Monthly Archives: July 2007

Winery Turns Labels Into Art Exhibits

Fattoria Nittardi is a traditional wine growing estate located in the center of Tuscany, between Florence and Siena. In the 16th century it belonged to Michelangelo Buonarroti, who grew his own vines. The word Nittardi means “never late” because of the long, sunny spring and summer days. Owners Peter Femfert and Stefania Canali-Femfert work with Carlo Ferrini, one of Tuscany’s most renowned enologists. In 2000, Gambero Rosso named him winemaker of the year.

Many people say making wine is an art and an Italian winery once owned by Michelangelo has extended that notion right down to its labels.

John Lennon’s widow Yoko Ono is the 25th artist commissioned by German art collector and owner of the Nittardi winery, Peter Femfert, to draw a label for a limited edition of his wine.

Every year since 1981, Femfert has “dressed” about 6,000 bottles of his wine – a Chianti with a fresh and fruity bouquet made from 97 per cent Sangiovese grape and three per cent local Canaiolo grape – with a special work of art.

“It all started as a game and it has now become a trademark of our winery,” said Giorgio Conte, an agronomist and director of the Nittardi vineyard.

Well known contemporary artists including Spain’s Miguel Berrocal, Germany’s Friedensreich Hundertwasser, Italian Luigi Veronesi and Belgian Corneille have worked on the project.

This year Ono has produced a coloured ink drawing entitled “Imagine you”, a still life of bottles and glasses in a dotted style reminiscent of the late 19th century French painting style known as pointillisme.

Ono and all the other artists involved were given total creative freedom. She tasted Nittardi Chianti and other farm products, said Conte, drawing her inspiration from the wine.

“Femfert met her through his contacts in the art world and proposed that she create something for him,” said Conte. “More than 20 years ago it wasn’t easy to convince artists to work on a wine label, now we have many who come forward themselves.”

Femfert asks them to make two original drawings that he keeps in his gallery in Frankfurt, and from those he prints a limited number of labels and paper for wrapping the bottles.

“The wine with special labels is the same one that we put in normal bottles,” said Conte. “It’s just a matter of passion for the art.”

Scattered around the Nittardi winery there are different sculptures and art installations collected by the owner, while the property itself has an outstanding artistic pedigree, having once belonged to Michelangelo, the Renaissance sculptor and painter of the Sistine Chapel.

“It doesn’t necessarily help us to sell more wine, but it’s good for the company’s image and it’s a way to keep up the artistic traditions of the farm,” said Conte.

Source: ninemsn

Oregon Wine Explorer

Planning a trip to Oregon wine country? Then take a look at the recently launched Oregon Wine Explorer. The Oregon Wine Explorer is a great way to explore Oregon’s hand-crafted wines, either by visiting a tasting room or buying directly from a winery using the new Wine Finder(TM) tool.

You can filter wineries by location, varietal , or by special services offered such as wedding facilities, Bed & Breakfast, picnic area or wheelchair accessible. There is also a huge listing of wineries (at last count about 247 active wineries) and Google maps to help you find them.

“These online tools are an extension of the industry’s commitment to being accessible and approachable for Oregon wine country visitors,” said Ted Farthing, executive director of the Oregon Wine Board. “Wine related tourism is important to Oregon, so we have responded with an intuitive online travel tool to help visitors find wineries that match their needs. We understand that everyone may not have a chance to visit in person, so the Wine Finder tool helps bring Oregon wines to their doorstep.”

According to an economic impact study published in January 2006, in 2004 an estimated 1.48 million tourists visited Oregon wineries contributing over $92 million in revenue to the Oregon economy.

By Mike Carter.

 
 
 

Improving The Tasting Room Experience

“A successful innovation in your business does not have to be an all-new invention. It just has to be something new to your business that is beneficial” – Paul Sloan, author of The Innovative Leader.

Almost every winery owner that I speak to wants to open a restaurant to complement the tasting room experience.

Derrick Daye recently posted an article â€œThe 10 Things Every Restaurateur Should Know About Building and Marketing Strong Brands.” Here are the ten things:

1. Know your customers
2. Know what they value
3. Build awareness
4. Be unique and compelling
5. Have a convenient/visible location
6. Have convenient hours
7. Develop a concept
8. Exceed customer expectations
9. Focus on front line employees
10. Create sensory experiences

By the way, this advice works for many businesses and not just restaurants!

Read more of Derrick Daye’s posts on the blog: www.brandingstrategyinsider.com

By Mike Carter.

The Wine Train

If you intend visiting Italy later this year consider a trip on the wine train. Dating back to 1865 and abandoned for decades, the restored Torrenieri-Montalcino train station is now back in its glory as the gateway to Val d’Orcia. But the train station at Montalcino is not… well, just an old train station.

The Montalcino train station is also a winery and cellar where you can see and learn about the entire process of fine-wine production and ageing. The station is also home to a steam locomotive and its fully fitted cars, including a wine car, where you can taste some extraordinary wines, and a shop car where visitors can buy Tuscan delicacies.

