Share |

Articles in "Wine"

The newly announced USA Wine Ratings will take place in San Francisco, California on July 23-24, 2018. The event is already generating buzz within the wine industry because this awards competition will use an entirely new benchmark for judging wines. In contrast to the traditional wine scoring system, which only rewards winemaking ability, the new scoring system of the USA Wine Ratings will use a weighting of three different criteria: Quality, Value and Packaging.

 

 

The USA Wine Ratings follows on the heels of the London Wine Competition, which took place earlier this year. Both events are part of a global awards initiative by Beverage Trade Network, which organizes wine industry events around the world every year. The goal of the USA Wine Ratings is to Ratings industry-wide notions of what makes a great wine, as well as to align the criteria of both commercial buyers and average wine drinkers.

 

At its core, the USA Wine Ratings is an awards competition that takes into account the average wine drinker. While the quality of the wine is obviously of greatest importance, other factors – such as how a wine looks on a shelf, the overall design and presentation of the wine (including the label), and the relative value that a wine provides within a price category – also play a very important role in the whole wine drinking experience.

 

According to Sid Patel, Founder and CEO of Beverage Trade Network, the launch of this new event in the heart of California wine country is of special significance. “It’s one thing to host an awards competition in a region not known for its great wines,” he says, “But it’s another thing entirely to host an awards competition in a city like San Francisco, the capital of one of the world’s most famous wine regions.”

 

“With the USA Wine Ratings, we are really celebrating the global wine industry, and everything it has to offer,” Patel says. “We would like to reward those brands and products that consumers actually want to buy, rather then simply recognizing high-quality wines on the basis of winemaking ability alone.”

 

Hosting the USA Wine Ratings in San Francisco, then, is really about changing the perceptions of an entire industry. “And the way you do that is by going to the wine capitals of the world and providing examples of what great wines look and taste like,” says Patel.

 

Judging criteria for the USA Wine Ratings

For a wine to receive a high overall score, it will need to perform well according to three major criteria:

 

• Quality – Quality will be assessed  on how agreeable the wine is for its target customer and chemical analysis. Quality will take into account Appearance, Aroma, Body, Taste and Aftertaste.

 

• Value – Value in this context means how well the wine is priced based on its quality. The key metric here is the retail price of the wine.

 

• Packaging – Packaging in this context means how customers will perceive the wine on a wine shelf. Factors includes label, bottle color, bottle shape and closure.

 

It is precisely these three criteria that play the most vital role in determining which wines consumers really want to purchase. As Patel points out, “Our goal in coming up with these criteria was being able to provide a clear guide to wines. Anyone buying an award-winning wine recognized by the USA Wine Ratings will know that that they are getting maximum value for their wine purchase.”

 

The problem faced by many wine buyers today, says Patel, is that it can be difficult and confusing to pick out exactly the right wine for the right occasion. “With so many products on the shelves today,” notes Patel, “It can be very challenging to know what to buy.”

 

Scoring system for the USA Wine Ratings

A specific weighting for each of these three judging criteria will result in a final score. It is on the basis of the final score that a wine will be eligible for a Gold, Silver or Bronze prize. The weighting of the judging criteria is as follows:

 

• Quality: A score between 0 and 50
• Value: A score between 0 and 25
• Packaging: A score between 0 and 25

Q (Quality Score) + Value Score (V) + Packaging Score (P) = USA Wine Ratings Score

 

As can be seen here, Quality will be responsible for determining 50% of a wine’s final score. However, simply scoring the maximum number of points within this category will not be enough to win an overall Gold, Silver or Bronze award. The scoring system for these awards is as follows:

 

• Gold: A score of 90+
• Silver: A score of 80 to 89
• Bronze: A score of 70 to 79

 

 

For a wine to receive a high overall score, it will need to perform well according to three major criteria:

 

• Quality – Quality will be assessed  on how agreeable the wine is for its target customer and chemical analysis. Quality will take into account Appearance, Aroma, Body, Taste and Aftertaste.

