I’m currently studying my WSET 2 and grew up in wine but have worked in corporate. I’ve decided to fly to Prowein in Shanghai in a few weeks to understand from an industry perspective the gaps and opportunities. - I’ve grown up buying wine to cellar and I’ve enjoyed it but wondering if this market is now the 20% not 80%? Obviously wine making has improved and science and formula wines now dominate. As much as I love 20 year old wine I also love fresh lively wines. - Bulk Wine - can we talk about the elephant in the room? How big is the growth and how much of what labels are is bulk juice sold at $1/litre? Is this why Napa pulling up vines and barossa vineyards not picking? Genuine question as I see Lindemans (Aussie brand) with lots of variations of styles. - Styles- are we truly able to say $100 chat neufs/ Napas / Barossa are justified ball busters to younger drinkers? Let alone burgundy’s? When light reds outsell Shiraz now - oak or ceramic or concrete- I’m a guy who loves America oak chards, bourbon, bourbon barrel stouts.. I can’t stand unoaked chard. This is a genuine question. How does wine age in concrete or small ceramic vessels like in china or Chianti? Can any wine makers help answer ? - lower alc spritz - okay moscato is 5-7% so why haven’t we looked at diversity in production of approach products for younger newcomers? I get low alc wine sucks ass but 0% Guinness I rate better than the 4% can. Can we remarket wine into spritz? Remember 100 years ago seltzer & wine was a thing. ———- Please take my questions like a uni tutorial class where this dumb stranger appears asking questions. I love wine and the industry but I’m trying to find gaps and opportunities. .
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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