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One of the largest wine and spirits event is coming May 6th & 7th to Miami. On today's podcast we speak to the CEO of Vinexpo, Rodolphe Lameyse about what it takes to put an event this size and how the current economic and political situation will affect large multi national wine and spirits trade shows and wine itself. Members of the wine, spirits and hospitality industry who listen to this podcast will get a free badge to Vinexpo America in Miami May 7-8. To get a complimentary badge, go to vinexpo-america.com and use the code VAMERICA25 and you get in free!
Why are wine trade shows important? Join me today in an interview with the Marketing director of Vinexposium, one of the largest providers of wine industry events around the globe! In early May I'm attending the Vinexpo event for North and South America in Miami and I'm so excited to network with over 3,000 brands and beverage professionals. Press play now to learn more about this awesome event! This episode is best enjoyed on my YouTube Channel: https://youtu.be/y1ynpU8_Lw8 ------ Sign up for The Wine CEO newsletter and get a free guide to Food & Wine Pairing: thewineceo.com Email: Sarah@thewineceo.com Instagram: @thewineceo ------ Today's Guest: Vinexpo America 2025 – Miami The must-attend Wine & Spirits event of the year!
Welcome to another exciting bonus episode of Beats Vines & Life! I'm your host, MJ Towler, and today we're broadcasting live from the vibrant Vinexpo in New York City. We're diving into the world of wine and spirits with a stellar lineup of guests, all shining lights in the industry.Join us as we chat with Sylvain Faureau, the Director of Marketing & Communications for Vineposium, about organizing global business-to-business events that connect buyers and producers. We'll explore emerging markets, the expansion into the spirits industry, and their ambitious focus on Latin America.We'll also meet Christoff, sharing insights into the intricate world of French wines, and Guillermo, who brings stories from Spain's top wine regions. Don't miss our deep dive into Georgian winemaking with Alexander Mackvishili, a fascinating discussion on Rhone Valley wines with Claude Chabran, and a taste of Slovenia with our guest Tatjana, who brought a 1971 Pinot Blanc.From the dynamic culture surrounding events like Vinexpo to unique winemaking techniques and the passion driving the industry forward, this episode is packed with valuable insights and delightful anecdotes that will enrich your appreciation for wine. So grab a glass and let's toast to another enriching episode!---A Massive THANK YOU to VINEXPO AMERICAFor more information about upcoming Vinexposium events click the link!Thank you to Sylvain Faureau, Christophe Tassan, Tatjana Puklavec, Alexandre Margvelashvili, Claude Chabran, Guillermo Planas, Manilay Saito, Benoît Fitte and Theotime Serant.____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlife Hosted on Acast. See acast.com/privacy for more information.
To conclude the Bordeaux 2023 campaign, join Joe, Will, Marc and Aaran as they give us a wrap-up report.They each discuss how they feel the releases were overall, including prices, how Vinexpo affects the flow of things, some missed opportunities and the excitement surrounding the wines and châteaux.The four then take turns picking their favourite wines from each commune — they are largely in agreement when discussing the Left Bank but feel spoilt for choice on the Right Bank!Finally, there is an overview of which wines proved most popular with customers and those that surprised the C&B team.
Today, we're talking shop! That is, how to work with mass-market retailers. For those who are new to the industry, mass retail refers to big-box stores like Target, Costco, and Walmart as well as supermarket chains like Safeway and Kroger. And what most people don't realize is that these types of stores have their own ways of doing business, and even their own terminology (do you know what a cut-in is? Or a reset?). So it's important to get up to speed before trying to pitch your product into this channel. Over the past few months, several Business of Drinks listeners have reached out, asking me to do an episode on best practices for working with big-box stores. So today, I've got answers! I talk with Mike Percic, a mass retail veteran who recently concluded a 16-years career working with Target, most recently leading its Adult Beverage business — and he now advises brands on how to work effectively with mass retailers. We've structured this conversation as a masterclass, going from how to pitch mass retailers and how to land an order, to how to stay on the shelves once you've fulfilled that first order. Key Takeaways -How big your production capacity should be before pitching to mass retail -Who to pitch and what the pitch process entails -The business metrics most mass retail buyers will want to know before signing your brand -How (and when) to ask the right questions — without annoying your buyer -How (and why) some brands work with sales brokers -Product placement lead times and lifecycle -How to get favorable merchandising, like end caps and display assets -What competitive pricing and favorable margins look like -Logistics and distribution considerations -How mass retail buyers will be analyzing your brand's performance -How to be a proactive partner to avoid getting kicked off the shelf This one is chock-full of useful information to help you land some key accounts. Enjoy! Plus, FREE tickets to Vinexpo America And an exciting announcement about Vinexpo New York, which is just two weeks away. If you don't yet have a ticket but were hoping to attend, you're in luck! Vinexpo has made available 50 free passes to the two day conference exclusively for Business of Drinks listeners — and that includes all of the tastings and masterclasses. When checking out, use the code ERICANYC for your free pass. And please come and join me — I'll be closing out the conference on Tuesday, 6/25, at 4:50 pm with a talk about optimizing your marketing and sales to better connect with Millennial and Gen Z audiences. It's a great way to end the event, with a look ahead at the best ways to move your business forward. Here's more info: https://vinexpo-america.com/newfront/sessions/10318 Stay tuned for our next episode dropping on June 19. About Erica Duecy, host: Erica Duecy is founder and host of Business of Drinks, and one of the drinks industry's most accomplished digital and content strategists. She has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. She also has led digital editorial teams at Architectural Digest and Saveur magazines. Her content, podcast, and video programs have won more than 40 digital and editorial awards. She is a WSET Advanced-certified wine and spirits communicator, and author of the cocktail book Storied Sips (Random House), about the real-life stories behind the world's most famous cocktails. To learn more about Erica Duecy: https://www.instagram.com/ericaduecy/ https://www.linkedin.com/in/erica-duecy-4a35844/ https://twitter.com/ericaduecy And if you like what you heard, help us spread the word! Follow Business of Drinks, and rate and review our episodes on any platform where you're listening. It helps us find new listeners. Thank you!
As part of our Bordeaux 2023 en primeur podcast series, members of our Fine Wine Team give regular updates on the campaign and the most recent releases. This is our ‘Bordeaux Unpicked' series.This week, we are joined by Aaran and Will as they discuss the most recent releases. Due to a large majority of Bordelais producers being out in Hong Kong for Vinexpo this week, things have been relatively quiet.There have been a couple of châteaux who released, however. Of these, the pair give their honest opinions, including which wines are great for mid-term drinking and which are good to ‘follow'. They also go into more detail about the individual offers from Mitjavile and Moueix, which were released last week, along with Peter Sisseck's Château Rocheyron.They conclude with their thoughts on the wines predicted to be released next week, which include some very big names… Wines discussed: Grand-Puy-Lacoste, Rocheyron, Mitjavile and Jean-Pierre Moueix.
