Build It and They Will Come Mindset; 15 Content Promotion Strategies – James Melendez

There is a mindset that no one really talks about but I do think many content producers come from this world:  “Build it and They Will Come.”  Magic and goodness flows just because you hit the publish button–no additional work needed.

I say this because sitting in on panels at Vidcon or WineBlogCon or elsewhere there is the talk of creating and posting content and yet amongst content producer there is the sentiment of disappointment on performance of content published.  In many cases as it is with food and wine –it is not something to be viewed/read in the first 72 hours only–it is evergreen and has a long shelf life.

The disconnect is that few content producers take the time to truly evergreen their content in terms of cultivation.  The cultivation is to repost and remind audience of content because after all once we created doesn’t mean the whole world saw it.  It meant simply that it was published.  I hear complaints about not having the resources to either both create and promote written or video content.  But the world is never a one time job; after all marketing departments are standing departments in most operations; rarely is marketing treated as a one-time only need.  Don’t be just a content producer–market your content.

Also content is finding opportunities to republish especially if it is evergreen; letting people know that it exists.  If you are a content producer and believe that you maximized your audience no need to republish but I think that is in the rarefied world that few live in.

I was at a wine dinner recently and I mentioned that wine content for producer is free to promote on social media.  I did mention I gave a talk on it’s what we have all been waiting for.  I was told that well that is great but there is the resource of time.  I said of course–the only difference between now and say a half generation ago is that you would have to pay to place your content or promotion some where in addition to creating your content.  I do think we live in the DTC (direct-to-consumer) world and hence our world is once more turned upside down but in a good way.

I do have a metric in mind when I publish my content.  I do monitor it and I have a lot of content out there 3,000 videos (wine, technology and other) and 2,500 wine articles published.  I am always aware of my average content performance and the mins and the max hit rates.  And with that I know that I am keenly aware of the below average performers.  Here are a few strategies I implement to change the low performers or opportunities to highlight great content.

15 Strategies to Help Promote Your Content:

1. Have a benchmark of your contents metric performance (e.g. 1,000 hits; 100 views, etc.)
2. Take the aggregate performance rate and look at the below average content (total hit rate divided by total content)
3. When targeting your below average content performance determine if it is content that is evergreen (not dated material) I have selected and deselected based on relevancy as well
4. Only promote that which is relevant and perhaps some material as in the case of video may not be the highest quality consider not promoting
5. Make sure you have used all social media channels to promote (perhaps you have started using a new social media: Tumblr, Instagram etc.) Promote on those social media sites that you have not promoted previously
6. Repost on Twitter, Facebook, LinkedIn – since I have published previously I would use a tag like #rewind #rewine (in case someone has seen before)
7. Ask your followers to RT they may not always but sometimes this happens and that possibility of a larger reach is a bonus
8. Add to respective playlists–99% of the time you can list on more than one playlist
9. Like your own video–you are allowed to on YouTube (don’t leave this blank) – someone may like it but doesn’t hit the like button; it does encourage others to start giving a like
10. Add to YouTube cards for your related videos
11. On WordPress consider reblogging; you have to add a note but this is an excellent way to reminder followers
12. Add a picture to your written pieces (obviously use a photo you have, one that is in creative commons and/or royalty free)
13. Find opportunities to repost your video or written piece–it could be answering a question or even just letting someone know how you might have loved a certain wine and the memories that wine, food, events or travel brings back
14. Find opportunities in published pieces to add video content (WordPress makes it easy with a YouTube functionality) and reference related and relevant articles with a link
15. Keep the mindset that your content is relevant and though published someone who would like to read it hasn’t

Once content video or written pieces is completed the job of promoting it is not.   Over time when you have a lot of content you will have to decide which should be promoting and what doesn’t need additional promotion.  Online metrics is a slippery slope of knowing what to continue to promote or not.   An overwhelming large percentage of content producers are never happy with their content performance and a very small percentage find satisfaction in what they do.  So don’t be a dissatisfied content producer–do something about it.

Bottomline:  just because you created a written price or video doesn’t mean promotion is a one time job–it is a continuous effort.  You might be surprised that someone new is reading a piece you wrote or watching the video you produced and that is the first time they knew about your specific piece.

Santé,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2018 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine Guy.  James the Wine Guy is also on Facebook, Twitter and most major social medias.

Photos courtesy of Pixabay.

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Evergreening Wine Video Content – James Melendez

The evergreen concept for wine video is a term I have never heard anyone in the wine industry use.

