Growing techniques

As I draw a close on the last assignment in my ‘Sustainable Agriculture’ course, I have decided to share a succinct breakdown of the difference between four common growing methods used in Australia. These growing methods may be used on products that turn up in Beer, Wine, Spirits and other food and beverage products, not only in Australia but internationally.

Today’s alternative farming techniques include, but are not restricted to, four main preferred methods, each has it’s own set of rules, difficulties and environmental benefits.

The removal of soil in plant growth, confusing, yet effective, for those who practice the Hydroponic growing technique experience a challenging process with a string of pros and cons. ‘Hydroponics’ employs a soil-less root environment by exploiting a few scientific findings about root growth. Plant roots absorb minerals through dissolved nutrients in water particles, when in soil. Science has removed the need for the soil medium and provides through, irrigation, misting or submersion, the roots being exposed directly to the mineral solution.

In some cases removing some type of fertilisers and other treatments, minimising water use and utilising growing space more effectively.

Further down the spectrum, Permaculture [Permanent Agriculture], which is not necessarily a technique of farming, but a way of living as you farm, includes the utilisation of existing opportunities presented to a farmer. ‘Permaculture’ is true sustainability in a harmonious regenerative sense; both farmer and environment require minimal energy. Permaculture focuses on the implementation of planned farming by way of traditional permacultural planning; Yeoman’s Keyline system, Feng shui or even geomancy for some people or cultures.

Focusing on ethical farming, planning and cultivation, permaculture is a truly sustainable way of farming on a small scale and great for personal use and focuses also on the techniques of storage or usage after harvest, as well.

Not too dissimilar, but productive on a larger scale, Biodynamic farming, originally conceived by Rudolf Steiner, is a conscious style farming. Considering the landscape to be a living organism, biodynamics takes into account the relationship of animals with plant and soil production effectively utilising by-product to regenerate back into the biodynamic ecosystem on a cyclical basis. Also eradicating chemicals and minimising energy consumption, biodynamics focuses on a natural method of farming and cultivation, which, in most cases, pays tribute to the lunar cycle and weather patterns for harvest.

Including all ethical responsibilities and employing strict sustainable processes, certified organics, is the ultimate farming technique to provide ongoing success of conscious farming. Tough but fair farming regulations require ‘certified organic’ farmers to eradicate chemical use from their entire targeted yield, whether it be stock, seed, vegetable or any other farmed crop the process will be regulated over a period of 1 to 3 years. Certified organics can employ biodynamic methods and principles of permaculture to help with the loss of chemical enhancement. Crop rotation, sustainable use of chickens and stock to help with fertilisation and parasite management, and also ethical water usage, all need be considered in this organic process.

Typically responsible, sustainable farming aims to reduce inorganic substance use and maximise the use of natural resource in the immediate surroundings.

T.

Summer of Gris

“Excuse me, can you please tell me the difference between a ‘Pinot Grigio’ and a ‘Pinot Gris’?”

Grape: ‘Pinot Grigio’, ‘Pinot Gris’
[Pronounced: 'Pi'noh Gri'Jo' and 'Pi'noh Gwree', respectively]

To answer the question, yes, in fact, I can… well, that is that there is no difference… well, there is, but there isn’t… well, the grape is the same but technically… well, look:

Originally a French grape, in that it was first discovered as a French varietal, hailing from the Burgundy family and of a grey to pink tinge, this grape is actually quite diverse.

‘Go on…..’ – Okay.

Why the two different names if it is the same grape you ask? Well, ‘Pinot Gris’ is the French pronunciation, and, well, the French-style Pinot GRIS was typically cultivated in the Alsace region of France. Whilst Pinot GRIGIO was the Italian’s take on the varietal and therefore the Italian Pronunciation, carrying with it a different style, and can somewhat be thanked for the worldwide success of this nifty little spark.

Observation: Typical with Alsatian [Vin d'Alsace] wines, the Pinot Gris from France is of a more aromatic derivation.