Ce mois de février a été riche en événements rhum et spiritueux. Entre le salon Wine Paris/Vinexpo, dont la partie spiritueux grandit à vue d'oeil, la première édition du Mondial du Rhum qui a finalement eu lieu et le Salon de l'Agriculture avec son fameux concours général agricole, il y avait de quoi faire!L'équipe du Single Cast y était et vous en parle...
Bilan de Vinexpo - Wine Paris
Bilan de Vinexpo - Wine Paris
durée : 00:02:03 - Le brief éco - Plusieurs milliers de professionnels du vin sont réunis à Paris pour la 5e édition de Vinexpo. Ce salon a pour vocation de trouver des débouchés commerciaux tant en France qu'à l'étranger, alors que la filière rencontre de nombreuses difficultés.
Thank you for joining us in this exclusive episode as we dive into the captivating world of wines with none other than Donald Ziraldo, a renowned expert and key figure in the wine industry. In this insightful conversation, we explore Donald Ziraldo's extraordinary career and his significant contributions to the wine landscape. From his early days as a wine enthusiast to becoming a trailblazing entrepreneur, Ziraldo shares the challenges he faced and the pivotal moments that shaped his passion for viticulture. Moreover, we delve into the evolving trends in the wine industry and how consumer preferences have shaped its trajectory. Ziraldo provides valuable insights into the impact of climate change on vineyards and how sustainable practices are gaining momentum in the quest for exceptional wines that stand the test of time. Don't Miss it – a toast to good wine and good times!
Du 13 au 15 février s'est tenu le grand salon professionnel Wine Paris & Vinexpo Paris. Trois jours au cours desquels s'est retrouvée toute la planète vins et spiritueux. Wine Paris & Vinexpo Paris peut-il devenir le salon professionnel international de référence ? Et si oui, comment ? Avec Marie Mascré, découvrez les coulisses de l'un des salons internationaux les plus attendus par les acteurs de la filière. Au micro vous entendrez Rodolphe Lameyse, Président de Vinexposium, Florent Roques-Boizel de la Maison de Champagne Boizel et Honor Comfort de l'interprofession américaine California Wines Institute.
durée : 00:03:16 - Le héros du jour - par : Daniel Morin - Les chiffres publiés à l'occasion du salon Vinexpo qui a lieu jusqu'à aujourd'hui à Paris sont sans appel : la consommation baisse ! Le vin français souffre, il est de moins en moins consommé. C'est donc tout naturellement que Daniel décerne son titre de héros du jour au pinard.
Welcome to episode 813 in which host Polly Hammond interviews a Ricardo Pasqua and Tanisha Townsend in this special Vinexpo episode of Uncorked. Today we sit down with not one but two guests! First, we welcome Ricardo Pasqua, CEO of Pasqua Wines (our first Italian guest!). Together with Robert Joseph, we were lucky enough to catch a few spare minutes to talk about the lately released Pasqua Manifesto and what it means to be Unconventional. And, of course, no trip to Paris would be complete without a few moments with Tanisha Townsend, a Chicago native who has made her home in Paris, where she is a popular wine tour guide, guidebook writer, and wine podcaster. Ricardo Pasqua — Now 43, he took over the role as CEO at the end of 2015. Riccardo began his career with Pasqua in 2007 and in 2014 was appointed Sales Director, a role that he is still involved with today. He was head of business in the United States before being nominated to lead the company and is headquartered in Italy. If you want to learn more about today's guest, you can by visiting: www.linkedin.com/in/riccardo-pasqua-5a7b1443 www.pasqua.it/it/home/ Tanisha Townsend — Tanisha Townsend is the Chief Wine Officer of Girl Meets Glass, a wine lifestyle and education agency. She currently lives in Paris, France where she creates wine and food pairing experiences for expats and tourists, hosts a wine podcast named Wine School Dropout, and teaches wine courses at universities in Paris. Insightful and educational, GirlMeetsGlass is the English speakers anchor lady in the beating heart of the French capital. She holds the WSET Level 3, Certified Specialist of Wine, Certified Specialist of Spirits and French Wine Scholar certifications. If you want to learn more about Tanisha you can by visiting: https://www.girlmeetsglass.com/ Instagram: https://www.instagram.com/GirlMeetsGlass/ Twitter: https://twitter.com/girlmeetsglass Facebook: https://www.facebook.com/GirlMeetsGlass/ Soundcloud: https://soundcloud.com/girlmeetsglass More about the host Polly Hammond: Polly is Founder and CEO of 5forests. She splits her time between Barcelona, Auckland, and Napa, consulting, writing, and speaking about the trends that impact today's wine businesses. She's an advisor to New Zealand Trade & Enterprise, host of Uncorked with the Italian Wine Podcast, cohost of the Real Business of Wine with Robert Joseph, and, occasionally, a knitter. Polly is a graduate of the University of Southern California, where she earned degrees in International Relations and French. Those studies led to a deep and abiding love affair with behavioural Economics, and her wine work is based on insights into all the crazy and irrational reasons consumers engage with brands. With over 20 years experience in growing successful companies, Polly knows first hand the challenges faced by independent businesses. She approaches each client experience with empathy and understanding for what it takes to adapt and thrive in the real world. To learn more about Polly Hammond visit: Twitter: @mme_hammond Instagram: @5forests website: https://5forests.com/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!
Episode 689 Steve Raye interviews Amy Gross in this episode of Get US Market Ready With Italian Wine People on the Italian Wine Podcast. Before telling you more about our great episode we want to give a shout out to our new Sponsor Vivino! the world's largest online wine marketplace - The Vivino app makes it easy to choose wine. Enjoy expert team support, door to door delivery and honest wine reviews to help you choose the perfect wine for every occassion. Vivino - Download the app on Apple or Android and discover an easier way to choose wine! Find out more about by visiting: https://www.vivino.com/IT/en/ or download the app: https://www.vivino.com/app About today's guest: Amy Gross is the founder and CEO of VineSleuth / Wine4.Me, a system that, by combining sensory data with machine learning, offers recommendations based on the flavor of wine, beer and cider. Her engaging personality and her experiences building VineSleuth have made Amy a sought-after speaker on key issues related to wine, AI and data integrity, personalization, and her entrepreneurial journey. It has hosted nearly 100 virtual tasting events for general customers and boutiques and has participated in events such as the Mobile World Congress, VinExpo in Bordeaux and the National Retail Federation's Big Show, with an audience of 16,000 spectators. Amy created VineSleuth after a trip to Napa in 2009, which left her perplexed about her wine choices. She then began to want a system that could provide her with personalized recommendations… and so she got to work. He started studying wine and his business, and then started writing about both, visiting wineries on 4 continents. Bringing together the talents of Cornell University sensory scientists, winemakers, a brewmaster, applied mathematician, wine educators and more, he directed the creation of VineSleuth's web applications, earning 3 patents. His work with VineSleuth has been noted by the New York Times, Fortune, CNN, and Meininger's Wine Business International. In 2020, Amy was awarded as one of two Rising Stars in the wine industry by the national organization Women for WineSense. If you want to learn more about today's guest, you can by visiting: VineSleuth: https://06cc641f16.nxcli.net/ LinkedIn: https://www.linkedin.com/in/amycgross More about the host Steve Raye: Steve Raye of Bevology Inc originally joined our weekly lineup with narrations from his book “How to get US Market Ready” - but everyone just loved him so much, we brought him back with this series of interviews that informs and inspires! Each week he speaks to industry professionals; guests who have gained valuable experience in the Italian wine sector and have insightful tips and stories that can help anyone who wants to learn about getting US Market Ready! For more information on the host Steve Raye you can check out his website, Bevology Inc. here: www.bevologyinc.com/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ We also want to give a shout out to our sponsor Ferrowine. The largest alcoholic beverage shop in Italy since 1920! They have generously provided us with our brand new Italian Wine Podcast T-shirts, and we love them! Check out Ferrowine's site, they have great wines, food pairings and so much more! https://www.ferrowine.it/ Until next time, Cin Cin!
