Monthly Archives: June 2010

BYO Wine Club

BYO Wine Club

Enjoy the privilege of bringing your own wine and Champagne to a growing list of exceptional London restaurants which otherwise prohibit BYO or normally charge a hefty corkage fee.

BYO Wine Club is for wine lovers who enjoy dining out in style with their own special bottles. Members pay no or substantially reduced corkage charges — typically between £5 and £15 per bottle — at many of London’s best venues, including top Michelin-rated restaurants, trendy newcomers and neighbourhood favourites.

Casa Mariol Wine Collection

Casa Mariol Wine Collection

“Casa Mariol is a family-owned winery that has been elaborating wines in Terra Alta for over one hundred years. They have confidence in their agricultural model and consider their environmental commitment as something natural and deeply rooted in their everyday activity. Casa Mariol defends what is natural in the broadest sense of the word and is not at ease with the luxury that often goes together with the wine industry. For example, the bottles clearly call a spade a spade, by their grape variety and their age avoiding romantic cheesy names. Mariol makes homemade wines and even the design has also been resolved using homemade tools such as Wordart, Excel and Cliparts.”

Design by Bendita Gloria Studio | Source :: www.thedieline.com

Finca Nueva Wine Labels

Finca Nueva Wine Labels 1

Finca Nueva Wine Labels 2

Finca Nueva Wine Labels 3

Development of packaging for a new brand of Rioja. Fresh design, funny, original, and away from the stereotypes of Rioja: Finca Nueva (pleasure wines). The concept responds to a new understanding of wine, both in their process and on the way to enjoy it.

Designed by Calcco | Source :: Lovely Package

The Good Earth Food & Wine Co.

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“Truly the health of a wine region is measured by what exists in the spaces between the vines. Niagara has a very healthy and quickly growing region thanks to pioneers in food and experience culture like Nicolette Novak of the Good Earth Cooking School located in the Beamsville Ontario tender fruit belt and respected viticultural area.

After a successful 15 or so years of creating and building one of the regions most exciting farm to table cooking experiences, Nicolette was itchy to throw her hat into the wine arena. With the delicate urging of her peers including Ed Madronich of famed Flat Rock Cellars in Jordan, Nicolette was convinced to go for it in a brand perspective and approached us to look at repositioning her well know identity while also coming up with brand extensions for her wine and food packaging.

This would be no small feat as most wineries have difficulty extending their brands into bigger picture ideas and alternatively, the big ideas have challenges when getting down to the business of executing across many mediums.

The Insite team sketched many possibilities and settled on a scheme of a traditional palette of custom illustrations, textures and graphic stamp like elements that could be rearranged in any manner to create simply beautiful expressions of Nicolette’s thoughts, not unlike an old stationary box full of textures and clippings.

All executions could serve multiple purposes; jam bottle labels could fit any bottle, the logo was designed to translate into a rubber stamp to be applied to papers and wrapping, the stationary could be used for notes, post cards, invitations and so on in order to maximize function and minimize costs.

The end result is a rich fabric of colour and texture that tells the story of what to expect from the dynamic Nicolette and her team of wonderfully talented chef’s and winemakers.”

Design by Insite Design | Source :: Lovely Package

Spectrum Wines Spans The Pacific With Simultaneous Auction On Two Different Days

Summer 2010 Auction

There’s no denying that the rare wine market is huge in Hong Kong. Spectrum Wine Auctions is set to capitalize on that with an auction this summer that puts them in two places at once. The wine auction specialists will offer 575 lots in its next fine and rare wine live auction simultaneously on Friday, June 25 at Charlie Palmer at Bloomingdale’s South Coast Plaza in Costa Mesa, California, at 6 p.m. PDT, and on Saturday, June 26 at the Peninsula Hotel in Kowloon, Hong Kong, at 9 a.m. HKT. Bidders will have the opportunity to bid live, via fax and telephone, and via the internet in real time at www.spectrumwine.com. Small bites and various wines will be offered throughout the session and attendance is open to the public and is free of charge.

