What can dog food teach you about the wine market? Heidi Scheid was walking through the supermarket in 2019 when she noticed that there was a low sugar, ‘better for you’ version of absolutely everything — including dog food. The result of her insight is the blockbuster wine Sunny With a Chance of Flowers, which is 9% abv, zero sugar and barely any calories, but which has regularly scored 90 points. In this lively conversation, she explains how Scheid Family Wines moved up the value chain, from being a grape supplier to a producer of private labels, and then to making its own brands. She talks about business decision-making, from when to create a brand to when to kill it, and what consumers are looking for right now. She also mounts a robust defence of the culture of wine drinking, explains the SKU-rat and goes into detail on their flowers-for-a-year sweepstakes. You’ll come out the other side understanding what makes a successful wine business tick. Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly. And Drinks Insider is an award-winning podcast! It has won the 67 Pall Mall Global Wine Communicator Award in Audio.    

It’s the midnight idea that launched a sensation — Zoncello, the “it” drink of summer 2023 that’s now an established classic. Micallef, a former electrician turned restaurateur and winemaker, created a limoncello/Prosecco spritz that hit the sweet spot between low-alcohol refreshment, Italian nostalgia, and post-lockdown escapism. From the restaurant floor to Dan Murphy’s shelves to Fresh Hippo’s 500 stores in China, Zoncello’s rise offers a masterclass in innovation and operational nerve. Felicity and Rod unpack the real mechanics of the boom — from cashflow chaos and supplier contracts to the bizarre “vegetable wine” tax category that made the product viable. Micallef discusses what happened when his suppliers ran out of lemon, and how cohesive branding kept him ahead of imitators.  He also shares his new ideas, discusses his Zonzo Estate, and makes a prediction for the category. The takeaways: Innovation often starts at the bar — the best ideas come from direct contact with what customers are actually ordering. The regulatory framework can make or break a product. Rapid growth kills businesses that can’t manage cashflow. Scarcity can be marketing. Competitors copying your idea validates the category. “Surprise and delight” launches still work. Retailer relationships are everything. Direct supplier deals can simultaneously secure volume and loyalty. Community sourcing can double as PR. Diversification should reinforce, not dilute. Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly. And Drinks Insider is an award-winning podcast! It has won the 67 Pall Mall Global Wine Communicator Award in Audio.  

Nicholas Crampton has pulled off what many in wine say can’t be done: turning a small redundancy pay out into a multi-million dollar wine juggernaut. As co-founder of Fourth Wave Wines, Nick has mastered the art of “trend-first, retail-ready” wine: spotting shifts in London, Paris or the Hamptons, adapting them to mainstream shelves, and negotiating hard with Australian retail giants like Dan Murphy’s and BWS. The result is a stable of 45 brands, including lighter, sustainable labels like Tread Softly and unapologetically full-flavoured wines like Elephant in the Room. In this episode, Nick explains why consumer testing is overrated, why Dan Murphy’s functions as his “number one export salesman,” and how Fourth Wave uses packaging, pricing, and design to give boutique ideas mass appeal. We cover natural wine, flavoured sparkling, the rise of Bento for Asian dining, and even high-strength Shiraz under the Mullet brand. It’s a rare look at how a modern wine company thrives not through vineyard pedigree but through brand architecture, ruthless pragmatism, and a nose for what’s coming next. And it's a playbook that can be used in any market. Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly. And Drinks Insider is an award-winning podcast! It has won the 67 Pall Mall Global Wine Communicator Award in Audio.  