Whilst a lot of the Pinot Gris we see on Australian shelves is, in fact, Australian Pinot Gris, we’ll instead focus on that; The Australian Pinot Gris NOWADAYS is pretty darn close to its Grandpappy; rounder in the mouth, a little rich even, but still carrying the term ‘off- dry’, meaning: not too sweet, but still carrying a nice minerality or an elegant finish. Serve a little off-chilled, this will develop a greater spectrum of texture.

From what I can see, Pinot Gris is more popular on Australian shelves than Pinot Grigio; that’s just me, so please bug me if you disagree.

That being said, when we do see Pinot Grigio, it is generally more an imported style. This is great, in my opinion, considering we are seeing a lot of cheaper imports hitting our shores as of late, especially from Europe.

If made true to style, Pinot Grigio is of a lighter persuasion than Pinot Gris. It carries more minerality as a base-note and brings with it a crisp and fresh appeal and generally serves as a light alternative – style-wise – if you’re lucky.

Opinion: Let’s keep this brief. This summer will see the hostile takeover of [dare I say; NZ] Sauvignon Blanc on Australian shelves. Let’s face it, we have seen too much too soon and, to be fair, it has been too long. I know you are all scratching your heads at the fridge… thinking… opening the door… then closing it again… and then moving straight over to the ‘Savvie’ door,  just going with the easy pick. STOP! 

Drink different, drink local; with Australian wine makers becoming professionals at mimicking old-world styles and putting an Aussie stamp on it, try a Pinot Gris from Orange, a Riesling from the Clare Valley or even an Eden Valley, Gewurtztraminer.

OR, for fuck sake, at least try an Australian Sauvignon Blanc. [Orange, Adelaide Hills and even Margaret River in WA - all perfectly acceptable alternatives]

Be sure to ask your bottle shop attendant for advice, that’s what they are paid for. If they have none, chat with another customer, you may be standing next to a sommelier or, at the very least… well, someone who can recommend something anyway…

Note: This is a basic breakdown of the grape, not an in-depth tasting note… Don’t take wine too seriously, it is to be enjoyed.

Punk IPA

[Chillin' with the Brew Dog]

Malt: ‘Punk IPA’ Brewdog, Scotland

CONSUMED: Bondi Beach, sunny winters day.

OBSERVATIONS: I’m gonna try not to be biased here. The setting is agreeable to say the least, my love for IPA’s is at an all time high, AND, all previous affairs with this brewery’s brews have ranged from good to stellar. Poker face in tow, I attempt to pop the top with my make-shift bottle opener. Why the fuck is the cap on so tight?

JORDAN: 1, BREWDOG: 0

Once pried open, the smell of honey and hops effortlessly complement my grassy surroundings.

 

JORDAN: 1, BREWDOG: 1

The sun is beaming and I take a moment to thank her for gently allowing the aromas to expand as my brew warms up a touch. When potion touches tongue my initial observations centre around the carbonation. This is one bubbly brew. It seems the effervescence stays locked in the bottle and creates a kind of ‘explosion’ effect with each sip. Once this sensation subsides, I’m left with bitterness. Herbal, lemony bitterness. Oceanside, I can’t help but think how well this beer would go with fish and chips*. Fresh lemon, tartare sauce and a Punk IPA? Win!

Without the luxury of a glass, I can only guess what sort of colour we’re dealing with here. I estimate goldish bronze and keep my focus on the flavours. Generally speaking, the role of bitterness is reserved for the aftertaste. Even the most extraordinarily bitter brews usually start fruity or floral or whatever BEFORE revealing their true nature. Like the chilli dish that keeps getting hotter, the cuddly koala bear revealing it’s claws, or THAT scene in ‘The Crying Game’. Punk however, addresses its demons right off the bat. Bitterness from the tip of your tongue to the post brew afterglow. I’ve had beers far more bitter than this one, but few with such a persistent presence. I feel it’s dominance masking some of the flavours, detrimental to the beers overall ‘homeostasis’, and thus, find it necessary to take to the score board.

