The holidays are a crucial time for retailers to meet their year-end budgets, and wineries are no exception. Many turn to marketing strategies ranging from the simple to the complex to help them drive holiday sales. At their core, successful marketing campaigns drive sales by answering the unique needs of
In a previous article, here on Palate Press, I wrote just how impressed I’ve been with the sparkling wines from Nova Scotia, in Atlantic Canada. After visiting the province in August, while judging at the Canadian Wine Awards, I discovered many other good bubblies, as well as the Tidal Bay
This week we received the following question from Gregg in New York: Hello - I love the website and tasting articles. I have a question regarding wine storage units. I live in a small rental apartment. Do you have any suggestions for wine coolors (16 bottle to 50 bottles) in
A rose by any other name would smell as sweet, but does an aluminum can always signal a low brow beverage? Less than ten years ago, canned beers were limited to low-flavor, mass-produced macrobrews. A small craft brewer decided to change that stigma. In November 2002, Oskar Blues Brewery in
The relationship between tradition and innovation is not a linear one. Sometimes, it can even go full circle. Take appassimento, for instance, an Italian tradition of partially drying grapes before turning them into wine that is taking hold considerably in Canada’s Niagara region. The appassimento style of winemaking began in
Pssst. Here is a secret nobody will tell you: Nearly all of the holiday gift guides in magazines and online are the byproduct of a year’s worth of PR-related samples and press releases. They are less a stamp of careful editorial approval for readers and more of a year-end cleansing
Most octogenarians are content to sit in a rocking chair and maybe visit their grandchildren, but not Margrit Mondavi: “I just love to meet people and I love to remember my late husband Robert and tell people a little bit about what we do at the winery.” With a platinum
A restaurant without Merlot or Pinot Grigio. What are they thinking? “They” turns out to be Sandy Block, MW (Master of Wine) an experienced restaurant wine director for a classic eating establishment in Boston. I sat down for dinner with Block recently at the new Harborside location of the Legal