 

• Value – Value in this context means how well the wine is priced based on its quality. The key metric here is the retail price of the wine.

 

• Packaging – Packaging in this context means how customers will perceive the wine on a wine shelf. Factors includes label, bottle color, bottle shape and closure.

 

It is precisely these three criteria that play the most vital role in determining which wines consumers really want to purchase. As Patel points out, “Our goal in coming up with these criteria was being able to provide a clear guide to wines. Anyone buying an award-winning wine recognized by the USA Wine Ratings will know that that they are getting maximum value for their wine purchase.”

 

The problem faced by many wine buyers today, says Patel, is that it can be difficult and confusing to pick out exactly the right wine for the right occasion. “With so many products on the shelves today,” notes Patel, “It can be very challenging to know what to buy.”

 

Scoring system for the USA Wine Ratings

A specific weighting for each of these three judging criteria will result in a final score. It is on the basis of the final score that a wine will be eligible for a Gold, Silver or Bronze prize. The weighting of the judging criteria is as follows:

 

• Quality: A score between 0 and 50
• Value: A score between 0 and 25
• Packaging: A score between 0 and 25

 

Q (Quality Score) + Value Score (V) + Packaging Score (P) = USA Wine Ratings Score

 

As can be seen here, Quality will be responsible for determining 50% of a wine’s final score. However, simply scoring the maximum number of points within this category will not be enough to win an overall Gold, Silver or Bronze award. The scoring system for these awards is as follows:

 

• Gold: A score of 90+
• Silver: A score of 80 to 89
• Bronze: A score of 70 to 79

 

According to Patel, this scoring system was a big hit with London wine drinkers earlier this year at the London Wine Competition, and generated a tremendous amount of discussion about the overall drinkability of a wine.

 

The panel of judges will include top-level wine buyers with current direct commercial buying responsibility. The list of judges will be drawn from leading retail chains, wholesalers, distributors and on-trade groups across a variety of channels and disciplines.

 

“Together, we can help to create a selection of the highest quality and most commercially viable wines available in the world,” says Patel.

It is expected, too, that the commercial wine trade will begin to put an overall emphasis on wines that have been judged highly at the USA Wine Ratings. The reason, quite simply, is that they need to stock the wines on their shelves that wine drinkers are buying and requesting.

 

Key Dates

Super Early Bird Registration: Ends May 10, 2018
Warehouse closes for samples: July 5, 2018
Judging: July 23-24, 2018
Winners announced: September 5, 2018

 

Fee Schedule

$120 ends May 10, 2018
$150 from May 11 to June 15, 2018
$170 from June 16 to June 30, 2018

 

Learn more on how to enter your wines at www.usawineratings.com

 

For additional questions on the USA Wine Ratings, including details on how to become part of the competition, please contact Sid Patel at

sid@usawineratings.com

The London Wine Competition is being launched to identify and reward those brands and products that consumers actually want to buy, rather than simply recognise good quality wines for their winemaking ability alone. 

To be a real success a wine has to be bought by consumers, be it from a supermarket shelf or a restaurant wine list.

The IBWSS was the first-ever bulk and private label wine and spirits event in California

The two-day United States Trade Tasting event in May 2017 opened up new opportunities for wine, beer and spirits brands to enter the U.S. marketplace

Beverage Trade Network, the leading online platform dedicated to connecting the global beverage industry, will host the USA Trade Tasting Conference in New York City on May 16-17, 2017.

Beverage Trade Network Talks to Steve Dorfman, partner at Ciatti Company to share insights on factors to consider when selecting a bulk wine supply partner for your business. 

Whether you are starting a new private label, trying to procure wine to meet demand or off loading excess inventory, understanding how to successfully buy and sell bulk wine is an essential part of any modern wine business.

