We are running a corp team training 2days at a Winery/vineyard.We want
to have a teambuilding experience by breaking the group(15) into 3
teams. Each is then tasked to design a wine product/label/marketing
plan. Objectives: learn more about teamwork/communication. Learn more
aboutproduct planning/marketing/ retailing. This is a late call. We
need feed back and concepting within 24 hrs.The event will be held at
a winery in Australia,Victoria state. A winemaker will be available to
help us with background knowledge. Sesesion 1 is to be about Strategy
etc. Session2 is about Execution(ie launch in the maketplace. The
attendees are staff of a fast moving consumer marketing products
company.

So you are wanting info on what would make your product stand out
amoungst the other teams? I frequently by wine. I do not go so much by
name reconition as I do like to try a variety of new wines. As such
the label is what useually stands out to me. I have found a site which
confirms this for you, as you are probolly looking for some concrete
to bak this up as so it just dosen't seem to be a personall opinion.


So, you are now making more wine than you can drink? If you are about
to market a new wine brand, what would you need to know to make your
journey smooth and the exercise a lucrative one?

In the ocean of competition, obviously the key for your brand is to
leap out at the customer without sacrificing the perception of quality
or appearing loud and garish. The adage that the first bottle of wine
is sold by the label, and the subsequent bottles are sold by the
contents, is certainly true. If your wine label can?t entice your
potential customer to pick up YOUR bottle, then you have not overcome
your main obstacle. Confronted with a choice of 750 wines from 23
countries on five shelves in the wine aisle of a supermarket, British
buyers take an average 40 seconds to decide which bottle to buy.

http://www.grapeandwine.com.au/2003/aug/extracts.htm

This is a list of the most popular wines.
Whites:
Chardonnay
The world?s favourite white grape variety makes crisp, light unwooded
wines, or rich, toasty, peachy whites that have been fermented and/or
matured in oak barrels.

Gewürztraminer
With its rose-petal and lychee aroma and rich, spicy, sometimes
slightly sweet flavours, Gewürztraminer is a superb wine to drink with
fragrant, spicy dishes.

Pinot Gris
An increasingly popular white variety that produces
honey-and-grape-flavoured, crisp white wines for summer drinking or,
if picked riper, more intense, spicy, richer wines.

Riesling
Riesling produces perfumed, lime-and-blossom scented, crisp, unwooded
white wine. It can also make intense sweet white.

Sauvignon Blanc
In cooler climates, sauvignon blanc makes herbaceous, zesty, crisp
white wine; in slightly warmer vineyards, the flavours tend more
towards tropical fruit.

Semillon
Semillon can produce tangy, fairly rich, lemony wine, sometimes aged
in oak barrels to add a toasty dimension, or may be turned into
luscious golden sweet wine.

Reds:
Cabernet Sauvignon
The ?King of Grapes?, cabernet sauvignon is a thick-skinned red
variety that produces sturdy, deeply-coloured blackcurrant-flavoured
wines. Cabernet franc is a similar-tasting, if lighter-bodied
relative.

Merlot
Generous, round, highly quaffable dark berry flavours and supple
structure, especially good in blends with cabernet sauvignon and
cabernet franc, where it fills out and softens the wine.

Pinot Noir
The famous grape of Burgandy, pinot noir is difficult to grow and make
well. It is rarely more than medium-bodied, but the best examples are
intensely-flavoured.

Shiraz
Often called Australia's quintessential grape variety. In cooler
climates it is medium-bodied and tastes of red berries and white
pepper; in warm climates it is full-bodied, blackberry-flavoured and
rich.

Other varieties and styles:
Botrytised wines
Botrytis cinerea, the 'Noble Rot', is a fungus that attacks grapes in
humid conditions. If botrytis occurs on white grapes such as semillon
and riesling, it shrivels the berries and concentrates the sugar,
resulting in luscious golden sweet wines or 'stickies'.

Italian varietals
Victorian producers are embracing Italian red grape varieties.
Dolcetto makes light, berry-flavoured wine; barbera is fuller, more
raspberry-flavoured; sangiovese is more tannic and tastes of dark
cherries; and the earthy, old rose-smelling nebbiolo is the most
tannic of them all.

Muscat and Muscadelle
The large family of Muscat grapes produces everything from dry,
fragrant whites, through sweet golden late-harvest wines, to the
classic, unctuous dark bronze fortified Muscats of north-east
Victoria. Muscadelle (also known as Tokay) produces slightly drier,
more savoury, but equally intense fortified wines.

