How To Compost: Tips, Learnings from our Vineyard Manager
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Dana Grande reveals a few tips she’s learned while developing the composting program at Jordan. View our complete blog post at blog.jordanwinery.com
Fill up on wine, food, tips at SF Chefs 2010
Fill up on wine, food, tips at SF Chefs 2010
In a city that revolves around all things culinary, creating a standout wine, food and spirits event seems a tall order. The forthcoming SF Chefs 2010 aims to do that by being bigger – exponentially so – and by being organized by chefs and restaurateurs… Wine – Food – Recreation – Drink – Business
Read more on San Francisco Chronicle
Grape Trellis Tips And Hints
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www.YouGrowGrapes.Com Understand what a Grape Trellis is and learn how this works in wine growing and making.
Grape Pruning Tips And Hints
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www.YouGrowGrapes.Com Do you know about Grape Pruning and what you can do to make the task very easy. Learn more tips and hints on wine growing and grape growing and care.
Discover Germany | Recommended three tips for a trip to Fr
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Top Tips for a Great Wine Country Vacation
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Visiting a winery on your next vacation? Wine educator Kathleen Lisson shares the secrets that will make you a savvy wine tasting pro, including: What to wear, what NOT to wear, how to plan your schedule, what to ask when purchasing wine at a winery and how to store your wine. Learn more at kathleenlisson.blogspot.com
Wine masters to pass on their tasting tips
Wine masters to pass on their tasting tips
ONE is Asda’s chief wine buyer, the other was a director of the company that brought Jacob’s Creek to England – and next week they will be treating York people to a charity wine and food matching evening.
Read more on York Press
Top 6 Marketing Tips for Selling More Wine
With the vast selection of quality wines in Portugal, how can a small or lesser-known wine brand stand out from the pack, be visible and increase sales?
This was the “million” dollar question looming over the minds of the producers we met at the Lisbon Wine show in November. We’ve had these folks on our mind and thought we’d focus on a few key marketing points that could help this important industry.
The New Playbook selling wine
{note: you can read the original article here}
The 6 Key Points:
First and foremost, two necessary ingredients must exist: You have to love what you do: making great wine. And second: You need to communicate and share the quality of your craft.
Since Portuguese wines have quality, uniqueness and diversity, they’re able to compete against many international brands, so quality is not the issue. Recognition however is another story, and this unfortunately comes down to lack of good marketing. So the real issue isn’t the product, but the right marketing and communication strategy for our new, highly informed and connected generation.
Once the first two ingredients are in place, here’s what’s next:
01: Understanding your ideal customer
02: A creative name
03: Label design
04: Website
05: Blogging
06: Adegga.com
1) Your Ideal Customer
First and foremost, consumers are looking for good wines to pair with food. Today, consumers are more sophisticated and informed than ever before, hence their food choices are more dynamic and experimental. So, small and lower priced wine producers need to throw out the old playbook – and assess the right market for their wine. A good example are the folks behind Wine That Loves
Producers need to decide what type of customer they want to appeal too, and who they don’t. What got my attention at the Lisbon Wine Fair was that 95% of the wines had the allure of a high-end snooty type (the likes of 100+ Euro bottles), yet a large percentage were very reasonable and wonderful. This clearly demonstrates few wines are marketed at younger drinkers who buy reasonably priced bottles, but buy often. So a strong market who is ready and looking to buy regularly, is over looked – for one that’s highly competitive, limited and already saturated.
As a wine enthusiast, with some wine-jargon, and a customer of “reasonably” priced bottles, I would use these words to describe wine in more modern terms: fun, sexy, spicy, fresh, adventurous … however at the fair, 99% of the wines communicated:
Serious, traditional, stuffy, snooty – from branding message to wine name and labeling. Few deviated from the “traditional” theme, but the few who did, definitely got noticed! So let’s be honest, not every wine is “serious, traditional and stuffy” and that’s ok — some wines should be wonderfully bold, fresh and new to appeal to a new customer. Communicating individual character in creative new ways is the path to the new wine drinkers lips, and the parting of the red wine seas of “serious” wines.
Here’s a solution: When marketing wine, producers should look at their ideal drinkers through personas, then make sure they communicate to the needs and wants of this group.
2) A Creative Name
Choosing the right name is a delicate science similar to producing the wine. The wrong name on a bottle could completely turn off the targeted customer.
Today’s customers tend to be more traveled and informed, yet less formal. We want to be surprised, delighted and have our pallet tickled with a creative edge and freshness, so naming and labeling a wine is vital to its marketability.
Here’s three examples:
1. Fat Bastard Wines
2. Dirty Laundry
3. Dancing Bull
Two key points when it comes to naming:
01: individual and unique
02: not overly difficult to pronounce.
3) Bottle design and story
Imagine standing in front of a shop, with endless rows of wine bottles and having to pick a wine for dinner. This is a nerve wracking experience for most people, so one of two things happens:
01: they pick up the same bottle they always do or
02: take a huge leap of faith and bet on something new.
