New meaning of luxury BIODYNAMIC

     In the past time luxury gastronomy tend to buy the most expensive things but now they are searching fer best quality, original taste product which can be provided by biodynamic producers. These products have organic treatment and cultivation which results in this taste. Attention is concentrated more on a good life of animal or plant, recognition, restoring and supporting natural cycles and interrelationships. Also an idea becomes very attractive because of the new way of thinking about nature and shaping of a future worth living for, creating healthy foods of distinctive tastes.

    FriedemannWecker, supply chain manager in Demeter-the largest certification organization for biodynamic agriculture, shares with us some ideas about luxury concepts of biodynamic wine and food. He believes that biodynamic wine deserves a luxury title because of high quality and healthy nature of product due to chemical additives free production method. Authenticity adds extra value to a product as it is homemade by a particular person as opposed to industrial and is limited in quantity. Nowadays number of biodynamic producers accounts for 616 and grow steady but not fast enough to loose its scarce nature-one of the reasons which makes product desirable. Caused by additional affords from producers side, food certified with the “Demeter” label receiving a higher price ranging from 10-30% on average but still remain affordable.

   According to Friedemann Wecker, biggest markets for biodynamic wines are in central Europe; mainly Germany nowadays. In France demand has also increased steadily but market is not formed yet so there is a potential for future expansion. Middle Eastern countries, India and South Africa are also places where biodynamic agriculture becomes more popular.

   Soon there will be an opportunity for small small producers who can’t afford a single certification to be certified as a group -this doesn't exist at the moment. It will allow small producers benefit from luxury shadow of this title.

   Thought, simply being biodynamic doesn't make product luxury, but joint marketing affords could change consumer perception bringing product to a higher stage.

Beaujolais Nouveau? Vin Nouveau?

Just last month, one of the most influenced wine events in the whole wine sector would be the “Beaujolais Nouveau Day”. Beaujolais Nouveau is a red wine made from Gamay grapes in the Beaujolais region of France and fermented for just a few weeks before being released for sale on the third Thursday of November in the current year. But there is a question, is Beaujolais Nouveau is the only one (or maybe “the wine”) that can drink in the current year?

In 2005, because of the success of Beaujolais Nouveau, there were 55 AOCs of producers in France lobbied the government to get the permission to make nouveau (new) wines on the same time. Less than half of these AOCs are required to have the words “primeur” or “nouveau” printed on the label.  It means that more followers or competitors want to share the “new wine” market.  The question is: Can they copy the same success by following the concept of Beaujolais Nouveau/New wine? Maybe we can get some enlightenment by analyzing product life-cycle.

The product life-cycle is a lifespan of product or ideal separated by four steps of INTRODUCTION, GROWTH, MATURITY and DECLINE.

From 1960s, the style of Beaujolais Nouveau has been increasingly spread from Beaujolais to worldwide.  In 1992, at its peak, more than half of all Beaujolais wine was sold as "Beaujolais Nouveau". From 1960s to 1992, it is a period of INTRODUCTION to GROWTH of “new wine”product life-cycle, from lowest sales to brand-establish and sales-rising in the market.  In 2013, Behind the big annual campaign of Beaujolais Nouveau in Japan, one of the most biggest and mature Beaujolais Nouveau consuming country, producers are looking to the rest of Asia to pick up the slack because of stagnating and falling sales in Europe market. 

The Market becomes mature and saturated and product’s growth slows down, competitors from the region of France is knocking the door for sharing the market that Beaujolais Nouveau had, the result of the concept of ”new wine” will go to next step-the DECLINE.

There is a old saying in marketing sector and management sector: “The first people who comes up with ideal is genius, but the second one who comes up with the same ideal is follower.”  As the followers like Cote du Rhone, Macon and Gaillac, please cross your finger and pray what I analysis won’t happen in the future.  

When Wine Marries Sensory...

Sipping on a fine glass of wine should be one of the most enjoyable and relaxing moments after a long day at work. As observing, stirring, smelling and drinking, the sensations of whole body open up and welcome the liquid tickling around. What a desirable vision!

Every one of us would love to picture above enjoyable moment. How could wine own this much power to stimulate our sensation?

Vineyard in Priorat, Spain

Let’s explore the wine world together. Please imaging and flashbacking with me to the vineyards where wine at chrysalid stage before turning into butterfly. Grapes are rather delicate requires lots of attentions because its fate is tightly linked with climate change and pest attacks, moreover, pruning is the angel guidance from human which is necessary step to continuously refine and support vines. Grape growers could welcome an outstanding harvest, or face a horrible turnout. While we are enjoying the wonderful wine, the future for grape growers is unpredictable.

