As wine consumers have got more savvy, better informed and far more international in their choices - aided by a UK marketplace with arms open to wines from across the globe - France has seen its reputation and fortunes change.
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At a Harpers' round table event in June 2016, Morrisons' wine buyer Andrew Ingham challenged suppliers to work more collaboratively with buyers on new product development.
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In a stark contrast to last year's theme of celebrating success, last month's WSTA conference unsurprisingly took on a somewhat different tone.
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As London Cocktail Week takes the city by storm, we took a look at what spirit brands are doing to capitalise on this year's hottest trends in the on-trade.
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Besides helping brands reach a boarder base of consumers and create a dialogue with them, social media is also helping to drive what many on the panel at September's WSTA conference see as the way forward for brands - collaboration.
Read more...Innovation and technology, as we all know, has drastically changed business, primarily changing the ways we connect with our consumers and understand their needs. The pressure has never been higher on business leaders to innovate continuously and to do so quickly.
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Welcome to our autumn issue of Drinks Wholesaler, which is packed with the usual medley of analysis, insights, viewpoints and features, plus original research into the wine market, commissioned and shared by Crown Cellars, appearing for the first time here.
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Sales of premium whites are on the up, but restaurants still see red when it comes to higher-end sales.
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'Craft beer' is enjoying a golden age, with new breweries springing up across the UK - and there's still plenty of territory left to explore.
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Welcome to our autumn issue of Drinks Wholesaler, which is packed with the usual medley of analysis, insights, viewpoints and features, plus original research into the wine market, commissioned and shared by Crown Cellars, appearing for the first time here.
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Vodka may have hung on to its crown in recent years, but the gin renaissance certainly tempted a few of its followers. But make no mistake: vodka is back and its returning to form with a more premium offer
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If searching for lighter white wines that are easily accessible and affordable, possessing a rich history with a signature grape variety and complex soils with the capacity to age (if given a chance), a keen shop owner or sommelier would be advised to look into the 'New Soave'.
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Life after the referendum may not be as bad for the hospitality business as some feared
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Taking a look back at the Prosecco pricing bubble in 2015, ahead of this year's harvest, Harpers.co.uk investigates if it could happen again.
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Happily for the adventurous among us the Loire Valley is brimming with epicurean opportunity. If you need an acid-fresh white or two on the list, there are plenty less familiar names than the ubiquitous Sancerre to turn to. In the hunt for alternatives, let's start with some of the more obvious choices.
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Anecdotal evidence about on-trade trends is being replaced by much more in-depth research from suppliers, delivering an invaluable sales asset for both wholesalers and accounts.
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Not long ago sake was the preserve of Japanese restaurants, often low quality, cheap and served hot. But standards and times have changed with the rise in popularity of superior premium sakes.
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Design often precedes smell and taste when it comes to encouraging a customer to pluck a bottle from the shelf - it also adds lustre to the longevity of engagement with a brand. The Harpers team samples our Design Awards 2016 Trophy winners.
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Ahead of its tasting later this month, Liberty Wines' Premium On-Trade 2016 report shows where the opportunities lie in an ever-changing landscape.
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With new openings driving fierce competition, hitting the ground running with a well-honed drinks list is key. But how is it done?
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