If I'm honest, I've never been a big listener myself (apart from a few, of course). Although I was featured in a couple of them personally, I never had the chance to sit down and just listen through many of them.
When I've been asked what I see or predict as an interesting social media platform for a wine company or a wine brand though, I often mention audio as one of them.
But why, you might ask?!
The reason is simple and lies in the stats. Many wine companies and startup businesses try to 'put all their eggs into one basket' and that is Instagram (and Facebook) and while I understand the necessity of being on Meta's main channels, I also try to talk business owners out of putting too much (or all) of their focus on those platforms. Instead, I push them to diversify their social media.
I always say, be on Instagram (and Facebook), mainly because they have to and I wouldn't be able to talk them out of it anyway. I often recommend being on LinkedIn, especially if they are B2B, and on YouTube if they are willing to invest more time and resources in social media. I also like to suggest podcasting mostly because I feel that there is huge potential in audio - just think about Alexa, or Google Home - and because it is relatively cheap compared to the 'OG Social channels' when it comes to customer acquisition, but most importantly because wineries and wine brands could tap into a very engaged audience with audio.
As my friend and colleague Lawrence Francis, Founder and Host of Interpreting Wine Podcast' so adequately explains in one of his recent LinkedIn post:
"New companies have low adoption and so need to go on the offence to secure attention. Their lack of money leads them to focus on social media channels that themselves have a relatively low adoption (to the left) betting that one of these will be the next Tik Tok or snapchat and that their land grab, will be that much cheaper. This is a concept spoken about a lot by @garyvee , who equates getting in early on a platform to buying underpriced prime Malibu real estate.
I think what's really interesting now is that the Facebooks and Instagrams have such high adoption that they are to the right of the graph and are expensive relative to the other platforms. It's also where you'll find more competition from the big brands.
I'm still very bullish on the future of audio and podcasting in particular and see this very much to the left in terms of adoption, so it will naturally appeal more to brands who want to go on the offence and claim the underpriced mental real estate.
The really interesting point here is given the level of awareness podcasting has achieved in recent years and the entry of many big players we may be approaching the tipping point where podcasting becomes a defensive play (because everyone else has got one) and when that happens, even more established companies will enter the audio space."
So, I'd most certainly (at least) consider starting a podcast if you run a wine business or a winery, just to not miss out on that "underpriced prime Malibu real estate"!
Would you have any questions or need help with your social ventures, please don't hesitate to drop us a message, or simply comment below...
]]>Putting a Face to the Brand
In a world inundated with advertisements and promotions, consumers are seeking authenticity and personal connections. Humanizing a social media account means sharing the stories of the people who drive the business forward. Imagine scrolling through your feed and coming across a post introducing the passionate winemakers who carefully craft each bottle of wine. Suddenly, the brand transforms from an impersonal entity, a 'faceless company' into a team of dedicated individuals with a shared vision. This personal touch creates a deeper emotional connection that resonates with the audience, your potential customers.
Fostering Trust and Relatability
A faceless company can sometimes feel distant and unapproachable. On the other hand, a brand that showcases its founders and employees becomes relatable, as customers can see the individuals behind the products or services. When a wine business introduces its team members on social media, it humanizes the brand and fosters a sense of trust. Customers can associate names and faces with the products they enjoy, making the purchasing experience more personable and authentic.
Storytelling that Resonates
Humans are wired to respond to stories. By introducing team members and sharing their journeys, a business can weave compelling narratives that engage its audience. Imagine learning about a winemaker's journey from a small wine region to becoming a part of a prestigious chateau. This narrative not only adds depth to the brand but also creates a relatable and memorable experience for the audience. As followers learn about the people behind the scenes, they become invested in the brand's story and its continued success, this is one of the first steps they take to become customers.
Boosting Engagement and Interaction
Social media is all about interaction. Humanizing a social media account encourages dialogue and engagement. When a wine business showcases its team members, followers are more likely to leave comments, ask questions, and share their own experiences. This two-way interaction not only strengthens the brand-customer relationship but also provides valuable insights for the business (this is how you can refine your avatar, or customer segment). The more engaged the audience, the more likely they are to share content, spread the word, and ultimately drive sales. One of my favourite 'brands' who does this really well is an English Winery, Oastbrook. Owner couple America and Nick are not just great winemakers, but exceptional storytellers too.
Differentiating from Competitors
In a competitive market like the wine trade, standing out is essential. While products and services can often be similar or replicated, the human element behind a business is unique. A wine business that introduces its team members sets itself apart from competitors that remain faceless. This differentiation can lead to brand loyalty, as customers feel a sense of belonging to a community rather than just being consumers of a product.
The Key Takeaway
In a digital age where impersonal interactions are becoming the norm, humanizing a social media account is a powerful way for businesses to connect on a deeper level with their audience. By showcasing the faces and stories behind the brand, companies can foster trust, relatability, and engagement, ultimately creating a lasting impact in the minds and hearts of their customers. Just like the wine business that introduces its passionate team, every business has a unique story to tell – and sharing it can be the key to unlocking success in the world of social media marketing.
Would you need any help shaping your Social Media and growing your Wine Brand by leveraging the power of Digital Marketing and Storytelling, please simply drop us a message by Clicking here.
]]>
Wine businesses and wineries regularly underestimate the power of blogging...
One of the most effective ways to engage with customers, establish authority, and improve search engine rankings is through regular blog posts. In this article let me explain the importance of maintaining a consistent blog on a wine company's website and how it establishes a powerful connection with Search Engine Optimization (SEO) and Digital Marketing for wine in general.
Build a Community and Nurtur Customer Relationships
A blog provides a dynamic platform for wine companies to connect with their audience on a deeper level. Regularly updated content allows businesses to share stories, insights, and educational information about wines, winemaking processes or tasting experiences. By creating valuable and informative content, wine companies can foster a sense of community around their brand and products. As customers engage with the blog through comments and shares, a loyal following can emerge, driving repeat business and word-of-mouth referrals.
Showcase Expertise and Establish Authority
A wine company's blog is an opportunity to showcase its expertise and industry knowledge. By publishing well-researched articles, tasting notes, and interviews with winemakers, your company can establish itself as a trusted authority in the field. This authoritative reputation not only enhances customer trust but also attracts potential customers seeking guidance and recommendations. As the go-to resource for wine-related information, the company's blog can have a significant impact on consumer decision-making.
Boost SEO and Organic Traffic
The relationship between a wine company's blog and SEO is undeniably symbiotic. Search engines love fresh, relevant, and informative content. Regularly updated blog posts signal to search engine algorithms that the website is active and engaging. As a result, search engines are more likely to crawl the site frequently, improving the chances of indexing new pages and content.
Moreover, a blog allows wine companies to target specific keywords and phrases that potential customers may be searching for. Each blog post provides an opportunity to naturally incorporate these keywords into the content, making the website more visible to relevant searches. Over time, this strategic use of keywords can improve the site's ranking in search engine results, driving organic traffic to the wine blog and the company's main website.
Backlink Opportunities and Increased Domain Authority
High-quality blog content attracts other websites and bloggers to link back to the wine company's blog posts. These backlinks signal to search engines that the content is valuable and authoritative, contributing to the company's domain authority. A higher domain authority improves the chances of ranking well across all web pages, enhancing the overall SEO efforts.
Social Media Amplification and Brand Awareness
An active blog also creates a steady stream of content to share on social media platforms. Engaging blog posts about wine, accompanied by captivating visuals of vineyards or winery photos, encourage social media users to share the content with their networks. This social media amplification not only increases the reach of the blog posts but also contributes to brand awareness and recognition of the wine brand. With more eyes on the brand, wine companies can expand their online presence and potentially reach new customers by leveraging this important element of Digital Marketing.
In conclusion, a regular wine blog is an indispensable asset for any wine company's website. By providing valuable content, establishing authority, boosting SEO efforts, and nurturing customer relationships, a blog becomes a powerful tool in the digital marketing strategy of any winery. With the right blend of creativity, industry knowledge, and SEO optimization, wine companies can effectively engage with their audience and take their online presence to new heights. Remember, just like a fine wine, the value of a well-maintained blog only improves with time.
Cheers to a fruitful blogging journey wine friends!
]]>
Social media has become a powerful tool for businesses to connect with their audience, promote their products, and foster brand loyalty. For wineries and wine businesses, the world of social media presents an exciting opportunity to showcase their passion for winemaking, share captivating stories about their products, and engage with wine enthusiasts worldwide. One effective strategy to achieve all of these goals is through social media giveaways. In this article, I will explore the immense potential of giveaways for wineries and wine businesses, emphasising the importance of choosing the right collaborator to attract the right audience.
The Power of Giveaways
Social media giveaways have proven to be a game-changer for brands seeking to grow their online presence and cultivate a devoted following. They offer a dynamic and interactive approach to connect with audiences, generating excitement and engagement. For wineries and wine businesses, the impact of giveaways goes beyond mere visibility – it allows them to create memorable experiences, showcase their offerings, and forge meaningful connections with wine lovers.
