Shelley Turner

The Press Democrat reports— 🍇Demand for low and non-alcoholic wine drives innovation in Sonoma, Napa and beyond. According to IWSR Drinks Market Analysis, no-alcohol wine volumes increased 18% from 2022 to 2023, while low-alcohol wine volumes grew 11%. Moving forward, they anticipate the low-alcohol wine category will jump ahead of no-alcohol wine, with “low” predicted to rise at a CAGR (compound annual growth rate) of 14% by volume, while “no” will rise 12% by volume. Read the full article here: https://lnkd.in/eG5Rfuvw A Foray Into Luxury “None had a vintage and they didn’t have a speck of terroir,” said Martin. “I realized if I was going to do this, I’d have to create a brand-new wine category.” Last October, Martin released the first vintage of Oceano Zero: a 2023 nonalcoholic Pinot Noir from Spanish Springs Vineyard in the San Luis Obispo Coast AVA. The price? $55 per (750/ml) bottle. “The wine sold out in three and a half months,” said Martin. “And there’s a waiting list for the 2023 vintage. It’s been a huge success.” #winetrends #nonalcoholicwine #lowalcoholwine #wineindustry #marketgrowth #oceanozero

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An interesting article to share, about Chablis's growth in the U.S. market, capturing a fascinating trend—especially notable given the overall downturn in global wine sales. Despite the main reason of Burgundy trend, with a shift in young consumers' eating habits toward healthier patterns, many are now enjoying more white meat (even myself eating more white meat and fish than red meat now) —and naturally, more white wine too! Chablis stands out as a fantastic choice, perfectly aligned with the Burgundy trend but offering exceptional value for money. Even Grand Cru wines come at surprisingly affordable prices. Quality without compromise😊 #winetrend #chablis #burgundy #frenchwine #wineindustry

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A huge thank you to Wine Industry Network for featuring my article on the rising demand for premium and artisanal wines. 🌟 In the article, I delve into the trends and consumer preferences driving this dynamic segment of the wine industry. Check it out to learn more about the trends shaping our industry! #WineIndustry #PremiumWines #ArtisanalWines #WineTrends #winenews #winebusiness

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April 15, 2024 Drinks Business article by Patrick Schmitt "Why a fine de-alcoholised wine starts with an ‘undrinkable’ base" Schmitt's article describes the reasoning why French Non-Alc (NA) sparkling wine company French Bloom came out with the highest priced NA wine at £109,00 for their vintage-dated sparkling wine called La Cuvée which is meant to have the taste profile of a 10-15yr old aged Champagne/sparkling wine. Schmitt interviews French Bloom winemaker, Rodolphe Frèrejean-Taittinger and Tattinger mentions some of the production methods used, why they used Chardonnay from Languedoc and took over four years of R&D to perfect their "aged" sparkling La Cuvée. They produced 17,000 bottles (~1417 CEs) and targeting upscale retailers like Harrod's and higher-end restaurants. I'm curious if they will succeed in establishing an ultra-premium NA wine sector as their shelf price is about 4-5 times more than what the usual NA wine consumer will pay for a NA wine in most markets. From a business standpoint, I hope in the coming years we do see higher price points thriving in the NA wine space, and just worried that French Bloom might be a bit too early with coming out with this based on what we/ProofNoMore are seeing with NA wines in NYC where we do distribution to many high-end/fine dining/Michelin starred restaurants & some of the top cocktail bars where typical by the glass pricing of NA wines is $12-16 so a max wholesale of about $12-13 per bottle. I personally can see $20-28 /bottle if the quality is there and where an educated wine person can identify the grape & region so one could distinguish a Pinot Noir NA wine and identify it was from Burgundy, Sonoma, Yarra Valley, Willamette Valley etc... Hope we can get to this point with NA wines where the sense of terroir is apparent.

