Thursday, April 22, 2021

5 B2B marketing Tips for Winery Suppliers

As a vendor selling to the wine industry, you will need a specific strategy to be successful. Wine merchants are sophisticated customers that hold the expertise that supersedes most commercial advertising campaigning efforts.

Wine merchants often face different pressures than traditional businesses that will need to be considered in a marketing campaign. With narrow profit margins, a seasonal production schedule and the need for specialized equipment, business-to-business vendors need to meet the needs of wine merchants to be successful.

Attempting to get the attention and gain the trust of wine merchants, there needs to be a great deal of relationship building. Let’s look at a few B2B marketing ideas for winery suppliers to help make a connection.

Be a Research Resource

Wine merchants have a short production season that results in a hectic schedule. Few merchants have the time or resources to dedicate to completing market research. For suppliers, this is an opportunity to become a valuable resource to new customers. By creating informational and promotional content to help educate your clients, you are providing an invaluable service. Displaying your knowledge and expertise in the industry can help to build trust and reliability.

Video Content

Most clients would rather watch an informational two or three-minute video than read a long and involved content post. Take advantage of the technology of the internet to create high-quality video content to attract new merchants. Video is the perfect platform to display your products to new customers. Take the time to display every detail, function, and advantage of your product to attract more interest.

Use Social Media

Social media gives you the power to reach an unlimited audience. Creating well-crafted social media pages and profiles can bring in more attention and provide you with a connection across a broader spectrum of the industry. Post your industry research to show yourself to be an elite in the industry and connect with online groups to expand your networking circle.


Everyone loves a freebie. Whether you give away your industry knowledge or go the route of giving away free products, you can gain attention when you need it the most. Targeting newer and younger wineries with free products can help you to build relationships. Newer wineries are more likely to benefit from your knowledge and the gifting of materials than more established wineries. However, that doesn’t mean that there aren’t advantages to being generous with your prospective clients.

Highlight Your Success

Demonstrating your success is the perfect way to build trust and your brand image. Talk to your existing clients about sharing their experiences with you in a positive way. Highlighting your success stories on your social media platforms and your website can help you to gain credibility that may sway more customers in your direction.

The wine industry is filled with merchants that are sophisticated business people. Create educational video content that will hold your customer’s attention, use your social media platforms to expand your network, and consider gifting new customers with freebies that can win their loyalty. Taking advantage of some of these B2B marketing tips can help you be more effective in your advertising campaign and form more secure customer relationships.

Tuesday, April 13, 2021

Grapes & Capes Episode #18: Shreddin' with Sake

Joey and Mike sip on Sake from while they talk about Zach Snyder's Justice League, The Falcon and the Winter Soldier, Batman / Teenage Mutant Ninja Turtles #2 (2016), and Wolverine #2 (1982).

Listen on Anchor / Apple / Google / Spotify

- Zack Snyder's Justice League (SPOILERS!) - The Falcon and the Winter Soldier - Captain America 80th Anniversary #1 - Shirataki Jozen "Aged" Ginjo Sake - Batman / Teenage Mutant Ninja Turtles #2 - Asahi Dassai "45" Daigino Sake - The joy of learning about Sake - Wolverine #2 - Suigei Tokubetsu Junmai

Wednesday, March 10, 2021

Grapes & Capes Episode #17: Ravines & WandaVision

Mike and Joey sip on wines by Ravines Cellars and discuss the WandaVision series.

Listen on Anchor / Apple / Google / Spotify

- Germany vs Finger Lakes
- Truro Vineyards
- Dry vs fruit
- Technical Difficulties
- Are we the last generation to watch Lucy?
- Why do babies not exist in major comic book events?
- What we're reading now
- DC Future State

Saturday, February 13, 2021

Grapes & Capes Episode #16: Rumble at Ron Rubin's

Mike and Joey sip on three great wines by Ron Rubin while reading their favorite comic book fights: Ion vs Superboy Prime (Green Lantern Corps #18, 2007) and Abomination vs Hulk (Immortal Hulk #23-#24).

Listen on Anchor / Apple / Google / Spotify

- Prologue, iTunes review
- Ron Rubin Winery
- Do not be scared by screwcap enclosures
- Pineapple Chili Wings
- The Green Lantern Corps #18 (2007)
- What's up with Kyptonians and lead
- Origins of Sodam Yat and Superboy Prime
- WandaVision and Dr. Who
- Chardonnay love affair
- Getting into Port
- The Immortal Hulk #23 (2019)
- Local Restaurants
- Cursing
- You do not have to hoard wine
- The Immortal Hulk #24 (2019)

Intro Music: "Know Your Enemy" by Rage Against The Machine

Wednesday, February 10, 2021

Audio Article - The Adventures of Aglianico

Get the complete history of one of the most ancient wine grapes still around: Aglianico. From the Ancient Greeks, to the Romans, to the Normans, to Mussolini, to today. Campania, Italy's Aglianico has seen it all. Read The Adventures of Aglianico - A Complete History of an Ancient Wine article originally published on June 4th, 2014