I use it all the time and have written about wine and video considerably.  I have looked at my wine channel on YouTube as a challenge and an opportunity.  I have been, of course, frustrated as many content producers on YouTube with arbitrary rules.   In spite of YouTube operating as vlogger Phil DeFranco’s says “I am tired of trying to deal with the alcoholic negligent stepfather that is YouTube…..”  in April of this year (2018).  In spite of the difficulties of dealing with non-logical rules on the media –I have like the term evergreen focused on continuous improvement.

I do think the wine category on YouTube has been both mis-understood by YouTube but also by the wine producer community.   The wine producers have in my experience have not always been that excited about wine video reviews.   I might get some producers that are absolutely superb and do promote my videos and even uploading video link to their website.  Others either because there is no active engagement on social media or perhaps a thanks is not needed.

I have had one producer from the Santa Cruz Mountains AVA instead of showing gratitude acted with attitude.  I kept video up and I moved forward.  I was sure the point of his negativity perhaps he felt his wine deserved more points?  I never got any additional feedback to my query.   I had one wine marketer who offered one of her wine makers for an interview to me.   I uploaded video and let her know when it was uploaded and she said she would not publicize video because it didn’t have enough hits.  I let her know it was not just my job to publicize and that I am not going to artificially increase click rate–I insisted it had to be done naturally.  This winemaker is not a well known name.  I did explain both labels and people if well known tend to do well in video click rate than lesser known regions, varieties, producers or personalities.   And I did ask for her to do her brands part to promote additionally.  Never mind that I spent time producing, editing video–I was not compensated for even my Uber ride to the site where the wine maker was pouring his wines.  I have had to do more to remind producers that what I do is for free–especially today since I am missing one critical metric that YouTube requires for monetization (I meet two out of three requirements for monetization).

Wine and video content is a superb challenge on YouTube but it need not always be the case.  Ralfystuff (Ralfydotcom) is a Scotch Whisky channel on YouTube where  he has over 100,000 subscriber and over 25 mm hits on his videos.   Now the whisky world might be considerably smaller than the wine world in terms of number of labels.  But what Ralfy highlights can be rare or obscure Scotch labels that are not available outside of Scotland.  But for the love for Scotch is finding content even on the obscure stuff.

Now I frame this around better known wines and producers have a greater click rate than say a small AVA in the US or a micro producer in Uruguay.  It has been my focus to be looking at wine regions that perhaps have received less attention or even rare varieties.  My mission is to make that which is obscure less so.  In my mission, I hope Schioppetino, Jurfark, Tazzelenghe or wines from Valle d’Aosta or Jura and many other varieties, regions and producers as something to be sought after.  I hope the rare varieties are less rare in the future that is that they get more acres/hectares planted.  My viewership has been increasing over time and I think that all metrics drive us forward as we might always see what we are doing is good but not great.  I do know that a vast majority of my 2,600+ videos are a body of work that is evergreen.  My evergreen content is a mindset as well.  I am not sitting around hoping for viewers come to watch my content but to give opportunities to view later as well and in me doing so is to remind people not just once but several times.  I am an active promoter.  I use the following hashtags to let people know it is being re-promoted – #rewine #rewind #replay.

Why?

Simply because on first publish of video didn’t mean my job ended there –it meant it was for me to leverage: repost, place on new media and channels, link to logical choices, add to specific playlists and highlight to producers for them to retweet, like, post on their site, make a comment, and so fourth.

I do have specific goals so I am not just a passive content creator “oh gosh I hope someone sees my video….” Instead my goals ares specific video channel metrics and not just looking at my average viewership but cultivated the lesser known videos as well to be viewed more often.  Daily vloggers best success is a day to 72 hours after posting–and that is it! Evergreen content is that which can be leveraged time and again not just a few days post publication.

I have talked about wine and video and have found that few people have the same interest in wine and video–as if the video medium was either useless or not valid.  I have given presentations on social media and video at few have found it an opportunity but many producers have seen it as a burden instead of another way to set themselves apart.

Much is to be gained and uncovered by video that writing cannot do alone.  A fantastic voice, great editing, moving content….. the list is endless and so are the possibilities.

So if you are a wine producer–do your part on content that someone might have posted for you already–give a like, subscribe to their channel, RT, share video on your website, make a comment–there is much that you can do.   Evergreen content is an asset to you that can be repurposed and re-engaged more than once for your customers.

If you are a viewer you can do the same thing and in doing so spreads the word on the content you just viewed.