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Tequila's Enduring Appeal: Beyond Celebrity Endorsements Tequila, the iconic Mexican spirit, has experienced a surge in popularity in recent years, fueled in part by celebrity endorsements. However, the enduring appeal of tequila extends far beyond the influence of famous names. The spirit's rich history and cultural significance have played a crucial role in its success. As a product of Mexico, tequila is deeply intertwined with the country's traditions and heritage. The meticulous production process, which involves harvesting agave plants and fermenting the nectar, has been passed down through generations, ensuring that each bottle carries a sense of authenticity. Beyond its cultural heritage, tequila's versatility and quality have also contributed to its widespread popularity. The spirit offers a wide range of flavors, from smooth and mellow to bold and smoky. This diversity ensures that there is something to suit every palate, whether you prefer a classic margarita or a sophisticated sipping tequila. Additionally, the commitment to quality among many tequila producers has helped to elevate the spirit's reputation and attract discerning consumers. While celebrity endorsements have undoubtedly played a role in popularizing tequila, they are not the sole driving force behind its success. The spirit's rich history, cultural significance, versatility, and commitment to quality have ensured its enduring appeal. As the tequila market continues to grow, it is clear that the spirit's future is bright, regardless of the involvement of famous names…

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6 Things You Didn’t Know About Wine That Will Blow Your Mind 🤯🍇 Think you know everything about wine? Think again! This ancient drink is full of surprises. From its quirky history to fun science facts, here are six wine tidbits that’ll make you the most interesting person at your next happy hour. 1️⃣ The Oldest “Wine” Is Over 8,000 Years Old Archaeologists discovered evidence of winemaking in Georgia (the country, not the state!) dating back to 6,000 BCE. That means humans have been loving wine longer than they’ve been writing books or building pyramids. 🍷📜 2️⃣ Not All Grapes Are Purple or Green Ever heard of orange wine? It’s made by fermenting white grapes with their skins, giving the wine a rich amber color and bold flavor. It’s not new either—it’s an ancient method making a big comeback in modern wine culture. ✨ Fun Fact: Rosé isn’t a mix of red and white wine—it’s made by briefly soaking red grape skins with the juice. 3️⃣ Champagne Only Comes From Champagne That sparkling wine you love? If it’s not from the Champagne region of France, it’s technically just “sparkling wine.” Other regions have their own sparkling specialties, like Prosecco (Italy) and Cava (Spain). ✨ Pro Tip: If you’re celebrating on a budget, Cava is a fantastic alternative! 4️⃣ Wine Glass Shapes Aren’t Just Fancy The shape of a wine glass can change how your wine smells and tastes. A wider bowl lets reds “breathe” more, while narrow glasses preserve the bubbles in sparkling wines. It’s not just for show—it’s science! 5️⃣ Wine Has Calories, But It’s Basically Liquid Art An average glass of wine has about 120 calories (sorry, not sorry), but those calories come with centuries of craftsmanship, soil care, and pure passion. So, consider it a sip of history! 6️⃣ You Can Sabotage Your Wine with the Wrong Temp Serving wine too cold mutes its flavors, and serving it too warm can make it taste overly alcoholic. - Whites/Rosés: Best at 50–55°F. - Reds: Keep them at 60–65°F. - Sparkling: Chill to 40–45°F ✨ Pro Tip: If you don’t have time to chill your wine, pop it in an ice bucket with half water, half ice—it’ll cool down faster than in the fridge. Your Turn! Which of these wine facts surprised you the most? Or do you have your own mind-blowing wine knowledge to share? Let’s geek out over the world’s most fascinating drink below! 🍷⬇️ . . #wineambassador #winefacts #wineinfo #wineclub #winelovers #certifiedwineinfluencer #davidharmon #napawine #wineboss

