Wine Industry Network’s Post

I have to confess that 3 years ago, I was a copy of 90% of wine professionals. ✅ I have to confess that I was one of those wine professionals that didn’t want to host those groups of friends who go to wineries to have fun, and don’t necessarily want to learn about wines. ✅ I have to confess that I was so obsessed about wines that I was always complaining when my husband or friends didn’t smell the wine before they drank it. ✅ I was one of those wine professionals who dressed up like a penguin, telling everyone that I passed WSET 3 “with Distinction”, Certified Sommelier by CMS, etc, proudly displaying my badges on my black suit. I was concentrating more on ME, how much I KNEW, and telling people how much they don’t know and that they needed to listen to me, even if they didn’t want to. ✅ I was one of those wine professionals who dreams of being a WSET wine educator, an MW, a traditional wine judge, a traditional wine writer… whatever society told me I SHOULD be to be successful in the wine industry. I was infected by a dangerous bug, that stops you from thinking, and creates emotionless wine professional clones. This version of me has been dying over the last 3 years, and I think she is completely dead now. I started to rethink my role in the industry when I began working with Eduardo Cruz at InnVernia. He taught me that if I want to be good I should copy others, but if I want to be great in business I should develop an innovative mindset. He is definitely breaking all the rules in Brazil by bringing varieties never planted there before. Everything in my life has been changing since then. I’ve started to ask myself who I am, what I want to be, what I believe, why I do this or that, where I want to go.. and suddenly nothing made sense anymore. I became more aware of things, paid more attention, and began to realise I was not even myself before (when I was infected by this bug). Now, I am feeling much happier, because I can be MYSELF again after over 10 years, playing this wine snob game. I found the cure from this bug that bites most of us and makes us turn out the same way. What about you? Do you feel free to express yourself and your beliefs? Share your opinions with me, I would love to hear about your experiences.. #wineindustry #winelife #winebusiness #wineaustralia #wineinnovation #winespecialist #wine

If you missed this, be sure to register for our next upcoming CE Course titled "Auto Glass Technology and its Impact on Claims" on Thursday, April 18th! Click the link below for details and how to register! https://lnkd.in/ePwn4eYW Hope to see you there! #insuranceagents #continuingeducation

Counterfeit Wines - Wine fraud is pervasive and has proliferated the industry. Counterfeiters now are mass-producing more recent release wines and cheaper wines. Organised crime groups are getting involved in fake wines. Counterfeiting wine seem like a low-risk crime, when the list of convicted wine criminals is limited to a handful of names like Rudi Kurniawan and Alexandr Lugov #wine #wines #crimes #Counterfeit #Counterfeiters #organisedcrimes #winebusiness #supplychain

So, you wonder... Does this clean-crafted zero-sugar-added wine actually taste delicious? My favorite question ever. As if I would represent a brand that wasn't best in class. Come on people.   But OK... I will play along.   Don't take my word for it. Let the most prestigious wine competition provide you some feedback and well, proof.   The San Francisco Chronicle Awards is the America's TOP wine competition *Over 1,000 wineries from across the U.S. show up *Over 5,500 wines are entered *50+ categories by varietal and price point exist   We cleaned up! 4 Bronze Medals 8 Silver Medals One GOLD Medal for our quintessential Dove Hunt Dog Pinot Noir.   Remember we don't manipulate the wine in any way. No sweetener, no additives, no fining agents, no thickeners no NOTHING.   I want you to join me in this business. Side gig or new career. If you want to try the product first.. OK, I get it. Click my link and prepare to be wowed. 100% satisfaction guaranteed. https://lnkd.in/eSyeVarc

The First 30 Days In a New Wine Sales Job Are Critical. A wine rep who can't introduce every producer in their book after 30 days on the job should quit immediatley. Here Is The Thing You MUST Do to Ensure Success Selling Wine For a New Distributor. Major wine markets like Chicago are hyper-competitive. Even veteran wine reps have to hustle to defend placements. New reps who don't invest in learning their book in the first 30 days have already started to fail. Fortunately, reps needn't memorize tech sheets to be taken seriously but they do have to remember one sentence about each producer. Anchors: The Keys To Ensuring More Sales An anchor is a sentence that follows a pattern to introduce a producer logically, simply, and memorably. Anchors present global, regional, and local information in one sentence. “Julien Brocard makes wine at Les 7 Lieux in the French appellation of Chablis, with bottlings from all levels including Grand Cru, Premier Cru, and Chablis." Written properly, an anchor allows a rep to introduce an estate confidently in just one sentence. Assignment: During the first 30 days at your new job, write and repeat anchoring phrases for each of your producers until you can recall them easily. The Good News: It's Easier Than You Think Anchoring producers simplifies the biggest challenge most new reps face: digesting the portfolio. Working in an orderly fashion, a rep can write unique anchors for each winery in a region or country with a few hours of dedicated work. Further, the repeated structure reveals connections and relationships that will serve as valuable memory prompts. By the third producer in a region, even the most foreign names will sound familiar. In one sentence, a rep with anchors shows their customers that they are going to be a serious partner. Any new rep can do this, but not every new rep will. Where will you be after your first 30 days? #wine #wineindustry #winesales #salesjobs #hiringnow #imhiring Photo Credit: Gosia Matuszewska, Rishi Productions Chicago Model Featured in the Photo: Michael McAvena