Choosing the Right Collaborator: Key to Success
Collaboration is an integral part of successful social media giveaways. Partnering with the right influencer, wine connoisseur, or a wine-related business is a strategic move that can significantly amplify the giveaway's impact. The right collaborator brings authenticity and credibility to your brand, ensuring that the audience reached aligns with your target market and shares genuine interest in what you have to offer. By carefully selecting a collaborator with an established presence in the wine community, wineries can tap into a broader audience, expanding their reach and creating a lasting impression.
Cultivating a Growing Audience
A well-executed social media giveaway serves as a potent catalyst for audience growth. By offering enticing prizes like exclusive wine tastings, vineyard tours, or limited-edition wine collections, wineries create a compelling incentive for participation. Participants are more likely to share the giveaway with their friends and followers, organically expanding the brand's visibility and attracting new audiences who might have otherwise remained unaware of the winery's existence. As the number of participants increases, so does the potential for building a loyal community of wine enthusiasts, eager to learn more about your offerings and engage with your content.
Amplify Your Brand Message
Giveaways provide an excellent platform to reinforce your brand message and share your winery's unique story. Through compelling content, such as behind-the-scenes glimpses of winemaking processes, spotlighting sustainable practices, or describing the distinctive flavor profiles of your wines, you can captivate your audience's imagination. Educating your audience about the art of winemaking, wine pairings, and the cultural heritage associated with each bottle fosters a deeper connection with consumers, enhancing brand loyalty and encouraging repeat business.
The Thrill of Winning
Human beings love the thrill of competition and the prospect of winning something valuable. Social media giveaways tap into this primal desire, igniting excitement and anticipation among participants. Encouraging participants to share the giveaway post, tag friends, or repost your content amplifies the giveaway's reach, as it spreads organically through social networks. This increased engagement not only benefits the current giveaway but also boosts your long-term social media growth and fosters an enthusiastic community around your brand.
Measure, Adapt, and Thrive
The success of a social media giveaway doesn't end with the announcement of winners. To unlock the full potential of this strategy, it's essential to measure its impact. Analyze the metrics, such as engagement rates, new followers, website traffic, and conversion rates, to gain valuable insights into the effectiveness of your giveaway. This data enables you to refine your social media strategies, adapt to your audience's preferences, and continually improve your future giveaways, ultimately propelling your winery or wine business towards long-term success.
Social media giveaways offer wineries and wine businesses an unparalleled opportunity to engage with a global audience, expand their reach, and foster brand loyalty. By choosing the right collaborator, cultivating a growing audience, amplifying their brand message, and embracing the excitement of winning, wineries can uncork success and build a thriving community of passionate wine enthusiasts.
]]>
In the competitive world of wine, it's essential for wineries and wine businesses to stand out from the crowd. Content marketing is a powerful tool that can help wineries differentiate themselves and connect with potential customers. In this post, I'll explore the importance of content marketing for wineries and wine businesses and discuss the main elements of a successful content marketing strategy.
Why Content Marketing Matters for Wineries and Wine Businesses
The wine industry is a relatively small and crowded space, with countless brands and varieties vying for consumer attention. To stand out in this crowded marketplace, wineries need to develop a strong brand identity and create content that resonates with potential customers. Here are just a few reasons why content marketing is so important for wineries and wine businesses:
Build brand awareness: Content marketing is a great way to build brand awareness and establish your winery as a trusted authority in the wine industry. By consistently creating valuable and informative content, you can increase your visibility and reach a larger audience.
Generate leads: Content marketing can also help you generate leads and grow your customer base. By creating content that speaks directly to the needs and interests of your target audience, you can attract new customers and build long-lasting relationships with them.
Foster customer loyalty: Finally, content marketing can help you foster customer loyalty by creating a community around your brand. By engaging with your audience through social media, blog posts, and other content, you can build a loyal fanbase that will keep coming back for more.
The Main Elements of a Successful Content Marketing Strategy
Now that we've explored why content marketing is so important for wineries and wine businesses, let's take a closer look at the main elements of a successful content marketing strategy:
Define your target audience: The first step in creating a successful content marketing strategy is to define your target audience. Who are you trying to reach? What are their interests, needs, and pain points? By understanding your audience, you can create content that speaks directly to them and resonates with their needs.
Develop your brand voice and identity: Once you've defined your target audience, it's time to develop your brand voice and identity. What makes your winery or wine business unique? What values do you want to communicate through your content? By developing a strong brand identity, you can differentiate yourself from other wineries and connect with potential customers on a deeper level.
Create valuable and informative content: The heart of any content marketing strategy is, of course, the content itself. To be successful, your content needs to be valuable, informative, and engaging. This could include blog posts, social media content, videos, podcasts, and many more.
Promote your content: Once you've created great content, it's time to promote it. Use paid social media, email marketing, or influencer marketing to get your content in front of as many people as possible.
Measure your results: Finally, it's important to measure the results of your content marketing efforts. What types of content are resonating with your audience? What channels are driving the most traffic? By analyzing your results, you can refine your content marketing strategy and continue to improve your results over time.
In conclusion, content marketing is a powerful tool for wineries and wine businesses looking to stand out in a crowded marketplace. By defining your target audience, developing a strong brand identity, and creating valuable and informative content, you can attract new customers, build customer loyalty, and establish your wine business as a trusted authority in the wine industry.
]]>In today's competitive business landscape, building a strong brand is essential for long-term success. A strong brand not only captures attention but also cultivates trust, fosters authenticity, and embraces a clear purpose. In this article, we'll delve into the key elements that contribute to a powerful brand and how they can propel your business to new heights.
Trust: The Cornerstone of Success Trust forms the foundation upon which a strong brand is built. Customers crave authenticity and reliability in their interactions with brands. To earn trust, consistency is key. Deliver on your promises, provide exceptional quality, and maintain transparent communication. Building trust takes time, but it pays off with loyal customers who become brand advocates.
Authenticity: Let Your True Colors Shine In a world where sameness can be overwhelming, authenticity is a breath of fresh air. Embrace your brand's unique personality and values. Showcase what makes you different and stand out from the crowd. Authenticity creates genuine connections with your audience, as people are drawn to real and relatable experiences. Be true to yourself, and your brand will attract like-minded individuals who resonate with your story.
Clear Purpose: Guiding Your Brand's Journey A clear purpose acts as a compass, directing your brand's decisions, actions, and messaging. Define your "why" – the driving force behind your brand's existence. What problem do you solve? How do you make a positive impact? A well-defined purpose provides a sense of direction and helps align your brand internally and externally. It creates a cohesive narrative that customers can connect with, fostering brand loyalty.
The Magic of Alignment: Trust, Authenticity, and Purpose Working Together When trust, authenticity, and a clear purpose intersect, something magical happens. Your brand becomes a force to be reckoned with – unforgettable, irresistible, and beloved. Trust sets the stage, authenticity creates emotional bonds, and a clear purpose guides your brand's journey. This powerful combination fosters deep connections with your audience, fuels brand loyalty, and generates positive word-of-mouth.
In the ever-evolving business landscape, building a strong brand is paramount. By prioritizing trust, authenticity, and a clear purpose, you can unleash the full potential of your brand. Cultivate trust by consistently delivering on your promises, embrace authenticity to forge genuine connections, and let a clear purpose guide your brand's journey. Remember, a strong brand isn't just about a logo or visual identity; it's about the emotions and perceptions associated with your business. Invest in building a brand that stands out, resonates with your target audience, and leaves a lasting impression. The power to unlock your brand's true potential lies within your grasp—trust it, embrace it, and let it soar.
]]>The Perils of Mental Health in the Pursuit of Social Media Fame
In the ever-evolving landscape of social media, the pursuit of followers, likes, and viral fame has become a common goal for many individuals and businesses. However, it's crucial to recognize the potential dangers lurking beneath the surface. In this article, I delve into the importance of embracing value over followers, while shedding light on the adverse mental health effects that can arise from the relentless chase for online validation.
Social media platforms offer a gateway to a vast audience, making it tempting to prioritize numbers and popularity. The desire for validation and recognition can quickly become an obsession, leading individuals and businesses to prioritise quantity over quality, losing sight of the true essence of social media engagement.
Behind the seemingly glamorous facade lies a myriad of mental health challenges. The pressure to constantly curate a perfect online presence can foster feelings of inadequacy, comparison, and anxiety. The endless pursuit of followers can result in a constant need for validation, leading to a fragile self-esteem and a rollercoaster of emotions.
Ironically, the race for followers can often lead to a sense of disconnection. As people strive to gain more followers, genuine engagement and authentic connections can become overshadowed. Meaningful interactions are replaced with shallow likes and empty comments, leaving individuals feeling isolated and unfulfilled.
Embracing value over followers involves a shift in mindset. It's about focusing on genuine connections, meaningful content, and providing real value to your audience. Authenticity holds the key to building a loyal and engaged community that genuinely cares about what you have to offer.