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Don't Confuse Sweetness for Smooth: The Truth About Tequila Additives Tequila has undergone a remarkable image transformation, from a party punchline to a sophisticated spirit. But with this newfound popularity comes a surge in mass-produced options that prioritize smoothness over authenticity. This often involves the use of additives, masking the true character of tequila and potentially compromising your health. The Mexican government permits the addition of four substances to tequila: - Caramel coloring: Used to artificially darken the color of aged tequilas. - Oak extract: Mimics the flavors of barrel aging without the actual process. - Glycerin: Adds a syrupy texture, masking imperfections and creating a false sense of smoothness. - Jarabe (sugar-based syrup): Sweetens the tequila, often used to cover up inferior agave quality. While the amount of additives allowed is minimal, their long-term effects are still unknown. However, the focus should be on the overall quality of the spirit. Tequila, when produced correctly, is a complex beverage with a rich flavor profile. Additives obscure this natural complexity, potentially leading to: -0 Increased sugar intake: Jarabe, while used in small quantities, contributes to overall sugar consumption. - Artificial flavors: Oak extract and caramel coloring can create an unnatural taste experience. - Hidden defects: Glycerin can mask imperfections in the tequila, potentially leading to subpar quality. How to choose a better tequila: - Look for 100% agave: This guarantees the base spirit is made entirely from the agave plant, without any added sugars. - Read the label: While not mandatory, some producers indicate if their tequila is additive-free. - Trust reputable brands: Many high-quality tequila producers pride themselves on their traditional methods and avoid additives. - Taste the difference: Compare additive-free tequilas to those with additives. You'll likely notice a significant difference in flavor complexity and smoothness. By understanding the impact of additives, you can make informed choices and appreciate the true essence of tequila. Remember, a truly smooth tequila is the result of careful craftsmanship, not artificial enhancements. #tequila #alcohol #health #wellness #foodie #spirits #cocktails #agave #additivefree

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I believe this is a trend the wine industry should be more accommodating to—much more so than non-alc. Why? For one, there’s a much larger market for it. Also, it creates more transparency with customers. I think this trend is part of the larger macro trend of calorie awareness and people liking to know what they are putting into their bodies. It’s a disservice to consumers that the wine industry in the US doesn’t have mandates for calorie count on its bottles. At Currently, we have our nutrition panel on the label, allowing us to show our 0g added sugar and 106 calories per serving. We did this because we believe our customer will value this information. The question is, will too many brands claim low-alc as a marketing term but not really be low alc? I mean, 12% isn’t low-alc (which is why we don’t claim that). I’ve already seen this happening, though! #wine #industrytrend #lowalc #caloriecount

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Elevate Your Martini Game: A Guide to the Best Vodkas for Crafting Exceptional Cocktails. Bartenders must constantly seek out new vodkas to keep their drink menus fresh and exciting. Vodka, of course, is a versatile spirit with the ability to blend seamlessly with a variety of ingredients. This makes it an essential base for numerous cocktails. By exploring new vodkas, bartenders can offer their patrons a diverse range of flavor profiles, from smooth and clean to bold and complex. This variety not only enhances the drinking experience but also caters to the evolving tastes of customers who are always eager to try something new and unique. In the realm of martinis, new vodkas can be game-changers. The martini, a classic cocktail, relies heavily on the quality and character of its vodka base. Introducing new vodkas allows bartenders to craft signature martinis that stand out. Whether it's a vodka with a subtle infusion of botanicals or one distilled from unconventional ingredients like quinoa or grapes, each new option provides an opportunity to experiment and create a martini that can become a bar's hallmark. These distinctive offerings can attract martini enthusiasts and set a bar apart from competitors. Beyond martinis, new vodkas open the door to innovative mixed drinks that can surprise and delight patrons. Vodka's adaptability means it can be paired with a wide array of mixers, fruits, herbs, and spices, allowing bartenders to push the boundaries of cocktail creativity. By incorporating new vodkas into their repertoire, bartenders can develop unique cocktails that highlight the distinct characteristics of each spirit. This continuous innovation not only keeps the bar's menu dynamic and engaging but also positions the bartender as a knowledgeable and adventurous mixologist, capable of delivering an exceptional drinking experience. Bartender Spirits Awards Bartenders Business

