A new and largely untapped market of wines made from apples, pears & other fruits worth £150 million…
Addressing the business need for wine lists to offer greater breadth to take advantage of consumers increasing willingness to experiment…
TODAY’S FEATURE – ONE OF 6 SOAPBOX MASTERCLASSES
# 1: KEEVING
SPEAKER: GABE COOK, ‘THE CIDEROLOGIST’, WRITER & BROADCASTER
Keeving: an artisan technique unique to cider and perry-making which creates a natural product without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key elements in the process. Only 100% fresh pressed apples are used, no sugar, no water, and nothing else – wines by any other name.
Other Masterclasses during the day include:
Ice Ciders with Eleanor Leger, Eden, Vermont, USA
‘Traditional Method’ with William Selbourne, Blackmoor Estate, Hampshire
Cider Apples vs Dessert Apples with Liam Tinston, Tinston Wines & Ciders, Sussex Col Fondo with Kieron Atkinson, English Wine Project, Renishaw Hall, Derbyshire
Pairing with Cheese with Jessica Summer, Mouse & Grape, London
PLUS
- Taste wines from 12 countries from 22 producers
- Speak with visiting producers from France, Italy, Latvia, Luxembourg, Norway, USA, and the UK
ENHANCING YOUR WINE SALES STRATEGY WITH ORCHARD WINES
Orchard Wines – real wines made following globally accepted grape winemaking law, but produced from apples, pears and other fruits sourced from orchards, not vineyards which contain, on average, half the alcohol of grape wines, as well as being gluten-free and vegan-friendly.
These Orchard Wines align very well with Gen Z and Millennial consumers’ food and drink values as also being artisan, authentic and provenance-led.
Being naturally lower in alcohol – indeed, as little as 2% – also opens up new drinking opportunities, not limited to lunchtime and dinner.
Engaging with Orchard Wines and embracing its features can assist with customer recruitment, sales and margins, whilst providing a runway to grape wine consumption.
Contact:
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