Tim Hanni MW

Stay in touch with the modern-day wine consumer through insights from Wine Market Council. Our comprehensive research provides wineries with valuable data on U.S. wine consumer buying habits, attitudes, and trends. By understanding these patterns, you can better connect with your audience and make informed business decisions. Join Wine Market Council today for exclusive access to the market research that will keep your winery aligned with consumer needs. #WineMarketCouncil #ConsumerInsights #MarketResearch #WineIndustrySuccess

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Over a third of Millennials and Gen X say they won't join a wine club because they want to choose their wine (and 30% want to control frequency). This supports the need for the wine industry to develop new club/ subscription/ allocation models for modern online consumers. Download the full research report to help inform your program decisions. 🔗 https://bit.ly/3IPHEgY

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The modern wine industry faces some of the steepest challenges in the beverage alcohol universe. 🍷 Get ahead of the trends and challenges shaping the industry's future with our new eBook, "The Modern Winery’s Guide to a Future-Proof Business." Learn about the innovative strategies and operational adjustments that leading wineries are implementing to stay ahead. Start rewiring your business to become future-proof. 📥  Download your copy now: https://lnkd.in/gxRj9dte

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Our Q1 2024 Fine Wine Report is here! 🍷 Find out what key events and themes shaped the fine wine market in the last quarter, and discover more about the best-performing regions and wines, current investment opportunities and what to expect in Q2 2024. Download the full report here: https://lnkd.in/dx5EWkMk 🔗 #finewineinvestment #finewinemarkettrends #affordablewineinvestment #wineinvestment #finewine #investmentopportunity #winemarket #Q12024 #finewinereport #wineinvestor

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Wine consumption- U.S. Per Capita Wine Based Ready-to-Drink Consumption, 2022 #wine #wines #winebusiness #wineconsumption #drinks #wineindustry

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Our editor Charlie Leary (李嘉立) PhD interviews Stephanie Gallo, GALLO's VP of Marketing, about business strategy and the wine industry's landscape, emphasizing the "total alcohol" business and efforts to democratize wine. For Stephanie Gallo one primary objective seems clear: democratize the enjoyment of wine. Another is to make GALLO, as a company, into a “total alcohol beverage supplier.” This requires an “intrapreneurial mindset” within a very large family-owned firm, which has never lost contact with its strong roots and traditions in California. The direct descendent of Ernest Gallo, Stephanie recently told her alma mater, Northwestern University, that additional “consumers in the United States and throughout the world” should be drinking wine. She added that the potential for expanding the overall market for wine remains substantial. “Only 33 percent of Americans drink wine on a regular basis, and of that 33 percent, 80 percent of the volume is done by 11 percent of the population,” she stated. “So I would argue that our quest to democratize wine still has not been met.” What some might view as dismal numbers regarding the wine market, Stephanie views as yet unconquered territory for expanding sales. As Vice President of Marketing, Stephanie Gallo has tremendous influence in that regard. Gallo produces up to 3% of the world’s wine (that’s a lot). With over 7500 employees, the company accounts for an estimated 13%+ of total US wine industry revenue. As Richard Hemming MW noted several years ago, “It is often said that the world’s largest wine producer” only makes a very small percentage of “the total annual production of wine, which is illustrative of wine’s highly fragmented market structure.” It is within this market environment that Gallo has thrived, but never dominated the wine sector. “By comparison,” writes Hemming, “Coca-Cola owns about 50% of the global soft drinks market, while Anheuser-Busch has a 28% share of the global beer market.” Hemming believes this shows how “the industry [is] highly fragmented, with millions of smaller wine producers around the world each accounting for just a minuscule fraction of total global production.” Read the full story on USA Ratings (USA Wine Ratings blog) by clicking on the link below.

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Stay ahead of the curve with insights from Wine Market Council.   Our extensive research on U.S. wine consumer buying habits, attitudes, and trends helps wineries stay aware of upcoming industry trends. By understanding what’s next in the wine market, you can make informed decisions and keep your offerings relevant. Join Wine Market Council today for exclusive access to the data that will keep your winery thriving. #WineMarketCouncil, Colangelo & Partners

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Honest question... How often do you decant wine? 🍷 There are really two main reasons to use a decanter: 1. To separate wine from sediment 2. To introduce extra oxygen to wine Want to learn more about when to decant wine? Check out our quick explainer here 👉️ enth.to/4ct7cxi

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Fascinating -- the composition of U.S. wine consumption has changed completely. In 1960, more than 3/4 of wine consumption consisted of dessert & fortified wine; now, this is merely 2.3%. In contrast, the table wine segment has grown from 19% to almost 90%. Most of these changes already occurred between 1960 and 1980.