Thank you for reading and of course thank you for watching my video content!

Santé,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2018 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine Guy.  James the Wine Guy is also on Facebook, Twitter and most major social medias.

Photos courtesy of Pixabay.

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August 2018 Wine Reviews – James Melendez

Here are the wine I tasted this month.

 

 

 

 

 

Cathedral Ridge Columbia Valley Cabernet Sauvignon 2015 

13.2% ABV

Nose –  Loch Ness blackberry, violets freshly ground spices

Palate – rich black/red bramble notes, cassis, chocolate, pepper

****

 

 

 

 

 

 

Baileyana Edna Valley Firepeak Pinot Noir 2017

This wine is 14.2% ABV and it is a SIP certified wine.

Nose: Boysenberry, violets, crushed red candy and rose petals.

Palate:  Blackberry, cherry, coffee, Bay leaf and graphite notes

This is a SIP certified wine.

****

 

 

 

 

 

 

Chateau de L’Eperonniere Loire Rose 2017

Nose – mountain strawberry, dried lemons, flowers and moist stones

Palate – strawberry, green citrus zest and oyster shell.

****

 

 

 

 

 

 

 

Domaine Des Baumard Savennières Loire Valley 2016

Nose: white peach, green citrus, beeswax

Palate:  Italian fig, Comice pear, yellow citrus

****

 

 

 

 

 

 

Domaine LeCompte Quincy 2017

Nose – Bosc pear, green apple, oyster shell

Palate – Granny Smith apple, mix of green/yellow citrus, beeswax

****

Video reviews on my YouTube channel:

Santé,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2018 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine Guy.  James the Wine Guy is also on Facebook, Twitter and most major social medias.

All wines courtesy of producer except Blason which I purchased.

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Silver Wines Santa Barbara County – Review – James Melendez

I have rarely been wowed by California or even North America Sangiovese.  I think the struggle for Sangiovese is where to grow it and equally importantly how to vinify it.

I recall listening to a California wine maker who producing Italian varieties and I remember their comment was he said he “I cannot make Sangiovese in an Italian style…. my customers probably wouldn’t buy it.”  There is some expectation is for dark brooking fruit forward wine Sangiovese versus a Chianti-style Sangiovese.  An Italian style might be less fruit forward–perhaps like a tart early season cherry palate.

But I think there is another way to balance out Sangiovese–make them insofar as wines that reflect where the fruit is coming from and not make them into a Bordeaux style wine that often thought of as being the only great wines.

Who would want to do that anyway?

There are so many ways of making a Sangiovese but a compelling way is to let the grape express itself but not overly so.

I was fortunate to meet Ben Silver at Family Winemakers 2018 Grand Tasting in San Francisco.  I love talking to wine makers–I want their point of view and passion.  Ben Silver is a a winemakers winemaker.  I appreciate his viewpoint and his expression in a bottle.  While he does produce stellar Sangiovese he also produces fantastic Pinot Noir, Cabernet Franc, and Syrah.  While there is Sangiovese in California, Washington, New Mexico, Texas and other states.  Sangiovese in general has not had the applauds as say the Burgundian or Bordeaux varieties.

California has Sangiovese planted in Northern and Southern California as well as the Foothills.  Sangiovese in my opinion is hard to get right outside of Italy.  Ben Silver shows that a great Sangiovese wines can be made in California.

Benjamin Silver Saviezza Santa Barbara County Sangiovese 2010

95% Sangiovese, 5% Cabernet Franc and 5% Cabernet Sauvignon.  This wine is not labelled a Sangiovese but has full right to labelled as such. Saviezza from the Italian means knowledge.

An homage to Chianti Classico–delicate and the age of 8 years in the bottle proves a harmonious wine–elegant and while an homage to Chianti Classico it is a sterling wine representing the fruit of Santa Barbara County.

*****

Benjamin Silver Oak Savanna Vineyard Santa Barbara County Sangiovese 2013

*****

Benjamin Silver Oak Savanna Vineyard Santa Barbara County Trentotto File 2010

This wine is 91% Syrah, 4% Mourvedre, 3% Grenache and 2% Viogonier

*****

Benjamin Silver Oak Savanna Vineyard Santa Barbara County 724 Reddick Street MV

This wine is 49% Sangiovese, 31% Cabernet Sauvignon, 8% Mourvedre, 6% Cabernet Franc, 3% Syrah and 3% Pinot Noir and is composed from vintages of 2010, 2011 and 2013

*****

Benjamin Silver Oak Savanna Vineyard Santa Barbara County Pinot Noir 2013

*****

Benjamin Silver Oak Savanna Vineyard Santa Barbara County Cabernet Franc

This Cabernet Franc is a composition of 77% Cabernet Franc, 14% Sangiovese, 5% Cabernet Franc and 4% Petit Verdot.