It's essential to prioritize mental health and well-being in the world of social media. Taking regular breaks, setting boundaries, and cultivating self-compassion are crucial steps toward maintaining a healthy relationship with online platforms. Remember, your worth is not defined by the number of followers you have.
Rather than fixating on follower counts, redirect your attention to more meaningful metrics. Look at the impact you have on your audience, the value you provide, and the positive influence you create. By focusing on quality content, genuine engagement, and building a supportive community, success will naturally follow.
It's imperative to prioritise our mental well-being and embrace value over followers. The pursuit of social media popularity can lead us down a treacherous path, causing emotional distress and eroding our sense of self. By shifting our focus towards authenticity, genuine connections, and providing value, we can create a positive and fulfilling social media experience.
Your worth is not determined by numbers on a screen, but by the meaningful connections you foster and the positive impact you make in the lives of others.
]]>In today's competitive digital landscape, small wine brands face the challenge of capturing the attention and loyalty of wine enthusiasts. While quality and taste remain paramount, consumers are increasingly drawn to brands that can create an emotional connection. That's where the power of storytelling comes into play. By weaving captivating narratives, small wine brands can elevate their digital marketing strategy and stand out in a crowded market. In this blog post, we'll explore how storytelling can be effectively utilised to enhance the digital presence and brand identity of a small wine brand.
Creating an Authentic Brand Narrative - At the heart of any successful storytelling strategy lies an authentic brand narrative. Small wine brands have a unique story to tell, whether it's the founder's passion for winemaking or the vineyard's rich heritage. By sharing these stories through engaging content, such as blog articles, social media posts, and videos, the brand can humanize itself and establish a deeper connection with consumers. Showcasing the people, places, and processes behind the wine not only imparts a sense of authenticity but also invites customers to be part of the brand's journey.
Showcasing Terroir and Craftsmanship - Wine is not merely a beverage; it is an experience deeply rooted in the concept of terroir—the unique characteristics imparted by the vineyard's soil, climate, and winemaking techniques. Through storytelling, small wine brands can highlight the distinctive elements that make their wines exceptional. From vineyard visits and winemaker profiles to behind-the-scenes glimpses of the winemaking process, visual and textual content can transport consumers to the heart of the brand's craftsmanship, fostering a sense of appreciation and connection.
Engaging Social Media Campaigns - Social media platforms provide an ideal canvas for storytelling. Small wine brands can leverage platforms like Instagram, TikTok and YouTube to share bite-sized stories that capture the essence of their brand. Utilize visually appealing imagery and videos to showcase scenic vineyards, tasting experiences, and food pairing ideas. Engage with followers through interactive elements like quizzes, polls, and behind-the-scenes live videos. Encourage user-generated content by inviting customers to share their own wine experiences and stories. By creating a dynamic and immersive social media presence, the brand can deepen customer engagement and build a loyal community of wine enthusiasts.
Collaborating with Influencers - Influencer marketing can amplify a small wine brand's storytelling efforts. Partnering with wine experts, sommeliers, and industry influencers can help extend the brand's reach and credibility. These individuals can share their experiences with the brand's wines, provide tasting notes, and convey the brand's story from their unique perspective. Collaborative content, such as guest blog posts, interviews, and curated wine lists, not only exposes the brand to new audiences but also adds an element of authority and expertise to its storytelling.
Leveraging Email Newsletters and Blogs - Email newsletters and blogs offer more extensive storytelling opportunities. Small wine brands can utilize these channels to dive deeper into their stories, share educational content about wine regions, grape varietals, and winemaking techniques, and offer exclusive insights to subscribers. By consistently delivering valuable and engaging content, the brand can build trust and loyalty among its audience, positioning itself as a go-to resource in the world of wine.
So, for small wine brands aiming to carve a niche in the digital world, storytelling serves as a potent tool to captivate consumers and differentiate themselves from competitors. By crafting authentic narratives, showcasing craftsmanship, leveraging social media, collaborating with influencers, and utilizing email newsletters and blogs, these brands can forge lasting connections and build a community of wine enthusiasts who are not only loyal customers
]]>'Creator economy' is a trendy word being used more and more often amongst marketers, but what does it really mean?
The longer version: It refers to a growing ecosystem where individuals, often referred to as creators or influencers, leverage digital platforms and tools to produce and monetise their content directly to their audience.
The simplified version: Influencers
In today's digital age, influencers have become key players in the marketing world, helping brands reach and engage with their target audience in a more 'authentic' and relatable way. This trend extends to the wine industry as well, where wine companies can leverage the power of influencers to boost their brand awareness, credibility, and ultimately, their bottom line. In this blog post, I'll explore three compelling ways your wine brand or startup wine company can benefit from influencer marketing...
First of all, amplifying Brand Awareness and exposure: One of the primary advantages of collaborating with influencers is the ability to amplify brand awareness and exposure. Influencers have cultivated dedicated and engaged followings who trust their recommendations and opinions. By partnering with influencers in the wine industry or those with an interest in wine, wine companies can tap into their audience and reach potential customers who may not have been familiar with the brand before. The influencer's endorsement and content featuring the wine company can introduce the brand to a wider audience, leading to increased visibility, brand recognition, and ultimately, a larger customer base.
Secondly, harnessing the power of Reviews and Recommendations: Influencers often play a crucial role in providing product recommendations and reviews to their followers. For wine companies, this presents a valuable opportunity to leverage the expertise and credibility of influencers in the wine space. By sending wine samples to relevant influencers (big emphasis on the word 'relevant' here), your brand can benefit from their insights and opinions and most importantly their reach. Influencers can share their experiences, tasting notes, food pairings, and overall thoughts on the wine through various content formats such as blog posts, videos, or social media posts. Genuine endorsements can build trust and influence purchasing decisions among their audience. Positive reviews from influencers can also generate buzz around the product or the producer, leading to increased curiosity and interest among consumers.
And finally, engage through Storytelling: Influencers are usually talented content creators who excel at producing captivating and visually appealing content. Collaborating with influencers allows your company to tap into their creativity to showcase your products in unique and engaging ways. Influencers can create stunning content featuring the wine, such as photos, recipes, educational videos, or behind-the-scenes experiences. This will not only help in promoting your wine brand or winery but also provides fresh and diverse content for your social media channels, website, and marketing campaigns. It adds depth to the brand's storytelling efforts and creates an emotional connection with the audience, fostering a sense of authenticity and relatability.
All in all influencer marketing have become an invaluable strategy for wine companies looking to stand out in a crowded market. By collaborating with influencers, you can amplify your brand awareness, benefit from genuine product recommendations and reviews, and engage with a potential audience through captivating content and storytelling. However, it's crucial to select influencers who align with your company's values, target audience, and marketing goals. Building long-term relationships with influencers who have genuine interest and knowledge in the wine industry can yield greater benefits in terms of authenticity and audience engagement. So, embrace the power of influencers and uncork the opportunities they bring for your wine brand's success.
]]>Nowadays, digital marketing is an essential aspect of growing and sustaining small or medium-sized wine brands, in fact any business. With so many online tools and channels available, it can be challenging to know where to start. In this article I will provide a brief overview of the primary elements of a digital marketing strategy for small wine brands or startup - you can also watch my YouTube video about this topic. I'll be talking about social media, email marketing, SEO, paid advertising, and something - which is in my opinion more important than any of the others I mentioned before and still sometimes overlooked - but let's talk about that later.
Shall we start with the socials?! Social media is an excellent tool for promoting a wine company, creating brand awareness, and engaging with customers (this might be its most important and somewhat underrated element of it). For wine brands, Instagram and Facebook are the most widely used social media platforms. In 2023 these platforms are almost like the Yellow Pages once were for any company back in the later part of the previous century. The growing popularity of TikTok, YouTube and LinkedIn (still primarily a B2B platform) is undeniable though. I'd say we also have to mention Podcasting too, which is generally overlooked.
Brands can't just use these platforms to showcase their products, create visually appealing content but to share their stories with their audience and potential clients. Wine brands can also partner with social media influencers to reach a broader audience and gain credibility. Today, influencer marketing is an integral part of any social media strategy, however it can be incredibly expensive and often without measurable return on investment.
Strongly connected to social media is paid advertising, which is an excellent way to reach a broader audience and promote a wine brand. Wine brands can use paid advertising to target specific demographics and interests, ensuring that their ads are seen by potential customers. Facebook Ads and Google Ads are popular advertising platforms that allow brands to create targeted ads based on location, age, interests, and so much more...
Don't forget about Email marketing! It is an effective way to reach out to customers and keep them informed about new products, promotions, and events. Email marketing is a great way to keep customers engaged and build loyalty. Not to mention the fact that with a strong mailing list companies can sell many times more than with they could with social media.
