‘Star names by the glass are key to success,’ says Enotria & Coe wine head

Drinks: Wines
Location: Europe
Other: Business, People
Enotria buying, marketing and retail director Jon Pepper MW

Enotria buying, marketing and retail director Jon Pepper MW

The continuing trend towards ‘less but better’ is opening up big opportunities for some of the world’s most exclusive wineries, according to Enotria & Coe’s buying, marketing and retail director, Jon Pepper MW.

‘People are happy to trade up, but don’t necessarily want to drink a whole bottle,’ Pepper told Imbibe, adding that Enotria is increasingly offering free preservation systems, such as Verres du Vin and Coravin to its accounts.

‘It allows us to offer more iconic producers, but the cheaper wines from their ranges – the kind of wines that would normally appear on a wine list at £50-£60,’ he said.

Pepper cited the likes of Stag’s Leap, Henschke, Planeta and Glaetzer as the kind of producers whose products are attracting extra traction.

Enotria is also looking to get some of its producers to produce wines in KeyKeg so venues can serve their wines on tap, a trend that is growing in popularity.

‘That’s not so much about a cost saving as an added benefit,’ said Pepper. ‘The ability to offer better quality and wines that are more reliable in terms of serve.’

Enotria & Coe is currently talking to half a dozen producers with KeyKeg wines predicted to be available in the autumn.

About Author

Chris Losh

After five years working on My Weekly magazine (during which time he learned how to write horoscopes and make things out of mince) in 1995 Chris Losh entered the world of drinks writing and, despite all advice from his doctor – and the wishes of most South African winemakers – has stayed there ever since. He began on Wine and Spirit International, editing it for several years before moving on to edit Wine Magazine. Both publications have since gone the way of the Dodo, but he claims to have nothing to do with their demise, and his alibi appears solid, since he was freelance writing for anyone who would pay him at the time. In 2007, he helped to set up both Imbibe magazine and the Sommelier Wine Awards, and has spent much of the last three years eating, drinking, and listening to French sommeliers talk about minerality. In 2009 he was shortlisted for the Louis Roederer Feature Writer of the Year, but didn’t win. Perhaps he should have stuck to horoscopes. And mince.

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