“My wine is really great.” Really? That’s Your Point of Difference that Makes a Difference?
Just hitting the wires today from a Vinexpo seminar on breaking into the U.S. market is this Just-Drinks article by Andy Morton on Vinexpo presentation on breaking into the U.S. market.
At the end of the day it’s simply not enough to make a really great wine that sells like something twice its price. Maybe that was a tenable position 5 years ago, but now, it’s no longer unique, it’s ubiquitous.
In my seminars, lectures and consulting, I stress the point that suppliers have to have a POD that MAD…a Point of Difference that Makes a Difference. Competitively superior is not a long-term strategy, someone will always be able to up their game to beat you at yours. So the challenge is to develop a brand that is unique, not “better than…”
I think Mel Dick has made some really good comments in Andy’s piece:
“Nobody makes a bad wine”: Whenever I ask a producer who’s interested in coming into the U.S. what makes his wine different and special, I always get the same answer- “My wine is really good.” I agree with Mr. Dick, in that making good wine is necessary but no longer sufficient. The world is awash with really great wine. To distinguish a wine in a store today, suppliers must think about brand first.
“The old story of someone telling me, my wine sells for US$15 and in a blind tasting it tasted better than a $30 wine – that’s not the answer.” A really great wine that tastes better than its price is no longer a competitive advantage. It’s expected.
“I think about the name. And quite often I suggest to the supplier how we can tweak it to make it more presentable.”
Remember, this is coming from a distributor not an importer. Wineries have to expect they’ll get strong and unsolicited recommendations from both levels to change things. So recognize it’s a collaborative process to balance maintaining the integrity of the brand as the producer developed it, and whatever changes are suggested by your U.S. partners.
New Blog: OH-pinions
As many of you know I’ve started a new company called Bevology, Inc. As part of the process, I’ve also begun a new blog titled OH-pinions. (https://steveraye.wordpress.com/ )
So please mosey on over to the new site and let’s keep the conversation flowing.
Webinar scheduled for June 3 , BTN Coaching Sessions
Coming off two very successful presentations on this subject at Vinitaly and the London Wine Fair, I’d like to invite you all to please join me at 12:30PM (Eastern) next Wed. June 3 for a webinar I’ll be presenting as part of Beverage Trade Network’s Coaching Sessions series. You can register at https://events-na2.adobeconnect.com/content/connect/c1/915897046/en/events/event/shared/default_template/event_landing.html?sco-id=915972537&_charset_=utf-8
Welcome to Steve’s New Blog Digs
Welcome to the OH-pinions blog. To explain the title, OH is the hydroxyl functional group which defines a given molecule as an alcohol. So, this is a continuation of my previous musings on BATchat.net with comments on the business of marketing wine, beer and spirits.
Thanks for visiting, and I welcome you along for the ride. For those of you who don’t know me, I’m President of Bevology, Inc., a marketing consulting company specializing in the international drinks industry and a frequent speaker and outspoken proponent of the strategy of breaking things to create something better. Catch more deets at www.BevologyInc.com.
Best regards,
Steve
Check Out This Panel at the London International Wine Fair Wed. May 20
I’ll be speaking at the London International Wine Fair on Wed. May 20 at 3:30PM alongside Sid Patel of Beverage Trade Network and John Beaudette of MHW Ltd. We’re doing a panel on Insider’s Guide to Penetrating the U.S. Wine Market.
Whether you are looking to launch a new product in the United States for the first time, grow your existing brand or simply learn new tricks from the trade, the US export focused session will give you insights on the USA market. Organized by BeverageTradeNetwork.com, the conference will include talks from John Beaudette, President and CEO, MHW Ltd who also is the Chairman of National Association of Beverage Importers (NABI) U.S and Steve Raye, Partner at Bevology Inc. For more information, please visit BeverageTradeNetwork.com/London .
