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Preparing for ProWein

Preparing for ProWein

ProWein is only eight weeks away… are you prepared? ProWein is the largest professional wine fair in the world set in Dusseldorf, Germany. The fair brings together all the global winegrowing regions in one place for buyers, sellers and trade professionals. Whether it is your first time or it is your fifteenth, here are some tips to keep in mind as the event gets closer.

Plan – Know your targets
In a perfect world you would be able to meet with all past clients, get re-orders, meet new clients from all markets, and get new orders, but by trying to do it all, you may miss the key points. Keep in mind what you want to get out of the fair, whether it is a new market, a certain client or to re-engage with old. By zeroing in, you are more likely to be successful and view the whole fair in a positive light.

Make Appointments
Reach out using the most assertive media – use phone calls, LinkedIn Mail service, social media direct messaging and last of all email. Send reminders with helpful links on where to find you and how to get a hold of you during the fair.

Confirm Logistics
Do you have badges for your whole team, wine shipments ready? Do you have enough business cards printed and ready to bring? Be sure everything is taken care of to avoid last minute stress and problems.

Get your video translated
Did you know that you can translate your TASTED 100% Blind video into over 7 languages? Get an additional video that will have subtitles in the language of your customers, so you can communicate easier and more efficiently about your wine. To begin now contact us at contact@blindtasted.com

Stay tuned for more tips for during the fair in a few weeks

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CASARENA BODEGA Y VIÑEDOS – SINERGY 2013
Argentina – Mendoza – Red
92 Points
Very nice palate. It is a dense wine with a fine concentration. I like the digest quality in this one. Good level of acidity, fine oak. Juicy and rounded fruit. Quite subtle with a certain amount of complexity. A layered spiciness.”


CHAMPAGNE COLLET – ESPRIT COUTURE NV
France – Champagne – Brut – White
87 Points
Quite lush texture on the palate, rather full bodied style with ample fruit. Well underlined by a quite distinct acidity, giving it a good lift to the fruitiness there. Quite intense flavours there, with the ripe pear, yellow fruit.”


BODEGAS PEÑAFIEL – MIROS DE RIBERA 2011
Spain – Castilla y Leon – Ribera del Duero – Red
89 Points
“Nice palate. Again, pretty much like the nose, it is mostly based on that attractive juicy red fruit. Soft extraction. Subtle on the palate, with a good drinkability. Really juicy and attractive fruit, with that slightly sweet spiciness. Discreet oak. Rounded tannin. High level of freshness and a medium towards long finish.”


CORTE DEI BALBI SOPRANI 2014
Italy – Piedmont – Moscato d’Asti – Sweet
87 Points
“Very nice palate, well-balanced sweetness underlined by a fresh acidity, a fine creamy mousse; plenty of generous fruit with those grapey notes, quite rounded, and a clean finish. Very pleasurable style of Moscato, which is always nice to end your meal with.”


CHATEAU CAP DE FAUGERES 2012
France – Bordeaux – Castillon Cotes De Bordeaux – Red
90 Points
Very nice wealth of fruit, you have those beautiful little ripe red berries, some notes of plum, fine spices like ginger and cinnamon. Oak is not really noticeable and the tannins are really grainy and fine. So it has quite lush texture, roundness, but has a bit more depth and power. So a really attractive wine I would happily drink today.


CSANYI PINCESZET – CHATEAU TELEKI CABERNET SAUVIGNON 2011
Hungary – Villany – Red
88 Points
Sweet fruit and a slight hint of oak coming through on the palate, with touches of vanilla. It’s a persistent wine with good length, fine balance, I still find it slightly on the younger side, with present tannin; but doubtlessly a wine with the potential for further aging.


GEORGES VIGOUROUX – CHÂTEAU DE MERCUÈS – ICÔNE WOW 2011
France – Sud Ouest – Cahors – Malbec – Red
90 Points
Good density of fruit, that really inky core of dark plum and cassis flavours. At the same time the tannins are really nicely dissolved already. Well integrated, and there is also a good dose of acidity beneath all that dark fruit. It sill appears quite youthful, but I think it is just starting to open up now.”

 

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