Sherry
The winemakers of the north-east produce fabulous sherries. Flor or
fino is pale, yeasty, tangy and bone dry; amontillado is medium,
golden brown and nutty; olorose is dark brown, intensely flavoured and
often sweet.

Sparkling wines
The best white sparkling wine is made from chardonnay, pinot noir and
sometimes pinot meunier (a close relative of pinot noir) and is put
through the 'methode traditionelle' developed in Champagne, France.
Sparkling red is produced in the same way, often using shiraz grapes.

http://www1.visitvictoria.com/displayObject.cfm/ObjectID.9EBE1A2A-B523-4319-AD1CA2C295EA4844/vvt.vhtml

What's the question?

Yes, it's all about Labelling, Product Placement (on the shelf) and
grabbing customer attention by a 'Special Price' offer.

But it's VERY competitive out there: there are millions of different
products, well 'different' in the sense that they've got different
labels and maybe distinctive bottles BUT ...

Within broad categories, one wine tastes very much like another.

So, who needs yet another wine?

Me? I generally stick to the stuff I know and like.

I had the sense that this was a simulation--that wine isn't the
product at all but simply the theme chosen (see subject line) for
illustrative purposes in order to focus on teamwork and marketing
principles without getting bogged down in the specifics of whatever
their real product is.  That's the reason for needing a winemaker to
coach them with background information so they can make it
realistic--information they wouldn't need if this were their business.
 Wine is not their product.  It's an excuse to hold the event at a
winery, where there may be attractions to enhance the appeal of a
two-day training offsite.

So far, so good--but what is the questioner asking GA for?

Archae0pteryx

Archae is 100% on blob, $150 on offer and not even a question mark or
an interobang in sight.

Amanda,

Forget labelling design and marketing. Team building can be observed
by simply forming drinking teams. The more consumed, the more loyal
one tends to become to the group. Quite often, loyalty through alcohol
consumption can even out do logic to the point of physical defense
playing a part. Interestingly, after all defenses have been exhausted,
each group tends toward melding the sub-groups to reform the original
greater group. The team is then complete.

S7

Captain,

Interobang? I can't find it in my dictionary. Searches elsewhere make
pornographic reference. It does appear also spelt without the "o".
What is the meaning of this word!? Sounds interesting!

Phil

Hi Phill,

A slip of the brain I?m afraid, I should have spelled it with a double
?r?; interrobang.

More can be found on this ?interesting? bit of punctuation at
http://www.interrobang.com/ , which was launched in 1962 in a blaze of
immediate obsolescence.

I was being a little bit tongue in cheek with this but essentially
supporting Archae, who had asked twice what the question was and I
thought it was interesting that a number of people had jumped in to
comment on a question that had never been asked.

Like you, I had never heard of this thing before, but essentially I
was continuing the theme from a previous question.
 
Subject: ?Punctuation Marks?.
Link at:    http://answers.google.com/answers/threadview?id=434293

Hope you now feel enlightened.

Best regards

Norman.

The questioner specified:

'We need feed back and concepting within 24 hrs.'

David, Goliath (me) and even Phil got the message.

Well done, Amanda, you sorted out the Men from the Boys.

Hi Bryan,

My wife sometimes plays some subtle games with me. One is ?Guess what
question I have just asked you ? and you had better get it right?.
Experience should have taught me to be ready for this!

If ever there was a case for the interrobang; ?We need feedback and
concepting within 24 hours?, is it. ?We need Feedback?, is not a
question. ?Can we have feedback??, is a question but that does not
take us any further forward. So we are left with ?Concepting?.

?We want to have a team building experience by breaking the group (15)
into 3 teams. Each is then tasked to design a wine
product/label/marketing plan. Objectives: learn more about
teamwork/communication. Learn more about product planning/marketing/
retailing?? Sesesion 1 is to be about Strategy etc. Session2 is about
Execution (i.e. launch in the marketplace).?

This is the concept! This has been provided in the introduction. We
were not asked about types of grapes, what wines you like or indeed
what are popular, what you think of the label or from where you buy
your wine.

Do they want to know how to encourage teamwork and communication
during the two days?. Is this what it is about? I don?t know.

To quote archaeOpteryx, again, ?What is the question??

I think dear Amanda has fallen into the vortex of her own marketingspeak.

Norman.

I never got the question, but, if I had a winery that produced an
exceptional wine in limited quantity, I would also produce a table
wine to attain the volumes necessary to get my wines into the
distribution chain economically.