Growing up in a small town of ~700 people made Valentina Abbona, 6th generation vintner and Export and Marketing Manager for her family's winery, Marchesi di Barolo, want to explore the world. Stints in the US, India, and China ultimately led her back to the family business and managing wine exports. Valentina talks about the history of Barolo exports, including becoming “The King of wine, wine of Kings,” how she approaches new markets, and the differences between markets around the world. Explore the world through the lens of Barolo in this episode of XChateau! Detailed Show Notes: Marchesi di Barolo backgroundFounded by the last Marquis di Barolo Carlo Tancredi Falletti and French Noblewoman Giulia Colbert di MaulevrierThomas Jefferson noted that the juice from the Barolo area had potential (which was not the same as the current dry wine)The Marchesa Giulia built the cellars based on the potential of the Nebbiolo grape underground in the 1800s to create a still wineMarchesi di Barolo, and subsequently Barolo, became the “King of wine, wine of Kings”Abbona family bought the estate in 1929 (Valentina's great grandfather)Valentina's backgroundShe grew up in the town of Barolo (~700 people)Traveled and explored the world before coming back to the wine industryAfter 1 year in China with a consulting company, she missed the winery and wine industry and came back to work with the familyBarolo export historyBarolo was part of the Kingdom of Savoy - the King of Savoy in Turin requested wine from Marchesa Giulia, who sent 325 barrels to the King's Court - 1 for every day of the year except the 40 days of LentTraveled to royal courts around EuropeThere is correspondence from the 1930s showing the wine went as far as Kabul and JavaExportation of wine55% of wine exported, 45% sold in ItalyVery proud that Italy is the largest market for the wineThe entire portfolio is sold in ItalyExport to >60 countriesA selection of wines are sold to various marketsTop export markets - US, Germany, Norway, DenmarkThe US has more “geeky” wine knowledgeAsia is an emerging market - India (a historical market for Marchesi), China, Thailand, JapanHigh growth was seen in Southeast Asia (Thailand, Singapore, Hong Kong, Vietnam) - especially for the different single-vineyard wines (which is a similar trend for Barolo in general)The general trend for demand shifting to higher-end, single-vineyard bottlings vs. general Barolo (even in markets like Germany that historically bought more “classic” wines at the low - medium price points)Expanding to new marketsStrategy based on the size of the market and knowledge of the wine consumerE.g., Uzbekistan is a new market - “easy” as buyer contacted Marchesi Bigger markets, which have more diverse consumer bases - often need more education and background knowledge before market launchItaly tends to do things solo vs. as a group, though the local Consorzio is starting to promote the territory moreStrategy for larger marketsCanada - each province has a different partner, particularly with the nuances of the local government monopoliesUS - one importer with local distributors for the different states; need to have a lot of regional meetings with people in each areaItaly has >100 agents for different marketsTrade Fairs (e.g., VinItaly, Vinexpo, Prowein)Give an opportunity to change people's opinionsCan have a view of what's happening globally in 1 day“Vital for our business”VinItaly is different because of its Italy focus - also a place to bring the wineries of the country together and connectIndiaSold mainly through hotelsEvery region has its own dynamics and own taxesAverage knowledge of sommeliers is very highChinaThey had no exposure to wine on a daily basis when Valentina lived there (2011)Living there helped her understand consumer choices and preferences but did not lead to contacts for market entryDiscovered wine clubs, where there are people with great knowledge of wineBarolo/Barbaresco wines are more challenging to the Chinese palate as they don't have fruit/sweetness that Chinese palates likeIn-person vs. technology for selling wineVisiting in person is key to building and establishing relationshipsTechnology can help maintain them Tool to help importers ell wine“Have to have a glass of wine in hand” - makes the experience as concrete as possibleSometimes brings soil samples, maps (“very useful”), video, and pictures - allow people to imagine being there and have more conversationsFor business meetings - video calls work wellPreference for a combination of in-person and virtual toolsWine Allocations - some single vineyard and Barolo di Barolo may run out, trying to do more scheduling and programming of allocations by countryWomen in the wine industry - “always be yourself, don't be scared of that”The future for Marchesi di Barolo - recently purchased Cascina Bruchiata in the Rio Sordo area of Barbaresco
Meet Beckie Kier, Event Director for Vinexpo America and Drinks America, who has led the team on the U.S.-based Vinexpo event since its launch in 2018. Learn all about how Vinexpo New York transformed to Vinexpo America, and the brand-new Drinks America that was created in response to a forecasted continuing rise in consumption of spirits and ready-to-drink beverages. This is an episode you don't want to miss! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/htbpodcast/support
Ep. 589 Steve Raye interviews Adam Teeter on this installment of Get US Market Ready With Italian Wine People Adam Teeter is the co-founder and CEO of VinePair, the most read drinks publication in America. Adam founded the publication in 2014 with Josh Malin and since then has become a recognized authority on industry trends and how drinks brands can effectively grow their market through content, reaching current consumers as well as the growing next generation of drinkers. He has spoken on this topic across the globe including at BCB, Tales of the Cocktail, Vinexpo, Vinitaly and others. Prior to founding VinePair he was the head of growth and marketing for the news and politics publication Tablet Magazine. He is an adjunct professor at the Columbia School of Journalism, teaching courses on digital media. Adam holds an MBA from NYU Stern with a specialty in Marketing and Entrepreneurship and a BA in Journalism from Emory University. If you want to find out more about Adam Teeter you can do so by visiting: Website: www.vinepair.com Facebook: @vinepair Instagram: @vinepair Twitter: @vinepair Linkedin: @vinepair Follow us for more info and great episodes on the Italian Wine Podcast! Web: www.italianwinepodcast.com Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!