Kate Herbert used to sell cereal and pet food at General Mills and J.M. Smucker. Now she’s in wine, where the budgets are smaller, the competition is insane (110,000 SKUs in the US alone), and the glamour wears off the moment you look behind the curtain. Her first year on the job produced something unusual: Ranch Wine. It looks like an RTD, comes in at 11% ABV, and tastes like pineapple, strawberry or cherry — except it’s all grapes, no flavourings. “Flavourful, not flavoured,” as she keeps repeating, because even her own winemakers didn’t believe it at first. The project went from idea to shelf in about five months, which is nothing in wine terms. Demos had to be staged with rocks glasses, ice, salt and tajín rims, because influencers kept pouring it into stemware. Off-aisle displays work better than the varietal wall; younger drinkers don’t even walk the aisle. The result: 50,000 cases in six months, 40% of them in places Bonterra had never been before. It’s a reminder that agility, not heritage, is what makes innovation land — and that taste still beats every sustainability claim on the shelf. 00:28 CPG to wine: what transfers and what doesn’t 02:33 Why wine is hard: 110,000 SKUs and thin resourcing 03:51 Pet-food “health halo” and what it taught Kate 06:05 Ranch water explained and the $115m signal 06:32 Thinking like a beverage brand, not a wine brand 10:25 Concept testing, packaging-first surveys, 85% non-wine appeal 11:52 Numerator/Cydex insights on Gen Z drivers 13:38 Flavour-forward yet grape-only; “flavourful, not flavoured” 19:38 Demos, influencers, and breaking the stemmed-glass reflex 28:40 From brief to shelf in ~5 months; why agility mattered 30:31 Scaling and distribution; national, ~50k cases And don’t forget to sign up to the Drinks Insider newsletter! Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly. And Drinks Insider is an award-winning podcast! It has won the 67 Pall Mall Global Wine Communicator Award in Audio.

How did US wine lose the plot — and a whole generation of new consumers? Cory Assink and Zeke Blattler, co-founders of Los Cuernos, explain what happened and how they’re rebuilding the on-trade wine category, one consumer trial at a time. They discuss the incentive failures of the three-tier system, why on-premise margins bred stale product and bad value, and how beer distributors outmanoeuvred wine by owning convenience and single-serve.  They detail how they grew their accounts from 0 to more than 240. Forecast: ~15k cases this year, aiming for 50–70k next year. And don’t forget to sign up to the Drinks Insider newsletter! Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly.

There’s a wine downturn going on, and yet The Wine Group, America’s second-largest wine company, is snapping up brands like the market is expanding. Felicity Carter speaks with CEO John Sutton, who explains why he remains bullish on wine even as headlines warn of slowdown. Earlier this year, The Wine Group bought a suite of Constellation Brands labels, including Meiomi, Robert Mondavi Private Selection and Woodbridge, plus vineyards and production facilities — a deal Sutton describes as both a vote of confidence and a deliberate decision to consolidate scale. He discusses how the company rehabilitates neglected brands, the growth of private label in the US, and why premiumisation still matters despite pressure on value wines. Sutton also outlines how portfolio segmentation works inside a business with more than 60 brands, when to divest rather than persist, and how alternative packaging such as boxed wine and single-serve formats are reshaping consumer behaviour. The conversation ranges from Gen Z’s cross-category drinking habits to the rise of “better-for-you” low- and no-alcohol wines, and the surprising growth of very high-alcohol styles. Sutton also explains The Wine Group’s longer-term ambitions in spirits and functional beverages, while keeping the focus on wine innovation, channel expansion, and premiumisation. And don’t forget to sign up to the Drinks Insider newsletter! Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly.

How did a scrappy idea born in a London garage turn into one of the world’s most recognisable oat milk brands? From the early days of KeepCup to building the first shelf-stable cold brew, Stuart shares the hard truths about entrepreneurship in food and drink — wafer-thin margins, constant reinvention, and the sheer expense of creating a new category. Their conversation dives into the evolution of plant-based beverages, the chaotic launch into the US market during the Great Oat Milk Shortage, and the role of timing, luck, and relentless work. Stuart is candid about investor relationships, the bruising challenges of scaling internationally, and why Minor Figures doesn't just sell oak milk — it sells attitude. And also why oat milk is the perfect pairing with coffee. Key moments:00:52 How creating a product that fits seamlessly into existing workflows, like KeepCup’s size matching disposable cups, can drive rapid adoption.11:28 The virtues of launching with a “minimum lovable product” rather than a minimum viable one.12:11 How commercial failure can still attract big players if you’re solving a technical problem no one else has cracked.21:07 In beverage distribution, you often need to create demand first so that distributors are willing to carry you.24:08 Proving product-market fit comes before scaling local production, even if international shipping is costly.25:52 External shocks like tariffs can create operational drama, so resilient supply chains are essential.27:54 Winning over industry tastemakers (like roasters) can cascade into broader adoption through their networks.34:47 Investor partners who genuinely love the product often provide more support and better terms than purely financial backers.39:50 Growth can overwhelm back-office systems, so prepare for scaling pain long before you need it.49:59 New categories are extremely expensive to grow, so anchoring your product in a passionate community is critical. And don’t forget to sign up to the Drinks Insider newsletter! Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly.

