South American Wine Sales, Trends and Challenges Today

RE: South American Wine Sales, Trends and Challenges Today

user5240 — Sat, 12 May 2018 21:40:05 GMT

As mentioned in the article, one should not rule out Bolivian winemaking! Bolivia is a small producer, with only about 3000 hectares planted, with much of it going to the production of Singani, a high altitude distilled Muscat of Alexandria brandy. However, as winemakers gain recognition for their wines abroad, exports are becoming more and more a reality. Already Bolivian wine has made it into the European Union, China and the United States. For the time being, production size will be one of the biggest challenges, but with the potential to diversify and focus on the unique high altitude terroir in the Northernmost wine producing regions of South America, I know that plantings, production and exports will grow.

More information Intro to Bolivian Wine - Strong Somm

RE: South American Wine Sales, Trends and Challenges Today

user13490 — Sat, 29 Nov 2014 15:27:13 GMT

Awesome read. Ryan, Kellie, Gordana, Julie and Jill, thank you for the interviews! I agree with Jill that the more training aides, like the videos, the better. We have an interest by our restaurant's guests based mostly on value, but since we have gained a beverage director from Argentina, our list has grown and I look forward to more diversification and learning for our staff and guests.

RE: South American Wine Sales, Trends and Challenges Today

user5146 — Tue, 28 Oct 2014 16:49:32 GMT

Jill, your comments: "I think the best thing for the South American wine industry right now is to move from focusing on a single grape or their brand to honing in on terroir/viticultural distinctions. If you consider how much attention we pay to that in Old World regions, shouldn't the same hold true for New World regions?"

What a breath of fresh air. I work for a group of predominantly Central-South American Restaurants and have been fighting this good fight as best I can. We write our menus geographically (very confiusing for our staff when it changed!), and we started writing in the subzones, alongside the Mendoza distinction in many cases. I'm not sure if it's had the overall clout that I had hoped for, but, it's a step in the direction that I would like to see more Wine Directors take. 2 cents. Great read.