Archive for March, 2017

Pizza Wines – It’s Not the Pie, It’s the Toppin

March 31st, 2017

It’s feeling like a pizza night around here. And not, unfortunately, a “grill your own homemade crust” kind of night. Not even a “make your own at home” kind of night. An order-in kind of night. Here are some ideas for pairings you may not have thought to recommend to your wine shop customers. [level-members] As […]

Wine Stories Worth Sharing – March 30, 20

March 30th, 2017

Ever wonder what would happen if the clouds rained tequila? Wonder no more. Ever wonder how great it would be if you could pour red wine without dripping? We may have solved that problem, too. [level-members] Here’s something that could be a problem if it escapes the lab and makes its way to, say, Daytona for […]

Is Ingredient Disclosure Good for Wine Marketin

March 29th, 2017

In an era of ever-rising food awareness, would listing the ingredients that go into each bottle of wine be a good thing? [level-members] More and more food consumers have taken a side in the battle of GMOs. More and more are making decisions about which “organic” and “free-range” options are worth the premium prices. (I put […]

External Factors Affecting Your Wine Sh

March 28th, 2017

One of the keys to happiness and success in owning a wine shop, as with so many pursuits, is being able to tell the difference between the things you can control and those you can’t. Those you can’t control – like, for example, Brexit or the price of land in Napa Valley – can still […]

Wine Industry News for March 27, 20

March 27th, 2017

Labor and land in California wine country – or should we call it California marijuana country … lawyers protecting us from ourselves, and ourselves helping define what kind of wine the mass-market producers will produce for us. [level-members] Labor and other issues aren’t going away in the US wine industry, as these articles on the […]

More on Tough Food & Wine Pairin

March 24th, 2017

Based on the response to our posting last week on taking a different approach to food and wine pairing, this week we’ll look at some notoriously tough pairings. [level-members] We’ll do this with the help of Natasha Hughes’ article on the Tim Atkin website. In that article she covers everything from artichokes to asparagus to […]

Wine Stories Worth Sharing – March 23, 20

March 23rd, 2017

Reading the wine list in a restaurant can give you nearly as bad a headache as overindulging in the wine you do finally select. We’ve got cures for both. [level-members] Food and Wine can help you help your customers be as happy with the wine they get in a restaurant as they are with the […]

Wine Shop Marketing by Educating Wine Shop Custome

March 22nd, 2017

You’ve got to be pretty confident – a la the New York Times – to call a long-form article, “How to Drink Wine.” But you can still get a lot of mileage out of the idea without being nearly that brash. [level-members] Eric Asimov’s guide can serve as an excellent framework for you to create […]

The End of Wine Exper

March 21st, 2017

We’ve written about this a bit lately, including an article on consumer ratings and reviews of your wine shop. So I was excited to see another wine business expert weighing in on the topic. [level-members] Robert Joseph’s post on Meinginger’s Wine Business International, a German publication, is titled, The Death of the Experts. That’s a little extreme […]

Wine Industry News for March 20, 20

March 20th, 2017

Immigration in California, wines of New Jersey, Oregonians asking for a handout, Canada is ready for its closeup, and if Millennials aren’t changing the way you sell wine, you may not be selling wine very much longer … [level-members] The immigration question for the California wine business proves that all politics is local, even when […]