This year had its struggles, but the overwhelming response from businesses looking to meet those struggles head-on proves there has never been a more exciting time to work in the wine and spirits trade. Jo Gilbert looks back at 2022’s top technological and digital innovations.
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While there is a superior classification for Prosecco, James Bayley finds that it sometimes misses the finest players.
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Premiumisation continues as consumers lean into little luxuries. However, the economic doldrums and rising inflation are also fanning the flames of moderation trends, writes Jo Gilbert.
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James Bayley finds that despite more consumers opting for own-brand grocery products, for some multiples sales of premium drinks brands have never been stronger.
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With economic and environmental credentials to the fore, bulk wine is taking an increasingly premium turn, as Andrew Catchpole discovers at WBWE.
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Judging the package, rather than the liquid within, is always an eye-opening and interesting exercise, and this year’s Harpers Design Awards once again delivered some sublime entries worthy of celebration. Andrew Catchpole dips in.
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Christine Austin gives us the Yorkshire view, looking at how businesses have fared during Covid and beyond.
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With sustainability such a broad concept, how do retailers communicate the message? Angela Mount asks those at the sharp end.
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Almost one year on from the launch of the Harpers Sustainability Charter, Jo Gilbert surveyed its signatories to find out how much progress has been made on lowering carbon footprints.
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As the Harpers Sustainability Charter gathers momentum, James Lawrence looks at the progress made by just some of those involved.
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As thousands of winegrowers in the Languedoc convert to organic farming, James Lawrence looks to Millésime Bio, the event at the centre of the movement.
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Andrew Catchpole looks into the innovation and excitement being generated by France’s compact Catalan wine region.
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There’s no denying that Bordeaux is a big beast when it comes to wine. Not only do its most famous names dominate the heady heights of investment portfolios, well-heeled cellars and critics’ scores, but it also produces some 25% of all French AOC wines. It’s the biggest appellation in France, with some 111,400ha under vine. And, to put that into perspective, the whole of Australia’s vineyard area tallies 146,244ha (2021 figures, CIVB and Wine Australia respectively). As such, it’s a powerhouse of vinous production.
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CIVB president Allan Sichel talks to Andrew Catchpole about the challenges and changes faced by this multi-faceted region.
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Affordable and trendy, Italy’s famous sparkler has been in the fizz category’s driving seat for some time.
James Lawrence reports
The famous fortified’s efforts to attract a younger demographic look to be paying off as travel plays favourably to its home nation. James Bayley has the details.
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Forensic technology that aims to give a unique signature to the liquid inside the bottle could be a game-changer for provenance tracking, writes Jo Gilbert.
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Vivino has taken wine-drinkers by storm. James Bayley discovers where its global popularity lies.
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M&S is on a mission to offer “the most exciting wine range on the planet”. James Bayley catches up with head of BWS Andrew Shaw to find out more.
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All too often in our industry lately, the word ‘staffing’ has been swiftly followed by ‘crisis’ – and for good reason. UK Hospitality estimates there are 170,000 unfilled jobs in hospitality (not including seasonal and casual workers) – a vacancy rate of 10%.
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