 

I like the common theme of Sangiovese to tie and bind together many of Ben’s wines – the Saviezza, the Cabernet Franc and 724 Reddick Street.  Each wine is superbly lifted in terms of variety characterization and blend.  Thoughtful and complex and sophisticated wines expressing county of origin.

All of Ben’s wines are well priced ranging from Viognier $16 to Pinot Noir Cuvee Leah Mae for $56.00

Website:  Silver Wines

Santé,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2018 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine Guy.  James the Wine Guy is also on Facebook, Twitter and most major social medias.

I do not own the Jackie Kennedy Onassis photograph.

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TEXSOM 2018 Edition – Very Important Wine Education Event (VIWE)- James Melendez

My first visit to TEXSOM 2018 was a resounding success.  Truly the best wine education experience in North America.

North America doesn’t have a Vinitaly, ProWein, or London Wine Fair which of course are about producers there is of course elements of education.  I don’t think the US can or will ever have a major trade wine event like ProWein as example.  But what is essential is that there is a TEXSOM.

TEXSOM is important to keeping up with a need for deep knowledge in wine.  While all that is grown is known is not true.  What producers showcase are often under appreciated as opposed to showcase regions who have a much easier time promoting their wines than lesser known regions or varieties.  Being a former off premise wine marketing manager at a 290 store chain there was always from the wine buyer perspective to buy wines that are “trending.”  Buying into trends is promoting a temporary bubble as opposed buying to create a wine authorship for the consumer and the store itself.  I do think many off premise buyers want to buy wines their consumer want to buy, however, many of these same buyers get a bit wrapped up in buying trend so as to not miss out.  That doesn’t mean don’t buy a trend wine–don’t invest so much that it outweighs the full spectrum of high quality wines–and an evergreen authorship of wines stocked.

A tangible example I have is a wine retailer here in San Francisco has a sign that says “Eastern Europe” to highlight wines they have in stock from this region.  The assortment had gotten smaller overtime–from my recollection the assortment trimmed to 50% fewer SKUs.   Eastern European wines should not be a trend category but always present for the beautiful story they tell of place, variety and tradition.  And Eastern European wines is an evergreen category.

Back to TEXSOM – I signed up the first day and I start to sign up and thought I would get everything I wanted–each selection started to give a “sold out” notification.  But I have not a single disappointment with what I selected–my focus was white wines in my first year.  Here is a list of the courses I took:

• Italian White Wines – Ian D’Agata (writer of Native Grapes of Italy) and Laura DePasquale MS
• An Overview of Current Styles of White Wines of Portugal – Dirceu Vianna Junior MW
• Stylistic Comparisons from the Commonwealth: Expressions Across South Africa, New Zealand, and Australia – David Wrigley DipWSET MW and Mary Margaret McCamic MW
• Survey of Côtes du Rhône and Côtes du Rhône Villages with Nicholas Paris MW
• White Bordeaux Drew Hendricks MS and John Blazon MS
• Iconic Retrospective Vertical Tasting: Dr. Loosen with Ernst Loosen

****

Italian White Wines was a stunning display of wines and knowledge.  Ian D’Agata’s book on Native Wine Grapes of Italy presenting his years of research and Laura DePasquale, MS who both were equally valuable in the content presented.  I walked away in awe in terms of knowledge and how this continues to confirm my view of wine.  My view is that wine is that while an ancient beverage anchored in at least 8 millennia of history; so much of wine is new or recognized or understood.  What is new is that wine varieties like Timorasso or Schioppettino are being rescued and having more hectares planted then at the point where they could have gone extinct.  These varieties amongst many other examples were saved by either one person, small group or even a Nonna.  A Nonna (grandmother) would save a variety by saying her vineyard with sometimes an unknown variety or varieties on that site were off limit to replanting with a known variety.

Grazie Mille Nonne

This tasting was so helpful–when was the last time I tasted a Nascetta…. well far too long–a rare Piemontese white grape variety.  Ian and Laura were superb in terms of giving technical information but also what a variety tastes like.

This course truly was inspiring in thinking about Italian white wines and also how the wine journey continues to understand our viticultural heritage today.

