Enotria&Coe Top 5 Industry Trends

No 1. Health and Mindfulness With 20% of consumers abstaining from alcohol, this is a trend that’s not going anywhere. Healthier alternatives have led to a low and no industry worth an estimated £3 bn worldwide.

600,000 vegans in the UK means the way we eat is also influencing the way we drink and producers are creating exciting and cutting edge drinks products.

Who to watch (click the links)

Q&A: OTO What is CBD and what was the inspiration behind OTO? CBD is one of many cannabinoids found naturally in the cannabis plant – hemp plant – basically. Unlike THC which a lot of us have heard about in cannabis, CBD has no psychoactive properties and in fact has a huge amount of health benefits. Extensive studies have shown that these benefits include helping with stress, anxiety, inflammation and sleep. Every day new reports come out about CBD and the benefits are incredible.

CBD can be thought of as a balancer. It gives you that state of calm and allows you to be present and the best version of yourself. It has been found completely safe by the World Health Organisation, and a five year study found no bad side effects, so people can be completely confident in using CBD. What are some of the challenges that OTO has faced with marketing CBD in the UK? Even though it is a big topic right now, there are huge challenges. There is a lot of misguidance, and people not talking about CBD in the right way. There is a big education piece to do but because we are limited with the platforms that we can advertise CBD on, it makes that education much more challenging.

What does the OTO team have planned for the future?

We are going to start in the most forward thinking and interesting bars and clubs out there. We want to see everyone drinking OTO at home eventually too. Our vision is to create a new category. When people are thinking about what they might like to drink, they can think about an alcoholic drink, they can think about a non alcoholic drink, they can think about a CBD drink, and then think “I want an OTO drink”. Ultimately that’s our goal.

Q&A: Copenhagen Sparkling Tea What was the inspiration for combining tea with low alcohol?

Taste has always been the main focus of Sparkling tea. Therefore, the small base of white wine added in our lowalcoholic versions of Sparkling Tea was never to create alcoholic alternatives, but to complement the taste. Alcohol is a flavour enhancer, and therefore is used as an ingredient to enhance the flavours within those specific tea blends.

Do you have a favourite expression from your range and what dish would you pair it with?

Each of our Sparkling Teas are very different in taste and use. But there are two varieties, which stand out in their use. GRĂ˜N has a fresh taste with hints of citrus, which complement the Asian cuisine especially well. It thereby fills the gap of what to pair with dishes such as sushi and Thai food, if one does not go for the classic pairings of beer or sake. BLĂ… likewise has managed to fill a gap, namely what to pair with gourmet food, when one does not consume alcohol. With BLĂ… there was finally a product, which actually complemented the whole taste experience. It has therefore also been a door opener into many Michelin restaurants worldwide.

How exactly are those bubbles created?

After several days of hand brewing tea and combining the perfect blends, it is bottled and undergoes a special 3-step carbonization process. This process is what creates the refined small bubbles, which complement the taste. Leaving each bottle with 5 - 5.5 bars of pressure like found in most sparkling wines.

Any observations on how the drinks industry is changing?

The NoLo industry has radically grown over the last year, becoming much more than just a trend. This is an impressive change in consumer behavior, which has come to stay and grow. The more we see consumers buying into the industry, the more resources will be invested in creating more and better NoLo products. And vice versa.

Does Copenhagen Sparkling Tea have any new projects in the pipeline?

We are very proud of what we have managed in only 2.5 years and the many markets we have entered. But despite our fast growth, we still have a long way to go, in introducing people to the new beverage category of Sparkling Tea. It is therefore our plan to continue on this journey to introduce the rest of the World to Sparkling Tea, with the goal of making it an established category on the World market.

No 2. Women Innovators Here at Enotria&Coe we are committed to diversity. We represent many talented women in the drinks industry, whether it’s in building a new enterprise or taking a family business to new heights. Crucially, 50% of the “Explorers” category who are driving growth in cocktails and spirits are women.

Who to watch (click the links)

Enotria&Coe are proud to have represented Planeta since 1996 and Francesca Planeta is now heading this family run estate in Sicily.

Founded by Talula White, Sekforde offers 100% natural mixers that are low in sugar and contain no artificial flavours, preservatives or sweeteners.

Emma Rice is director and head winemaker at the quintessentially British Hattingley Valley.

Xeco was founded Polly, Beanie and Alexa, three women with a shared love of fine sherry.

Tamra Kelly-Washington is head winemaker at Seresin, one of 7 new producers Enotria&Coe recently welcomed to the portfolio.

Q&A: Kathrine Larsen-Robert MS, Premium Wine Ambassador, Enotria&Coe What inspired you to go into wine?

Wanting to do something which would give people an experience.

What’s your favourite part of the job?

Being a part of young and up-and-coming sommelier’s journeys via training, examining, building competitions etc. Also, the feeling that there is always more to learn.

If you could give yourself advice at the beginning of your career, what would it be?

Believe in yourself.

What would you consider to be the ultimate food and wine pairing?

I feel really lucky to have worked with some incredibly talented chefs in Michelin restaurants in Copenhagen, and remember so many extraordinary pairings, but the ultimate, for now, is a 24 month old Comte with shaved winter truffle on top paired with a Verdelho Madeira from 1900. We served that, as cheese course, every December at a two starred restaurant I worked at in Copenhagen. The earthiness of the truffle with the crystallized texture of the aged Comte really emphasized those tantalizing tertiary notes in the madeira. It was just incredible.