What actually happens when the alcohol industry gets a seat at the global health table? In this episode, Julian Braithwait, the former UK ambassador to the UN and now Director General of the International Alliance for Responsible Drinking, lays out how international alcohol policy is made and contested. From WHO mandates to temperance NGOs and the upcoming UN High-Level Meeting on NCDs, this wide-ranging discussion explores why “no safe level” is a political slogan, not a scientific consensus and what’s at stake if the global policy framework shifts away from managing harmful drinking. Topics Covered: What IARD is and how it works with global institutions The difference between WHO Geneva and its regional offices What ECOSOC status actually allows industry to do How the alcohol sector is reforming digital marketing The science behind “no safe level” and why it's controversial Influence of Bloomberg and Gates Foundation in WHO policy The risk of a Framework Convention on Alcohol Control Illicit alcohol and emerging market risks How temperance groups gained formal recognition Why upcoming UN resolutions could change everything And don’t forget to sign up to the Drinks Insider newsletter! Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly.

Allison Luvera, co-founder of Juliet, joins Drinks Insider to talk about how she  built a premium boxed wine brand in the US. She reveals how pandemic insights led to launching Eco-Magnum, how her background in fashion and at Pernod Ricard shaped strategy, and the reality of creating a new wine packaging format. Allison explains fundraising challenges, distribution hurdles, and why direct-to-consumer is vital for proof of concept. She shares lessons on hiring, influencer marketing, customer insights, and what it takes to premiumise boxed wine in a sceptical market. 00:20 Allison realised during the pandemic that boxed wine offered convenience but lacked premium quality and branding. 01:30 Seeing boxed wine as eco-friendly drove Juliet’s mission to premiumise the format for aspirational consumers. 05:12 Despite a wine marketing background, Allison had to build supply chain knowledge from scratch through her network. 06:57 Juliet created its own cylindrical Eco-Magnum packaging to stand out in retail and convey luxury. 10:52 Allison did an MBA before launching Juliet to gain operations, finance, and fundraising skills. 15:30 Their first fundraising round started with family and friends before expanding to angels and family offices. 23:16 Distributors initially resisted because they wanted proof of retail success before onboarding Juliet. 29:33 For their first hire, Juliet prioritised marketing support while founders did direct sales themselves. 33:30 DTC data revealed their customer is predominantly women under 44, including strong suburban demand. 45:53 Allison warns founders not to enter alcohol without understanding compliance, distribution, and category nuance. And don’t forget to sign up to the Drinks Insider newsletter! Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly.

What happens when two friends in their twenties get fed up with syrupy energy drinks and decide to invent a caffeinated water that actually tastes like water? Orka founders Michael Moriarty and Nash Hale join Drinks Insider to talk about their journey from college roommates to beverage entrepreneurs. They reveal how they raised $355K in friends-and-family money, endured a year of catastrophic production failures, and finally cracked the code for manufacturing a clear pressurised can — just in time to ride a viral wave on Amazon. We cover: The unglamorous truth about energy drink flavour fatigue Why beverage manufacturing is a form of hazing What a "seaming consultant" actually does How TikTok and a well-timed tweet changed everything The upsides and downsides of selling on Amazon Why they chose the name Orka and how they almost didn’t If you’re dreaming of launching a drink brand, this is a must-listen. 00:05 — Intro to the Orka story and what happened when the WSJ found out 03:18 — “Why not just put caffeine in water?”: the founding insight 06:18 — They backed into health by chasing simplicity, not wellness 09:01 — Time to start a beverage company! 10:48 — The 150mg caffeine challenge and why flavour houses balked 12:35 — Panic attacks from over-caffeinated taste testing 18:04 — The transparent plastic can that nearly killed the business 21:08 — Every production run failed for a year. Here’s why. 23:24 — How close they came to shutting it all down 26:10 — Selling on Amazon: upsides, pitfalls, and inventory anxiety 30:26 — What happened a...