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Samuel Filler, Executive Director of the New York Wine & Grape Foundation (NYWGF) joins the Let's Grow Wine webinar panel. On October 15, I will be moderating a podcast which is focused on ‘Let's Grow Wine’. The speakers will include Julio Alonso Ducci from Wines of Chile North America, Jim Clarke from Wines of South Africa US, Karissa Kruse from Sonoma County Winegrowers, Samuel Filler from New York Wine & Grape Foundation, and Dr. Liz Thach, MW from the WINE MARKET COUNCIL. The title of the webinar is "Role of Wine Associations in growing wine consumption". Points of discussion will be: 1) Wine and Consumer: How we can talk to the new consumer 2) Wine and Culture: How we can use current culture to grow wine consumption 3) Wine and Trade: How trade can push wine in a new way 4) Wine and transparency: How can we tell the story of sustainability and transparency RSVP here to attend the webinar and get the recorded video.

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🍷 Wine is more than just a drink. It's a #passport to exploration, a vessel for storytelling, and a bridge that connects us to the rich tapestry of history, culture, and nature. Join me on this exciting #winejourney and let's explore the world of wine together. 🍇 #wineconsulting #entrepreneurship

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Rethinking Wine Education and Marketing for the Next Generation In a rapidly evolving wine industry, the role of sommeliers has never been more crucial. As wine consumption patterns shift, particularly among younger generations, there is a growing need to rethink traditional sommelier education to ensure that young people not only appreciate wine but also consider pursuing careers working with wine on-premise. In a recent interview, the wine business expert Robert Joseph said that he regarded sommeliers as the people to learn from. “They are the psychologists of the wine world,” he stated. Regarding marketing prowess, somms know how to read their customers and answer the critical questions: “Who will want this wine?” “Why will they buy this wine?” These questions have become increasingly important as wine consumption encounters obstacles, especially, we are told, among a segment: Millennials and members of Gen Z. This includes an abstentionist attitude and a negative view of all alcohol among some. For others, there’s simply a lack of engagement, which the industry must address. Sommeliers possess a unique ability to understand and cater to consumer preferences, making them invaluable assets in this regard. Despite this recognition, sommeliers often do not receive the credit they deserve for their role in shaping the wine culture. Continue to read the full article by clicking below.

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USA Ratings interviews Stephanie Gallo, GALLO's VP of Marketing, about business strategy and the wine industry's landscape, emphasizing the "total alcohol" business and efforts to democratize wine. For Stephanie Gallo one primary objective seems clear: democratize the enjoyment of wine. Another is to make GALLO, as a company, into a “total alcohol beverage supplier.” This requires an “intrapreneurial mindset” within a very large family-owned firm, which has never lost contact with its strong roots and traditions in California. The direct descendent of Ernest Gallo, Stephanie recently told her alma mater, Northwestern University, that additional “consumers in the United States and throughout the world” should be drinking wine. She added that the potential for expanding the overall market for wine remains substantial. “Only 33 percent of Americans drink wine on a regular basis, and of that 33 percent, 80 percent of the volume is done by 11 percent of the population,” she stated. “So I would argue that our quest to democratize wine still has not been met.” What some might view as dismal numbers regarding the wine market, Stephanie views as yet unconquered territory for expanding sales. As Vice President of Marketing, Stephanie Gallo has tremendous influence in that regard. Gallo produces up to 3% of the world’s wine (that’s a lot). With over 7500 employees, the company accounts for an estimated 13%+ of total US wine industry revenue. As Richard Hemming MW noted several years ago, “It is often said that the world’s largest wine producer” only makes a very small percentage of “the total annual production of wine, which is illustrative of wine’s highly fragmented market structure.” It is within this market environment that Gallo has thrived, but never dominated the wine sector. “By comparison,” writes Hemming, “Coca-Cola owns about 50% of the global soft drinks market, while Anheuser-Busch has a 28% share of the global beer market.” Hemming believes this shows how “the industry [is] highly fragmented, with millions of smaller wine producers around the world each accounting for just a minuscule fraction of total global production.”