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Stay ahead of the curve in the ever-changing world of wine. Joining the WINE MARKET COUNCIL gives wine professionals exclusive access to market research data that provides a competitive edge and empowers informed decision-making.  With our comprehensive insights, members are equipped to navigate market trends, consumer preferences, and industry shifts with confidence.  Don't just keep up – be prepared to lead in the dynamic landscape of the wine industry. Colangelo & Partners

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Wines and Spirits: "Tobacco companies appear to have selectively disseminated hyper-palatable foods (HPF) into the US food system between 1988 and 2001." "Tobacco-owned foods were 29% more likely to be classified as fat and sodium HPF and 80% more likely to be classified as carbohydrate and sodium HPF than foods that were not tobacco-owned between 1988 and 2001." It is interesting to note that those tobacco companies divested in the early to mid 2000's, but the direction of our food supply has clearly not changed. Today, we are overrun by HPF, and this is clearly aligned with our decline in overall health. Since in these peer reviewed studies the evidence is clear, why aren't we warned about the health impact of Frosted Flakes? Or Cheerios? Why are our children fed HPF in their schools? How is this not front and center of the conversation? With Diabetes II and III at epidemic levels, early stage chronic disease and cancer on the rise, why isn't there more attention to all of this? These are some of the biggest food companies: "Nestle – Nestle is a Swiss multinational food and drink processing conglomerate. It is the largest food company in the world, with revenues of over $92 billion in 2020. PepsiCo – PepsiCo is an American multinational food, snack, and beverage corporation. It had revenues of over $67 billion in 2020. Coca-Cola – The Coca-Cola Company is an American multinational food and beverage corporation. It had revenues of over $37 billion in 2020. Unilever – Unilever is a British-Dutch multinational consumer goods company. It had revenues of over $51 billion in 2020 Kraft Heinz – Kraft Heinz is an American multinational food company formed by the merger of Kraft Foods Group and H.J. Heinz Company in 2015. It had revenues of over $26 billion in 2020 General Mills – General Mills is an American multinational manufacturer and marketer of branded consumer foods sold through retail stores. It had revenues of over $17 billion in 2020. Mondelez International – Mondelez International is an American multinational confectionery, food, and beverage conglomerate based in Illinois which employes around 83,000 people around the world, it had revenues of over $26 billion in 2020 Conagra Brands – Conagra Brands is an American packaged foods company. It had revenues of over $11 billion in 2020 Campbell Soup Company – Campbell Soup Company is an American processed food and snack company. It had revenues of over $8 billion in 2020 Figures based on the data from 2020." Reference: “US tobacco companies selectively disseminated hyper-palatable foods into the US food system: Empirical evidence and current implications” by Tera L. Fazzino, Daiil Jun, Lynn Chollet-Hinton and Kayla Bjorlie, 8 September 2023, Addiction. DOI: 10.1111/add.16332 https://lnkd.in/gx6FFzZE #foodandbeverage #food #health #wellness #wine #wineandspirits #vineyards #vines #business #CPG #marketing #keto #nutrition #psychology

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🌿🍇 Ever wondered what the differences are between 𝑪𝒉𝒂𝒓𝒅𝒐𝒏𝒏𝒂𝒚 𝒂𝒏𝒅 𝑺𝒂𝒖𝒗𝒊𝒈𝒏𝒐𝒏 𝑩𝒍𝒂𝒏𝒄? Dive into this detailed guide that explores the unique characteristics, flavor profiles, and ideal food pairings for these two popular white wines. Whether you're a wine enthusiast or just starting your journey, understanding these distinctions can elevate your white wine experience. Discover the nuances on our blog and find your favorite! #Chardonnay #SauvignonBlanc #Blog