Winery in Priorat, Spain

After harvesting, it’s the period for human to create this piece of art. The first drop of grape juice announces the start of winemaking. The skillful and complex process of winemaking can be simply described as penetrating, pressing, fermenting and bottling. The final drop of wine is really decided by the winemaker. An excellent wine requires an excellent harvest and an excellent winemaker, which the latter one plays rather more essential role. Then it comes to the most interesting part, each different wine carries the personality of the winemaker. 

As recalling the experience in Priorat, Spain, I still clearly remember that the wine Clos Petó expresses itself exactly as its winemaker who was looked harsh outside, but soft and gentle inside; the smell from the wine was strong and untamed, however, its taste was surprisingly lingering and gentle.

Wine is never able to separate from human sensory. When wine marries human sensory, wine have a personality! 

How to attract new customers into a wine store?

• I remember the time when I felt lost entering wine specialized shop. Being surrounded by thousands of bottles with labels I could hardly read, let alone understand. I had no idea what was the difference between Rioja and Monopole or even what was the significance of grape variety. Now, when some time has passed and I have got a deeper understanding of wine, I don’t face this problem anymore personally, but frightened faces of people I see in wine store remind me about this unpleasant feeling once again.

  Most wine stores tend to be organized by grape type or country of origin. However, neither of those directions allows consumers who know little about wine feel comfortable. Low involved wine consumers are struggling with choice in a highly fragmented market and the only person to help them in a wine store is a salesmen.

  

  But how many people without any ideas about wine would ask for help? Not a lot because nobody wants to be asked questions in return that they don’t know how to answer. So traditional wine store organization presumes a certain knowledge and awareness on the part of the consumer and hence narrows their target market only for experienced wine drinkers. What about the casual consumer who knows a little about wine but also wants to enjoy it? 

  A solution could be to make the choice process as simple as possible. One of the tools is to create new ways to classify wines and implement it. One of the best examples is Best Cellars wine store in the US. They classify wines by taste and style, organizing them by headings such as, Fizzy, Fresh, Soft, Smooth, Big, and Sweet.

  

  "Soft," for instance, indicates a mellow, medium-bodied white wine, while "Big" means a powerful, full-bodied red. Bright colors and images also make it easy for customers to select a wine based on their taste and mood.

  It is also possible to democratize the process of choosing wine by grouping products by consumer need. Segregating wines for special occasions, relaxing family dinners, entertaining clients, or a fun evening with friends might well be another easy way to grab attention.
• How do you attract new customers into a wine store?

Wine Labels for Young Wine Consumers

Wine labels are very important for consumers because it is from here that they are going to get the information about the wine that they are ultimately going to buy. The complexity of each label varies a lot according to each country. Labels from the New World are usually very simple to read - they regularly shows the producer, vintage, the name of the wine, grape variety, wine region and country in which the wine is produced. 

 For the costumer, it is easy to read this kind of labels, because they do not need to guess what to expect from the wine. Wines and their labels coming from France and Germany are very difficult to understand because the local wine consumer is expected to know the grape and the style of the wine that she/he is buying. A consumer who has just started to drink wine will not have that kind of knowledge and will probably find it very confusing to choose the wine just by reading the label. 

Because of this - and to expand the target audience - countries from the Old World like Spain and Italy have started to adapt their labels to appear more young and easy to read - and buy - for new consumers. This “young” style originally started to appear in countries like USA and Australia and is now gaining momentum in the more conservative wine countries too. 

Some examples that stand out for me are labels by the Spanish Winery - Gallinas y Focas, with some of their wine labels seemingly drawn by young children; and the Italian Winery Donnafugata, which chose artistic labels that appear more like a masterpiece, not a wine label! 

The innovations do not stop there: labels printed in Braille, like the Spanish Winery Lazarus are gaining popularity among the consumers (blind or not), just for its uniqueness leading curious consumers to want to experience the mystery behind the wines! 

Such innovations are helping more people to get into the wines, because the labels are happy, friendly, interactive, young and the most important: Easy to understand!!! 

So, if you just started to drink wine, and you are not really sure about what kind of wine you are buying – do not worry…the “old world” is beginning to look out for you. Just look for labels that appeal to you – most will usually give you the basics like grape variety etc, but more importantly, even if the wine is not necessarily amazing, at least you will have enjoyed the experience which is often the forgotten part of this entire exercise.

Wine IS a personality!

People interact with people. Does wine belong on social media?

Wine Guerilla Adam Grist’s recent blog post suggested that for a brand to be successful on social media it must be a personality. It must exceed the definition of a product and appeal to consumers as someone they can identify with. Continuing with this thought: Who can best apply this gob-smacking advice?

