Why come to Wine+ ?
January might seem an odd time of year to put on a trade show it's cold, wet and most people are still suffering from their festive hangovers. But it is also a time when pubs are less busy and licensees are looking for fresh ideas. It is, after all, the time when most restaurants in the UK put together their wine lists for the next 12 months.
And that is why exhibition organiser Fresh RM decided mid-January would be the perfect time to launch Wine+, the UK¹s first entirely on-trade-focused wine exhibition.
Sue Woodward, event director, is determined to take advantage of this niche in the market and insists the organisers will not be seduced into the trap other shows can fall into of displaying more style than substance. "The show will look andfeel very different from any other wine exhibition," she says.
"It will focus on the content rather than just concentrating on how glamorous exhibitors' stands look!" Here are a selection of reasons why you should try and get out of your pub for a day or two and get down to Olympia.
On-trade-only suppliers
Every supplier exhibiting at the show has been vetted by the show¹s organisers to ensure they are on-trade suppliers. This will ensure, in the words of Sue Woodward, that "whatever you try, you can buy".
A chance to meet the generic wine companies
You may have seen a lot written about the companies representing entire wine-producing nations, such as Wines of Chile. Well, the Chileans, as well as those representing Argentina and Spain, and the good folk at Sopexa (representing the vast French empire of wine) will be there to talk to you.
Who better to talk to about their wine regions, or to advise if, for example, you were thinking of putting on a Chilean wine promotion? These companies know the best angles and may give you several ideas for such promotions pay them a visit.
Vintellect's "wine list doctor" service
Something that is tailor-made for licensees is wine training company Vintellect's "speed consulting" service. If you book before the exhibition in January, you can come along with your wine list and have a 15-minute slot with Vintellect managing director Clare Young and the company¹s resident master of wine Liz Robertson. They will examine and analyse your list and advise you how you could improve it. ³We are always looking to encourage people to introduce wines with 'wow factor'," says Clare, "wines that will really attract people into a venue." Everyone who books a session will be entered into a prize draw, and the winner will win their venue a free wine makeover session with Liz.
Business Clinic
A variety of training bodies, brand owners and industry experts will assemble over the two days to debate and analyse important issues in the on-trade wine business. There are also several sessions that fit more of the top-end businesses and restaurants. "This is not a generic on-trade show.There will be specific sessions for pubs such as Vintellect¹s training seminars and sessions on the storage and serving of wine,"January might seem an odd time of year to put on a trade show it¹s cold, wet and most people are still suffering from their festive hangovers. But it is also a time when pubs are less busy and licensees are looking for fresh ideas. It is, after all, the time when most restaurants in the UK put together their wine lists for the next 12 months.
Pick of the Business Clinic seminars
17 January (10.45 11.30) Trends: what¹s hot and what¹s not. Peter McCombie, wine consultant, MW
17 January (16.45 17.30) Keeping on the right side of the law and avoiding licensing problems. Jeremy Beadles, chief executive, Wine and Spirit Trade Association
18 January, (12.45 13.30) Finders keepers: finding, training and keeping your staff. Emma Maurice, director of training, Vintellect
18 January, (15.45 16.30) Making your wine list work harder. Will Duke, national sales manager, HBJ Wines & Spirits
Taste Zone
Going to the tasting zone at a wine fair can be a lonely experience. Wondering where on earth to start, not knowing what to do if you do like the wine who stocks it, where can I get hold of it, do they even supply pubs? Also, if you are an inexperienced taster, the chances are your palate will be pretty much exhausted after five or six wines, and beyond that you won¹t know what you are tasting. So Wine+ has split the wines up into four easy-to-navigate sections over the four days:
Day oneSection one Varietals sauvignon blanc and merlot Section two Dessert wines Section three By-the-glass and bar wines from less traditional varietals Section four Pouring champagne and sparkling wine
Day twoSection one Varietals syrah/shiraz and riesling Section two Dessert wines Section three By-the-glass and bar wines from less traditional varietals Section four Pouring champagne and sparkling wine
But more importantly, the organisers are looking to use the tasting zone as a means of helping licensees match food and wine, as Sue Woodward explains:
"There will be people coming round with plates of cold meats, breads, cheeses and mini desserts as you taste, so you can try and get a flavour of the right matchings.² Sue believes that licensees need to grasp the nettle with wine and food matching, and Wine+ can help them do that.
"More than anything Wine+ is an opportunity to put added value into your wine offer," she says. "We have a lot of focus on food and wine. There will be people at the exhibition and people giving seminars who are masters of matching food and wine people who have created wine lists and matching menus at restaurants such as the Cinnamon Club. These guys can help licensees to start thinking more creatively about their food and wine matching offer."
Live Theatre
The Live Theatre will include interactive sessions allowing you to discover, taste and evaluate in a tutored environment.
Bringing the learning experience to life with tutored tastings, food and wine matching sessions, stemware demonstrations and more, you can select from a variety of sessions throughout the event to test your knowledge and your tastebuds.
The sessions run on both days of the show and are free of charge to attend.
Seating is on a first come, first served basis and the organisers recommend that you arrive to reserve your place no less than five minutes before the start.
Pick of the sessions
17 January (11.30 12.00) The Art of Service. Thierry Tomasin, general manager, Aubergine
17 January (12.30 13.00) Fusion or confusion? What to serve with Indian cuisine. Hari Kumar, sous chef; Mike Worrall, restaurant manager (both from The Cinnamon Club)
18 January (14.15 14.45) Up-and-coming varietals from around the world. Matthew Wilkin, Genesis wines
18 January (16.45 17.15) Choosing the right wine to go with cheese. Geroid Devaney, chef sommelier at Tom Aikens; Patricia Michelson, owner, La Fromagerie
Venue The National Hall, Olympia Exhibition Centre, London, W14
Dates January 17 and 18 Opening Times 10am to 7pm daily Registration FREE in advance to trade visitors at www.wineplus.co.uk
