Why Most Wine Training Fails to Increase Sales
Most wine training increases knowledge, but not sales. Discover why the most successful venues train for confidence, guest conversations and commercial outcomes, rather than simply teaching wine facts.
The 5 Markers of Quality in Wine - Part 2
In Part 1, we looked at why flavour alone is not a reliable measure of wine quality.
Flavour is subjective. Some people love Sauvignon Blanc. Others prefer Shiraz, Pinot Noir, Chardonnay or Riesling. That is preference, not quality.
In Part 2, we move away from what the wine smells and tastes like, and focus more on what the wine feels like.
That is where structure, length, intensity and power come in.
The 5 Markers of Quality in Wine - Part 1
Buying wine in a commercial environment — whether for a restaurant, bar, pub, club, or wine store — has very little to do with what the wines simply taste or smell like.
What is far more consistent across all wines are the true markers of quality. And in a commercial environment, where buying and selling wine is part of a business transaction, recognising those markers is one of the most valuable skills a buyer can develop.