What kind of founder quits a high-paying tech job to launch a single-SKU wine brand in an unfamiliar package — and manages to raise $1.4 million to do it? In this episode, Felicity talks to Daniel Rodriguez, founder of Currently Wine Co., a Sauvignon Blanc from California’s Central Coast packaged in an aluminium bottle. The packaging isn’t just a gimmick: it’s core to the bigger mission of lowering the carbon footprint of wine while supporting nearshore environmental projects, from oyster bed regeneration to coral reef restoration. Daniel explains how he: Raised nearly $1 million from friends and former colleagues in a friends-and-family round Opened up a second round via crowdfunding to let everyday consumers invest Acquired the assets of ProudPour and turned them into a more focused brand Solved the technical nightmare of bottling wine in aluminium with a closure nobody had standardised Chose to launch with just one wine, in one region, despite distributor pressure to go wide We also cover: Why distribution is the biggest bottleneck for new wine brands The branding lessons he brought over from tech (and why wine needs to catch up) The rigorous taste-testing process behind the wine itself—and why he scrapped several early blends Whether you're a founder, investor, distributor, or just curious about how wine brands actually get built, this is a rare, nuts-and-bolts conversation about what it really takes to launch something new in a saturated market. Mentioned in this episode: Currently Wine Republic (crowdfunding platform) Drinks Insider newsletter — it's great! Sign up now Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker at international events, she was named a 2024 Industry Leader by WineBusiness Monthly.

Christian Miller, Research Director at the Wine Market Council and founder of Full Glass Research, joins Felicity Carter to explore changes in wine consumption. With decades of market research behind him, Christian outlines how economic, cultural, and demographic shifts are shaping the way Americans approach wine. From the decline of traditional wine drinkers to the rise of hybrid and alternative alcohol products, the conversation covers a range of factors that are altering the market. Christian also examines the role of gender, income, and ethnicity in changing wine preferences, and discusses why some long-standing assumptions no longer hold true. Whether you're in the wine trade or just curious about consumer behavior, this episode offers a grounded and data-driven perspective on the future of wine. This episode covers: Key reasons behind the recent decline in US wine consumption Differences between generational attitudes toward wine The effect of economic pressure and wellness trends on alcohol buying How wine's unique position has been diluted by market competition Results from category shifting and consumer behavior research Emerging demographic and ethnic shifts in wine consumption Gender-specific perceptions of wine among younger drinkers Consumer response to packaging formats like cans and boxes Prospects for wine labeling, transparency, and simplified consumer guidance Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker, she was named a 2024 Industry Leader by WineBusiness Monthly.

How can wine businesses innovate while remaining true to tradition? Jonathan Steyn, convener of the Wine Business Management and Hospitality Leadership program at the University of Cape Town Graduate School of Business, offers a way forward, grounded in both practical experience and academic rigour. An expert in market creation and innovation, he addresses everything from overcoming traditional mindsets to navigating global market shifts and connecting with new generations. He gave lots of practical advice on: How to unlock wine innovation How to bust up silos and get teams to work together The strength of weak ties — why sector cooperation is essential The two faces of innovation: the incremental versus the radical Spotting the Blue Ocean opportunity Marketing to the next generation and the importance of transcendent values Navigating wine consumption cycles The importance of updating the leadership structure and Innovation on a shoestring budget! Meet your host: Felicity Carter is an award-winning wine and drinks journalist, editor, speaker trainer and content strategist. She led Meininger’s Wine Business International to become the world’s most must-read wine trade magazine, and was founding Executive Editor of The Drop/Pix, which the Wall Street Journal named one of the most trusted sources of wine information. A regular keynote speaker, she was named a 2024 Industry Leader by WineBusiness Monthly.