“The last frontier of Europe,” “A pristine region,” “A mosaic of soil varieties and temperatures” are all ways João Gomes de Silva, Board Member of Sogrape, describes the Alentejo wine region. João tells us about the evolution of Portugal’s wine industry, the complexity of the Alentejo wine region, and how the industry has been promoting and building the brand of Alentejo wine. From “seasoning” to amphora, there’s plenty to get excited about with Alentejo and its wines! Detailed Show Notes: João’s backgroundFamily is in agriculture and farmingJoão is a wine loverWorked in food retailingLived in Italy and Latin AmericaSogrape backgroundFounded in 1942 by Fernando van Zeller Guedes and launched with Mateus RoseA family business where they work as a professional teamCombination of concept wines (e.g. - Mateus) and fine wine estates (e.g. - Barca Velha, Sandeman)Mateus Rose - Sogrape’s founder said it had to stand outUnique bottle shape - shaped after WWI cantil (soldiers’ water bottles)The label has a picture of a manor house in North of Portugal, which was to look like a French chateauPortuguese Wine HistoryEarly-mid 1990’s - Portugal joined the EU, lots of investment in the wine industry and a surge in domestic demand2005-2010 era - a lot of modernization happened in the wine industry2010+ - a boom in tourism in Portugal led to a boom in demand for Portuguese wineCovid - demand for Portuguese wines did not dipAlentejo as a wine regionSouth of Lisbon, between Lisbon and the Algarve (a beach area popular for tourists)The same size as the state of Maryland, but with only 700,000 people - a sparsely populated farming areaOne of the last areas dominated by the Moors (until the 13th century)Traditionally the breadbasket of Portugal, lots of cereal, grain growingDry, warm climate (>100F in summer)During Roman times, made wine in clay amphora to preserve temperature during fermentation8 sub-regionsPortalegre - north part of the region, the influence of the mountains (a colder, wet climate)Eastern area near Spanish border - very dry, arid, pre-phylloxera vineyardsA mosaic of soil types, climates, and grape varietiesThe notion of “seasoning” important in the region (e.g., using small amounts of different grapes varieties to blend)Grape varieties - a mix of traditional and internationalTraditional - Aragones (Tempranillo), Trincadera, Moretto, Arinto, Tourigal NationalInternational - Syrah, Alicante Bouschet - the star of the regionVinho de Talha - wine made in the traditional Roman way in clay amphora, the only region in Portugal that has this regulationWine style - fruit-forward, rounded tanninsCurrent consumers - wine explorers and hedonists who know what they likeAlentejo Wine ConsumptionDomestic - 80%Export - 20%Brazil - 30%US, France, Poland, Switzerland - ~10% eachCanada, UK, Angola, China - ~5% eachEntry-level pricing ~$7-9 USDThe sweet spot is ~$20 USD to really show terroirMarketing messagesA unique, single message (especially for US/UK markets) - “taste of the last frontier of European wine,” a pristine regionBrazil - talk more about individual producers as people already know AlentejoJournalists / somms - talk more about winemaking techniques, bringing people to PortugalConsumers - the experience at the estate or virtually tends to grab themBroad / “Generic” promotion - through Wines of Portugal and CVRA (Alentejo region wine marketing body)Invests in trade fairs (e.g., Prowein, Vinexpo) which helpHerdade do Peso - invests in social mediaBeing closer to the distributor (and owning them) helps - has been important to the success of brandsHerdade do Peso, a Sogrape winerySogrape’s founder believed he could change the Alentejo industryIntroduced Alicante Bouschet to the region, blended it with Touriga Nacional“A mix of man’s ingenuity, dream of a family, and the natural conditions found there”16 soil types, 160ha of vineyardsUse clay amphora to season wines, but no pure Vinho de TalhaWine positioningEntry-level, single estate - ~$20 USDReserva, a blend of blocks with the best expression, can ageEssencia - block series, best block of each yearIcon - only been produced twice in 30 years, the highest expression of the grapeAnother wine (collaborating with others) in the worksClimate change - brought back Gobelet training, new grape varieties, use water from the artificial lake to protect plants against extreme weather
Australian wine sales fall in China - Global sparkling wine producer Henkell Freixenet sales fall - Vinexpo announces new wine and spirits shows in new York - Taylor's launches first port and tonic can - And, as ever, our Wine of the Week: Not Sancerre but Quincy!
Le réseau des Great Wine Capitals est né à Bordeaux en 1999 de la volonté de réunir des régions viticoles remarquables pour des échanges économiques, pédagogiques et touristiques. Un pari réussi et une vision à long terme de l'œnotourisme d'excellence. L'idée de créer un réseau des régions viticoles mondialement reconnues est une initiative bordelaise, comme le rappelle notre invitée de Vinocité Catherine Leparmentier. Une idée née durant l’édition de Vinexpo en 1999. Depuis, Catherine Leparmentier aujourd'hui directrice générale des Great Wine Capitals pour la CCI de Bordeaux anime avec passion cette organisation. Les membres de ce réseau ont aussi créé le Best of Wine Tourism, concours international qui récompense et labellise des propriétés viticoles et des prestataires pour la qualité de leurs propositions et innovations dans le secteur de l'œnotourisme. Les objectifs des Great Wine Capitals : promouvoir les échanges commerciaux, les projets éducatifs et le tourisme.
