Gases in a Bottle: Does More Carbon Dioxide in Wine Mean Better Protection...
“The winemaker left a bit more CO2 in the wine to help protect it.” That sentence, referring to the amount of dissolved carbon dioxide (CO2) in a bottled wine, is heard often in the world of artisan...
View ArticleTapping Trends to Win New Wine Consumers
Want to grow your wine market? “Aim at the Engaged Newcomers,” says Chris Fehrnstrom, a marketing executive with over thirty years of experience leading wine brands. Ditto the Overwhelmeds. “There’s a...
View ArticleLike Grilling a Steak, but Much Slower: How the Maillard Reaction Affects the...
In the world of food and wine pairings, nothing is more classic than matching a nice piece of grilled meat with a big red wine like Bordeaux. The two work well together, partly due to the counterpoint...
View ArticleNaturally in Control: Nomacorcs in Natural Wine
Some winemakers have a reputation that precedes them. Frank Cornelissen is one. When you spend a couple of hours with him, at the winery or in the vineyard, the pronouncements tumble down in droves....
View ArticleNew Technologies Trending Now in Wine
Traditionally, the relaxed, farm-centric wine business hasn’t cuddled up to technology. But in the past few years, the industry has sped up to meet the tech world with open arms. Wineries now use...
View ArticleToo Hot to Age Well: Temperature, Transportation, Storage and Wine Aging
Once a wine departs the comfort of the winery, it can have a long way and a long time to go before it is opened and enjoyed. Proper transportation and storage become an important part of ensuring that...
View ArticleWeather and Wine: Come Hail or High Water
There is one more guarantee in life besides just death and taxes – the weather’s impact on the wine industry. No matter where a vineyard manager lives in the world, most mornings this person wakes up...
View ArticleKnow Your Components: A Look at Acetaldehyde with Dominik Durner
Its presence in wine is often detected through a worrisome sign–aromas of bruised or even rotten apples. In high concentrations, there are even concerns about its effects on human health. At first...
View ArticleHappy Anniversary, Nomacorc Blog!
We are on a mission. An educational mission. Our goal is to help winemakers and marketing professionals build their brands and grow their business. One year ago we launched this digital platform with...
View ArticleWine Label Designs: When What is on the Outside Matters
If you were to give the world of wine label design a tagline, it might adapt either of two themes: “To improve is to change; to be perfect is to change often” (Winston Churchill) or “If it ain’t broke,...
View ArticleMind the Gap: Wine Production and Marketing
Wine is a hospitality business at heart, a feel-good endeavor that unites us all. Wine professionals of all stripes excel at making their work appear seamless, creating the illusion that it’s not work...
View ArticleHomestyle For The Holidays: A Look At the Indelicato’s Family Traditions
As a member of one of California’s oldest winemaking families, Cheryl Indelicato has a rich heritage of family tradition to draw on when it comes time to celebrate the holidays. Her grandfather,...
View ArticleWine Branding: Why It’s Important for the Industry’s Growth
I have been in the wine industry for 13 years, which is not a lot of time, relatively speaking, but enough to notice the lack of marketing and branding in this sector. Coming from multinational...
View ArticleIs Advertising Dead? An Exploration into how to Reach the Elusive Customer
At a recent Nomacorc Marketing Exchange event, titled “The Customer Journey: From Pre-Commerce to Post-Purchase,” I noticed an underlying message of the power of influencers. For a few years now,...
View ArticleMetabolomics: New Techniques to Find out The Hidden Secrets of Wines
Thanks to science, we know more and more about what is going on in a wine as it’s taking shape in the cellar or evolving in bottles. But as French researcher Régis Gougeon has been finding out, we’ve...
View ArticleDisrupting the status quo at the DWCC: Disrupt Talks Part 1
With eight minutes, a mic, and a captive wine audience, what would you say about disrupting the wine world? That is exactly what six speakers were asked to do at this year’s Disrupt Talks, as part of...
View ArticleThe Bourbon Barrel Craze Arrives in Wine
Recently in one decadent sitting, I tasted bourbon aged in a Cabernet Sauvignon barrel, and stout beer aged in a bourbon barrel. But the biggest cross-category curiosity was to come: Zinfandel—yes,...
View ArticleMessage in a (Really Old) Bottle: What Champagne from the Bottom of the...
How would you feel if you got to sample the oldest Champagne to ever have been tasted? Or even, to do a full analysis of the wines to understand how they were made and how they had evolved? You can...
View ArticleA Farewell to Ben Carter
We were saddened to learn that a valued contributor to the Nomacorc blog and friend of the Nomacorc team, Ben Carter, passed away suddenly over the holidays. Ben had been contributing to the blog since...
View ArticleDisrupting the status quo at the DWCC’s Disrupt Talks: Part II
Last month, we featured the first three Disrupt Talk presentations from this year’s Digital Wine Communications Conference (DWCC), a global conference that brings together wine writers and influencers...
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