Which female producers in the Enotria&Coe portfolio are you currently most excited about and why?

Chiara Boschis from E. Pira. She has an incredible work ethic and does things her own way.

Less than 20% of Master Sommeliers are women, are there ways in which you think this statistic could be changed?

The industry has evolved a lot already and there are more female Master Sommeliers and sommeliers than just a decade ago.

I think more women will continue to enter the industry and when younger women hear about their success, they’ll be encouraged to want to work in wine.

What do you believe is key to a successful career as a sommelier and what advice would you give to women who wish to train?

Being humble and not afraid to work hard and getting ones hands dirty.

What has been your most memorable experience in your career so far?

I think winning the UK Sommelier of the Year competition in 2014. That was an incredible day.

No 3. Sustainability Organic, biodynamic and sustainable wines have been increasing in popularity with 92% of consumers saying that ethical and environmental factors influence what they buy.

Here at Enotria&Coe, we have analysed all areas of our business, from HQ to transport, and created a plan to reduce our carbon footprint. We are excited to work with some of the world’s leading sustainable producers, many of whom offset the complete wine bottle journey, from vine to UK consumer.

Who to watch (click the links)

“Consumers are increasingly concerned about where their food and drink comes from and that it is sourced in a responsible manner that protects the environment and respects ethical and social principles. Although wine has the advantage of being viewed by many consumers as a ‘natural’ product, the credentials of the wine they purchase are coming under increased scrutiny.”

- Andrew Gale, Head of Technical & New Business Development, Enotria&Coe

“Sustainable winemaking is pivotal to the industry and encompasses a range of practices that are ecological, economic and social. Across the industry, people are happy to share their research and ideas – sustainability shouldn’t be competitive.

Working together collaboratively, sharing best practices, as well as sustainable case studies from our own supplier database with our customers, is the root of what sustainability truly stands for.”

- Zoe Smyth, Technical Assistant, Enotria&Coe

No 4. New Wave Spirits Spirits sales accounted for over 25% of all alcohol purchases in the UK in 2019, overtaking the beer category. The gin craze has revolutionised what’s on offer. We are seeing early signs of gin-fatigue setting in, driven by 58% of consumers whom we identify as “Explorers” and are looking for new brands.

In 2020, our #BeyondTradition whisky launch will engage a new generation of consumers with alternative serves to unlock new opportunities.

Who to watch (click the links)

“Agave spirits may not be the “next gin” in terms of popularity and reach, but there is certainly a mini-revolution taking place.

Reinvented through premium brands, craft producers and sophisticated cocktails serves, we expect to see much more from this burgeoning category.

“Food matching shouldn’t be overlooked with agave spirits. Its complex nature and savoury notes lend it to some deliciously compatible food pairing options – ranging from traditional Mexican dishes through to smoked meat and cheese.

“Growth in “New Wave” whiskey can be accounted for by an explorative and experiential audience, less concerned by provenance and age statement, instead seeking credible background stories and unique taste. Consequently the wealth of choice has never been so rich, with a diverse selection of styles now available from a broad range of non-traditional locations, using a vast array of wood types and cask finishes.”

- Ivan Dixon, Head of Buying for Spirits, Enotria&Coe

No 5. Education and Experience Across all categories of drinks, premiumisation and diversification are becoming key. 47% of consumers are willing to upgrade to a better quality spirit and mixer, spending 35% more on average.

Service teams need more knowledge and support. With our consulting services and “Serving Wine With Confidence� course, we can add significant value to your drinks offer.

Who to watch Mateusz Kowalczyk from our National Accounts Team, who has been nominated Educator of the Year in the 2020 Imbibe Personality of the Year Awards.

Q&A: Anjuli Douglas, Wine & Spirits Trainer, Enotria&Coe Why is a diverse training for restaurant and bar staff more important than ever?

We know that hospitality teams are often looking to gain transferrable skills, many start out in these positions not thinking it will lead to a “career” (myself included!). Giving them a training that is both useful for their role day to day, and touches on the wider industry will hopefully get them excited about wine and spirits – and ensure retention in the industry, that at the moment has a worryingly fast turnover.

How can training be linked with premiumisation and why?

We have incorporated the “less but better” drinking trends into our trainings. By comparing a house wine alongside a more premium offering, it gives bar and floor teams a rare opportunity to understand how substantially wines can change with quality. “Upselling” can be a difficult word in hospitality, but we focus on facts – we look at where the costs come from in wine, and how a consumer can get disproportionately better value, and a better drinking experience out of their wine by spending a small amount more.

Our trainings also empower bar and restaurant teams to sell wines across their entire list – they leave having the confidence to actively suggest wines, describe them approachably and no longer shy away from giving recommendations.

How will training adapt with regards to sustainability?

“Is this wine organic? Is it environmentally friendly? How does the producer manage sustainability in the vineyard, in the winery and whilst transporting the wine? What are they doing to work towards being fully sustainable?” These are questions that customers ask their servers, and they in turn ask us. Thankfully the E&C portfolio is full of producers prioritising sustainability in all sorts of creative and interesting ways that we discuss in every training.

The trainings themselves use minimal paper, and do not demand hundreds of glasses. Our workbooks contain beautiful maps and are designed to be kept, not thrown away.

Why are we excited about training at Enotria&Coe? The training team are developing exciting new trainings to sit alongside our incredibly popular Serving Wines with Confidence course – digital, advanced trainings, spirits trainings… watch this space!

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Enotria Winecellars Ltd 23 Cumberland Avenue London NW10 7RX