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Italian cuisine pairs wonderfully with MezcalTrascendente . The complex, smoky, and earthy flavors of mezcal can complement a variety of Italian dishes. Here are a few pairing ideas: Antipasti: Mezcal's smokiness pairs well with charcuterie, olives, and aged cheeses like Parmigiano-Reggiano or Pecorino Romano. Pasta: Mezcal can enhance the flavors of pasta dishes, particularly those with robust sauces. Try it with pasta alla carbonara or a rich Bolognese sauce. Seafood: The citrus and herbal notes in mezcal make it a good match for seafood dishes like spaghetti alle vongole (clam pasta) or shrimp scampi. Pizza: Mezcal's depth pairs nicely with classic Italian pizzas, especially those with smoky or spicy toppings, such as a pepperoni or sausage pizza. Risotto: A creamy mushroom risotto can be elevated by the earthy tones of mezcal. Desserts: Mezcal can complement Italian desserts like tiramisu or panna cotta, adding a unique contrast to their sweetness. The key is to balance mezcal's distinctive flavor with complementary ingredients in the dish. MezcalTrascendente #mezcaltrascendente #italiancuisine #italy #italianfood #mezcal #pairing #mezcalpairing

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Want to work in wine but don't know how to start your search? Here are 4 tips to help get you going. Use the link below for more information or to book a Wine Industry Career Coaching session. https://lnkd.in/gHRJdHZi #wine #wineindustry #winebusiness #career #careercoaching #winejob #careercoach @winejobs.com

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 5 Essential Steps to Tasting Mezcal What's the best approach to understanding mezcal? Follow these five steps to help navigate the complexities of this agave spirit, elevate your tasting experience, and share your knowledge with others. 1. Selecting Your Mezcal: Begin your mezcal experience by choosing a quality bottle from a reputable producer. Look for labels indicating the type of agave used, maestro mezcalero, production method, and the region of origin. Reach for artisanal or small-batch mezcals for a more authentic and nuanced tasting experience. 2. Observing the Appearance: Pour a small amount of mezcal into a clear glass and take a moment to appreciate its appearance. Notice the color, clarity, and viscosity of the liquid. Mezcal can vary in hue, ranging from clear to golden amber, depending on factors such as production method, and the type of agave used. Swirl the glass gently to release its aromas. 3. Exploring the Aromas: Bring the glass to your nose and take a deep inhale to capture the array of aromas. Mezcal's scent can be incredibly diverse, ranging from earthy and vegetal notes to hints of cooked agave, citrus, and spices. Allow your senses to discern the subtle nuances and complexities, reflecting the terroir of where each agave was grown. 4. Tasting with Intention: Take a small sip of mezcal and hold it in your mouth for a few moments, allowing the flavors to unfold on your palate. Notice the initial taste sensation, followed by any evolving flavors and textures. Pay attention to the interplay of sweet, savory, and cooked agave flavors, as well as any lingering finish. Experiment with different sips to explore the depth and character of the spirit. 5. Appreciating the Experience: Finally, reflect on your mezcal tasting experience and appreciate the sensory journey it has taken you on. Consider the traditional and cultural significance behind each sip, and embrace the flavors and aromas that mezcal has to offer. Share your newfound knowledge and appreciation with fellow enthusiasts, and continue to explore the diverse world of agave spirits with curiosity and respect. Pro tip: Stay hydrated, and drink plenty of water.

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Barrel-aging is crucial to bringing out the tannic flavors in fine wine. Here's how some of the highest-quality oak barrels are made. #Wine #Winemaking #Barrelaging

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Let’s talk about wine storage. For those of us who have cellars, clearly, this isn’t for you. However, if you are new to wine, or perhaps have never been told, this is for you! Temps- If stored at a too high temp, your wine can turn into vinegar. If the wine is exposed to too cold of a temp, it can expand, and pop out the cork. So what is the perfect temp? 55, if you don’t have a dual zone wine fridge, is perfect. If stored at room temp, you can keep them for a bit, but not quite as long. Humidity- Wines need humidity or the corks can dry up. Too much, and mold can happen. 50-80% is perfect. Stay away from windows- your wine can burn that way, as crazy as that sounds. It tastes awful, so I 0 out of 10 reccomend this. Position- Lay it flat. This will keep the moisture up. Also, you don’t want it moving, so keeping it still is super important. Lastly, if you don’t have a wine fridge, store your wine in your pantry. You don’t want it any place that can pick up odors, or changing temps, so pantries are usually the best room. #winestorage #keepitcool

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