Part of the goal in marketing a wine is seducing the customer. Since potential buyers can’t taste the wine, the bottle design and labeling needs to communicate cues of visual sensory to help attract a potential customer. If a customer isn’t seduced by the bottle, branding and label, then the sale is lost, and only hope is personal recommendations.
As cost is always a factor, we recommend a simple bottle with a creative, clean and beautifully designed label. This doesn’t have to be expensive. For example, see how a successful Portuguese producer turned his children’s art work into a wonderful wine label:
Wine Label
Key points to remember for bottle labeling & design:
01: Tell a story about the wine
02: Help solve the shopper’s problem by giving suggestions for food pairings
03: Don’t assume the customer knows how to pair wines with food
04: Label design should be fun, different and aimed at the ideal market group
4) Web Strategy
To date, Portuguese wines haven’t taken advantage of promoting themselves through the web. This is a mistake! The web is the key source of information for today’s culinary aware and those looking to learn more. This is an invaluable sales and marketing tool.
The good news – the web is here to stay, so wine producers can turn the web into their best friend and take advantage by quickly reaching millions of people…real people, who love to drink wine! It all starts with a dynamic website and visibility strategy that is loved by humans and respected by search engines.
5) Blogging
Blogging doubled Stormhoek sales in less than twelve months.
Blogging scares and intimidates many, but it shouldn’t. A smart producer has two options: become friendly with the wine blogging community, or start one himself, we actually recommend both. This is a fantastic way to get closer to customers first hand.
A well-designed blog can be an invaluable marketing tool:
01: Help build a community around your wine
02: Higher search engine rankings
03: Media & press exposure
04: Better brand recognition
05: Low cost
If you’re unsure about blogging and would like to know how to star a blog, or would like us to set one up for you, contact us. We also recommend, you read this article.
Here are examples of good Wine blogs:
01: Pinot Blogger
02: Stormhoek.com
6) Adegga.com
Adegga is a play on the word “adega” (only one “g”) which means cellar in Portuguese.
It is a place where friends come together to talk, share and learn about wine.
For Portuguese wine producers, here you have a captive audience of Portuguese wine drinkers and this would be an opportunity to get feedback about your wine, build a relationship with a group of influencers and naturally from this will come word of mouth. If your wine has all the ingredients in place, then naturally it will be talked about and people will carry that conversation offline at cafes, dinners, lunches and etc.
If you don’t know where to start, go to Adegga.com and get your wine’s listed for free.
If you’re serious about selling more wine nationally, across Europe or around the globe, then by all means get started on the above. And if you need our help, we will be more than happy to advise and help you with each step.
Moses is an entrepreneur & a creative marketer with a solid track record providing innovative marketing and advertising solutions for small to medium size businesses. He is regularly concocting fresh and contagious ideas to tackle a new project or problem at Chama Inc where his known as Chief Hothead – He loves jazz and is an admitted food and chocoholic.
Wine and Food: Tips on the Right Wine and Food Pairing
There are some basic rules that will help you get the right combination of foods paired with wines. Yes, there are wines that will improve the quality of your dining experience when the right combination of food is pair appropriately with the right choice in wine. When you get it right, the right combination can make your meal immensely enjoyable while the wrong combination can ruin your dinning experience. However, the number one rule for choosing the right wine and food pairing is to choose the wine that you prefer.
These four questions will help you choose the right wine.
When you are considering which wine to order for your meal, keep in mind the following four questions. (1) What is the main dish? Is it fish, chicken or beef? (2) How will it be cooked? Will it be grilled, baked, lightly fried, or pan-fried? (3) Is the main dish accompanied by a sauce and if so, what kind of sauce and what are its flavors? (4) Will there be any side dishes and how will their flavors impact your wine choice? There are many different types of wine choices available today, so the basic wine rules may not always apply, but generally speaking these rules remain for the most part, still accurate for helping you make the right wine choice: white wines with poultry and fish, and red wines with beef.
When choosing your wines “think wine power”.
Generally speaking, red wines will work best with dishes that are rich, heavy and have a big flavor. When choosing a beef dish, you should consider the powerful strength of beef and choose a wine that has equal power. This rule also is effective for dishes that are served in rich, thick, heavy, full-of-herbs types of sauces. The reason why red wines and beef goes well together is that red wines contains tannins which mixes with proteins, allowing the flavors to blend well together. White wines do not contain tannins and therefore generally do not work well with red meats.
White wines works best with light foods, such as chicken, turkey or fish. Color and the aromatic smells of the flavors influence taste buds and wines that are lighter, such as white wines, will complement the meal and not overpower the flavors of the foods. Even in light types of foods, the type of sauce that is paired with the dish can influence the taste of the wine with the food. This changes the definition of light, and now that dish might be better paired with a red wine or Rose or a wine that has a bit more spice.
You need more than one wine, with a multiple course meal.