It's all well and good, but without proper Search Engine Optimisation or SEO (for short) the results still won't come easy. SEO is the process of optimising a website to improve its visibility in search engine results. For wine brands, SEO is essential to ensure that their website ranks well for wine-related keywords. This can be achieved through creating content that targets wine-related keywords and ensuring that the website is properly optimised for search engines, although it's not as simple as that, SEO is probably the most complex element of digital marketing.
Last, but not least - in fact, most importantly - let's talk about analytics. Analytics is the process of tracking and analysing website and social media performance. For wine brands, analytics can help to understand which channels are driving the most traffic and conversions, and where they should focus their efforts. Google Analytics is a popular tool for tracking website performance, while social media platforms offer their own analytics tools.
In conclusion, digital marketing is essential for small or medium-sized wine brands and startups, without investing into digital marketing the road to success for a small company can be very bumpy. By utilising social media, email marketing, search engine optimisation, paid advertising, and analytics, wine brands can increase their online presence, reach a broader audience, and build customer loyalty.
Which element of digital marketing is the most challenging for you and your brand? Tell me in the comments below.
#winemarketing #digitalmarketing #winebrand #startup #winebusiness
Blog posted by Tom - Follow him on Instagram
]]>To check out the mystery case click here.
Blog posted by Tom - Follow him on Instagram
]]>
Blog posted by Corinne - follow her on Instagram
]]>Blog posted by Corinne - follow her on Instagram
]]>Blog posted by Brad - follow him on Instagram
]]>WineTimeLondon is a social media platform set to engage, inform and entertain anyone interested in the wine world.
I also co-host an IGTV show with Csaba called #DrinkingWith, plus write wine related content for blogs and magazines.
Blog posted by Brad - follow him on Instagram
]]>
Blog posted by Brad - follow him on Instagram
]]>
The village sitting on a hill with views over the eastward vine carpeted plains and the Aigues river flowing idle by with the cooling Mistral wines kissing your skin and the vines and also what Jancis Robinson called one of the most exciting wine villages in the southern Rhone.
It's wonderful sense of community, I feel the driving force behind people the love and intrigue for Cairanne.
In 2015, the village was awarded Côtes du Rhône Cru status in its own right, an amazing accolade for Cairanne’s wine growers who had worked for decades to protect and promote their unique terroir.
In 1953, Cairanne’s winegrowers were permitted to add the village name to their Côtes du Rhône wines, then later in 1967, their wines were officially awarded Côtes du Rhône Villages Cairanne status. Still keen to improve quality, Cairanne applied in 2008 for standalone Cru status. This has now been granted, and on 29th June 2016, Cairanne officially became a Cru of the Côtes du Rhône.
Always resisting the easy life, and devoting themselves to their vineyards and the economic development not only of there village, but the region as a whole.
I was lucky enough to sit down with winemaker for Cellier des Dauphins Laurent Pare who had was very excited about the wines from Cairanne and there new 49 hectares of vineyard sit in the AOC.
Also with Matt Walls from Decanter saying ‘’Since receiving cru status in 2015 Cairanne is now unquestionably the source of some of the best wines in the Southern Rhône’’.
There must by some amazing things going on in this AOC so why not find your next Rhône love from Cairanne
THE WINES OF CAIRANNE
Cairanne reds layered on the nose with scents of ripe red fruit and spices. They are rounded balance on the palate with smooth tannins and an elegant and complexity on the finish. They are ready to be enjoyed young, but they also have serious ageing potential.
Whites are typically floral in character with ripe fruit and mineral flavours showing through.
Their character is based on the combination of the appellation’s three main varietals, Clairette, Grenache Blanc and Roussanne. Grenache gives power and structure, while Clairette and Roussanne add elegant flavours and an edge of freshness.
Jancis also spoke about producers in the region to look out for which I have some information about...
Laurent Brusset - Domaine Brusset
Since 1947, the Brusset family have been combining traditional winemaking skills with cutting-edge techniques introduced over the last three generations. First there was André, then Daniel, and now Laurent is at the helm, honouring the traditions of the past.
He aims to express each terroir to its best advantage. Domaine Brusset wines are made to be supple, elegant and complex.
Denis & Jean Etienne Alary - Domaine Alary
Our estate dates back to 1692, when André Alary became the first of many generations of his family to settle in Cairanne, tending the land and nurturing the vineyards. Today, these vineyards stretch all the way from the hillsides to the plain. Cairanne’s climate, along with its superb terroirs are exceptionally well-suited to winegrowing, and yield a range of excellent red and white wines.
Our 30 hectares of vines have been managed by Denis Alary and his son Jean-Etienne since 2016. In a bid to protect the environment and improve quality, the estate was certified organic in 2009. Driven by Jean-Etienne, we are now all moving towards biodynamics. Jean-Etienne studied oenology and has trained with some of the world’s best winemakers (Confuron-Cotedidot in Burgundy, Henschke in Australia etc...) His experience, enthusiasm and new ideas ensure that our Domaine wines move ever closer to perfection.
We lie somewhere between the modern and the traditional – which could well be our family motto – producing fresh, well-balanced wines; winemakers’ wines - warm, honest and unpretentious. Wines just lie us.
Thomas, Marcel & Claire Richaud - Domaine Richaud
Marcel and Marie Richaud established Domaine Richaud in Cairanne in the early 1980s. Marcel took over the existing family vineyards and worked alongside his father Gaston for several years.
As time went by, Marcel and Marie began to move away from conventional agriculture, gradually edging towards organic farming. The estate was certified organic by Ecocert in 2008. In the 1990s, after seeking advice from colleagues in Beaujolais and meeting with natural wine expert Yann Rohel, Marcel turned his attention to natural wines. These have no artificial inputs – just a touch of sulphur if vintage conditions require.
In 2014, two of his children, Claire and Thomas, took over the estate. Together, they began to replant the vines on the appellation slopes, aiming to produce high-quality Cairanne wines in both red and white. The vineyards currently measure some 80 hectares, divided between Cairanne and Rasteau and covering all the main appellation terroirs. The vineyards are farmed organically to help revitalise soils and ensure maximum strength and concentration for the grapes. Wines are vinified with no external inputs (no sulphur, no filtering, no fining) and aged in casks and demi-muids, following Rhône Valley traditions.
So in 2020 look out for the fantastic wines of Cairanne AOC and I promise you won't be disappointed with the quality and the value is outstanding keep a look out for my instagram post and YouTube videos about the wines from this region.
I'm also hoping to visit the region later this year so i'll have some more exciting news and wines to try from Cairanne.
Brad - WineTimeLondon - #DrinkingWith
Blog posted by Brad - follow him on Instagram
]]>
Blog posted by Brad - follow him on Instagram
]]>A broad range of wines fall under the name sherry, from some of the driest in the world to the sweetest. Opinions vary from positive to negative and even emotional – for a few of us, all of the above apply.
Sherry evokes so many emotions for me, not only as a wine but through the people and places that write its history. Antonio Flores, chief oenologist and master blender for sherry at González Byass, said it best “approach sherry without fear...yes, it might not be an easy wine to understand but is anything worth achieving ever easy?” I’m sure we can all agree with this in some regard. When we think back to our first taste of sherry, memories of flavours and fragrances completely different to our tastes may come flooding back, but I would argue it’s largely misunderstood.
The craze for en Rama – a raw, unfiltered fermentation process – has invigorated the wine style and has been very well received in the UK market. The fresh-from-the-barrel sherry tastes incredible and makes a perfect pairing with light tapas, aperitivo style and Asian cuisines.
I was lucky to sit next to the fantastic Master of Wine, Sarah Jane Evans a few weeks ago, a true advocate and champion for sherry, we spoke about this small corner of Andalusia and her love for the fortified wine.
She said: “One of the things I love about Sherry - all the Sherries - is that it takes you zooming back to that special zone of southern Spain like your own Google map with blazing sunshine, chalky white soils, bars stacked with jamón and salted almonds, people singing flamenco and clapping along to the rhythms. It’s magical.” there truly is a style to suit your every mood and that there really is a sherry for every day, every dish and every occasion.
“According to the cliché, Sherry is an old fashioned drink. However, winemakers are producing remarkable treats from their cellars and there’s a new generation at work, rediscovering the old ways and questioning the rules”. Talking to Sarah, this new wave, are breathing fresh life into this intriguing wine style and breaking the rules can open new eyes to the opulence and magic of sherry.
Antonio Flores spoke with fondness when he shared memories of his childhood home, the smell of sherry would fill the room when his father left the door open to the winery and a young Antonio hoped it wouldn’t shut. For me, the image really resonates and once you take that step into the sherry world,you find your place in a wonderland of magical flavours and tasting wines that could be hundreds of years in the making...my advice, just follow the white rabbit.
Food and Sherry Pairing
I have also had to think about a food and sherry pairing that represents where I live and one of my Favourites Fish and Chip always work for me with sherry.
I love it with a half bottle of La Gitana Manzanilla from Bodegas Hidalgo however I went with an 8 year old Fino Perdido 'Lost Fino' from Sanchez Romate Hnos I love the bready aromas and on the palate it's so fresh with a wonderful salinity and with its rich texture it really stands up to the flavours in this dish.