Listen on Anchor / Apple / Google / Spotify

Thursday, February 4, 2021

Reguengos Alentejo Garrafeura Dos Sócios 2014

This wine is from Alentejo, Portugal, and made from 65% Alicante Bouschet, 20% Touriga Nacional and 15% Tinta Caiada. It was aged in French and American oak, new and used. On the nose it's got some very interesting maple syrup. There's also notes of maraschino cherries, cinnamon, bell pepper, black licorice, and eucalyptus. Very chalky tannin; looooong lasting finish. Hardy and gorgeous! ($48)

Listen to Mike and Joey taste this wine on Grapes & Capes Episode 14: Eleanor Rigby:

Tuesday, February 2, 2021

Cartuxa Évora Tinto 2016

This wine is from Alentejo, Portugal, using 40% Aragonez (Tempranillo), 40% Alicante Bouschet, and 20% Trincadeira. The vines are over 30 years old and the wine spent 12 months in French oak. It's got a great earthiness to it with notes of plum skin, blackberries, cocoa powder, tobacco, and vanilla. Nice tart acidity brings the dark fruit into more red on the finish. Very nice! ($25)

Listen to Mike and Joey taste this wine on Grapes & Capes Episode 14: Eleanor Rigby:

Saturday, January 30, 2021

Grapes & Capes Episode #15: Tequila & Terror

Joey is joined by Chris from the Horror Comics Podcast to talk about Tequila and American Mythology Monsters (2021).

Friday, January 22, 2021

Grapes & Capes Episode #14: Eleanor Rigby

Joey and Mike drink two wines from Alentejo, Portugal (provided by while talking about Wandavision, Amazing Spider-Man 57 (2021), and Future State: The Dark Detective #1 (2021).

Listen on Anchor / Apple / Google / Spotify

- Wandavision
- Mandalorian is like a video game
- Cutting the fat off of tv shows
- Cartuxa Évora 2016
- The history of wine in Alentejo
- Why old vines produce better quality grapes
- String cheese vs fancy food pairings
- Amazing Spider-Man #57 (Legacy #858)
- Is Peter Parker retiring?
- Reguengos Garrafeira dos Socios 2014
- Future State: The Dark Detective #1
- DC's Future State
- Generations Shattered
- All the lonely people
- Back in Time
- Dark Detective Backup: No Future Past
- Joey keeps calling Luke Fox Lucius

Tuesday, January 19, 2021

Book Review: "The Terroir of Whiskey" by Rob Arnold

"Its origin, its heritage, its history. The identity is inextricable from the people who made it and the place that made them."
Rob Arnold is a master distiller and this is a book about his journey to find terroir in whiskey. We're not just talking about whiskey here though, because the fire that is ignited in his question can be traced back to the source of the idea. To see if there is terroir in whiskey, first Rob must grab the concept of terroir itself. And where does the idea of terroir come from and shine through the best? Wine!

Yes, this book has plenty to do with wine but it is still a whiskey book. So after Rob has experienced what terroir truly means and how it's expressed through grapes and its fermented juice, it's now time to see if terroir can be expressed in whiskey. We were always told that whiskey is about the water from where it's from, but what about grains? Can they have terroir too? And can terroir make it through saccharification, then fermentation, and then still show itself after distillation? Finding these answers is a much taller order than you think it is.

The grain farming industry is very, very different than the grape growing industry. Grapes grown for wine have been all about their place of origin for hundreds of years, where as grains have always just been about getting the most yield. The vast majority of grain are gathered from all over the place and put through grain elevators and then distributed out to all sorts of different businesses, whether they make bread, animal feed, beer, or whiskey. So how do you narrow it down? How do you research whether or not grains like rye, barley, and corn can take in a true sense of place and then express it after distillation?
"Wine and bourbon may look and taste different, but there is an impressive overlap between the chemical compounds that make up their flavors."
Rob has a scientific mind so he uses the scientific approach a lot, which as a man of science I appreciate and respect. For those who are not so much into chemistry but still interested in Rob's experiences and findings, I would certainly do a little research into the chemistry of wine and spirits first. There is going to be plenty of times that big words are going to be confusing and honestly wear you down here. Although I'm a science enthusiast who has done plenty of reading on chemistry, especially in the alcohol industry, this went over my head A LOT!

That said, it's not all about lab work, chemical compounds, and peer reviewed studies. There are plenty of down-to-earth, hit-home moments to go around. The feeling of sense of place, his experiences of actually being there, and taking in terroir through his own human senses are prominent too.

I learned a hell of a lot from this book. For example, it never occurred to me that yeasts create alcohol as an evolutionary trait to protect themselves from harmful microbes. But I'm not going to lie: there were some parts that I impulsively wanted to make corrections when it came to wine. However, the dude is a master distiller and clearly smarter than me when it comes to the sciencing so I'm absolutely taking his word on everything else. It's quite the interesting read and I recommend it.
"Here I was, in the middle of rural Ireland, drinking tea, eating scones with fresh butter, and drinking whiskey made from barley grown not more than a hundred yards from where I was sitting. And I was enjoying it with the farmer himself, basking in his pride. It was the expression of a very specific place."

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