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Winemakers have been long been among the original experimenters; that is, those willing to employ trial and error methodologies and information gleaned from other colleagues to continually improve their vintages.
Right from the get go, it was a lively curiosity grounded in unpretentiousness that led Ryan Harms to the Oregon terroir and marked his ascent as CEO of one of the biggest brands in the state.
The method Tudhope developed worked so well, he started VA Filtration South Africa in 1999 to focus on vinegar removal for wineries in the Western Cape.
It comes back to understanding who the customer is, what they want and building a relationship around that in order to maximize sales.
Gone are the days when screw caps and synthetic cork wine closures automatically translated to inferior wine. Most industry professionals today agree that technological advances in how wine is sealed have not only protected the contents as well as natural cork, but also created more options for winemakers seeking innovative ways to continually improve their craft.
The biggest difference between tasting rooms and wine clubs that perform beyond expectation and those that don’t, is an organizational commitment to employee training, according to the 2017 VinQuest direct to consumer benchmark report.
The 7th annual North Coast Wine Industry Expo (WIN Expo), the second largest wine industry trade show in North America, has bolstered the conference portion of its program this year to address the increasing complexity of issues facing the wine industry.
The big difference is that one of these substances has been legal in the U.S. for commercial purposes since 1933. The other is gaining legal status somewhat painfully, state by state, and does not yet enjoy federal protections under the law.
“Arguably, some of the best wines produced in the world are made right here, in our own backyard.”
With more than 14 years in the business, Guerra has managed an impressive number of iconic wine brands, including industry icons like Kendall-Jackson and Mumm Napa, as well as Gary Farrell in the Russian River Valley, Campo Viejo in Rioja and the prestigious Maison Perrier-Jouët Champagne.
Ray Johnson’s life and career in wine has touched the lives of thousands. Here is just a snapshot of comments from a few people who have been inspired by Johnson as a teacher, mentor, colleague and friend.
Ray Johnson has been the Executive Director of the Wine Business Institute (WIB) at Sonoma State University since 2010. In that position, he has successfully worked to raise the visibility and viability of the department and helped to generate millions of dollars in support of its students, faculty and programs.
By Elizabeth Hans McCrone Frank Morgan thinks the way he got into wine isn’t much of a story, but he’s wrong. It began more than a...
Impacts from Fires Still Unknown but Believed to Be Minimal. Glenn Proctor has been in the business of predicting market trends for the wine industry for thirty plus years, and he’s seen his share of ups and downs.
Contrary to popular belief, Dom Pérignon was not the first monk in France to discover the magic between wine fermentation and carbon dioxide to create the bubbles in a bottle that led to champagne.