****

I have been to a “wine education” experience for years (I won’t name event) probably easy to guess as I have said cost me at least 3-4 Burberry Trench Coats (JPM Event Cost Index) did not approach one year at TEXSOM.  Some people say TEXSOM is expensive but I would say that I am getting knowledge that I could not get any other way–on subject matters are complex and well thought out. The other event that I had attended was more personality driven than driven by excellence in knowledge.  Personality centric events are driven by those close to the organizers versus a wide net that highlights talent and imparts knowledge.

****

The White Bordeaux presentation by Drew Hendricks MS and John Blazon MS was a great walk through in fantastic wines at down superb wines at down-to-earth price points.  I recall a note was there was more Josh Wines sold than are imported of the entire White Bordeaux category into the US.

****

Côtes du Rhône and Côtes du Rhône Villages presentation by Nicholas Paris, MW was an eye opener as he periodically surveyed on and off premise representatives for the Côtes du Rhône and Côtes du Rhône Villages on their wine lists.  It was a rarity to find on lists and this was Nicholas’s thesis.  I do find on wine lists say in the Bay Area and then when I go to smaller markets–even wine retailers have so very few.

****

 

 

 

 

 

Iconic Retrospective Vertical Tasting: Dr. Loosen presented by by Ernst “Ernie” Loosen was one of great humour and great seriousness about what he does as well as this family producing gorgeous riesling wines.  Appreciating the tradition of multi-generations from perspective of the Loosen family is great to hear.  I was floored when we tasted two “West German” wines one was the 1976 Beerenauslese and and 1988 Auslese Riesling wines.  First these wines are delicate, relevant and more importantly remarkable.   I am always amazed to taste a wine that is not just drinkable but stunning and all the while is from a different era of history ‘The Cold War’.

I always appreciate German Riesling–still even with global warming a challenging wine grape to grow and only in certain sun facing slopes to capture enough heat units to ripen.

****

Schioppettino and Refosco

A special event like TEXSOM invites special wines to be poured.  I was enthralled with  beauty of aged Schioppettino which is as rare as rubies to find a recent vintage and north of impossible to find library wines.  The producer Ronchi di Cialli was pivotal to resuscitate this variety.  The struggle to keep native grape varieties has been a race against time, government, and Phylloxera to keep it going.  This is a great example of native grape variety that if lost we would be poorer for it.  This wine grape especially the beautiful aged vintages show the delicacy of these wines over time.  A once in a life time tasting.

****

I understood this year had more MS and MW presenters than past TEXSOMs and the conference is getting sharper year over year.  I felt at home at TEXSOM and I did see many friends and enjoyed the camaraderie versus an event with only a competitive mind-set.

Me, Marcy Gordon – Come for the Wine; Melanie Ofenlach – Dallas Wine Chick

Michelle Williams – Rockin Red Blog; Me

 

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I would highly recommend TEXSOM and it’s promise of being a great fixture for continuous wine education in the North America landscape.  I will attend the 15th edition next year.  And of course TEXSOM doesn’t happen on it’s own but a fleet of volunteers and the hard work of TEXSOM founders and principals James Tidwell, Drew Hendricks, Donaji Lira and Kyle Miller.

Santé,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2018 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine Guy.  James the Wine Guy is also on Facebook, Twitter and most major social medias.

All brand copyrights are property of the producer.

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Wine and Life: Both Serving up Challenges and The Quest for The Great Vintage

Wine grapes are delicate and precious….no matter the variety, and style.  Wine and wine grapes are precious and difficult to grow, to cultivate and to vinify. 

Wine grapes unlike any other alcoholic beverage are 100% dependent on good or at least slightly cooperative weather to come to fruition.  While our environment is very challenged today—it has always been a challenge.

Hail, snow, early frost, rain, too much moisture….too much sun, humidity and other upheavals have always been present and and will be with us in the future.  And increased global temperature will certainly impact some wine regions more than others.  It doesn’t mean that Zinfandel will necessarily be growing in Scandinavian countries in the near future.  Wine grapes and where they are grown is complex now, has been and will continue to be that way.

****

The grain based or non-fruit dependent alcoholic beverages have it easier; once made they are good to go—transport, hang out on a shelf, not terrible afraid of brightly oppressive neon lights.   But they will not transform or further develop in bottle like wine has the potentiality to do.