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Spirits are forecast to lead the alcoholic beverage growth outpacing wine and beer #globalalcoholtrend #spiritsglobaltrend #spiritsgrowth https://lnkd.in/dzfeND2U

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In this article, we share with you the top Sauvignon blanc Wines that offer excellent quality for the price and have a great package that judges picked at the USA Wine Ratings. USA Ratings

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Our editor Charlie Leary (李嘉立) PhD interviews Stephanie Gallo, GALLO's VP of Marketing, about business strategy and the wine industry's landscape, emphasizing the "total alcohol" business and efforts to democratize wine. For Stephanie Gallo one primary objective seems clear: democratize the enjoyment of wine. Another is to make GALLO, as a company, into a “total alcohol beverage supplier.” This requires an “intrapreneurial mindset” within a very large family-owned firm, which has never lost contact with its strong roots and traditions in California. The direct descendent of Ernest Gallo, Stephanie recently told her alma mater, Northwestern University, that additional “consumers in the United States and throughout the world” should be drinking wine. She added that the potential for expanding the overall market for wine remains substantial. “Only 33 percent of Americans drink wine on a regular basis, and of that 33 percent, 80 percent of the volume is done by 11 percent of the population,” she stated. “So I would argue that our quest to democratize wine still has not been met.” What some might view as dismal numbers regarding the wine market, Stephanie views as yet unconquered territory for expanding sales. As Vice President of Marketing, Stephanie Gallo has tremendous influence in that regard. Gallo produces up to 3% of the world’s wine (that’s a lot). With over 7500 employees, the company accounts for an estimated 13%+ of total US wine industry revenue. As Richard Hemming MW noted several years ago, “It is often said that the world’s largest wine producer” only makes a very small percentage of “the total annual production of wine, which is illustrative of wine’s highly fragmented market structure.” It is within this market environment that Gallo has thrived, but never dominated the wine sector. “By comparison,” writes Hemming, “Coca-Cola owns about 50% of the global soft drinks market, while Anheuser-Busch has a 28% share of the global beer market.” Hemming believes this shows how “the industry [is] highly fragmented, with millions of smaller wine producers around the world each accounting for just a minuscule fraction of total global production.” Read the full story on USA Ratings (USA Wine Ratings blog) by clicking on the link below.

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How to Pitch Wine Brands Effectively to USA Wine Buyers. Here is an insightful webinar by USA Wine Ratings (USA Ratings) as they share expert advice on how to pitch wine brands effectively to USA wine buyers. This session features industry leaders Bob Paulinski, MW, Michael Mighetto Hoefling, Dejah S. Overby CS, CSWS, WSET Certified LV3, and Paul Baldi, who shared valuable tips and answers to the key questions about the US wine market. #WineBuyer USA Ratings

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Why are so many people in the wine industry being so darn helpful to me? I'm serious-- and I think I know why. Over the past 3 days, I've had 3 different conversations with people who are genuinely rooting for Currently to succeed. Two of them sell wine of a similar price point and are on the cutting edge of new aluminum packaging. You'd think they would be competitive and hold their cards close to the vest. Nope. Total open books. Spent an hour with me. I used to work in software. I wasn't sharing go-to-market tips with the CMO of Highspot, I'll tell you that. This industry has an incredible pay-it-forward culture. I think this is the reason: the people I speak to, they genuinely love wine. Not necessarily as wine snobs, but as lovers of the category. And they see their mission as bringing a beverage that has been enjoyed for centuries, by rulers (and now by Taylor Swift, our modern day cultural ruler), to the masses. I think in our conversations, we recognize we have this in common: we love wine. And good wine (because wine that isn't good isn't worth drinking imho) pairs best with close friends, family and food. I'm so new to this that I don't yet have that much advice to share. But you bet that when that next upstart entrepreneur reaches out and I see their passion for building a wine brand, I'll go 30 minutes over the scheduled call time. #wineindustry #wineculture #payitforward

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