U.S. Wine Market: Disrupting the System. Presentation at Vinitaly 2015
I’m just back from a loooooooong trip to Europe which ended in Verona at Vinitaly 2015 giving a presentation on disruptive strategies for the U.S. market.
The basic premise is that the web has democratized wine marketing permitting smaller players to compete on an even playing field with the big guys with big budgets.
I talk about several strategies suppliers can use to connect directly with consumers at the precise moment in time they’re looking for information on specific wines, producers, varieties, regions and countries.
You can access the presentation here: US Wine Market, Disrupting the System. Steve Raye Vinitaly 2015 or on SlideShare.
And a special thanks to Stevie Kim of Veronafiere and her crack team for the invitation and hosting.
Cultural Tips on Doing Business in the American Wine Market
I’m just back from two weeks in Spain educating wineries in DO Ribera del Duero and Rueda on the U.S. Market. One of the subjects most requested by the attendees was for insights on dealing with Americans from a cultural perspective. Here’s what I presented. (Spanish version posted under the English.)
CULTURAL TIPS FOR DOING BUSINESS IN AMERICA
What Defines Americans?
• Individualism, self-reliance and the drive to be successful.
• Anything is possible if you work hard enough.
• Getting things accomplished-and accomplished on time-is the primary goal, developing interpersonal relations as a way to get there is secondary.
• The future is more important than the present.
• Don’t like to waste time, always in a hurry, think time is money: time is kept, filled, saved, used, spent, lost, gained, planned, given and even killed.
• Competition…we love it! It brings out the best in any individual and system.
• We do everything fast: Patience is a waste of time. (quote from Victor Imbimbo)
• There is a difference between confidence and cockiness…what you’ve done matters, not what you say you’re going to do.
• Education, income, awards, popularity are highly valued and rewarded.
• We like to eat fast, not linger as you do in Europe…more often than not, the goal is to eat more than socialize.
• We value facts over theory, and especially when combined with knowledge, experience, passion, commitment in others.
• We appreciate persistence. It may take 10 or 15 attempts to get a response. Don’t take it personally.
• Change is good, new/innovative is prized. Old has a different meaning to Americans. If it’s old it’s probably not good.
• Generally ignorant of other countries and languages.
• We realize Americans are perceived by others as:
• Pushy, abrupt, inconsiderate and loud….and that describes the average American in a small city or town.
• In NY we consider these as art forms.
Work Ethic
• Success is the highest value in American life… The American Dream: Money, status, possessions, fame, respect.
• Action is seen as the key to success. To not be busy can be considered lazy.
• We like to say “rules are meant to be broken,” but we never say “laws are meant to be broken.”
• “It’s amazing how successful I am when I am well prepared.”
Interpersonal Behavior
• Punctuality is expected: 15 minutes early is on time, on time is late, late is unacceptable.
• Keep your distance/physical space…1-1.5 meters.
• Don’t ask someone’s age, income, or weight.
• Politeness: “Please,” “Thank you” and “You are welcome” for everything. It’s rude not to respond to “Thank you.”
• Don’t smoke. If you must, ask permission first, and don’t be surprised to hear “No.”
• Don’t be insulted if someone calls you by your given name if they find your surname too hard to pronounce. And unless it’s “Smith or Jones” it’s too hard to pronounce.
Political Correctness
• Don’t talk about race, gender or sexual orientation.
• Don’t touch, especially between males.
• Americans say “pardon me” or “excuse me” if they touch someone by accident, get too close, or if they do not understand what someone has said.
• Kissing: Air kiss someone as a greeting only if you know someone or they initiate it.
• Hand shaking: Make sure to have a firm grip, 1-2 shakes. Once you know someone, if you really want to communicate deep personal connection and sincerity hold their elbow with your left hand as you shake. Do not do this the first time you meet someone.
• When introducing colleagues, give a little info… “This is John Jones. He designed the sell sheet I just gave you.” Or “He looks after our business in Scandinavia.”