It gets you drunk, hungover and sick. And yet we go back for more. What’s the attraction of alcohol? According to Professor Edward Slingerland, author of Drunk: How We Sipped, Stumbled, and Danced Our Way to Civilization, alcohol is the key to civilisation. In this insightful episode of Drinks Insider, he tells host Felicity Carter that much of what we think about alcohol is false. We did not, for example, develop a taste for it because over-ripe, fermenting fruit has more calories. Nor did we value it primarily as a way of rendering dirty water safe to drink. Instead, it’s a cultural technology that helped early humans forge larger cooperative societies, overcoming the limitations of small-group living. Without it, we’d never have learned to trust strangers. In this episode of Drinks Insider, Prof. Slingerland discusses: Why the standard evolutionary “mistake” theories of alcohol are wrong How our thirst for beer was probably the driving force behind the development of agriculture Why we value alcohol as a form of social glue How alcohol helps drive creativity and novel thinking Why humans have been complaining about drinking for centuries How alcohol won against other intoxicants like cannabis Professor Slingerland argues that alcohol's benefits in fostering social cohesion and creativity have been fundamental to the development of human civilisation, even if modern high-strength options present new challenges. #DrinksInsider #Podcast #AlcoholHistory #Civilization #EdwardSlingerland #ScienceOfDrinking #SocialDrinking #Creativity #MythsBusted #FelicityCarter #DrinksPodcast  

Who created the Finnish long drink? When did Finns start drinking wine? And how does wine get into their glasses? At a time of market turbulence, when wineries are looking for new export markets, why not consider Finland? And for anybody interested, the person to talk to is Heidi Mäkinen MW, Portfolio Manager and Partner at Viinitie importing company. She’s the former Best Sommelier of Finland and a well-known WSET educator. She talks sommeliers and Finland’s restaurant scene, why the Finns love acidity in their drinks so much, and how the wine market works. Plus, Heidi has great insights into the on-trade market generally.

The first time Natalie Wang drank wine she found it ‘rancid’. Today, Natalie is Southeast Asia’s leading voice for the wine trade. She began as a hard news journalist for outlets like the International Herald Tribune and Reuters, before moving to work with James Suckling, which opened her eyes to the world of fine wine. In 2019 she founded Vino-Joy, a wine trade magazine based in Hong Kong, which offers business-focused coverage of the Asian wine market, addressing a major gap in the English language media. After attracting significant attention, Don St Pierre invested in the fledgling company, which is now a research house as well as a media outlet. In this episode, Natalie explains the unique challenges and opportunities of the Chinese wine market, highlighting its significant contraction since 2020 and the shift from a gifting and banquet-driven market to one with a growing base of younger consumers interested in categories like off-dry Riesling and Sauvignon Blanc. She discusses the decline in Bordeaux sales and a rise in interest in Chinese domestic wines. The episode further explores emerging wine markets in Southeast Asia, particularly Thailand. Altogether the conversation is a comprehensive overview of the Asian wine market from an insider’s perspective.

Morten Sørensen is the man behind ISH Spirits, a revolutionary line of non-alcoholic drinks that have taken the beverage world by storm — including listings on the Michelin-starred menus at 11 Park Madison and Alchemy. And he’s done the unthinkable, like partnering with car companies. In this entertaining episode, Morten shares his journey from running a creative agency in Copenhagen to travelling the world as a digital nomad, to identifying a gap in the market for mindful drinking. Despite knowing absolutely nothing about beverages, he set out to create drinks that would make it easy to participate in every social occasion, with or without alcohol. He discusses how he developed non-alc spirits that mimic the taste and experience of their alcoholic counterparts, and what it takes to get that first export order, including the need to get to the airport fast. He reveals what he’s got in his warehouse, and why knowing someone who is handy with carpentry is a must for start-ups. He also reveals how he secured those initial supermarket deals to pioneering marketing activations with car companies and music festivals. And, finally, he reveals what it is that makes Denmark such a creative powerhouse for beverages. Drinks Insider comes out every two weeks. If you can't wait that long between episodes, check out my other bi-weekly podcast, A Question of Drinks. My co-host Lulie Halstead and I explore a drinks question each week. Think of us as the Freakonomics of drinks.