En février dernier se tenait pour la première fois à Paris, le salon Vinexpo/ Wine Paris, événement incontournable du secteur du vin et des spiritueux. Créé en 1981, ce salon qui se tenait habituellement à Bordeaux, a réuni 2 800 exposants et attiré près de 30 000 visiteurs et sera probablement dans les années à venir "the place to be" pour tous les professionnels du secteur. François Surget, œnologue, caviste et producteur, revient sur ce dernier grand show de l'année 2020 du fait de la pandémie de Covid-19. La prochaine édition, qui devait avoir lieu en février prochain, a finalement été reportée à juin 2021. Suivez le guide et bonne écoute
In our 16th episode, we speak with Kristen Bieler, Editor in Chief of SevenFifty Daily and Beverage Media. Kristen brings more than 20 years of beverage experience to her readers.Tune in to hear this expert on all things related to the business of spirits, cocktails, beer and wine share her thoughts on:1) How SevenFifty Daily and Beverage Media’s merger has created a formidable audience of 140,000 trade members across all three tiers of the industry.2) Why personality-driven pitches should be illustrative of broader, timely topics.3) Why regionality, e-commerce, premiumization and a renewed interest in discovery will continue to be trends to watch.4) How beverage science articles are popular with her readership.5) How the bar pros in the “Bartenders to Watch” feature are chosen.6) Why practical how-tos, like starting a spirits brand without a distillery or launching a line of canned cocktails, get her attention.7) How the pandemic is creating an opportunity for the hospitality industry to reimagine itself in a more balanced and equitable way.8) What lessons can be learned from South Africa to help create sustainable diversity in the U.S. wine scene.9) Why large-scale trade events, like VinItaly, VinExpo and ProWein, are ultimately irreplaceable, even in the Zoom era.Kristen also answers a listener question from Anthony Baker, cocktail professor at Momentum Mixology, who wants to know if she foresees a reversal of the tariffs that have been so damaging to the beverage trade.Connect with Kristen via email at editor@sevenfifty.com and on Instagram at @bielerkristen. In this week’s “HLC Innovation Report,” we feature:#1: What We Are Reading This Week - Our agency celebrates book authors we admire through our #AskTheAuthor series. This week, we are reading “Wine Girl” by Victoria James. Check out @hlcbookmedia on Instagram for our interview on how Victoria and Ecco Books/HarperCollins brought her compelling book to life (https://bit.ly/3fz1ihJ ).#2: Who We Are Honoring This Week - Conley Fitzpatrick, Chief Marketing Officer of 21 Seeds Tequila (https://www.21seeds.com/), whose motto is “Vision without action is a daydream.” Each week, we celebrate pioneering women via our digital channels, so check out www.hannaleecommunications.com for over 250 women’s words of wisdom.#3: Who We Are Celebrating This Week - Kate Hudson. She inspires us as Goodwill Ambassador for the United Nations World Food Program that provides assistance to more than 90 million people in more than 80 countries (https://www.wfpusa.org/).#4: What Podcast We Are Listening to This Week - “Post Shift with Shawn Soole.” Shawn recently interviewed Charles Gibb, CEO of Fever-Tree North America. Listen to this 30-year beverage veteran on his globetrotting career, the importance of mixers and how he is leading Fever-Tree USA during the pandemic (https://apple.co/3l4iTiI). #5: Who Is Inspiring Us - Tobin Ellis of Barmagic in Las Vegas. This star bartender launched the Hospitality Relief Dashboard, a portal of support for the hospitality industry with more than 700 helpful resource links via an interactive map (https://www.barmagic.com/relief). Follow “Hospitality Forward” Podcast hosts Hanna Lee at @hannaleeny, Michael Anstendig at @michaelanstendig and our agency @hannaleepr on Instagram. See acast.com/privacy for privacy and opt-out information.
Pour ce dernier épisode d'Infosbar Inside - Saison 1, Christophe Navarre, Président Vinexpo nous accorde un entretien privilégié pour dresser un 1 er bilan du salon Be Spirits by Vinexpo Paris.
LES NOUVEAUX ENJEUX DES SALONS DANS L’UNIVERS DU VIN Du 10 au 12 février 2020, Paris a été l’épicentre mondial du vin et des spiritueux avec la tenue simultanée de Wine Paris et de Vinexpo Paris. A cette occasion, nous sommes allés interroger quatre acteurs de la filière sur le nouveau paysage de ces salons de plus en plus nombreux. Quels sont les grands enjeux des salons dans l’univers du vin ? Comment se différencier face à une offre croissante ? Qu’est-ce qui rend un salon pertinent pour un vigneron ? Pour un acheteur ? Comment prolonger l’expérience des visiteurs sur les salons ? Autant de questions qui concernent l’ensemble des acteurs du secteur.
La 1 ère édition du salon Be Spirits by Vinexpo Paris s'est déroulée du 10 au 12 février à Paris Expo. Croisé dans le lounge presse, notre confrère Franck Stassi, le blogueur de Business & Marchés livre ses impressions à chaud au micro d'Infosbar... A propos de Business & Marchés Un regard sur le business : industrie, services, management et un focus renforcé sur l’univers bars, boissons, bartenders & food... Crée en 2007 puis relancé en 2011 sous le nom de Business & Marchés, le blog décrypte les tendances business (industrie, services, finance, management, start-up) et lifestyle. Dans chaque article, il donne la parole aux entrepreneurs et met en avant les initiatives qui font avancer l’économie (interviews, tribunes, reportages).
5 Questions à Elise Desbonnets, responsable du département spiritueux de Vinexpo. Question#5: On commence à parler de spin-off de Be Spirits, vous avez peut-être une info, un scoop à nous dévoiler ? Retrouvez Be Spirits dans le tout nouveau Paris Convention Center lors du salon Vinexpo Paris, du 10 au 12 février 2020, Hall 7.2 (niveau 1) Site officiel : www.vinexpoparis.com Be spirits : www.vinexpoparis.com/be-spirits/ Infosbar Inside est un podcast du site Infosbar.com Retrouvez-nous sur les réseaux sociaux Instagram : @infosbar Facebook : Infosbar
5 Questions à Elise Desbonnets, responsable du département spiritueux de Vinexpo. Question#2: Quels seront les acteurs de l'Infinite bar et comment ce bar conceptuel fonctionne t-il ? A suivre... Retrouvez Be Spirits dans le tout nouveau Paris Convention Center lors du salon Vinexpo Paris, du 10 au 12 février 2020, Hall 7.2 (niveau 1) Site officiel : www.vinexpoparis.com Be spirits : www.vinexpoparis.com/be-spirits/ Infosbar Inside est un podcast du site Infosbar.com Retrouvez-nous sur les réseaux sociaux Instagram : @infosbar Facebook : Infosbar
5 Questions à Elise Desbonnets, responsable du département spiritueux de Vinexpo. Question#3: quelle sera la typologie d'exposants sur le salon Be Spirits ? A suivre... Retrouvez Be Spirits dans le tout nouveau Paris Convention Center lors du salon Vinexpo Paris, du 10 au 12 février 2020, Hall 7.2 (niveau 1) Site officiel : www.vinexpoparis.com Be spirits : www.vinexpoparis.com/be-spirits/ Infosbar Inside est un podcast du site Infosbar.com Retrouvez-nous sur les réseaux sociaux Instagram : @infosbar Facebook : Infosbar
5 Questions à Elise Desbonnets, responsable du département spiritueux de Vinexpo. Question#4: Pour le lancement de Be Spirits, vous avez souhaité avoir une salle dédiée à l’éducation et à la prise de paroles autour des spiritueux et de la mixologie. De quoi s’agit-il ? A suivre... Retrouvez Be Spirits dans le tout nouveau Paris Convention Center lors du salon Vinexpo Paris, du 10 au 12 février 2020, Hall 7.2 (niveau 1) Site officiel : www.vinexpoparis.com Be spirits : www.vinexpoparis.com/be-spirits/ Infosbar Inside est un podcast du site Infosbar.com Retrouvez-nous sur les réseaux sociaux Instagram : @infosbar Facebook : Infosbar
5 Questions à Elise Desbonnets, responsable du département spiritueux de Vinexpo. Question#1: Qu'est-ce qui selon vous, différencie Be Spiritsde tous les autres salons spiritueux ? A suivre... Retrouvez Be Spirits dans le tout nouveau Paris Convention Center lors du salon Vinexpo Paris, du 10 au 12 février 2020, Hall 7.2 (niveau 1) Site officiel : www.vinexpoparis.com Be spirits : www.vinexpoparis.com/be-spirits/ Infosbar Inside est un podcast du site Infosbar.com Retrouvez-nous sur les réseaux sociaux Instagram : @infosbar Facebook : Infosbar
"La démarche de Be Spirits c'est de parler de business. Ça m'a plu tout de suite et j'ai dit bingo, je rentre dans le projet " Christopher Gaglione, bartender propriétaire du Solera Paris donnera une conférence lors de la 1 ère édition du salon Be Spirits by Vinexpo Paris du 10 au 12 février 2020. Dans ce podcast, focus sur ce bar à cocktail classé 4,9 sur 5 sur facebook et qui a reçu l'attestation d'excellence TripAdvisor 2019. Vous entendrez également Stanislas Stomma, nouveau chef barman pour un pitch sur la nouvelle carte cocktail du Solera. Tout de suite, un entretien avec un patron créatif et disruptif pour un débat passionné sur les salons de spiritueux en général et sur Be Spirits en particulier. + d'infos à suivre sur www.vinexpoparis.com/be-spirits/ Instagram : @solera.paris Facebook : solera Paris Infosbar Inside est un podcast du site Infosbar.com Retrouvez-nous sur les réseaux sociaux Instagram : @infosbar Facebook : Infosbar L'abus d'alcool est dangereux pour la santé. A consommer avec modération.