• Tipping: Restaurants/Bars: 20% minimum. Doormen $1 for a cab, $1-$2/bag for bellman, hair/nails 15%,. Cabs 15%, you’re expected to sit in the back—and remember to fasten your seat belt.
• The person who extended the invitation is expected to pay for the meal.
• RSVP means you must respond. Even if nobody else does, you will gain respect if you do.
• Do not worry about hurting someone’s feelings by responding “No” to an invitation. But people will be offended if you say “Yes” and then don’t attend.
• Times for events are important. If it’s 6-8PM, leave very close to the ending time stated.
Business Meetings
• Americans will assume you understand something if you do not tell them otherwise.
• Don’t be afraid to ask questions if you do not understand things…we ask a lot of questions and expect you to as well.
• If we’re speaking too fast, it’s ok to interrupt and ask us speak more slowly please.
• Agendas are critical, stick to them.
• The U.S. is a phone-driven culture, and now with the prevalence of smartphones, even more than ever. “Phone” extends to email, texting, What’s App, Skype.
• Handlon’s Razor: “Never attribute to malice that which is adequately explained by ignorance.
• Exchanging business cards is casual, expect yours will be accepted, not looked at, and just put in a pocket.
• “Yes” means yes. “No” means no. And “maybe” really means maybe…more information or time needed.
• Get it in writing. A verbal agreement has little value. A confirming email is a bare minimum to any agreement.
• Hire a lawyer when you’re making important agreements, and make sure it’s someone with experience in the wine industry.
• Americans commonly begin negotiations with unacceptable conditions or demands….recognize this is just a starting position from which they then have room to negotiate.
• Pace of negotiations is usually fast.
• Emails should get answered in no more than 24 hours, keep it short, specific, clear. Include your contact info on your signature line with your personal email address, not info@.
• NEVER WRITE EMAILS IN ALL CAPITALS .
A Few Wine Industry Cultural Things:
• Don’t be intimidated and absolutely don’t be unprepared…unless you want to be intimidated.
• Big companies=hubris. They deliver mass, momentum, safety. Small companies=innovation, creativity, nimbleness, risk.
• Talk in our terms: 9L cases not bottles. Degrees Fahrenheit, not Celsius.
• Understand the jargon: DA, bailment, POS, below the line, etc.
• Recognize your objectives aren’t your importer’s…”why don’t they just sell?” Answer, because they’re making more money with other brands.
• When you visit accounts, introduce yourself to the manager as soon as you walk in…you’re in their home.
• Come prepared.
o Have all your materials available in print as well as in emailable form or on a thumb drive (and don’t expect to the thumb drive back.)
o Be ready with the answers to the questions you expect and expected the unexpected.
o You can expect what you inspect.
Tips:
• Show that you’re listening by asking, “Can I take notes.” Let them see you do it…it’s flattering.
• “So, help me understand”
• “What I’m hearing you say is.”
• Deadlines and commitments are REALLY important…meet them.
• Do NOT get involved in pricing conversations on work-withs or with retailers. It’s their job, and in some states it’s illegal.
• Your brand is more important than the wine. Having great wine is necessary but not sufficient. You need to have Point of Difference that Makes a Difference….have a story.
• We eat lunch between 12-2 and dinner 6:30-8:30.
• We tend toward informality in dress and interactions. Do not mistake it for impoliteness or lack of seriousness.
• Don’t mistake kindness for weakness.
• Lack of deference to age and authority is not disrespect, it’s rooted in the American tradition of equality.
• Try not to be insulted by our directness, we think it’s a virtue.
• To signal the end of a conversation, we say: “Well, I don’t want to take up any more of your time.”
• Small talk is important as a prelude to any conversation. It’s important to show interest in the person and their life before getting to the point. But get to the point.
o Good subjects for small talk: weather, traffic, movies, music, hobbies, food, restaurants, sports and work
o English is rich with polite conditional verb forms…would, could, can, may, might
• “How are you” is not a real question, just a phrase. Respond with: “Fine, great.”