Fish
Brush the cod fillet with olive oil and sprinkle with sea salt and black pepper
Place the fish in foil and lay the lemon slice on the fillet and sprinkle the garlic and chives over the fillet also fold the foil and wrap edges
Bake for 15-20mins at 200 degrees C
Chips
Peel 2 large potatoes chop into chip shape boil for 5 mins then
Drain place in bowl add olive oil and a pinch of sea salt
Add to baking tray roast for 40-45 mins
200 degrees C
Mushy Peas
finely chop the mint leaves.
Place the butter in a pan over medium-low heat, add the peas and mint
simmer gently for 10 minutes
Add a squeeze of lemon juice and season with sea salt and black pepper
you can either mush the peas up in a food processor but I like to mash them by hand until stodgy and perfect for dipping your fish and chips into
Blog posted by Simon – Follow him on Instagram
]]>Order your bottle of Parlando now, we deliver it free!
Blog posted by Simon – Follow him on Instagram
]]>
Blog posted by Brad - follow him on Instagram
]]>In the glass an alluring purple and on the nose dark raspberry and black cherry, even a sour cherry note moving to green pepper with a wet gravel undertone. The palate is fresh (from the semi Carbonic maceration) with smooth tannins and perfectly balanced fresh acidity with a moorish medium length to the finish.
Please check out the 'Tasting Events' link, they have a fantastic event coming up on the 4th July New Wave USA tasting with Victoria Daskal. This wine from Lo-Fi will be shown and 6 more from California, Oregon, Utah and New York.
Lo-Fi is situated in Los Alamos California and is a partnership between two lifelong friends Mike & Craig, who believe in hand crafted, honest wines that are made for every day drinking.
They believe in neutral barrels, native yeasts and little to no sulfur additions. Using whole cluster fermentation and carbonic maceration also embracing a nothing added, nothing taken away philosophy, that gives birth to wines that are young and vibrant.
Hand harvested and organically grown; not de-stemmed or crushed. Pumped over once daily after which the top was again sealed and the fermenter was gassed using carbon dioxide. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for fourteen days then pressed to tank, settled, then racked to barrel the following day. Racked twice prior to bottling. A total of 35ppm so2 added without filtration in keeping with their minimalist (lo-fi) philosophy with a production of 365 cases.
After visiting parts of the central coast wine regions of California, I came away thinking there are two very different wine making styles. The low intervention wines or the famous big juicy Californian style reds and the oaky whites.
For me, the new wave low intervention wines from Lo-Fi, Desparada and Field Recordings to name a few are the most interesting. This is not to say I don’t like or see excellent wines from the older style ... I just feel these low intervention wines are speaking to a new generation of wine drinkers who appreciate organic farming and produce.
I was also struck by the amount of canned wines, not only in supermarkets but also in some wine tasting rooms. I tried a few and was taken aback by the taste of the wines and the overall quality. I really believe that as quality improves and people become aware of the good wines you can get from cans this will start to take off in the UK market (if anyone else had any good canned wines they would like to share please do).
I would also love to recommend Santa Barbara itself and the amazing Phil Carpenter at Santa Barbara Wine Country for putting me in contact with some great tasting rooms and wineries.
Santa Barbara is a beautiful beach town and a fantastic place to try wines with over 50 tasting rooms and lovely restaurants in town including one on the end of the pier. The setting here at the Deep Sea tasting room is the perfect place to while away several hours.
If anyone has any questions about these wines or my trip to California please get in contact and also please check out the website for more wines and their great events.
Blog posted by Brad - Follow him on Instagram
]]>
Blog posted by Tori – follow her on Instagram
]]>
I have tried a few bottles of English Müller-Thurgau and was frankly unimpressed each time, though I’m told that the quality has vastly improved in the last two harvests. I’ve also heard some wonderful things about the high altitude Müller-Thurgau wines from the Alto Adige in Italy. Now let’s throw in a further curve ball, this bottle hails from Luxembourg! I’ve not had any wine from Luxembourg, and most people on this fair isle haven’t, with the majority of their wines being exported to Belgium and Germany.
So taking on board all of these factors, you can see why I opened the bottle with a little trepidation! Initially on opening, the wine has an intense green nose and shows just a hint of effervescence in the glass. The first sip is a
So incredibly green, think lime zest, hawthorn, winter herbs, green almond; it’s got a reasonably bitter finish too. I left the wine open a little in the glass and when I returned to it 20 minutes later I was rewarded for my patience. The nose with a little air becomes fruity, Braeburn apples, lime juice, and sweet meadow hay. The palate reflects the nose, and is poised delicately along a refined mineral backbone. There is a touch of struck match which adds a richness to the wine, making it in my opinion, a great wine for these first warmer weeks of autumn.
So, what is the moral to this story? Don’t judge a wine by its forebears! If you’ve had a wine in the past that you didn’t love then don’t be put off, try one from another producer, a different region or another vintage. I hope, like me, you’ll be pleasantly surprised!
Surprise yourself with a bottle of Rivaner, order a bottle and we deliver it free…
Blog posted by Tori – follow her on Instagram
]]>
Blog posted by Simon – Follow him on Instagram
]]>
Austria is well known for making amazing white wines – Grüner Veltliner (one of my favourites) and Riesling but they also make beautiful red wines too. In fact, Austrian red is making such a name for itself, it’s becoming fashionable!
Austria’s main red grape is Zweigelt. Zweigelt is known for producing wines that are light bodied, low in tannin and have enough bite to grab your attention. They can also be slightly chilled in the summer.
The other Austrian red grape to be aware of is Saint Laurent. It’s quite rare (only 2% of Austrian vineyard acreage). It’s aromatic and tends toward complexity. It’s quite often mistaken for Pinot Noir!
In dealing with these grapes, it’s often best to combine them, which is exactly what Judith Beck has done with this brilliant 80/20 split. (80% Zweigelt, 20% Saint Laurent).
Judith Beck wines are made in Gols in Burgenland in South East Austria, near Lake Neusiedlersee. This is the warmest region in Austria for wine production. The area is well known for ‘Big Reds’. Some producers will use new, toasted oak in an attempt to make their reds even bigger, adding power and richness to the wine……Judith Beck does not follow suit!
Judith Beck studied at Cos d’Estournel in Bordeaux and Errazuriz in Chile before returning to Austria in 2004 to take over from her father and take the winery forward. This new direction included adopting natural wine making practices. The winery now has a 15 hectare estate and has been biodynamic since 2007.
The Beck philosophy is about attention to detail, respect for the environment and using native grapes: Zweigelt, Blaufränkisch, Saint Laurent and Weissburgunder. With all Judith Beck wines, the aim is to make authentic wines with individual flavour profiles, while at the same time maintaining healthy soil and vines. (This includes the absence of yeasts). Fermentation of the red wines starts spontaneously in stainless steel tanks, then in open wooden casks. Part of the wine matures in large wooden barrels made from third generation acacia wood. The barrels are used to support and enhance the natural characteristics of the wine, while keeping the fruit aspects centre stage.
From the first sniff, the nose on this wine is trying to show off! It wants you to see how opulent it really is. Aromas of juicy, black cherry, freshly squeezed blackcurrants and pencil shavings spring from the glass. After some time in the glass, cedar makes an appearance, accompanied by hints of liquorice and warming spices – cinnamon and nutmeg. This is followed by violets.
The palate is silky smooth but to avoid you getting too comfortable there’s a peppery edge to the wine. The palate continues with the dark fruit theme, however, here it’s more blackberry than blackcurrant with flavours of hedgerow and hints of nettle. The palate has good oaky complexity that comes through, it’s not dominant but it provides structure and balance to the wine.
This is a great wine with which to end summer and embrace autumn.
As I said last time, I’m a piano teacher. One of the things I do is rather than pairing wine with food, I pair wine with classical music! My choice for this wine is the first movement (Maestoso – poco più moderato) of Brahms’ Piano Concerto No.1 in D minor. The piece opens boldly and dramatically but then softens into a poetic and graceful experience. It’s as though the music and the wine were made for each other!
Summer may have ended and be waving us goodbye but that’s no excuse not to grab yourself a few bottles of the Beck Ink. Use it as a toast to a great summer and welcome in autumn.
To order your bottle of Beck Ink just click here. We deliver free!
Blog posted by Simon – Follow him on Instagram
]]>
Blog posted by Sofia - Follow her on Instagram
]]>The winery is a small family-owned business where one of the owners is unsurprisingly named Anna. The vineyard is situated on the north slopes of Mount Etna with an elevation of up to 1000 meters. Naturally the wine has adopted the well-known minerality of the volcano. The winery uses natural wine making techniques, and the wine is thus unfiltered, not fined and truly organic (some of their wines are even biodynamic).