Today's wine lovers are more informed than ever. They know what they like, they know where to get it, and how to serve it right. Restaurants have to work hard just to meet the high standards of their guests. By playing close attention to presentation, preservation, temperature, and quality of service, they can add value to the wine itself.

Leaders in the industry understand what a crucial role their wine by-the-glass program plays in building a loyal customer base. Ordering wine by-the-glass should be seamless, free of stress or intimidation, and should foster a sense of excitement.

Restaurateurs at the forefront of wine preservation technology can attest to the system’s financial merits. Wine savvy guests, who are more apt to try something new, know what to look for in a strong by-the-glass program.

[Editor's Note: Enjoy our four-part series on wine preservation systems, by-the-glass programs, and how it may impact your business.]

Not so long ago, Americans purchased Chile’s “fighting varietals” for everyday home consumption. But when it came to dining out, Chilean wines were thought of as déclassé—restaurant hosts wouldn’t think of listing them. Today, restaurant beverage managers stock the best wines from Chile because they know that for quality and value at all wine list price points, the current crop of Chilean wines are winners. Chile’s superpremium Cabernets and “super-Chilean” Bordeaux blends are world-class, the best of the whites are crisp and complex, and the country offers a splendid, one-of-a-kind wine—Carmenère. My, how times have changed.

Could it be time to consider the rebirth of the carafe?

As a restaurant group whose menu mix is predominantly seafood we often find ourselves encouraging diners to indulge their natural red wine preference, despite whatever myths they may have absorbed over the years about white wine being the exclusive appropriate selection for whatever swims.

Though there is some industry in the vicinity of its largest city, Bari, a countryside patched together with vineyards, olive groves, and fields of wheat testifies to Apulia’s most important products.

The latest Nebbiolo releases have arrived. Here’s an up close look at 2011 and 2012 Barolo, Barbaresco and Roero at historic and innovative wineries in the Alba area.

It is no secret that business is bubbling for Italy’s Prosecco producers. Total Prosecco sales here in the U.S. now easily surpass Champagne sales and are still growing at a 25% clip.  With a friendly, fruit-forward profile, lower alcohol content and moderate price tag, more and more customers are choosing to forego traditional Champagne and order Prosecco instead. It seems that Prosecco has carved out its own niche, a bubbly with a more informal, sprezzatura image, bucking the conventional notion of formality, celebration and splurge. In fact, along with a smaller, but undeniable Cava resurgence, Proseccos have boosted sparkling wine consumption in the U.S. by nearly 50% in less than a decade.

Too many wine buyers approach the buying process without a concrete plan in place. Buying decisions are often made on a whim, driven by supplier, score, or perhaps sommelier ego. To make the buying process more objective, I created a concept that I call “list mapping.”

To ensure heightened wine sales now and for years to come, it would be wise for hospitality professionals to create sales-building programs that cater to these extremely stable—and thirsty— consumers.

Monterey. The name evokes so many vivid Californian and American images . . . John Steinbeck and Cannery Row, a beautiful bay teeming with deep-sea fish and mammals, abalones, seaside golf, a picturesque Carmel artists’ colony, a rugged coastline of surf-torn rocks and steep mountains . . . and wine. Yes, Monterey County’s wines deserve acclaim on the order of every other magnificent Monterey attraction.

Food-friendly wines from Ribera del Duero offer broad ranges of styles and prices that most american restaurants can embrace, from value-priced, fruity, quaffable Joven/Roble bottlings to complex and age worthy Riservas and Gran Reservas.

Of Spain’s trio of celebrated red wine regions, La Rioja has a long international reputation for excellence. Priorat, which burst on the wine scene two decades ago, remains aglow with praise for its distinctive high-octane, mineral-laden wines. Ribera del Duero, like Priorat, is short on fine-wine history, but it doesn’t generate the same gush of print and online media attention. Smart American restaurant buyers, however, seek out and list Ribera wines.

Michael Mina's head sommelier, Josiah Baldivino shares two "Wow factor" reds.