• When Americans say “We’ll have to get together” or “Let’s do lunch” or “See you later” it’s not an invitation to or commitment to a next meeting, it’s just a friendly gesture. If no date is specified, it’s just a pleasantry.
• We don’t like silence. However that said, it can be a GREAT negotiating tool. Generally though, try to participate in the conversation, even if your English isn’t great…silence can also connote unpreparedness or not having anything important to contribute.
• Meetings usually end with a summary with action plans and assignments by person. Follow-up is mandatory.
• There are many people in any given business meeting who can say “No”, but only one person who can say “Yes.” When negotiating, make sure you know who that person is, and determine if they are in the room or not.
© 23 Feb 2015
Steve Raye
Cultural Tips for Doing Business in America
I’ll be giving a series of seminars in Spain next week and one of the presentations is on cultural tips for doing business in America.
What Defines Americans?
• Individualism, self-reliance and the drive to be successful.
• Anything is possible if you work hard enough.
• Getting things accomplished and on time is the primary goal, developing interpersonal relations as a way to get there is secondary.
• The future is more important than the present.
• Don’t like to waste time, always in a hurry, think time is money: time is kept, filled, saved, used, spent, wasted, lost, gained, planned, given and even killed.
• Competition…we love it! It brings out the best in any individual and system.
• We do everything fast: Patience is a waste of time.
• There is a difference between confidence and cockiness…what you’ve done matters, not what you say you’re going to do.
• Education, income, awards, popularity are highly valued and rewarded.
• We like to eat fast, not linger as you do in Europe…the goal is to eat, not socialize.
• Value facts over theory, and especially when combined with knowledge, experience, passion, commitment in others.
• We appreciate persistence. It may take 10 or 15 attempts to get a response. Don’t take it personally.
• Change is good, new/innovative is prized. Old has a different meaning to Americans. If it’s old it’s probably not good.
• Have great teeth
• Generally ignorant of other countries and languages.
• We realize Americans are perceived by others as:
• Pushy, abrupt, inconsiderate and loud….and that describes the average American in a small city or town.
• In NY we consider these as art forms
Work Ethic
• Success is the highest value in American life… The American Dream: Money, status, possessions, fame, respect.
• Action is seen as the key to success. To not be busy can be considered lazy.
• We like to say “rules are meant to be broken,” but we never say “laws are meant to be broken.”
• “It’s amazing how successful I am when I am well prepared.”
Interpersonal Behavior
• Punctuality is expected: 15 minutes early is on time, on time is late, late is unacceptable.
• Keep your distance/physical space…1-1.5 meters.
• Don’t ask someone’s age, income, or weight.
• Politeness: Please, thank you and you’re welcome for everything. It’s rude not to respond to “Thank you.”
• Don’t smoke. If you must, ask permission first, and don’t be surprised to hear “No.”
• Don’t be insulted if someone calls you by your given name if they find your surname too hard to pronounce. And unless it’s “Smith or Jones” it’s too hard to pronounce.
Political Correctness
• Don’t talk about race, gender or sexual orientation.
• Don’t touch, especially between males.
• Americans say “pardon me” or “excuse me” if they touch someone by accident, get too close, or if they do not understand what someone has said.
• Kissing: air kiss as a greeting only if you know someone or they initiate it. (And we tend to be a little bit confused as to how many…1 in South America, 2 in Europe, 3 in Russia?)
• Hand shaking: Make sure to have affirm grip, 1-2 shakes. If you really want to communicate deep personal connection and sincerity,hold their elbow with your left hand as you shake. Do not do this the first time you meet someone.
• When introducing colleagues, give a little info…”This is John Jones. He designed the sell sheet I just gave you.” Or “He looks after our business in Scandinavia.”
• Tipping: Restaurants/Bars: 20% minimum. Doormen $1-$ for getting you a cab, $1-$2/bag for bellman. Cabs 15%, we sit in the back—and remember to fasten your seat belt!