Nerello Mascalese is the queen of grapes in this area of Sicily, whereas Nero d’Avola rules pretty much the rest of the island. You will also find Nerello Mascalase in Calabria, but not much anywhere else. Blended with Nerello Cappucio it gets a deeper colour and softer tannins – a very common combination as otherwise Mascalese remains very light in colour but with harsher tannins. Mascalese is also used to make rosato (rosé) in the Etna region, but not to a bigger extent.
This grape hasn’t been very popular until recently (after the millennium) and is actually a crossing between Sangiovese and Mantonico Bianco (who ever heard of that one before, I don’t know?). Gaglioppo which you typically find in Calabria across the ocean from Sicily also descends from Sangiovese. Nerello Mascalese is hard to identify in a blind test due to its way of changing in characteristics depending on training method, density of planting and in general, production technique. Etna Rosso DOC generally constitutes of Mascalese (and a blend with Cappucio) and dominant flavours are sour red cherry, tobacco, aromatic herbs and minerals. They tend to say that people who like Pinot Nero (Noir) usually enjoy Nerello Mascalese – and who doesn’t like Pinot Nero?! The reason for that is that both grapes will differ massively based on where it’s grown and what winemaking technique has been used.
Qvevri from 2016 is a tart delight! I’m getting sour cherries, strawberry popsicle and dried herbs. There’s also some tobacco and an abundance of minerality. Really refreshing on the palate, almost like a shock with acidity when it hits the back of the tongue. After opening up a bit I’m getting more earthiness sort of like carrots just picked from the soil (strange comparison but that’s what I’m thinking of, reminding me of my childhood in my grandmother’s garden). A little bit later some of the natural winemaking style in this wine pops out – yeasty but not overpowering. It’s fun and cheery and I’m so happy I opened this on a Friday night as it without doubt gets me in the party mood. I could easily drink this on its own but will be serving a cheese platter with it tonight. I’m also thinking a seafood tomato pasta could do really well in terms of pairing. Enjoy!
Order your bottle of Qvevry Rosso now and we deliver free.
Blog posted by Sofia - Follow her on Instagram
]]>]]>
I find myself back in Sicily, unfortunately not in person, but courtesy of another red wine from FineWineToMe.com, a lovely looking bottle of COS Cerasuolo di Vittoria Classico, 2014.
So as the nights draw in and the temperatures start to return to the cooler norm, I’m drawn to the many reasons I love Italy – and not just the sun. I saw in the news last week that the Italian government is planning to offer tax breaks for expats to move to their beautiful southern regions – do I dream or seriously consider as an option?! I shall cook and drink Italy and see where that takes me....
The last time I wrote about a Sicilian red, it was the Il Frappato 2014, produced by Arianna Occhipinti, in the same region of Sicily, Vittoria, the only DOCG on the island. Not only from the same area, the vineyard COS, was founded by three partners, Giambattista Cilia, Cirino Strano and Giusto Occhipinti, Giusto the uncle of Arianna. Producers in Vittoria put great emphasis on their respect of the land and importance of being the custodians of its rich history, developing biodynamic agriculture alongside ancient traditional techniques, this creates an ever-evolving wine business and a number of wine gems, in this rather hidden part of Sicily.
Contrary to the roast beef and Italian Yorkshire pudding I paired with the Il Frappato, I’m going for something that evokes memories of our hot summer; those warm London nights and the Mediterranean lifestyle we love.
The dish I’ve chosen to pair with the COS Cerasuolo, is one of Sicily’s traditional favourites, Pasta Con Le Sarde (Pasta with Sardines). When I first cooked the dish I used the recipe from the east, near Taorima, where they use tomatoes, however, I received a quietly, polite reaction from The Spaniard (my wine and food guinea pig - who normally loves all my food) ...so decided to try the version from the west, near Palermo, using fennel as the main ingredient, let’s hope I get a better reaction! The richness of sardines and anchovies combined with fried fennel and the sweetness of the raisins, make this a great dish to pair with the Cerusolo di Vittoria – red cherries and plums, with a gentle hit of vanilla, a light drink, with a medium body and rather nice lingering tastes of fruit and tobacco.
On a final note, something else caught my eye about COS, which makes a visit almost compulsory. Locanda Cos, which is an ancient villa with eight suites and rooms set within the vineyards and gardens, rooms decorated with ‘noble Sicilian accessories’ and where the wine is lovingly described as the ‘main actor’ and the primary reason for guests to visit and stay at the villa. I am sure the food is special too and firmly on the list for one of our wine and food excursions
Order your bottle of COS to try and we deliver it free.
Blog posted by Maria – Follow her on Instagram and Twitter
Blog posted by Lili - Follow her on Instagram
]]>First of all not every sweet Riesling is bad: if it’s carefully made, focusing on the perfect acidity ,picked in the right time and the producer consciously makes sweet Riesling it will be a pretty damn good treat as a dessert wine or as THE dessert.
Just think about German sweet wines like Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein (ice wine) when late harvest and botrytised grapes help the natural production. Has to be mentioned some of them makes dry wines as well, but talking about German Riesling could take a whole book, or another and another. This time I just want to give a you a brief introduction to fall in love first so let’s mention Alsace with it’s delicious, creamy and rich Rieslings (both sweet and dry). To make sure you pick a good bottle, always go to buy it from specialists not from supermarket to avoid disappointment.
Second of all: not every Riesling is sweet. Nowadays luckily we have so many talented young wine producers from all around the World who is focusing to create fresh, young, well balanced Rieslings, breaking the loop and building back a good reputation. It is about time, innit? (Sorry, I lived in Bristol, still using the slang:))
The reasons why Riesling is so amazing, because it is one of those varieties which doesn’t need any interaction in terms of oak or any biological addition or trick. Riesling absorbs the character of the soil, terroir, climate and makes the most clear wine. Loves to reflect where it was grown. For example in the North side of Lake Balaton, Hungary near Csopak, the soil is so various that almost every square meter is different and it gives all different flavors and characters to the wine. Same as Germany, the Nahe region, a producer called Dönnhoff has a range of Rieslings from many different terroirs and they all taste totally different: you can literally feel and taste the character of the terroir and microclimate. Riesling doesn’t like oak. But if you ever come across with oaked Riesling (because they’re exist) please, try it just see and compare.
The other fabulous reason which makes Riesling amazing because it ages so well, that you can keep either sweet or dry, for ages and can be a celebration drink on your children’s 18th instead of a Bordeaux. No kidding, and it’s definitely won’t be a disappointment. Why? Because Riesling typically balance sweetness with crisp, refreshing acidity that it is just the perfect preservation method for wine. If you keep it in right circumstances and environment it will be grateful and appreciate your care.
Aged Riesling has a typical petrol flavor which isn’t a bad thing, don’t be scared, stay open minded like before and give it a chance. It is true as well for cool climate Australian (best known Clare and Eden Valleys) and New Zealand (Central Otago, Waipara) Rieslings and these days they make fantastic wines, absolutely competitive with the others in the market with their pure lime citrus aromas followed by a crisp, dry, subtly floral palate and a hint of tropical fruit. And petrol.
If you’d like to experiment with New World Riesling then try Ovum 'Off the Grid’ available here.
It is a truly great wine from Oregon, a great example of a complex, high quality Riesling from the States: Smoky mineral, salty wet rock, yellow plum, rich and complex. Oregon’s uniquely cool climate, naturally low yields, and ancient volcanic and marine sedimentary soils give unique character to the wines crafted by its small, family winemakers. Definitely a reputation builder in the world of Riesling. Shame it is too far.
Well I could talk about Riesling for ages and so many more tasty wines and great regions to mention. This article is just a tiny slice of the Riesling cake but I hope I made a little influence on you and gave a little push to try and compare more Rieslings. Most important is to stay open minded and keep taste taste taste and taste the wines, that will give you a good base to learn. Remember, buy these wines from specialists and if you don’t drink them right away make sure you keep them well in your personal wine cellar :)
Happy Riesling drinking folks! :)
Blog posted by Lili - Follow her on Instagram
]]>
Blog posted by Csaba - Follow me on Instagram
]]>Would it be the aromas, the acidity, the tannins, or just the overall balance? To be honest quite often I say the balance, at least I thought it is... and yes, I think I'm right, in fact I am convinced that a wine is only really good if the balance is right. Well in technical terms at least, but what about the 'non-technical terms'!?
One day when I opened a bottle of red on a lovely August afternoon and sit down in the armchair in the corner of our bedroom (why in the bedroom? - No idea) and looked at the wall, where we have a world map above the bed, I looked through the glass and at that moment I got it!!!
Yes, I think now I know the answer! Whether it was because of the delicious cherry aromas of the Pinot Noir, the slight breeze coming through the open window, the silence of the leafy street on a quiet summer afternoon or because my dog was sleeping so peacefully on the bed - please don't judge, Dino is only dog on paper, in reality he is a whippet and if you know anything about the breed you should know that they don't sleep on the floor - anyway back to the topic, I realised what makes a good wine, I mean a really awesome wine (I bet you are excited now)...
