some natural advantages in winemaking: studies by the University of Pennsylvania and University of Cardiff found that, on average, women outperform men in identifying scents and flavors, having greater odor sensitivity. A Yale study even found a higher proportion of “supertasters” (people with extra sensitive taste buds) among women. In other words, the very senses critical to blending a fine wine can be especially keen in women. However, for years this potential was underutilized – women weren’t invited to be on tasting panels or in wine competitions. (Incredibly, Australia barred women from judging wine shows until 1983, citing rural conservative traditions. Today, the landscape is improving, but slowly. Women have risen to prominent roles – there are female winemakers collecting top awards and running famous estates. Consumer attitudes are slowly shifting to recognize that a winemaker’s gender has nothing to do with wine quality. Yet, we must also acknowledge the numbers behind the progress. Globally and nationally, women remain underrepresented in the wine business’s upper ranks. According to a 2020 report by Santa Clara University’s Center for Women’s Leadership, only 14% of California wineries have a woman as their lead winemaker.
Progress and Power: From Education to Activism
So, what can we – as consumers, as colleagues, as a community – do to drive the next wave of progress? Here are a few thoughts:
Celebrate and support women-led businesses: When you have a choice, visit the restaurant with a woman at the helm, or buy from the women-run winery or brewery. Your patronage is a powerful vote of confidence.
Challenge biases, one conversation at a time: If you hear someone say “I don’t usually like female chefs’ food” or any such biased remark, politely question it. Often, people don’t realize their bias until it’s pointed out – e.g., “I wonder why you feel that way? Tastebuds don’t have a gender.” By addressing casual biases, we chip away at their social acceptability.
Mentor and encourage: If you’re in the industry, help create pathways for young women through mentorship or internships. If you’re a teacher or parent, encourage girls who show interest in the culinary arts, science, or business that they can excel in food and beverage careers.
Acknowledge the balancing act: Many women leave culinary or winery careers mid-stream, often due to caregiving responsibilities or hostile work cultures. Supporting policies like flexible schedules, parental leave, and zero-tolerance for harassment in these industries will help retain talented women. It’s important for all of us to push for workplaces that don’t force women to choose between family and career, or dignity and their job.
Educate ourselves and others: Keep learning about the history and contributions of women in these fields. The more we all know, the easier it is to appreciate and recognize women’s expertise. It’s harder to be biased when you’re armed with facts that bust myths (like learning that women have, in fact, been brewers and winemakers forever, or that studies show no inherent gender difference in ability – apart from perhaps women having some sensory edge!).
At our winery, these ideas aren’t just abstract – they’re personal. Which brings us to why we’re speaking out…
Women-Owned and Women-Produced: Our Story and Commitment
We are exceptionally proud to be a women-owned and women-produced winery. What does that mean? It means the vision behind the vineyard, the hands crafting the wine, and the leadership guiding the business are all women. This isn’t very common in our industry (remember, only ~10% of wineries in our region are female-owned), and it’s something we carry with honor and responsibility. The critical review that sparked this discussion hurt not just because it was negative, but because it seemed to diminish the value of our product due to the gender of its creators. That touched a nerve – not just for us, but for so many women who have experienced that double standard. Yet, rather than simply vent, we choose to raise awareness. Our mission isn’t to wag a finger at one reviewer’s bias, but to shine light on the bigger picture and hopefully enlighten a few minds. By sharing this story, we hope to reach everyone who loves wine and great food – especially our amazing customers (women and men) – and remind them why this cause matters. When women have an equal shot at pursuing their passions in wine or cuisine, everyone benefits: we get more innovation, more delicious wines and foods, more diverse experiences. Equality isn’t a “women’s issue” – it enriches the whole community. As activist Malala Yousafzai said, “We cannot all succeed when half of us are held back.”
Our winery’s very existence is proof of what women can achieve in this field. We’ve poured our hearts, skills, and creativity into every bottle. We’ve navigated the farming, the science, the art of blending – all jobs some might have once claimed women couldn’t do. And guess what? We’ve done them exceptionally well. 😉 Our wines have won accolades, and our business has grown, thanks in large part to customers who believed in us and judged our work on its merit. For that, we are profoundly grateful. But we also know there are young women out there who might hesitate to enter these industries if they only hear the negative stories. We want those aspiring winemakers and chefs to hear encouragement instead. We want them to see our story and countless others and think, “If they can do it, I can too.” We owe it to the next generation to keep pushing forward until a female name on a wine label or a woman in a chef’s coat isn’t seen as a novelty – it’s just normal. So, to our fellow women in wine & food: we see you, and we salute you. To our male allies: thank you for standing with us and valuing talent over tradition. And to every customer and reader: by engaging with this topic, you’re part of the solution. Awareness is the first step towards change. Bias can’t survive in the sunlight of knowledge and open-mindedness.
Turning a Bad Review into Positive Change
In closing, that “bad review” we mentioned at the start has become, in a strange way, a gift. It pushed us to spark a conversation that’s much bigger than one wine or one critic. By talking openly about bias, history, and progress, we’ve turned a sour note into a catalyst for activism and understanding. We hope this deep dive has been educational – maybe you learned something new about women’s pivotal roles in wine and food history – and also motivational. There’s a lot to celebrate, and also much to strive for. This is our call to action: Let’s keep breaking the bias, together. Next time you enjoy a glass of wine, toast to the women who helped bring it to your table (whether in the vineyard, the lab, or the kitchen pairing it with a meal). Support equality in whatever way you can, and don’t be afraid to speak up against outdated notions. Our winery will continue to champion these values. We’ll keep making excellent wine – as women – and we’ll keep using our platform to uplift others. After all, wine is about bringing people together at the table. There’s no better way to do that than in a spirit of inclusivity and respect. So here’s to strong women in wine and food: may we know them, may we be them, may we raise a glass with them. Cheers to change!