How should a personality present itself on social media in order to relate to a wide range of potential consumers? The cute. Think cats and parodies. The ridiculous and ridiculing, the honest, the spontaneous, catchy music, fun, creative and self-affirming.  These are a number of recurring themes found under the most viewed, viral, you-tube videos.

Of course Adam’s post was not suggesting that every wine brand should or is able to market itself in this way, but why the complete absence? If wine cannot connect with the ‘average, normal’ consumer, then it is destined for an ever declining market share.

The change in wine consumption shows that although more people are drinking wine, the average per capita consumption worldwide is decreasing. In marketing or online media efforts then, the focus should be on expanding the accessibility of wine to broader groups of people, rather than encouraging individuals to drink more.

Although not excluded from the concept, small producers who uphold great traditional values and market themselves as such may not see all these ‘viral’ topics or such consumer interests as ones that could be positively used to support such brand personalities. However, there are a great number of brands that could and often certainly try to do so. For these it may be more advantageous to focus on accessibility, rather than education. Wine education or raising awareness amongst consumers has its place, but it is rarely a way to attract new or infrequent consumers.

If a wine is by style appreciable by any average consumer it should be marketed accordingly. This is where these ‘viral topics’ can be applied. Although some wine brands use this style in conventional marketing, we are struggling to find a wine brand that exudes this kind of personality on social media. On social media there seems to still be a barrier separating the wine enthusiast or professional from Fred, Tess and Mary watching their evening sitcom, glass in hand, thinking “Mmmm, relaxation”…

Perhaps few wine enthusiasts acknowledge their occasional enjoyment of such fleeting smiles, moments of pleasure, without actually deliberating on the product wine.

A number of brands on social media, twitter particularly, are represented by individuals. This certainly gives the consumer something to relate to, but, if the object is to attract the attention of consumers, there needs to be a divide between individual personalities and a brand personality. However ‘relatable’, consumers are unlikely to be attracted to a brand because of the brand representative’s coffee tirade every morning.

Here then is a possible beginning of a manifesto on building a “sociable” brand:  

1. Be a BRAND PERSONALITY.

2. ENTERTAIN: Particularly if you aim to attract new consumers.

Personal (an individual’s) personality can be valuable, but may not attract new consumers.

3. Stick to the brand VALUES: create one personality only  (no flip-flopping).

4. Now go be like Barney Stinson… and cross your fingers.

Relationship with Wine: It's Complicated!

How can wine ever hope to compete with drinkers under 30 in some of the most dynamic markets globally? Across Europe, consumers hitting adulthood around the turn of the millennium (aka Generation Y) are choosing beer, cocktails and mixers over wine. Maybe the traditional image of wine is playing against itself. It seems like wine marketers are just failing to connect with the new generation of guzzlers.

French, Italian and Spanish wines for years have been loosing traction with younger drinkers and lagging in the race against beer and spirits. Surprisingly, this is especially true in those traditional, wine producing countries with long established traditions of wine at the dinner table.

Accessibility, risk loving and fun are a few of the sentiments evoked by competing giant brands Red Bull, Coca Cola, Absolute, Bacardi, Budweiser and Dos Equis. They often express humour, friendship, sharing, travel and care free moments. More personalities than brands, these are friends that Gen-Y can identify with. Brands that reflect the values these drinkers recognise and respect. This includes overcoming social boundaries and conventional ways of thinking: ‘Brand Wine’ doesn’t come close. If top brand beers are the friend waiting at the school gates after the final bell sounds, then wine might be the lecturer calling for hush and order as the class heads in the other direction.

Social media can provide some anecdotal insights into values the masses hold dear. For a brand to exist on social media, it must have personality. Browsing some of the most popular You Tube videos of the past years gives some valuable insights into the values we need to nurture as wine communicators.’ Gangnam Style’ Psy, ‘That Really Hurt’ Charlie, The Evolution of Dance mover and shaker, the Don’t Taze Me Bro activist, The Harlem Shake crews and the ‘I Like Turtles’ zombie. These personalities bring spontaneity, originality, novelty, authenticity and a challenge to the status quo. Often this is done with catchy music, cute visuals, humanity and ridicule. Most commonly it’s all about fun.

Relationships grow on shared location, shared time and shared interests. Relationships thrive on shared attitudes and shared humour. Craft Beer in the USA and beyond has seen inspiring growth over the past decade. But Craft Beer isn’t popular as the cool kid at school. It’s the 21 year old dot com millionaire with vision, attitude and direction: The kind of personality that’s welcome at a party of social revolutionaries. So when the world of vine has so many personality wines of poise, attitude and wit, why do we still have issues in telling others about this?

We’d appreciate your thoughts: Which wines evoke that freshness, quirkiness and attitude we need to take us into the next decade?