The June auction features abundance of 100-point Parker wines and has an estimate of $3.5 million. Highlights include 12 bottles of 1978 Romanée Conti estimated at $150,000. Also up for bid will be more highlights from the collection of Aubrey McClendon including 1982 and 1986 Château Mouton Rothschild, 1996 and 2003 Château Lafite Rothschild, and 1997 and 2001 Harlan, other fine properties for sale include Château Haut Brion from 1945-2006, Château Latour spanning 1928-2006, a full cadre of Domaine de la Romanée Conti from 1953-2005, and Screaming Eagle from 1995-2007. A Nebuchadnezzar (15L) of 2005 Château d’Yquem in original presentation wood case, numbered #28 out of 100 is estimated at $17,500.

By Deidre Woollard | Source :: www.luxist.com

Manaresi Winery Packaging Design

Manaresi Winery 1

Manaresi Winery 2

Manaresi Winery 3

Manaresi Winery 4

Manaresi Winery 5

Manaresi Winery 6

Jerusalem based designer Mirit Wissotzky has created the branding and packaging for the Manaresi Winery, from logo, to bottles, to outer boxes.

“Concept : I had the honor to work on this project started from a really blank page.

Donatella Agostoni inherited the winery from her artist grandfather Paolo Manaresi.

Coming from a family that over the years made, appreciated and collected art, to take on its tradition and cultural legacy, she decided to call the winery after his name. Then, the whole design concept was created around the world of art and especially Manaresi’s art of engraving.

For example, the frame that is created, each time differently, by pressing the piece of aluminum on a bigger piece of paper.

This frame became the leading component of the brand, each time it changes format and the art it contains inside. Another important components are the four decided colors (red, gold, silver, green), one for each kind of wine. These sometimes appear as the dot (inspired by the ‘sold’ red dot), other times they come in different rectangles formats or even in photos (as in the web backgrounds)

Logo : The logo is based on the signature of the grandfather and it had to go through some long process to achieve its readability. It is composed of two parts – a fixed one/the free hand Manaresi and line, and a dynamic one/the typed subtitle. that can either indicate the winery’s description or the wine name specification

Label : The classic front and back labels are finally united in one wrapping label. All the diners at the table get to look at the nice side of the bottle. Actually there are no sides, just one punched frame, and here the art within the frame is the wine itself. Each wine label has a different format and dot color. The winery flagship wine has the golden dot matched by a golden capsule.

Packaging : This time the art inside the frame is one of the beautiful engravings by the artist (Visione notturna, 1955). The carton box holds 6 bottles of wine, printed with a single black color.”

Source :: www.thedieline.com

How to Use a Wine Key Like a Pro

How to Use a Wine Key Like a Pro

Also called ‘waiter’s friends,’ wine keys can be tricky to use successfully if you’re not familiar with how they work. Here’s a quick ‘how to’ guide to using them like a pro.

Step 1: Open the blade and use it to cut and remove the foil, letting the ridge of the bottle guide the blade and keep it from slipping.

Step 2: Fold back the blade and open the screw. Hold the wine bottle by the neck with one hand and use the other to center the point of the screw on the cork and turn it firmly several times until the worm (spiral) is solidly anchored. Then continue turning the screw, without pressing down, until it’s embedded halfway into the cork.

Step 3: Unfold the lever and anchor it on the lip of the bottle. Use it to help you pull up until the cork is half exposed.

Step 4: Turn the screw again (still being careful not to apply downward pressure) until the worm is all the way through the cork.

Step 5: Pull up until the cork is free.

Broken cork: If the cork breaks and you’re left with part of it stuck in the neck of the bottle you have two options: Try gently repeating steps 2, 4, and 5 and see if you can remove it, or if that fails push the cork through the other way into the wine (being careful so it doesn’t splash). It won’t affect the flavor and the wine is still drinkable, although there may be sediment and bits of cork.

By Rigel Celeste | Source :: www.luxist.com