• The person who extended the invitation is expected to pay for the meal. The convention most of us adopt is we pay when you are guests in our country, you pay when we’re guests in yours.
• RSVP means you must respond. Even if nobody else does, you will gain respect if you do.
• Do not worry about hurting someone’s feelings by responding “No” to an invitation. But people will be offended if you say yes and then don’t attend.
• Times for events are important. If it’s 6-8PM, leave very close to the ending time stated.
Business Meetings
• Americans will assume you understand something if you do not tell them otherwise. (I’ve made THAT mistake a number of times.)
• Don’t be afraid to ask questions if you do not understand things…we ask a lot of questions and expect you to as well.
• If we’re speaking too fast, it’s ok to interrupt and ask us to speak more slowly please.
• Agendas are critical, stick to them.
• The U.S. is a phone-driven culture, and now with the prevalence of smartphones, even more than ever. “Phone” extends to email, texting, What’s App, Skype.
• Handlon’s Razor: “Never attribute to malice that which is adequately explained by ignorance”
• Exchanging business cards is casual, expect yours will be accepted, not looked at, and just put in a pocket.
• “Yes” means yes. “No” means no. And “maybe” really means maybe…more information or time needed.
• Get it in writing. A verbal agreement has little value. A confirming email is a bare minimum to any agreement..
• Hire a lawyer when you’re making important agreements. (need referrals, email me sraye@comcast.net)
• Americans commonly begin negotiations with unacceptable conditions or demands….recognize this is just a starting position from which they have room to negotiate.
• Pace of negotiations is usually fast.
• Emails should get answered in no more than 24 hours, keep it short, specific, clear. Include your contact info on your signature line with your personal email address, not info@.
• NEVER WRITE EMAILS IN ALL CAPITALS. IT READS LIKE YOU ARE SHOUTING
A Few Wine Industry Cultural Things:
• Don’t be intimidated and absolutely don’t be unprepared…unless you want to be intimidated.
• Big companies=hubris. They deliver mass, momentum, safety. Small companies=innovation, creativity, nimbleness, risk-taking
• Talk in our terms: 9L cases not bottles. Degrees Fahrenheit, not Celsius.
• Understand the jargon: DA, bailment, POS, below the line, etc.
• Recognize your objectives aren’t your importer’s…”why don’t they just sell?” Answer, because they’re making more money with other brands.
• When you visit accounts, introduce yourself to the manager as soon as you walk in…you’re in their home.
• Come prepared.
o Have all your materials available in print as well as in emailable form or on a thumb drive (and don’t expect to get the thumb drive back.)
o Be ready with the answers to the questions you expect and expected the unexpected.
o You can expect what you inspect.
Tips:
• Show that you’re listening by asking, “Can I take notes.” Let them see you do it…it’s flattering.
• “So, help me understand”
• “What I’m hearing you say is.”
• Deadlines and commitments are REALLY important…meet them.
• Do NOT get involved in pricing conversations on work-withs or with retailers. It’s their job, and in some states it’s illegal.
• Your brand is more important than the wine. Having great wine is necessary but not sufficient. You need to have Point of Difference that Makes a Difference.
• We eat lunch between 12-2 and dinner 6:30-8:30.
• We tend toward informality in dress and interactions. Do not mistake it for impoliteness or lack of seriousness.
• Don’t mistake kindness for weakness.
• Lack of deference to age and authority is not disrespect, it’s rooted in the American tradition of equality.
• Try not to be insulted by our directness, we think it’s a virtue.
• To signal the end of a conversation, we say: “Well, I don’t want to take up any more of your time.”
• Small talk is important as a prelude to any conversation. It’s important to show interest in the person and their life before getting to the point. But get to the point.
o Good subjects for small talk: weather, traffic, movies, music, hobbies, food, restaurants, sports and work
o English is rich with polite conditional verb forms…would, could, can, may, might
• “How are you” is not a real question, just a phrase. Respond with: “fine, great.”