Rencontre avec Vincent Assié, directeur Europe de l'ouest et Nicolas Michaud, Brand Ambassador Europe des marques du portefeuille de spiritueux britannique Halewood International. Whitley Neill, City of London, Slixty Six, The Pogues, Crabbie, Dead man's fingers sont quelques unes des marques de Halewood Wines and Spirits dont l'implantation débute dans le CHR Français. www.halewood-int.com www.whitleyneill.com Instagram : @nicomicho Infosbar Inside est un podcast du site Infosbar.com Retrouvez-nous sur les réseaux sociaux Instagram : @infosbar Facebook : Infosbar
Positionnement de la marque sur le marché Français, raisons du choix Be Spirits pour exposer ou encore distribution de Guillotine vodka sur le marché américain... Entre 2 voyages "long courrier", Paul Berkmann, Pdt de Bastille Day (Guillotine Vodka) s'exprime en exclu au micro de Laurent Le Pape. Be Spirits by Vinexpoparis www.vinexpoparis.com Infosbar Inside est un podcast du sitewww.infosbar.com Instagram : @infosbar Facebook : Infosbar
Dernier volet de notre série d'été sur le monde du vin. Le climat de plus en plus chaud impose des choix radicaux sur de nombreux vignobles du monde. Les zones de production s'étendent plus au nord dans l'hémisphère Nord, et inversement dans l'hémisphère Sud où le raisin rencontre des conditions plus clémentes. C'est ainsi qu'en Estonie les variétés de raisin résistantes ont été introduites par des chercheurs qui pensent qu'un jour on produira du vin au bord de la mer Baltique. Agnieszka Kumor a rencontré ces passionnés. De Tallinn, la flamboyante capitale estonienne, un train express part vers le sud. Au fur et à mesure du voyage, le plat pays parsemé de lacs, de marais et de tourbières se dévoile. D’immenses forêts, repères des loups, des ours et des lynx, recouvrent près de la moitié du territoire estonien. Il n’est pas rare de rencontrer des grues cendrées qui se promènent dans des prés. Une viticulture dans un pays nordique C'est près de la ville universitaire de Tartu qu'une station d'expérimentation agricole teste depuis une dizaine d’années de nouvelles variétés de raisin. Dans une parcelle, les vignes sont conduites sur des palissages et les feuilles correctement exposées au soleil qui se laisse encore désirer. L’image est surprenante dans ce paysage nordique. Mais il faudra désormais s’y habituer, selon Endla Reintam, professeure d'écologie des sols et vice-rectrice de l’Université des Sciences de la Vie : « vous voyez bien que c'est possible de faire pousser les grappes de raisin dans les conditions climatiques du nord. Les variétés plantées en Europe occidentale ne survivraient pas chez nous. C’est pourquoi on a décidé de tester de nouveaux cépages résistants au froid. Un jour, ils produiront du vin. » Pour son collègue, Alar Astover, directeur de la Faculté des sols à la même Université de Tartu, le projet est loin d’être anecdotique : « il s'agit, évidemment, d'un secteur de niche. Mais la viticulture pourrait apporter de la diversité dans l'activité agricole dans les campagnes. Avec des emplois à la clé. Le vin est un produit à haute valeur ajoutée. Les futurs viticulteurs pourraient multiplier leurs revenus. La terre convertie en vignoble serait mieux valorisée. » Face aux températures qui grimpent Une incertitude pèse sur les pays traditionnellement producteurs de vin, comme la France, l’Espagne ou le Portugal. Dans quel monde cultivera-t-on la vigne dans cinquante ans ? se demandent des viticulteurs en Argentine, en Californie ou encore en Australie. Les pronostics sur le changement climatique ne les rassurent guère. Si les activités industrielles actuelles et la diffusion du modèle de consommation occidental se poursuivent, la concentration en CO2 devrait doubler par rapport à l'ère préindustrielle. La température de la Terre augmenterait alors de 3°C en moyenne à la fin du siècle, selon le Groupement d'experts intergouvernemental sur l'évolution du climat (Giec). Un scénario catastrophe. La vigne est aux premières loges de ce changement radical. Notre planète subira « des modifications drastiques par rapport à aujourd’hui, impliquant des efforts d’adaptation considérables », a martelé Patrice Geoffron lors de son intervention au 1er Symposium sur l’impact du changement climatique sur le vin à Vinexpo 2019. Selon ce professeur d’économie à l’Université Paris-Dauphine, alors que la production du vin s’est toujours bien adaptée à une très grande variété d’environnements, « le défi actuel est celui de la vitesse du changement et de la capacité à y faire face. Quel coût cela va-t-il engendrer ? Et saura-t-on garder une cohérence avec la tradition, la typicité des vins et l’attente des consommateurs ? » L’une des voies d’adaptation envisageable passe par le déplacement des limites de, ce que l’on appelle, la « zone de confort » climatique de la vigne. Traditionnellement, on cultive la vigne dans les régions situées entre les trentième et cinquantième parallèles au nord et au sud. L’accroissement des températures force déjà certains producteurs à pousser leurs vignobles plus au nord dans l’hémisphère Nord, et inversement dans celui du Sud. La carte mondiale des producteurs de vin se redessine. Aujourd’hui, on produit du vin en Angleterre, en Belgique, en Suède ou aux Pays-Bas. Et un jour, peut-être, en produira-t-on en Estonie ? Retour à Tartu C’est en tout cas le rêve de ces chercheurs estoniens qui ont choisi d’introduire les cépages hybrides résistant aux rudes hivers du pays. Sur une pancarte accrochée à l’entrée de la station agricole de Tartu sont affichés des noms de ces variétés nouvelles venues de Russie ou d’Allemagne : le rondo, le zilga, le hasansky sladky. Un court descriptif y est joint. Les recherches avancent, mais il faudra sans doute apprendre à maîtriser le sol, le soleil, l'eau et y ajouter le travail de l’homme afin de répondre aux exigences de la vigne. Et les pesticides dans tout cela ? Selon Endla Reintam les recherches menées par cette station pourraient contribuer à diminuer et à terme éliminer leur usage : « la plupart des arbres que vous voyez autour sont des pommiers. On y trouve aussi un certain nombre de variétés de baies. Nos techniciens travaillent pour les entreprises qui veulent remplacer les pesticides par des produits respectueux de l'environnement. Par exemple, on teste un produit vert à base de bière pour protéger les fraises des moisissures. » « On ne peut plus se contenter de produire, il faut garder en tête l'impact de nos actes sur l'environnement, » confirme Alar Astover. De nombreux obstacles devront encore être franchis avant que l'on produise du vin en Estonie. Mais ces passionnés travaillent déjà pour y parvenir.