JORDAN: 2, BREWDOG: 1

For a brewery renowned for pushing the alcohol percentages way out of the typical realms of beer and into the stratospheres of overproof spirits, I am pleased to find the Punk weighs in at a healthy 6%. A beer like this, a beer with real flavour, and it won’t leave me bona fide Boris Yeltsin style shit-faced after two or three? Winning!

JORDAN: 2, BREWDOG: 2

Growing weary of the seagulls, surfer dudes and the ever ‘up for it’ tourist babes, I begin to examine the fine print. I find no description of the beer itself / how it’s made / what’s in it etc, but a long winded, self important manifesto concerning the superiority of BREWDOG ales and the lack of discernment among ‘regular drinkers’. It’s a berating message written in jest, of course, so it’s not the arrogance that erks me but the blatantly plagiarised concept. It was funny when Stone Brewing (USA) characterised their labels with similar ramblings FIFTEEN YEARS AGO. But today, at Bondi Beach, it’s pretty lame and downright unnecessary.

JORDAN: 3, BREWDOG: 2

OPINION: Okay okay, BREWDOG may not have ticked all the boxes this time and the scoreboards certainly don’t lie. Having said that, I did very much enjoy this beer. I couldn’t sit and rate a brew that I had no interest in. 

BREWDOG ‘Punk IPA’ is a great choice for flavour seekers. I did mention that the hop bitterness is (in my opinion) out of balance with the rest of beer, but perhaps after two or three my opinion would change. After all, the second beer often tells you something that the first one didn’t.

I’ll leave you with a Czech proverb that I think we could all learn from;
‘A good beer can be judged in just one sip, but it’s better to be thoroughly sure.’

 

Jordan.

*Classic beer/food pairing rule; Bitterness cuts through grease.

French is the new French.

Cotes Du Rhone or Bordeaux?

Although France produces, in its most common form, well over 60 different varietals, plants grapes in the second biggest wine producing region in the world and bottles in excess of 7 Billion bottles a year, the most common choice of French red wine in the [Australian] bottle shop is Bordeaux and Cotes Du Rhone.

Not that I am adverse to a voluptuous Rhone or a dry old Bordeaux [red], however, it is becoming increasingly popular in Australia to import cheaper styles making French Red [and White] more accessible; due to Australia’s obsession with New Zealand Sauvignon Blanc and Western Australian Semillon Sauvignon Blancs, French whites aren’t as popular, yet, as the reds are now – it’s also winter as I write this.

I have decided to write a bit of typical information in regards to these two popular varietals as a general approach to choosing an ideal style to match an already imbedded taste preference to an unfamiliar shopper.

Cotes Du Rhone [red]:

One of my favourite French red styles,  this fantastic region is situated either side of the extensive flow of the Rhone river, originating in Switzerland travelling through the region and disembarking into the mediterranean sea.
Cotes Du Rhone is made up of a large number of micro climates and sub-regions, too many to individually assess and explain, and therefore the basic breakdown will include generally the North and South Styles.

Some common words and jargon associated with Cotes Du Rhone, one may hear or read, are:

Cotes Rotie: Situated in the Northern part of Cotes Du Rhone, Cotes Rotie produces, generally, Shiraz/Viognier blended styles. This would suit people who prefer a soft or vanillan style Shiraz, however, be aware of fruitier styles; hold a bottle up to the light to see the colour of the wine, generally a thick, dark Purple or ‘Black’ wine will be richer in fruit. Blends are as much as 80% – 20% respectively, sometimes less Viognier, sometimes NONE.

Chateauneuf Du Pape: The famous Southern Rhone sub-region producing beautiful fruity styles, often higher in price point to it’s Northern neighbours and generally blended from Grenache [Noir], Shiraz [Syrah] and Mourvedre. This wine will exhibit excellent cellaring maturation displaying strong tannin when young and rich fruit. Blends vary.

