As a tasting room co-manager, but also as someone who really didn't know anything about wine until about two years ago, my go-to approach is always simplicity. Especailly when it comes to young people like me, who aren't connesouirs, weren't raised on burgandy or cabs like maybe their parents. Instead, I keep it simple. Our chard? Crisp, refreshing, not oaky/buttery. This one particular zin? Fruity, jammy like a cherry/berry pie. Boiling things down in these simple ways not only helped me when I first started out, but I found out really make more sense to most of the people that come through my door. Sure, when wine snobs or those more knowledgable connesouirs come in, I can switch up and get to the nitty-gritty, but Iv'e found with most people that simple is better. The same goes for marketing, especially to younger generations. I'm one of them: I know we HATE ads. But we want a story to go off of, we want the pathos and authenticity of a brand to guide us, along with simplicity's sake of knowing what they will/won't like, rather than feeling super intimated by wine. Now that I'm coming up on my 1 year anniversary of working in wine (after having previously been a vet. tech., HR coordinator, and more) I'm finding that I do really enjoy it; and it's been encouraging to have repeat customers or new faces come in and tell me that they think I've been in the industry for years by how casually, yet on-point I talk about our wines. And I fervently believe it's not only because of the fact that I love to learn new things, and have had great help, but also faking it until I make it, and keeping things simple!
As a tasting room co-manager, but also as someone who really didn't know anything about wine until about two years ago, my go-to approach is always simplicity. Especailly when it comes to young people like me, who aren't connesouirs, weren't raised on burgandy or cabs like maybe their parents. Instead, I keep it simple. Our chard? Crisp, refreshing, not oaky/buttery. This one particular zin? Fruity, jammy like a cherry/berry pie. Boiling things down in these simple ways not only helped me when I first started out, but I found out really make more sense to most of the people that come through my door.
Sure, when wine snobs or those more knowledgable connesouirs come in, I can switch up and get to the nitty-gritty, but Iv'e found with most people that simple is better. The same goes for marketing, especially to younger generations. I'm one of them: I know we HATE ads. But we want a story to go off of, we want the pathos and authenticity of a brand to guide us, along with simplicity's sake of knowing what they will/won't like, rather than feeling super intimated by wine. Now that I'm coming up on my 1 year anniversary of working in wine (after having previously been a vet. tech., HR coordinator, and more) I'm finding that I do really enjoy it; and it's been encouraging to have repeat customers or new faces come in and tell me that they think I've been in the industry for years by how casually, yet on-point I talk about our wines. And I fervently believe it's not only because of the fact that I love to learn new things, and have had great help, but also faking it until I make it, and keeping things simple!
Very well done! U Stachubeeri si fein.
I love this talk!
Great Job! We've been making wine accessible and fun and cultural for many years. You're on the spot! :-)
I KNOW HER GO COUSIN GO
Beautiful talk..
Congratulations!
wow beautifully done!
trust your waiter ! they are trying and the generalization that they are not, is well, fitting for a ted talk, I suppose.