Quelles transformations pour l'économie du vin imposera le climat dans trente ans ? Que faire si les températures continuent de grimper ? Délocaliser les vignes, monter vers les régions plus froides, changer de variétés de raisin ? Les vignerons s'interrogent. Agnieszka Kumor a parcouru les vignobles de France et d’ailleurs à la recherche de ces producteurs passionnés. Aujourd'hui, elle nous invite en Champagne, dans le nord-est de la France. Le train TER arrive à Bar-sur-Aube, une petite ville du sud de la région champenoise. C’est ici entre deux vallées verdoyantes, celle de la Seine et de l’Aube, que s’étend le vignoble de la côte des Bars. Le pinot noir y est roi. Deux autres variétés nobles, le chardonnay et le pinot meunier complètent le tableau. Quelques vieux cépages locaux reviennent au goût du jour grâce à des viticulteurs passionnés. Il s’agit de l’arbane, du petit meslier, du pinot gris et du pinot blanc. Au milieu des vignes ou dans leurs chais, là où le raisin est transformé, les Champenois s’interrogent. L’impact des pesticides sur l’environnement les préoccupe. Certains choisissent la viticulture biologique. Ce n’est pas encore le cas de tout le monde, mais les exploitations agricoles et viticoles qui mettent en place les pratiques vertueuses peuvent désormais faire l’objet d’une certification officielle Haute Valeur environnementale (HVE). D’autres se regroupent autour de Terra Vitis, une certification environnementale spécifique à la viticulture. Mais les maladies de la vigne sont toujours là. Il est très difficile de les combattre en utilisant les méthodes de culture saines. Et si la solution venait des cépages résistants ? Les champagnes de demain C’est dans cette perspective de moindre recours aux des intrants chimiques (mais aussi biologiques, comme le soufre ou le cuivre) que de nouvelles variétés de raisin sont testées en Champagne depuis trois ans. En avril 2016, Le Comité interprofessionnel du vin de Champagne (CIVC) a lancé un programme de sélection variétale. Il s’agit de croiser les cépages autorisés en Champagne avec des vignes sauvages naturellement résistantes aux maladies. Le projet n’en est qu’à ses débuts, mais Michel Drappier, PDG de la maison de champagne du même nom, y croit : « Je trouve cela formidable. C’est l’avenir de notre profession. On va inventer de nouveaux cépages qui vont faire les champagnes des années 2030, 2040, 2050 et au-delà. » Et là, c’est le vigneron qui parle : « Le sol et le climat constituent la matière du vin, son âme. On ne peut pas recréer le champagne ailleurs qu’en Champagne. Avec ces nouveaux cépages qui seront plantés ici le style champenois persistera. La variété de raisin, c’est un instrument, qui extrait cette âme du sol et du climat, et qui le transforme en un vin pétillant d’une très grande élégance. » Les vignes résistantes aux maladies Hugo Drappier, fils de Michel, a étudié les cépages hybrides lors de ses études à l’école de Changins, en Suisse. Cet établissement privé forme les ingénieurs en œnologie, viticulture et arboriculture. Depuis des années, l’école mène des travaux de recherche et développement autour des cépages résistants. « Ils ont signé un partenariat avec l’Institut de la recherche agronomique (INRA) pour pouvoir développer ces nouveaux cépages en France. Des cépages qui seront plus adaptés à notre climat champenois assez particulier. L’idéal ce serait d’avoir plusieurs résistances à toutes sortes de maladies. J’espère que ces nouvelles variétés vont nous apporter plus de confort. Des vignes qui seront plus faciles à travailler et respectueuses du climat. » Le raisin qui mûrit plus tard Mais il n’y a pas que les maladies, il y a aussi le changement climatique. Jusque-là, les champenois n’étaient pas mécontents des effets de réchauffement du climat dans leur région. Mais ils savent que si les températures continuent de grimper, à terme cela posera problème. Ce qui est en jeu c’est le style du vin. Au salon Vinexpo à Bordeaux, Laurent Panigaï, directeur général adjoint de la cave champenoise Nicolas Feuillatte, en est persuadé : certaines variétés nobles succomberont au changement climatique. Selon lui, les variétés hybrides serviront de recours : « L’idée est très simple. Il s’agit de faire des croisements naturels, mais sans faire des OGM (organismes génétiquement modifiés, NDLR). On prend des variétés historiques, de l’appellation Champagne et de son terroir, et on les croise avec des variétés qui ne viennent pas forcément de notre région. Notre objectif est d’obtenir des variétés qui mûrissent plus tard et qui nous permettent de ne plus vendanger en août, mais peut-être en septembre. Tout en gardant la typicité de nos produits. » Le programme de recherche durera au minimum une quinzaine d’années avant que les plants sélectionnés puissent être inscrits dans le Catalogue officiel des espèces et de variétés de plantes cultivées en France. Ce n’est qu’ensuite qu’ils seront autorisés à être plantés. C’est long, certes, mais la révolution est déjà en marche.