When you are having a multiple course meal, you should have more than one wine choice. To make one wine work for an multiple course meal would be difficult because of the multiple of flavors. If possible, choose a wine that is appropriate for the appetizer or first course, and then change the wine for the main dish, and then change the wine again for the dessert choice.
Start off with a lighter wine (usually white, or light tasting wines) and then move to the more full-bodied types of wine (red wines and burgundy’s) and then move to the dessert wines (ports & muscats.) Wines that have low acid can often be overwhelmed even with foods that are light in taste. Acidic wines that you would not drink alone can be quite wonderful when paired with the right food choice. The following examples of going from light to more full-bodied wines are: White Zinfandel, Riesling, Pinot Gris, Sauvignon Blanc, Gewrztraminer and Chardonnay. In the red wines, go from the lighter tasting red wines to red wines that are more full-bodied: Pinot Noir, Merlot, Syrah and Cabernet Sauvignon.
You can’t go wrong, when you choose a wine that you know you like.
The four questions guideline will help you to pair the right wine with your meal selection. Until you feel comfortable in making those wine choices for yourself, ask your server to suggest a wine for you. Be sure and tell them the type of wine you prefer, so they can keep that in mind before coming up with their recommendations. They should be able to provide you with three to four appropriate wine recommendations in varying price ranges that should work well with your meal. If you get a bottle or a glass of wine that you don’t like, then feel comfortable in sending it back and requesting a new bottle or a new wine pour. Of all the wines rules to follow when it comes to wine and food pairing, the number one rule to remember, is to always choose the wine that you like.
The Backyard Wine Enthusiast is a wine lover and traveler who have sampled great wines worldwide and is the owner and writer for http://www.thewineofthemonth.com which has a complete selection of fine wines, wine accessories, and wine gifts. The online wine store provides a convenient one-stop shop for red and white wines, sparkling wines, wine of the month club recommendations, and great advice and tips on wine.
Tips on How to Order Wine in a Restaurant
Imagine having invited people over for dinner in one of the best fine dining restaurants in your place. Imagine struggling over the wine menu. This can be embarrassing and this can ruin a good evening for you. A good wine choice can mean a lot of difference to your food. Wine connoisseurs know that there are wines that compliment certain kinds of foods. Basically, if you are served a chicken dish paired with a glass of white wine, you will certainly enjoy your meal more. Now, it is easy to remember which wines go with what kind of food, you just have to know how to order wine in a restaurant.
Unraveling the Wine Ordering Mystery
Indeed, knowing how to order wine in a restaurant is an art. Knowing which wine goes with what dish is a great skill. If you have seen a wine menu or a wine list, you would know that ordering wine can be daunting especially if a restaurant offers a wide selection of wines. You can’t be blamed if you’d end up confused.
If you have no idea at all what to get, you should always seek assistance. It’s always better to admit ignorance then to commit mistake by pretending that you know what you are doing. Most restaurants offering haute cuisines have sommeliers to help out their customers. These are wine “experts” who would be willing to help you if you don’t know how to order wine in a restaurant.
Choosing the Perfect Wines
A good wine menu has all kinds of information about every wine listed. You would find the name, manufacturer, country of origin, wine description, vintage and meal suggestions. If you have guests, it is a good idea to get their wine preference. Courtesy dictates that you should let your guests choose their meal and wine combination. There are people who have particular taste for wines. Their choice may not suit a particular dish but let them enjoy their wine and meal.
However, if you are asked to order the food and the wine, it is good to know how to order wine in a restaurant. Red and white wines are perfect for main courses. When choosing a white wine or red wine, it is best to get a heavy white wine or a light red wine. Now, if you are not familiar with how a wine’s name is pronounced, it is best to leave it to the sommelier. Do not attempt to guess its pronunciation or you could end up embarrassing yourself.
Learning how to order wine in a restaurant does not end with learning how to match wines with meals. You should also learn how to choose the right wine that is within your budget. A good bottle of wine can cost you as much as $500 a bottle.
Going Through the Wine Serving Process
Usually, before a wine is served, you will have to go through the wine approval process. The sommelier will bring your wine to your table. If you don’t know what to do with the wine, you would likely just stare at it and nod your head. What you are expected to do, however, is to get the wine and check it. You need to check the label and see if you are being served the right wine. You should also check its content. You also need to check if the cork is intact, so you would know if you are being served a properly stored wine.
The server will then give you a wine sample. Do not just drink it. What you should do it to check the color of the wine. Vintage wine should look brown. This is the wine’s clarity. You should also check the smell and check for a vinegar-like or a rusty-like smell. If your wine smells like vinegar or rust, you should request for another bottle. Chances are your wine has undergone oxidation due to bad storage or cork problems. Now, if all these things are okay, you can then taste the wine. If the taste is up to your liking, you can then give your approval. The server will then bring out the wine and the rest of your meal. The whole wine approval process can take about half a minute or more depending on you.
Ordering wine can be intimidating if you don’t know what to get. It is best, therefore, that you learn how to order wine in a restaurant. Once you have learned this art, you will enjoy its benefits time and time again.
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