Crozes hermitage: Shiraz, to be consumed early in its life cycle and generally at a lower price point, it is for this reason that this wine it to be enjoyed in excess. Blends are usually reserved for the Crozes Hermitage whites, whilst the reds are straight Shiraz.

Villages: Producing mainly Grenache, this area in the region is a commune of smaller growers and contractors. These little wineries must display their village on the label and adhere to a minimum alcohol content of 12.5% – get your hands on one if you like Grenache, however, be aware Australian Grenache can be HUGE in comparison.

This list could be deeper in information, continue for days and include pages of more region facts and varietal notes, however, I find these the most common terms found of this style today.

In short, Northern styles are more suited to Shiraz/Viognier drinkers and Southern styles to the GSM drinkers – enjoy.

Bordeaux:

A coastal region producing wines dominant in Merlot creating a fruity style that can be, in some cases, quite dry, and is generally enjoyed quite young. Bordeaux can contain blends from a number of different varietals, including: Cabernet Sauvignon [the second most planted varietal in Bordeaux], Cabernet Franc [the third most planted varietal], Petit Verdot and Malbec.

Some common words and jargon associated with Bordeaux one may hear or read are:

Claret: The traditional name for Bordeaux wines, still used in England and commonly used to describe Bordeaux style wines, generally in older generations.

Graves: An area situated upstream in Bordeaux – producing mainly Cabernet Merlot and Sweet whites.

Medoc: Situated at the peninsular of the region of Bordeaux and at the mouth of the Gironde. Similar blend to Graves, however, can generally produce a richer style red.

Suiting people with a strong disposition to consume Australian Cabernet/Merlot blends and carefully blended Cabernet Franc styles, Bordeaux is an elegant and commonly, well reproduced style.

[recently consumed Cotes Du Rhone]

Two distinct regions, two different styles, but sometimes too difficult to make the choice; hopefully I have helped simply define the difference between styles and common sub-regions.

With the flood of cheap imports from these two main regions into Australia at the moment, it is very easy to get your hands on, at least, a cheap version of one of these styles, however, it would be remiss of me not to mention that these cheaper styles can often lack a lot of typical character and sully the traditional reputation these regions have built.

[Note: 'Appelation']

Most French regions enforce a control of production called the ‘Appelation d’origine Controlee’, marked on the label of the wines associated. This is a strict management of production, naming and blend, ensuring that quality and tradition is upheld. The ‘AOC’ can be found on a range of French products, also including cheese and butter, to help keep French products premium.

Speak to your local wine pro to find a brand that suits your palate. I hope this helps?

Cheers,

T.

Footnote:
[Dear, discerning linguist, Please excuse my lack of accent and traditional punctuation, I am not fluent in French keyboard etiquette and have therefore excluded all accents above o's and e's etc. - Classy I know]

The customer is always right… Or are they?

Too many times have I seen a poor, unsuspecting casual sales attendant abused by an empowered customer. Current affairs programs constantly dribble about how consumers are being ripped off if they aren’t “haggling for a deal” or “wringing the sale attendant for all they’re worth”. I agree, to a certain extent. 
Having spent a bit of time on the frontline, as a retail casual, 2IC and store manager – across many industries - I have had to bear the grunt of these ‘empowered’ ragers. 

Here’s a bit about them, for you, the customer or consumer, to reflect.

The empowered:

The ‘empowered’ customer usually comes in strong, hunting for a deal, letting no Man, Woman or Child stand in their way while bulldozing their way to the fridge, wall or floor-stack, ready to shoot. Thank you Mr Insecure - ignorant and less-empowered-than the front you put out - you, my friend, are going to get the FAKE deal.

This customer has usually read a few catalogues, especially those of the competitor, [in a wine sense] they’ve brushed through ‘The Wine Companion’ and know how many stars their potential product has. He storms the often younger retail representative with hot air, screaming discounts and absurd prices.

What happens when one is attacked? Defence.