It makes you want to travel. You feel like you want to pack your backpack and jump on a plane or a train (or a canoe, whatever) and you want to go and visit places where people make wine and tell you stories and just hang out with you with a glass of wine and just talk. Maybe that wine isn't 100% great, maybe it is even a tiny bit off balance but the feeling what you get is absolutely spot on. Getting to know people even for just a short period of time and hear what they have to tell you is great. Just as great as a glass of potentially 'non-perfect' wine which you drink while you are on holiday.
Have you noticed, if you have a particular wine on a magical 'far-far-away' place on the terrace of a local family run restaurant and take the same bottle home, it doesn't always taste the same or at least as magical as it did then and there?! I'm quite certain there is something to do with that moment I'm desperately trying to explain to you now.
So in my mind a good wine is a wine which makes me want to travel. Travel to places I have never been or places I visited but wouldn't mind going back. Travel without expectation and just for fun. So, if you found that wine, savour it with pleasure and go on travelling!
The wine made me realise this was the Rhinestones by the way - Thanks Kirsty! You can read Kirsty's article which made me open that bottle by clicking here.
Order your probably 'life changing' bottle of wine now and we deliver free.
Blog posted by Csaba - Follow me on Instagram
]]>
Blog posted by Sofia - Follow her on Instagram
]]>I’m sure you’ve noticed it – the Prosecco Hysteria. Over the past few years (spring and summer especially), Prosecco seems to be the favourite Italian word on everyone’s lips. There seems to be a new activity to embrace oneself in after a long day at work; “Let’s go out for Prosecco!” when it used to be “Let’s go out for a beer/glass of wine”. And I’m sure you have noticed all the bottomless brunch places literally “popping up” with Prosecco as the main attraction to call for customers.
Sparkling wine has always been associated with celebration and success. Prosecco has been produced since the Roman time if not before - that’s incredible given how it’s being made. As most people would know, Prosecco is not made the same way as Champagne/Franciacorta/English sparkling wine/Cava, which are all made through the traditional method where the second fermentation happens in the bottle. Instead it is being made through the tank method meaning the second fermentation occurs in a big tank. The production method results in a product that is cheaper and less complex than its opponents such as Champagne. The former being one of the key reasons as to why Prosecco has become so approachable and loved by consumers all over the world.
A second reason for its success quite funnily seems to be the actual name itself. Prosecco – who doesn’t love saying the word? It’s associated with cheery fun, party, glitter, sun – and this is what people very often look for when grabbing a drink of course. There have been studies made on why some wines tend to take off more than others although they’re not more special or interesting. One key factor here is the heritage and history behind it, one is of course what we’re being exposed to (thus distributors have a large role to play here in terms of what you can get hold of in your local shop/bar) but the final reason tends to be the name itself. Prosecco, Gavi di Gavi, Chablis and Frappato are all good examples of the latter. We’re simply drawn to them on the wine shelf because they sound fun. So well done to all those ancient wine makers who (probably) totally unconsciously selected those names for their dear produce.
In general, I always suggest people to try different types of wines based on their budget but realise that a few extra quid on something can give you way more in return. The problem when it comes to sparkling wines seem to be that people will go for a cheap Prosecco or spend a bit more on Champagne. However, they will rarely go for the mid-range of a Cava or an English sparkling wine or even spend a bit more on these to get something out of the ordinary. This is a shame but also something I believe is changing – luckily for the industry! Because although there is a time and place for Prosecco, there is also so much more out there on offer.
For more info and history about sparkling wines check out Laura’s post here.
We currently don't stock Prosecco, but you can always order a bottle of Champagne Henriot instead. We deliver free!
Blog posted by Sofia - Follow her on Instagram
]]>
Blog posted by Kirsty - Follow her on Instagram
]]>An American export from winemakers Bow and Arrow, this 2016 ‘Rhinestone’ is a blend of Pinot Noir (60%) and Gamay (40%) grown in the cool climate Willamette Valley in Oregon, USA. Bow and Arrow, after their self-deprecating label poking fun at making a French style wine in America(!), describe the wine as ‘Effortlessly drinkable but rewards detective work if you’re in the mood’.
And yes, I’m in the mood!
On pouring the glass, the wine was darker than expected (ooh!), although still visible to the stem. Pinot Noir and Gamay are both thin-skinned, light-bodied wines, and colour retention can sometimes be a problem because of this, but this wine had achieved a nice berry hue from its time spent aging in a mixture of concrete and old barriques- done so not to impart too much secondary flavours on the delicate grapes.
On the nose, there were Pinot Noir clues of dark cherry, beautifully blended with earthy notes of soil and dried herbs; perhaps oregano and thyme, just hiding some bright orange peel aromas.
When tasting the wine (the best part!) the layers of dark fruit opened up for tangy chocolatey and vanilla notes, with a comforting aftertaste of spiced butterscotch. The wine continued to open up like this, and it really came to life once it had been opened for a few hours and the butterscotch lingered. Soft tannins and warming flavours made this a very, very enjoyable glass of wine, and I would recommend letting it air for a few hours to truly appreciate its depth.
When writing this I kept wanting to make comparisons to the Loire style wines it was intended to mimic, but why? Comparison is the thief of joy! Oregon has been establishing itself over the last 50 years as a site of excellent quality Pinot Noir. The breakthrough turning point was when the late ‘Papa Pinot’, aka David Lett of Eyrie vineyards, entered his 1975 Pinot Noir in a 1979 tasting comparing French wines (comparisons! Again!) to their New World emulators, and it was placed second, beating many Burgundian equivalents. Gamay, more frequently known for its light bubble-gummy carbonically macerated Beaujolais, has also seen success in Oregon.
This blend of Gamay with Pinot Noir has seemingly blurred the traditional properties of each (such a Rhinestone!). The wine was bigger than anticipated, and possessed far more quality and depth. There were no mushroom, bright strawberry, jammy or confected notes, instead it was much more complex and did I mention comforting?
After a wonderfully long summer in the UK enjoying white and rose wines, it may now be time to start stocking up on some red comfort and buy this wine, and make up your own mind on whether it should live as a Rhinestone, or take centre stage itself…
You can order your bottle of Rhinestones now and we deliver free!
Blog posted by Kirsty - Follow her on Instagram
]]>
Blog posted by Laura
]]>
In the Christmas of 1085, William the Conquerer commissioned the writing of the Domesday Book recording a total of 46 vineyards across the country, 12 of which being tied to a monastery. Although the number of vineyards had grown considerably to 139 sizeable plots, that number started to decrease shortly after the reign of Henry VIII. Some put it down to the change in climate while others put it down to the dissolution of the monasteries, but the true reason remains under debate.
1662 marks the date of Christopher Merrett’s revolutionary work. As an English scientist and physician, Merrett discusses in his paper the first deliberate case of secondary fermentation. By adding additional sugar and molasses after the primary fermentation, Merrett discovered a secondary phase of fermentation was induced, allowing for the essential fizz of the sparkling wine to develop. Although accidental secondary fermentation was known to occur prior to Merrett’s paper, the weak wood-fired glass could not withstand the enormous pressure built up in the process (indeed, the pressure can build to 3 times that of a car tyre). The development of tougher, coal fired glass in 17th century England was crucial in the development of sparkling wines. The higher combustion rate in the coal furnaces strengthened the glass, allowing for the secondary fermentation process without the hazard of exploding. This adds an interesting dimension to the traditional assumption that Dom Pérignon invented sparkling wine in Champagne around 1697.
By the end of the First World War no vineyard existed in England at all. It fell to Ray Barrington Brock to dispel this myth creating a research station, developing a wealth of data that went on to become the backbone of wine growing knowledge. Brock’s work demonstrated the grape varietals and techniques that flourished in the mild British climate. This essential revelation revitalised England’s love for winemaking, leading to the planting of the first commercial English vineyards of the modern time in Hampshire in 1951, the first vineyard to be planted in Britain for the production of wine for sale since 1875.
From the 1950s onwards, Britain has not just been at the forefront of the production of sparkling wine, but also at the forefront of the consumption being the largest consumer of Champagne, Prosecco and more recently Cava. Perhaps it was Winston Churchill, perhaps the heady days of the 60s, or perhaps it is simply down to the English mood of celebration. Whatever the cause, our love of sparkling wines is well established. Nowadays, English sparkling wine is setting new global standards while remaining truly English.
Since the 1970s, there have been a huge number of plantings in Britain, and in 2016 there were over 500 commercial vineyards in the UK, totalling over 2,000ha and producing around 4 million bottles a year. In the last 10 years, hectarage of planted vines has more than doubled, and is set to grow by another 50% by 2020. Some of the larger producers have multiple vineyards, Nyetimber being the largest with seven separate sites covering 171-ha. Other large producers include Gusbourne 93-ha, Denbies 90-ha, and Chapel Down 78-ha. Many of the larger producers such as Chapel Down, Ridgeview, and Camel Valley also buy grapes from vineyards which are usually under long-term contract to them or with which they have grape supply agreements. Together, the largest 100 producers control around 75% of the UK’s wine production.