Meet your New Neighbors from The east? VinExpo Hong Kong w New York Wines
VinExpo Hong Kong w Napa Valley's Palmaz Vineyards
International flavor at VinExpo Hong Kong and Australia's De Bortoli Wines
Salon Be Spirits by Vinexpo Paris (du 10 au 12 février à Paris Expo). Ce podcast enregistré avec Mathieu Vanhalst, Directeur commercial de Vinexpo, lève le voile sur l’offre Be Spirits. Ce concept fondé sur l’expérience réunira tous les acteurs de l’univers du bar et des spiritueux. Un espace avec sa propre atmosphère dans lequel se côtoieront marques crafts, marques internationales, influenceurs du monde du bar parisien et start-ups. Ce qu’il faut retenir : Offre attractive dès 3 500€ « all inclusive » pour rencontrer le monde entier en 3 jours. Soyez présent sur l'Infinite bar, le plus long bar à cocktail du monde : vos marques mises en lumière grâce aux bartenders les plus influents de la capitale (3 000€ pour les 3 jours de salon) Un concept à 360° qui va réunir tous les professionnels de cette industrie : importateurs, distributeurs, acheteurs, médias spécialisés, blogueurs, prescripteurs, grandes enseignes de e-commerce (Alibaba et bien d’autres), travel retail, chaînes de restauration, duty free… Tout l’écosystème des spiritueux au même endroit : venez sur le LAB découvrir les nouvelles technologies de demain, assistez aux conférences et masterclass élaborées en partenariat avec Alexandre Vingtier. -------------------------------------------------------------------------- Vous souhaitez être visible sur Be Spirits ? Contact commercial Vinexpo Elise Desbonnets : 05 56 56 01 64 / 06 30 80 79 56 edesbonnets@vinexpo.com Site officiel : www.vinexpoparis.com
A Tasting with Chateau Du Chatelard of Beaujolais @BOJO
One of my favorite producers of Chablis - Domaines De Malandes with Amandine Marchive @VinExpo
VinExpo 2019 -Grands Vins De Bordeaux with Nicolas Alves
VinExpo 2019 - Bordeaux Distilling Company
Alsace's Cave De Turckheim w Emmanuelle Gallis @Vinexpo - Pt 1
Alsace's Cave De Turckheim - Pt 2 @VinExpo
A Tasting with Lamblin Et Fils and Alexandra Vailleu @VinExpo
Ugo Jobin (Ugo & Spirits) et Alexandre Vingtier (Rumporter) développent en avant-première pour Infosbar, les 3 thématiques de conférences du 1 er salon Be Spirits by Vinexpo Paris (du 10 au 12 février à Paris Expo). LES THÉMATIQUES DU SALON BE SPIRITS BE BAR Comment valoriser mon offre On Trade ? BE BRAND Comment construire une marque ? BE CRAFT Comment produire un spiritueux ? Vous souhaitez être visible sur Be Spirits ? Contact commercial (Vinexpo) Elise Desbonnets : 05 56 56 01 64 / 06 30 80 79 56 edesbonnets@vinexpo.com Site officiel : www.vinexpoparis.com
LES VINS BIOS, UNE LAME DE FOND ? Pour ce numéro spécial bio, nous sommes partis à la rencontre de quatre professionnels et avons échangé avec eux sur leurs acceptions du bio, la réalité des pratiques, les enjeux de filière et les tendances de marché. Quatre interlocuteurs de choix pour ce septième épisode des SOWINE Talks réunissant Jean-François Réaud des Vignobles Gabriel & Co, Magali Combard de Figuière, Philippe Hébrard des Caves de Rauzan et Charles Philipponnat du Champagne éponyme, tous interviewés à l’occasion du Salon VINEXPO, qui s’est tenu à Bordeaux du 13 au 16 mai 2019.
La semaine de Vinexpo à Bordeaux a été marquée par une forte actualité dans le monde du vin :Décès d'André Lurton, l'un des grands bâtisseurs de l’histoire contemporaine du Bordelais, "remise à plat du modèle de Vinexpo" et de son futur, annonce de Bernard Arnault d'engager davantage le château d'Yquem dans la viticulture bio... Dans ce nouveau numéro des "Quatre saisons du vin", le "podcast viti-vinicole" de Sud Ouest, Mathieu Hervé échange avec César Compadre, responsable de la rubrique Vin du journal.Bonne écoute ! Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.
Bartender Journey - Cocktails. Spirits. Bartending Culture. Libations for your Ears.
I recently attended a huge wine show at the Javitz Center in Manhattan called VinExpo. There were 1000’s of wines to try, plus a few sprits – I had some wonderful whiskey from France called Half Moon. There were also classes and seminars. I attended a seminar sponsored by the Riedel company who makes beautiful glassware – mostly wine glasses. In fact we use Riedel wine glasses at the Private Club where I work. The purpose of this seminar was to show that the glass has a substantial influence on your experience drinking the wine. Of course these glasses look beautiful, so that’s a great start. They feel great when you pick them up and are perfectly balanced…we all know to hold a wine glass by the stem yes? In fact it was said in the seminar “if a glass has a stem, use it!” This is of course so that you do not warm up your wine or whatever beverage with your body heat. I caught up with Anne Koziara, who gave the seminar, on the exhibition floor after … we’ll talk to her in just a moment. Our sponsor this week is CAKE POS from Sysco. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience. Stop worrying about tracking every sale - CAKE does that for you. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience. Stop worrying about tracking every sale - CAKE does that for you. You can automatically save information and review it later, from anywhere. That means maybe as the manager or owner can maybe actually take days off, which can be pretty rare in the restaurant business. No matter where you are, you can check in on daily reports and know they’ll be up to date. To get started with CAKE, check out trycake.com/bartender. For our Bartender Journey listeners, you can get $750 off the activation fee. That's a 75% discount. Go to trycake.com/bartender and request a demo! Please feel free to get in touch for any reason. You can email me directly at brian@bartenderjourney.net. If you have an interesting story to tell, please get in touch. I’m looking to line up guests for the next few weeks. Don’t forget about our sponsor CAKE POS. Find our special link for our Bartender Journey listeners at trycake.com/bartender. You can get $750 off the activation fee. That's a 75% discount. Go to trycake.com/bartender and request a demo! Or just go take a look. It’s a big help if you just go to that URL so that our sponsors to see the Bartender Journey listeners are at least clicking through to check it out. trycake.com/bartender. Toast: May we always part with great regret and meet again with pleasure.
VinExpo 2018 comes to New York City and brand new book RED WINE by NY wine writers/authors/experts Mike DeSimone and Jeff Jenssen.
Wine festivals can be one of the most fun ways to discover more about wine and meet the people who make what is in your glass. Fortunately there are a great number of different events people can attend, both in your capital city and also in the wine regions themselves. On this episode of The Vincast Daniel Honan returns and we chat about the nature of wine festivals and how they are evolving to connect with todays wine consumer.
It looks like Chinese people won't be only drinking Bai Jiu during Spring Festival dinners. Wine may become a new item on the table. China has topped France and Italy to become the world's biggest consumer of red wine, according to a study by International Wine & Spirit Research commissioned by Vinexpo. The survey shows that Chinese consumers downed 1.8 billion bottles of red wine last year, contributing to a 136 percent rise in consumption since 2008. Why the massive surge in red wine drinking in China? Is this survey providing an answer?
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Robert Beynat, the chief executive of Vinexpo, recently stated that the internet "is not a circuit for wine sales, the internet will always be marginal, and it will stay that way." How can one man be so wrong?