Being a good customer service representative, Phil [that's his name] responds with a smile and replies: ‘Let me ask my manager’.
Phil walks out the back, has a sip of Coke and pops back out to the steaming (and probably sweaty) customer waiting for the good news; he gets it: “We can give you an extra 5% of the marked special… That’s as low as I can go, we’ll only do this price once, as long as you buy a dozen”, says Phil, knowing full-well that he can do whatever he wants up to 15% without scraping his bottom-line, forgetting the free glassware and neglecting to mention his wine-club; discount for members who sign up: an extra 5% off any purchase.

The customer has won his shallow victory and may not receive good customer service from Phil again.

Being a warrior for good customer service, I am not in full support of either of the aforementioned methods of shopping or retailing, however, this is cold hard fact.

More:

The bargain hunter:

The ‘bargain hunter’, usually of a lower socio-economical status than the ‘empowered’ and, although they too read up on their catalogues, usually remain loyal to their locals, however, only purchase what’s competitive – specials and catalogues usually run in cycles, what’s cheap at ‘Dan’s’ may be cheap at ‘Chambers’ the next month and vice versa, especially with champagne, spirits and beer.

The bargain hunter enters the store, greets the staff, knowing full well that her success is reliant upon the experience with her attending staff member. Phil asks her what she is after and within no time they are talking about what the customer had for dinner on Tuesday and with what Shiraz. Phil shows her the great specials, probably a ‘failed export’ or premium ‘second label’ that has been substantially marked down against it’s comparative competitors and she is happy with her success. Before she leaves, she is offered a magnum, as thanks for her dozen, and Phil probably carries her spoils to the car for her.

Often times, independent retailers, especially liquor retailers, are spoilt by their reps and given more access to add-ons for customers including: wine books, recipe books, calendars, magnums and other extras, such as: olive oil, etc. The staff usually raid half of this surplus, in advance, and therefore have a small amount left over for their ‘favourites’.

The regular:

Often times, the ‘regular’ walks up to the counter to chat before he heads to the fridge; usually a local, so the conversation starts when Phil asks him how his last bottle was and the chat dribbles into conversation about the customers’ children. Once they remember how safe they are in this environment, the regular is happy to explore Phil’s palate and jump at any new product or the product Phil’s been drinking recently, regardless of the price, providing it doesn’t break the ‘quaff’ budget, usually up to $20.

Despite purchasing single bottles, often daily, the regular normally gets a special price based on his loyalty, if not, a taste of whatever’s open, a free nik-nak once a week or, at least, the friendly and warm customer service Phil and his team have to offer.

A regular may be a ‘bargain hunter’ that purchases top-ups once a week or someone who doesn’t have the space to buy in bulk, but never an ‘empowered’ shopper.

As a retailer or retailer’s assistant you are aware of all three of these type of shopper; as a shopper, you already know who you are and, as a human being, you should be able to relate to what level of respect you feel you deserve… But at what expense?

One does not have to be a ‘regular’ or ‘bargain hunter’ to receive this treatment, but understanding the process can make all the difference at the counter. This is applicable for retailers to understand about their staff and customer to understand about their experience, but also for the reps to understand to move product – we are all ambassadors for brands, it’s how we get there that matters.

Remember, you’re there for a deal, they’re there to give you one. If they can, they will; if they cant, you’ll get whatever is left to make your experience as friendly as possible, and, at the end of the day, that is what matters.

$2 means nothing three months down the track… Even if David Koche tells you so.

T.

Advertising that captured my attention

['Welcome to the Family']

Welcome, to what may become a new trend on Malt Grain and Grape; “advertising that captured my attention”.

Too often do we see brands wasting money on advertising that is seemingly missing the point and, ultimately, wasting money. This Post, or, new trend of posts, will briefly address only those that I feel are actually effective; I am not in the business of negativity.

Now, can I start by saying, I am inadvertently advertising - yet not endorsing - ’Angove’ as a brand, and merely praising their marketing team. [Not to say they may not be doing a good job at making vino.]

I saw this ad in my current edition of ‘Drinks Trade’ [June/July '11 Issue 23, for those who follow] and instantly thought: “What a great ad”. In fact, I went straight into the office, googled the phrase ‘Welcome to the Family’ and decided on this new idea.

