We’re not debating calories or whether that charcuterie board counts as an appetizer or dinner. We're talking about the IRS tightening the rules for deductible meals.  Starting January 1, 2026, some winery meals that have historically been deductible will become completely nondeductible. Same harvest crew. Same pizza. Different tax result. Here is what changes and what does not. 1. Harvest Meals on Winery Premises Zero Deduction Beginning in 2026 If you provide meals at the winery so employees can keep working, those meals will no longer be deductible starting in 2026. That includes: Crush pad dinners Bottling day lunches Late night production meals served on site For years these were deductible. Beginning in 2026, they are not. If harvest meals are a routine part of your operations, this is worth budgeting for now. 2. Occasional Overtime Meal Reimbursements Possibly Still 50 Percent Deductible If an employee unexpectedly works late and you reimburse them for dinner, tha

As summer 2025 approaches, California is bracing for an exceptionally hot season. Extreme heat doesn’t just affect comfort - it directly impacts productivity. In fact, studies show that temperatures above 91°F (33°C) can reduce productivity by up to 50% in physically demanding jobs. With above-average temperatures forecasted and the potential for record-breaking heat in July and August, now is the time to prepare. Stay Ahead with Peregrine Commercial Tent Rentals  LIMITED AVAILABILITY – RESERVE YOUR TENTS TODAY!  Our tents offer:  Complete coverage for your bottling lines, protecting your equipment and packaging from moisture or intense summer heat.  Optional sidewalls to block wind, rain, and scorching sun - ensuring a safe and dry workspace for your team.  LED lighting, perfect for nighttime or extended bottling shifts, so you can keep working no matter the weather. Our commercial tent rentals come in various sizes: 10’ (W) x

US’ Shamier Little passes on the baton to Bryce Deadmon in the mixed 4x400m relay heat at the Paris 2024 Olympic Games. Photo: Jewel Samad/AFP It began years ago, and every day, we have the chance to cross the finish line strong. How we got here is not by accident; rather, it is the result of vision, dedication, and a lot of blood, sweat, and tears. It started years ago with a vision of a brand. The starting gun may have shot off generations ago, or perhaps it was more recent. Someone somewhere had the idea to set down roots and create a brand. Significant investment was made in the vineyard sources, the winery and production facility, and of course, in the tasting room. The vineyard crew has one of the hardest jobs in our industry. From being outside in the early pre-dawn hours in the cold to working in soaring temperatures during the heat of harvest, these crews show up and are rarely recognized. They face spiders, snakes, and yellow jackets that want to leave a mark. They

Easley Winery/Reggae Wines in Indianapolis is seeking a part-time Wine Bottling Line Worker to join their team on Thursdays from 8am - 4pm. Click Here to Learn More