Upcoming Roundtable Discussions for the NECMA Wine Society

Look for more information on these great topics!

ONE: “Brix, Brett, Lees, and Acid”
Translating new and old winemaking techniques into tastes, and recognizable, tangible wine-terms that your members will appreciate and feel willing to explore.

TWO: “Wine Purchasing Strategies and Practices at your club”
Buying Futures, Bulk Drops, Returning Unused White Wines at the end of the season for credit, Competitive Bidding, Piggy-Back Large “drops” with other nearby clubs. Amount of inventory carried, and the age old “capital being tied up on the shelf”.

THREE: “Glass Pours at your Club”
Pricing strategies and models, number of selections you offer B.T.G., techniques for increasing the shelf life of open wine…ie vacu-vin systems pumps etc., success stories for marketing your club’s B.T.G. programs, rotation and tenure of pours on any given list, pairings with specials daily nightly?

FOUR: “Northeast (Atlantic) Wine Region”
North Fork Long Island, Rhode Island, Virginia, Vermont, Connecticut—inherent strengths and weakness of the “prime varietals” grown there, generally quite affordable, and always yielding anecdotal exchanges.

FIVE: “Wine 101” / “Wine for Dummies” Course at your club
Sharing of experiences from different clubs who have held such a wine class at their clubs, always well received, consistent results including increased wine sales, turns Cosmo drinkers into Grüner Veltiner drinkers, and a great vehicle to “move” some unique varietals and labels that are otherwise generally overlooked.

SIX: “Successful Marketing and Presentation of Sauternes, Sherry, Port, Cognac”
Tastings, education, pairings w/ desserts- cheeses, proper storage, service, stemware, aesthetic enhancements.

SEVEN: “Staff Wine Training”
Who conducts the training?, sharing of materials, is your training effective, models used, materials used/shared. Best way to “continue to train after the training”. Staff tastings, distributors/salesperson involvement?

EIGHT: “Dispelling Wines Myths”
Rieslings aren’t always sweet, nor are Rose’s, Legs don’t mean high quality, stop sniffing the cork, Old Vine and Riserva don’t unequivocally mean high quality, F&B Establishments killing (serving) whites at 38 degrees, red with meat- white with fish, sulfites & red wine & headaches.