And it is one story for wine grapes to just come into the world and make it to the press and another for its vinification and even in its cellaring.  Another equation is how do wines age—in general terms some better than others.  The journey is to see what evolves and develops.  Wine in a bottle is like people.  We are different in every stages in our lives.  When we might be presented as nearly perfect the flaws can develop.  And the converse is true — I have had many a wine that seemed to be anything special but “time is the great physician” as Benjamin Disraeli once said.  Time can make people better… the same is true for some and many wines.  I have heard many people discount a wine and I alway point out maybe time lying down in the cellar can make for a treasure.   Or what is your taste expectation–maybe thinking about aged wines not being like a youthful one.

James Halliday, the Australian wine writer, once said and I paraphrase from one of my first wine books I purchased years ago “when fruit becomes wine” as it relates to aged wines.  Fruit is a delight and the aging of a wine can come unknown pleasures of enjoyment that all about sipping complexity.  

 A wine that tastes aged but also has evolved in ways of complexity and delight.  There are a few very aged wines 25+ years that survive.  It is fun when you are fortunate enough to have either held it yourself—-tasted from the library of a cellar or someone close to you that wants to share that wine.

I tasted many that have aged in 10-20 year range and I find great value when I taste several verticals—each vintage still shows through in terms of polish and pleasure; nuance and distinctiveness.

**** 

My question and belief is that the discounted wines are like discounted people: discarded without care or feedback.  Do we set up our wines for failure without setting them up for success.  Do we give an older wine a chance?  Do we treat are wines with fear…or being willing to take a chance what you have (if a great wine) can be replicated by collecting more.  Vintage does matter.

The bittersweet of a great bottle is that when it is finished that special moment is gone even if you have another bottle it may not be the same wine.  Wine is individual— which is alluring as it is humbling even disappointing.  Wine is like people and people like wine.

When was the last time you were wondering about that “-aged” Gin, vodka and beer?

****

Life is too delicate and precious; difficult and filled with adversity to not take a pause and even take a time out to appreciate….  

I have been taught in my life with being around many loving friends and family members.  Many challenges makes us who we are today.  The challenges make us sharper, distinct and a person that is wildly resilient—when we look at aging we never use positive terms.  A positive term—”vintaging” or “vintage” to each other supports a positive view of ourselves—there is value in learning… value in accumulating knowledge. 

A dear person to me was diagnosed with cancer last year and I had to take a different frame—the challenge as developing a wine is for people to survive a disease —getting to remission is the goal.  Life needs to be celebrated unto itself and the role modeling the positiveness of wine to our lives is to acknowledge the challenges, take account of our current hardships and trust that there are new and many vintages ahead.

I remind myself when feeling down or discouraged and too know challenge is all around and all the time.  Life like wine is important.  There are too people who produce wine… they are not all millionaires or lead glamorous lives—wine producers are challenged like any other agriculture professional.  Life is complex; wine is complex.

Resiliency and steadfast belief in the future is both what wine is about and absolutely what life is about. 

When you feel challenged or stressed there are symbols or emblems to look to at as reminders of not just surviving but to thrive.  Wine is not made to just be made but an intertwining of our lives and history.  Where wine first evolved in the Republic of Georgia eight millennia ago and every old world country especially westward and becoming a story of wine and a symbol to two prominent monotheistic religions.  Even behind the religious symbolism is a symbolism based in life—about living. 

I see wine as hope and promise in life and living ….. of what has been, is today and will be.  And to keep me grounded and to keep me looking up in both hard and good times. 

What does wine mean to you?

Santé,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2018 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine Guy.  James the Wine Guy is also on Facebook, Twitter and most major social medias.

All brand copyrights are property of the producer.

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My Wine Tasting Wish List 2018 – James Melendez

Hello–I am still seeking most of what I have listed here. If you are an importer/distributor please let me know if you have any of these wines?

James the Wine Guy

In the past few years I have been writing about wines on my wish list for this year.

Each year, I start out with nearly a blank slate but I do have some wines left over on my tasting table from the previous year.  But I do attempt EVERY single year to taste wines from all wine regions large, small and the lesser known.

My wine ‘racetrack” motto is to taste wines from all regions and varieties each year.

Here is my list:

Oregon

• Willamette Valley – All sub-AVAs of course
• Rogue Valley
• Columbia Valley
• Umpqua
• Applegate Valley

Washington

More than overdue for a ‘foot on ground tour’ – visited the Taste Washington which is fantastic – a must visit if you want a sampling of all wine regions from Washington State.

• Puget Sound – last year (’17) was my first time to taste wines from this AVA
• Columbia Gorge

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