Italy, the cradle of beauty, is now also the cradle of slow tourism. The Treno del Vino Adventure leaves Siena on a Saturday or Sunday morning with its 150 guests bound for Montalcino. Coming from Siena, the train stops at Mount Amiata, where a shuttle bus takes guests to the Abbey of Sant’Antimo and Castelnuovo dell’Abate. After visiting the Romanesque abbey and the ancient hamlet, guests enjoy lunch at a historical wine cellar and taste great terroir wines and food.

The shuttle bus then takes guests for a ride along Cru road all the way up to Montalcino, where they visit the 14th-century fortress and wander the medieval streets before taking the shuttle bus to the Montalcino train station, where they taste fine wines in the tasting car and in Roberto Cipresso’s cellar. At the day’s end, the Treno del Vino takes the passengers back to Siena.

The Treno del Vino runs on weekends from Siena’s train station (just an hour away from Florence) to Montalcino. Take a look at their website: www.winestation.it

By Mike Carter.

Winemaker For A Day

Château Lanessan in Bordeaux has a fabulous history, thanks to its vineyards – which go back to 1310 – and its remarkable architecture. Built in 1878 by André Delbos, in a neo-Tudor style representative of the period, the Château has cellars built in traditional Médoc style.

For €10 per person anyone can enter into the world of winemakers.The “winemakers for a day” have samples of the four characteristic grape varieties of the Médoc (Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot) at their disposal and, with appropriate tools, they use their analytical skills to produce the most accomplished blend. Through tasting sessions, they learn to define the characteristics of each variety and see what they bring to the final blend. They are supervised by a professional throughout the process, and each participant has the opportunity to compare his or her sample with the blend created by Château Lanessan. Whether as novices or experienced amateurs, the “winemakers for a day” can enter the world of great wines through this rewarding and fun approach.

Château Lanessan recently carried out a series of interviews with some of the visitors. Here are some of their comments:

1) Why did you take part in “Winemaker for a day”?

“Since we enjoy wine, but did not know very much about making it, we wanted to understand as exactly as possible how a great wine is created: the blending, the winemaking techniques, etc. With this course for wine tourists, we could learn something about this art and appreciate some of its subtleties.” (A. & E. Jalon)

“Since I don’t have much time outside work, this wine course was ideal for me.” (E. Teillet)

2) What did you feel during this experience?

“We discovered another world and new tastes. Thanks to the interactive nature of the tasting, understanding the secrets of wine seemed so easy to us!” (A. & E. Jalon)

“Above all, it is a unique sensory experience. You have to use your taste and smell more than usual. And through this alchemy, you finally find out that you only use a small part of your senses. This is a great discovery! Take time to search out tastes in depth…” (E. Teillet)

3) Would you come back with other friends?

“As soon as I can! Sharing this discovery, this taste adventure, in the exceptional setting of the cellars and the Château, creates such a “delicious” complicity!” (A. & E. Jalon)

“At Lanessan, everything runs in harmony. The architectural beauty of the gardens and the cellars, the colours and scents, but also professionalism. It is definitely an experience I hope to repeat as often as possible!!!” (E. Teillet)

4) You came with your children. What did they get out of this adventure?

“First of all, they were curious to understand their parents’ enthusiasm for this drink that is forbidden to them! In their own way, they discovered taste from different angles, thanks to the activities which were specifically organised for them.” (A. & E. Jalon)

“When I was a child, I had sensory experiences of smell and taste which have been engraved in my memory. I really want my children to experience the same thing, and it definitely seemed to fascinate them.” (E. Teillet)

5) What was the most difficult thing about this adventure?

“The most difficult thing for me was to take the long-term perspective to make the ideal wine. Every day, at work, we think in the short term and rarely put things in perspective. Producing a great wine also means taking account of things which are often forgotten nowadays. With this adventure, nature imposes herself and we have to re-learn how to know her again. This is what made this moment a great opportunity for discussion between the participants.” (E. Teillet)

“Leaving! More seriously, the most difficult thing for a non-specialist is to realise how flavours develop over time, and to work out what such-and-such a blend will turn out to be in 5, 10 or 20 years. The only solution we have found is to keep a few bottles and leave them ageing…”. (A. & E. Jalon)

Château Lanessan was nominated for the “Best of Wine Tourism” prize in 2006 in the “Art & Culture” category. As their 700th anniversary approaches, Château Lanessan continues to introduce innovations in wine tourism.

Source: www.drinksmediawire.com

Perverted Wine Subsidies

An example of how perverted wine subsidies are and how an industry can shoot itself in the foot.

In 2005, the EU paid a total 506 million euros to turn unwanted wine into disinfectant and industrial alcohol.

In comparison, that same year, the EU spent 14 million euros promoting its wines.

Enough said.

Source: www.bloomberg.com

By Mike Carter.