Mastering Wine Sales: Strategies for Growth and Control – Inspiring Ideas for Success! (Part 2) Are you ready to elevate your wine sales game? Join us as we dive deeper into innovative strategies and actionable tips to grow your business and master the art of upselling. Discover new ways to maintain control and enhance your wine department's efficiency. Whether you're a seasoned sommelier or new to the wine industry, this post is packed with insights to help you succeed. Do you have your own tips or success stories? We'd love to hear them! Feel free to share your advice and experiences in the comments below. Let's raise a glass to our shared journey toward excellence!

The rumours circulating of convicted wine fraudster, Rudy Kurniawan’s return to his vinous chemistry lab appear to be confirmed by wine authenticator, Maureen Downey, DWS, CWE. This recent article from The Drinks Business writes of his return to “business”, but also of a pivot in his strategy:   Rudy no longer seeks to dazzle with labels, but to seduce with great imitations. In this disturbing case, the label is no longer the centre of interest. The aim of the game is now openly creating copies of global icon wines, with rare and precious bottles as the base for his experiments… and his audience are just as impressed.   Academically, perhaps we should be encouraged that such drinkers are now more involved in the taste of the liquid inside the bottle, rather than just interested in the label. But in reality, this is a practice we find perverse, and grossly disrespectful of the hours, years, and generations of hard work that producers put into making their wines.   In today's world, where almost everything is replicable, these great wines - products that still rely on the whims of mother nature and human talent in winemaking - are seeing their heritage besmirched by Rudy's showmanship. His tasting talent could be put to far better use. This convict turned personal wine mixologist is no idol of ours. #finewine #winefraud #provenance #fraudawareness

Are you evaluating non-alcoholic options for the holidays? Or any day? A large percentage of the population doesn’t drink alcohol. But maybe it’s also a way to consider moderation… e.g. your headed to holiday party, maybe you start or end with a mocktail. We’re a farm and winery. We’re passionate about our wines. We’re also passionate about being great hosts. It’s been really rewarding having an option for visitors to our farm who for a number of reasons might not drink alcohol. Picture this: an elite group shows up to your winery for a private tasting. A group you really want to impress. There’s a late addition to the groups party and it turns out they don’t drink. Those are the situations serving the customer hits home - to hear their delight when the non-alcoholic options are served right up. Discover why some folks don’t drink alcohol and our ideas on how to serve them in my latest blog post. The link is below. https://lnkd.in/gtjqnWFx

"How did you end up in the wine industry?" I think most of you working in the wine business have been asked this question more than once. And I bet the answer starts with a source of inspiration in the form of a mindblowing wine, an unforgettable winery visit or a charismatic wine personality. In my first blog I tell you how it all began for me.

Growers should be the greatest advocates of the winemakers who craft wine from the grapes they grow. We are extremely lucky to supply grapes to many winemakers. Most do an amazing job with what we produce in the vineyard. It is an honour and pleasure to sit at many restaurants & bars around Australia, and the world, drinking such great wines. If you are a grower reading this, do your best to understand where your grapes end up (beyond the weighbridge). What restaurants. What wine bars. What bottle shops. Visit these places and buy the wines that you are an important part of.....tell your friends & family to do the same. Educate those selling the wines made from the grapes you grow (sommeliers, waiters, wine bar staff.... ). It is as simple as thanking them for stocking it and telling them 'my grapes are in that bottle'. Many will ask questions and show genuine interest. This all helps with repeat sales. Act as a sales person for the winemaker who buys your grapes! You will be surprised the impact it will have. Execute all this well and you will be doing your business a big favour. It's also a great way to help the many great hospitality businesses we need to thrive for us all to do well.