Everybody says they want to attract a new generation of consumers to wine, but Jess Druey’s gone and done it. In this episode of Drinks Insider she tells the unlikely story of how a college dropout launched a wine brand at 22, after Googling how to make wine. From getting her Mom to help package and send the bottles to partnership with the McBride Sisters, to taking home the $250,000 first prize on Gordon Ramsay’s Food Stars, this is one of the unlikeliest stories in wine. But it works. Jess honed her skills at Red Bull, and she brings her relentless focus on social media and community building to Whiny Baby, along with a completely new way of looking at packaging. If you need some inspiration, this is the episode for you. Jess shows that there’s a new consumer group out there who is not just open to wine — they’re waiting to hear more. [2:08] Jess discusses the brand lessons she learned at Red Bull. [5:10] The impetus for Whiny Baby and how she developed the brand. [10:54] Early experiences, mistakes and reversals. [14:13] Jess explains how she got her strategic partnership with the McBride sisters. [28:58] Jess talks about her experience on Gordon Ramsay's Food Stars and that quarter of a million dollars.  [52:07] How to build a social community who’ve got your back and will help you develop your brand. Your Host, Felicity Carter Based in Europe, Felicity Carter is a well-known journalist, editor and researcher. Among other roles, she is currently Editorial Director of Areni Global, the fine wine think tank headquartered in London. Previously, she was founding Executive Editor of The Drop at Pix, editorial consultant for Liv-ex, and Editor in Chief of Meininger’s Wine Business International, which she built into the world’s premier business publication, with subscribers in 38 countries. Her work has appeared in The Age and Sydney Morning Herald newspapers in Australia, and in The Guardian US, among many others.  She was named a 2024 Industry Leader by WineBusiness Monthly. And her other podcast is A Question of Drinks with the fabulous Lulie Halstead. It’s like the Freakonomics of Drinks. Check it out!

The wine trade is facing its worst trading conditions in 30 years — but it doesn’t have to be that way. That’s according to long-time wine industry observer and well-known journalist Jeff Siegel, who’s been immersed in the US market for going on 40 years. This alternate title for this episode could be ‘Bitchin’ With Jeff’ as he offers his no-holds-barred take on what’s gone wrong and why. Is there any hope? He says yes, and outlines what needs to be done to appeal to new consumers while retaining the old ones, and securing the future of wine for at least another generation. In this episode of Drinks Insider we discuss: [00:10:00] Premiumization, a term coined around 2010-2012. It’s the idea that Americans wanted to drink 'better' wine, leading to a focus on more expensive bottles, which increased margins for wineries, growers and retailers, but pushed out affordable options. [00:14:09] The wine market has become very brand-focused and consumers are now brand loyal. But as the big brands become more homogenous and take up more shelf space, consumer choice is being narrowed. [00:21:58] The restaurant industry's focus on high-priced wine to make up for costs has also hurt the industry, with many restaurants now selling poor-quality wine at high prices, with little appeal to consumers. [00:28:21] How the wine trade can woo back entry-level wine drinkers. [00:31:59] Despite a current grape glut, the moment for another "Two Buck Chuck" style wine is gone because the wine business has changed.  [00:41:08] Jeff knows exactly when the temperance movement re-emerged and why. Sounds like fun? It is! It’s a lively conversation with someone who knows what they’re talking about and who can point the way forward. And don’t miss the next episode, with Jess Druey, founder of Whiny Baby, who is living proof that a different approach can bring a whole new audience to wine.  

Prohibition didn’t begin as Prohibition. It was a bottom-up movement embraced by working people but seized on by temperance campaigners, who turned it into a disastrous social experiment that’s a byword for authoritarian overreach. Prof Dan Malleck from Brock University in Canada is a medical historian who has studied Prohibition and its fall-out and charted the rise of the contemporary neo-temperance movement. In this special Drinks Insider episode, Dan discusses the history of the temperance movement, highlighting its moral and economic underpinnings, and compares it to the current neo-temperance movement. He critiques their selective use of research, particularly the attempt to undermine J-curve research, that associates moderate drinking with lower mortality. This episode explores the unintended consequences of prohibitionist policies, both historically and in contemporary contexts such as Australia's tobacco control measures. The conversation does a deep dive into the question of how to balance public health concerns with individual liberty.