• When Americans say “We’ll have to get together” or “Let’s do lunch” or “See you later” it’s not an invitation to or commitment to a next meeting, it’s just a friendly gesture. If no date is specified, it’s just a pleasantry.
• We don’t like silence. But it’s a GREAT negotiating tool. Participate, even if your English isn’t great…silence connotes unpreparedness or not having anything important to contribute.
• Meetings usually end with a summary with action plans and assignments by person. Follow up is mandatory.
• There are many people in any given business meeting who can say “no”, but only one person who can say “Yes.” When negotiating, make sure you know who that person is, and determine if they are in the room or not.
Hey, here’s an idea, let’s NOT do a Grand Tasting: Vinitaly Visionary, Stevie Kim
She’s about 5’ 2” tall and about 95 pounds soaking wet, but Stevie Kim’s impact is belied by her physical stature. She is the driving force behind the recent success and growth of Vinitaly. (And, oh by the way, in her spare time she’s also managing Vinitaly’s wine pavilion at the upcoming Expo Milano 2015 in May.)
As part of Vinitaly’s outreach to the global wine community Stevie has conceived a number of innovative initiatives including Opera Wine, Wine Hackathon, Vinitaly International Academy (VIA) as well as Vinitaly on the Road, the New York event stop being one at which I’ve had the pleasure of speaking.
While New York dodged a bullet on Tues from the second annual Storm of the Century, Jan. 27 also is notable in something else that didn’t happen—a walk around grand tasting.
For the first time in my experience an international wine event in New York was planned to meet the needs of the market in which it was to take place, as opposed to the mistaken belief in grand tastings by trade marketing consorzia (aka “Generics”) and EU funding authorities.
Instead the VIA planned an event titled “A Study of Sangiovese,” a Focus Level Seminar. Because of the snow event it has been postponed till Jun 2. The session will be led by Dr. Ian D’Agata who is the author of “Native Wine Grapes of Italy.” The seminar will explain and illustrate the tapestry of terroir and the impact of aging expressed by 15 spectacular wines of vintages from 1974-2001.
The bad news was that the event had sold out for its initially scheduled date, but I’m hoping for an invite for the June 2 rain date. Some of the fabulous wines to be exhibited include the Chianti Classico Riserva Rancia by Felsina in three historic vintages, and the 1974 Montesodi Chianti Rufina by Frescobaldi.
Lucky for the Toronto wine geeks, the seminar was held there after being aborted in NY, another first for Vinitaly Canada and homecoming for Dr. D’Agata who’s Canadian born and bred.
2015 Wine and Spirit Competitions, Events and Trade Shows
Here’s a compilation of the major industry competitions, events and trade shows coming up for 2015 posted in roughly chronological order.
COMPETITIONS
Ultimate Spirits Challenge
Accepts brands not currently imported to the US
www.ultimate-beverage-challenge.com
Ultimate Wine Challenge
Accepts brands not currently imported to the US
www.ultimate-beverage-challenge.com
BTI (Beverage Testing Institute)
Accepts brands not currently registered in the U.S.
Deadlines throughout the year for wine, spirits and beer competitions
http://www.tastings.com/trade.html
IWSC (International Wine and Spirits Competition)
Multiple competitions and deadlines by region
http://www.iwsc.net/home
International Spirits Challenge
Put on by Drinks International Magazine. Entry deadlines vary by category.
http://www.internationalspiritschallenge.com/
San Francisco World Spirits Competition
San Francisco Wine Competition
2015 date TBD, Entries usually due Mar 1
Deadline May 22, 2015. Accepts products not currently registered in the U.S.
