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North Coast Wine Industry Expo Calls for Conference Topic Submissions

Healdsburg, CA, March 13, 2019 - Wine Industry Network (WIN) invites industry professionals and experts to submit topic ideas and proposals for the 8th...

More Wine Industry Professionals Than Ever Drawn to WIN Expo for...

3,000 Wine Industry Professionals Attend North Coast Wine Industry Expo Healdsburg, CA, December 7, 2018 –The Wine Industry Network (WIN) today announced that the 7th...

12 Things Not to Miss at the WIN Expo Trade Show...

Again this year the North Coast Wine Industry Expo (WIN Expo) will be the second largest wine industry trade show in North America with...

North Coast Wine Industry Expo Exhibitors Guide

The North Coast Wine Industry Expo (WIN Expo) trade show floor hosts 300 exhibitors spread out two building. To help you find what's relevant...

The Effect of Oak and Grape Tannins in the First Year...

A former winemaker, Bertaccini is driven to experiment with wine additives and the products he presents to his clients. To this end, in 2015, he received a ton of excess Pinot Noir grapes from Lodi that winemaker George Natsis donated for a bench trial. The trial would test several different tannin additives on one base wine, a control plus four batches treated with the different tannins, and then consistently taste the five samples throughout the year after bottling.

Mouthfeel Lessons Learned – Troubleshooting Fermentations

“Mouthfeel, or how a wine feels on your cheeks and tongue when you taste it, is one of the most important sensory aspects that communicates ‘quality’ in a wine,” says Alison Crowe of Plata Wines.

Preventing Stuck Fermentations While Preserving Wine Quality

“If you’ve ever had a stuck ferment, you want to avoid that in the future. In the past, I’ve battled with stuck fermentations that were mainly fructose, and they’re a bear to restart.”

Market Trends for All: Case Goods and Bulk Wine Forecast

In this WIN Expo staple, Turrentine Brokerage offers a recap of the 2018 harvest and provides an update of the state of the grape and bulk wine markets, as well as case good sales trends, with emphasis on the North Coast as well as California-wide. Brian Clements, Vice President and Bryan Foster, National Sales Manager will be offering their expert and data-driven insights on what changes are currently happening in this market. Providing detail relevant to all levels of grape growers, small and large wineries, they are convinced that the information provided can help inform business decisions.

Consumer Expectations and Decreasing Tasting Room Traffic Call for Innovative DTC...

It comes back to understanding who the customer is, what they want and building a relationship around that in order to maximize sales.

Navigating the Changing Landscape of Wine Publicity

Good wine writers look for what appeals to their audience. Who is their reader and are they strictly looking for an examination of wine quality - or lack thereof - or are they seeking lifestyle pieces where the quirky winemaker and extravagant vintner steal the show? The wine is simply a player in the story.

Local Experts Weigh in on the State of the North Coast...

What’s been happening in the North Coast wine industry? Specifically developed for wineries in Sonoma, Napa, Lake, and Mendocino Counties, this conference session will delve into topics for small, direct-to-consumer wineries as well as bigger players with national distribution.

Oxygen Transfer Rates: Small Amounts Can Mean Big Differences to Wine...

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.

Raising a Wine Brand into the Highest Tiers of Luxury

Eric Guerra is a man who understands that luxury brands must be marketed as such and has built his career in the wine industry by being one of the best at doing just that. When done right, the brand value becomes a constant, a given. There is little discussion of price; the wine is simply worth price you pay to buy it.

Making the Most of Dwindling Customer Engagement Opportunities

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.

Your Wine Brand Could Be Lost in One Single Trademark Infringement

The landscape of the alcoholic beverage industry in the new millennium looks dramatically different than the drinks business of the 20th century. There has been a staggering increase in the number of new private label wine brands for retailers and restaurants, while foreign producers have moved into the U.S. market with new brands at a rate never before seen.