In general, the current climate is suited to growing grapes for sparkling wine production and approximately 66% of all wine made in the UK is sparkling, 24% still whites, and 10% red or rose. Chardonnay, Pinot Noir and Pinot Meunier account for over 50% of varietal plantings in the UK. Bacchus, Seyval Blanc, Reichensteiner, Rondo, Ortega and Muller Thurgau are the other most planted varieties.
Order your bottle of Gusbourne Brut Rose now and get it delivered free!
Blog posted by Laura
(Look for the continuation of the British sparkling wine and discover more about the award winning estate Gusbourne)
Source: Gusbourne
]]>
Blog posted by Tori – Follow her on Instagram
]]>
Many of these rarer grapes are grown in small plots, concentrated within historic vineyards and it’s great fun to track them down, although you can often only sample them by visiting the local area. That is why I love merchants like FineWineToMe.com, who pride themselves on tracking down weird and wonderful wines, taking the hard work out of my armchair explorations!
One such wine is Flower and the Bee, made from 100% Treixadura, grown in the oldest registered vineyard in the Spanish peninsula of Ribeiro. This deep golden yellow nectar has a powerful smokey nose, with generous helpings of honeyed apricots, plump golden raisins and hay. The nose would suggest time in oak, but it is deceptive as the wine has been deliberately kept away from oak in order to preserve it’s fresh and aromatic flavours. With the first sip you are rewarded with pears, apricots, a touch of lime zest zing and lots of tongue tingling spice. This is a bone dry wine with medium acidity and a not unpleasant herbal bitterness on the finish.
This is a great wine which challenges the senses and takes you to another land. It has a wonderful earthy minerality which would be great with beetroot and soft goats cheese. So cheers to travelling the world and seeking out adventure, all from the comfort of my deckchair!
Get yourself a bottle of The Flower and the Bee now and we deliver free.
Blog posted by Tori – Follow her on Instagram
]]>
Blog posted by Simon - Follow him on Instagram
]]>
Do you like wines from Hungary?
Have you ever had wine from Hungary?
Hungarian wine is one of the wine world’s best kept secrets!
You may not see masses of Hungarian wine in most wine merchants or retailers; like you would with France or Australia. You may not be able to pronounce the grape varieties but great wines are made there. In fact Hungary has been making wine since 5AD!
The 100% Balaton is made by the Homola-Homonna team. Szabolcs Homola (the owner) and wine maker Attila Homonna (from Tokaj) have a much more casual approach to making quality wine. Their aim was to produce a wine that could be used as an ‘everyday’ wine. This is about quality without the stuffiness and pretension.
The 100% is a salute from the H-H team to display their commitment to the Balaton way of life. The wine has had a flurry of social media attention recently and has been hailed as an up and coming star and you can certainly see why! This wine will definitely be a summer hit. Forget ‘making hay while the sun shines’, grab yourself a bottle of 100% Balaton instead!
The wine is made in the mountains on the northern side of Lake Balaton in western Hungary. The blend used for this wine has some varieties I’ve never tried before! The 100% Balaton is a blend of Szürkebarát (Pinot Gris….obviously!), Tramini and Olaszrizling. The first thing that strikes you about the wine is the simple, clean, no fuss label. There’s no ornate, complicated images – all that energy has been put into crafting the wine instead. The label just says what it is with no hesitation or regret.
In the glass, the wine has a beautiful, pure, clean straw colour.
The nose immediately opens with a duet of zingy, freshly cut green apples with lemon and lime sherbet. The wine continues to develop in the glass with aromas of cream soda (never had that before in a wine!), candied clementine and lime, Turkish delight and a hint of nettle.
This is a beautifully fragrant wine. The top of the nose is enchanted by a wonderful perfume of juicy nectarine, jasmine, honeysuckle and Madagascan vanilla.
On the palate, the wine continues with the lime sherbet, nectarine and honeysuckle themes from the nose. However, it’s now joined by the faintest hint of wild honey. The wine has bracing, zippy acidity which helps to dry the wine as well as provide structure and balance. The wine has a persistent length which keeps pulling me back for more and makes me long for summer to last as long as possible!
As a piano teacher, one of the things I do, is rather than pairing wine with food, I pair wine with classical music! I know….I’m a geek!
For this wine, I’d choose the third movement (Rondo Vivace) from Beethoven’s Piano Concerto No.4 in G major. This is an energetic vibrant piece of music with a few twists and turns but it always comes back to its primary theme. Likewise, this wine offers a lot of aromas and flavours but keeps coming back to its primary theme of juicy fruit flavours with vanilla and lime.
There is still time to get yourself a few bottles of 100% Balaton for sitting on the patio in the sun, picnics, BBQ’s or whatever you’re doing this summer!
Actually we ran out of stock at the moment but here is something else from the winery, Kekfrankos for the red drinkers. It's great chilled for a summer evening. Click here to order your bottle and we deliver free!
Blog posted by Simon - Follow him on Instagram
]]>
Blog posted by Kirsty - Follow her on Instagram
]]>
Google showed a vineyard on the north of the island. We didn’t have high expectations, I’d never heard of Maltese wine; and it isn’t even mentioned in Hugh Johnson and Jancis Robinson’s ‘The World Atlas of Wine’ (7th edition). Still, the vineyard was on dry ground and only a short bus trip away, so off we went to the Ta’Mena estate.
Stepping off the bus, we immediately fell into the vineyard. We were greeted with rows and rows of trellises which gently guided the heavy leaf canopy as it provided shelter for the growing grapes from the hot Mediterranean sun. The proximity to the sea means the vineyards benefit from some cooling influences to the long hot days, but canopy management is clearly important here.
We were warmly welcomed to the family run Ta’Mena estate and were invited to try their wines in a charming rustic farm shop, which, due to the historic ties and proximity of the two islands, was filled with gorgeous Maltese and Sicilian produce. One of the wines they eagerly and proudly poured us was a barrel aged San Antonin Syrah, which was certified as GOZO D.O.K (their highest classification, indicating all the grapes were grown on the island of Gozo). It was wonderful. A very intense red wine with flavours of berry and pepper, and a delicious chocolatey after taste. I was beyond impressed. We purchased some Gozitan pies and sat outside amongst the vines to enjoy the wine and soak it all in.
I learnt there are two native grapes grown in Malta; Girgentina (a white skinned, crisp and fruity variety) and Ġellewża (a plummy, violet red skinned grape), as well as the international varieties which these native grapes are often blended with. Yet, Maltese wine is a Mediterranean treat which they keep to themselves. The little island doesn’t produce wines for export, and the best way to get your hands on it is to go there. However, given the quality and the passion for the wine I serendipitously experienced on the island, it might be time for Jancis and Hugh to update their World Atlas…..
Blog posted by Kirsty - Follow her on Instagram
]]>
Blog posted by Sofia – Follow her on Instagram
]]>
Nero d’Avola has for a long time been one of my go to Southern Italy wines (along with Primitivo, Frappato and Negroamaro – all depending on the mood and current selection of course).
Nero d’Avola (or Calabrese as it’s also called) is the most planted variety in Sicily and is currently not widely cultivated outside of Italy. We generally talk about bold and fruity full-bodied wines, but a cooler vintage can bring out medium style wines with tart cherry and raspberry flavours. A warmer vintage will go more towards darker fruits and jammy flavours. You generally also get some spice (tobacco and liquorice) and finally a smoky finish if it’s been aged in wood. The famous Cerasuolo di Vittoria, the only DOCG in Sicily, blends Nero d’Avola and Frappato together where the first adds depth and structure to the very light-bodied Frappato.
Arianna Occhipinti’s Nero d’Avola is a great shout for someone who is hesitant towards natural and biodynamic wines. This is a good way into understanding what such a wine could offer without going too far on the “funky” side. Based in Vittoria, in South-eastern Sicily the soil tends to be mainly limestone - the grape is known to keep acidity well despite being grown in saline soils. I would say that this wine is on the heavier side of a medium body wine. There is lots of black cherry and plums but also a bit of wild raspberry with a slight fizz on the tongue (where the natural winemaking technique shines through). It has a surprisingly sharp acidity at first, but with the juicy ripe fruits and tones of liquorice and chili pepper it is very well balanced. With those grippy tannins, acidity and fruit explosion all in harmony - this wine could age very well! After a little while in the glass the wine opens up even further and a bit of yeastiness (again: natural) pops out – love it.
This wine is so versatile. What started off as an aperitif with some olives, turned into an all-round dinner wine with Turkish meze style bread and dips followed by a smoky bean stew. But I could also pair it with a coal-grilled burger or a prosciutto pizza.
Apparently, it should also go well with anchovies, but I think I’ll let someone else decide if that works or not…
Order your bottle of Occhipinti Siccagno now and we deliver free!
Blog posted by Sofia – Follow her on Instagram
]]>