The reason this ad captured my attention with such intensity is the familiarity I was invited to enjoy. I actually didn’t even read the smaller print [at first] which goes on to divulge family history and tradition, also relatable, however, not as important to me. I was merely captured by the invitation and decided to see what wines this family was offering me.

I would like to think of myself as ‘savvy’ to marketers’ advertising and, therefore, indestructible when it comes to ‘brainwashing’ and other ploys adversely effecting my decision-making in the marketplace. However, here I am, sitting on my new iMac, listening to iTunes and tweeting and emailing from my iPhone – Sucker.

Familiarity is the key to effective advertising. Trust, friendship and loyalty are important, along with personal emotions your consumer/customers will show you. It is important to pre-empt this relationship offering some of your own.

This opens up a whole new debate on Social Media which I wont touch on in this post.

[Generic 'Google' image QR]

In the magazine, this ad offers a QR [Quick Response] code, which, for ‘SmartPhones’, once scanned, offers a whole new string of information, deals, specials and other details by linking the user to a database or website – talk about interaction.
If successful, this interaction has taken you [the brand] from an unrequited, loveless relationship to an “I’ll call you” relationship, which is more important in advertising than ‘eHarmony relationships’ and may lead to a purchase and, ultimately, a trusting, loving relationship.

Remember, Love is more important than Lust when dealing with brands. ‘Lust’ refers to fads, trends and impulses, whereas ‘Love’ refers to long-lasting loyalty, devotees and defensive free will advertisers who will spread word-of-mouth advertising FOR YOU.

I feel that this ad will, at least, interest readers, and, although the intended reader of ‘DrinksTrade’ is retailers, Angove wines will be in the front of their mind and probably be a little more familiar the next time a rep walks in the door. Maybe not… but at least they’re not wasting their money.

Cheers,

T.

No, nope, nuh.

‘No’; The most powerful word in retail and other consumer-based industry.
Have you ever been met with this ‘brick wall’ response?

Beyond price, location and appearance, customer service reigns supreme as the main tool used in customer retention. If a customer’s loyalty is based on any one the first three aforementioned elements of retail shopping, they may be easily captured by a competitor as their loyalty can be bought or traded based on a number of fickle external influences. 

“I know my butcher charges more, but he is great with the kids and his meat is tip top.”

[What is mentioned first? I've actually heard this statement, and many similar.]

Imagine asking a friend a simple question and all she was to say is: ‘No.’
There are many simple ways around saying ‘No’ in retail. When you say no, you close the conversation, instead of saying no, try a few other things:

Q: Do you sell ‘Yalumba Y series’ Viognier?

Ok, a well priced product, relative quality, popular in the circa $10 price point, yet not stocked.

A: At the moment, we are actually running a special on this ‘Merriman’ Viognier for $11.99; very similar quality wise, however only a dollar more. Let me know if you like it?

Q: Have you tried this ‘Fraser Gallop’ 2009, WA, Semillon Sauvignon Blanc?

No, you haven’t. You didn’t even remember you sold it.

A: I’ve had the ‘Cullen’ 2009 and it was fantastic; similar area and the same varietal, however the ‘Fraser Gallop’ is slightly cheaper. Let me know how you enjoyed it next time you’re in.

I am sure we would all love to have James Halliday’s palate and the knowledge of ‘The Wine Companion’ on call, however, we can’t, not even in retail.
I am not suggesting you mislead your customers, nor am I inferring you lie about your products or knowledge, however, the mere suggestion of the word ‘no’ is all you need - just dance around saying it. 

I have even had customers come back in and tell me how they ‘really didn’t enjoy that recommendation at all’ [at least they came back].

What to do? 

A: Well, now that I know what you don’t like, let’s look at something else. You will probably enjoy a more assertive style, let’s look at, say…
Easy, the conversation has remained open.

As a retailer or customer service agent you should remember this; as a customer, you should look for it!

T.