http://www.sfwinecomp.com/
Berlin International Wine Competition
Mar 1-2, 2015
Berlin, Germany
http://berlininternationalspiritscompetition.com/
Spirits of the Americas
Florida, entry deadline Mar. 31, 2015
http://www.spiritsoftheamericas.com/home
New York International Wine Competition
May 17-18, 2015 (Deadline for entries May 12)
www.nyiwinecompetition.com
Melbourne International Wine Competition
June 28-29, 2015, Melbourne, Australia
http://melbourneinternationalwinecompetition.com/
New York World Spirits and Wine Competition
Sept. 10-11, 2014
http://www.nyworldwineandspiritscompetition.com
New York International Spirits Competition
Oct. 18-19, 2015
www.nyispiritscompetition.com
Indie Spirits Competition
2015 TBD, usually Chicago in Sept.
http://indiespiritsexpo.com/
American Wine Society Commercial Wine Competition
Oct 2015
http://www.americanwinesociety.org/?
SIP Awards (Spirits International Prestige)
2015 deadline TBD, usually March.
www.sipawards.com
Grand Harvest Awards
(Terroir-based competition by Vineyard and Winery Management)
2015 Grand Harvest Awards Deadline: November 13, 2015
Judging: November 17-18, 2015
http://www.winecompetitions.com/#nav=grand-harvest
Los Angeles International Spirits Expo Competition
2015 dates TBD
http://laspiritsexpo.nationbuilder.com/splash?splash=1
Beverly Hills World Spirit Competition
www.bhspiritscomp.com
2015 deadline TBD
International Craft Spirits Awards
2015 deadline TBD
craftcompetition.com
EVENTS
Fancy Food Show
Winter show: San Francisco, Jan 11-13, 2015, San Francisco
Summer show Washington DC, June 2015
http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates
Boston Wine Expo
Feb. 14-15, 2015, Boston, MA
http://www.wine-expos.com/
South Beach Wine and Food Festival
Feb. 20-23, 2015, Miami, FL
http://www.sobefest.com/
ProWein
March 15-17, 2015, Dusseldorf, Germany
http://www.prowein.com/
Vinitaly
March 22-25, 2015, Verona Italy
http://www.vinitaly.com/
Distiller’s Convention & Trade Show
Put on by American Craft Distillers Assn.
March 30-April 2, 2015, Louisville, KY
http://distilling.com/2015-spirits-conference/
Nightclub & Bar Show
Las Vegas, March 31-Apr 1, 2015
www.ncbshow.com
Wine and Spirits Wholesalers of America (WSWA)
April 12-14, 2015, Orlando, FL
www.wswa.org
Craft Beverage Expo
May 6-8, 2015
Santa Clara, CA
http://craftbeverageexpo.com/
NRA (National Restaurant Association)
May 15-19, 2015, Chicago
http://www.restaurant.org/show/
Manhattan Cocktail Classic
Mid-May 2015 in New York.
http://manhattancocktailclassic.com/
London International Wine Fair
May 20-22, 2015, London UK
http://www.londonwinefair.com/content
Vinexpo
June 14-18, 2015, Bordeaux, France
www.vinexpo.com
Aspen Food and Wine Classic
June 19-21, 2015 Aspen, CO
http://www.foodandwine.com/classic-in-aspen
North American Wine Bloggers Conference
July 13-16, 2015, Corning (Finger Lakes) NY
http://winebloggersconference.org/america/agenda/
Tales of the Cocktail
July 15-19, 2015 New Orleans
http://www.talesofthecocktail.com/
San Diego Spirits Festival
Aug.22-23, 2015, San Diego, CA
http://www.sandiegospiritsfestival.com/
Australia Trade Tasting
Aug. 31-Sept2, 2015, Melbourne, Australia
australiatradetasting.com
Wine Riot US Tour 2015
Consumer event targeting Millennials
Multiple cities/dates
http://secondglass.com/wineriot/
Around the World in 80 Sips
Multiple cities/dates
http://www.bottlenotes.com/around-the-world-in-80-sips-20
New York Wine Experience
2015 TBD
New York
http://nywe2014.winespectator.com/index.html
Digital Wine Communications Conference (formerly European Wine Bloggers Conference)
2015 dates and location TBD, usually late fall.
http://ewbc.vrazon.com/