As some of my friends know, I started blogging  in French a few months ago. I decided to give it a try just before my French book got published. In spite of being located in France, I feel and work mostly like an Anglo-Saxon: I always get mildly irritated by the French way of doing business, their slowness in understanding social media and Web 2.0 strategies. But I must admit things are improving a bit and I look forward to confirming this impression during the European Wine Bloggers Conference held in Vienna from October 22nd to 24th. Why is that? I was checking the list of attendees today and I saw much more people from France than last year. There are also many Europeans attending, coming from UK, Germany, Hungary, Spain, Portugal, Italy, Belgium, Sweden. But the most striking thing is the number of people coming from outside Europe : China, USA, Thailand, India, Brazil, Australia, Mexico and even Mauritius.

What does it mean ? Just that the EWBC is becoming a recognized event among the international blogging community.  It also means the blogging community recognizes the need to gather regularly to discuss issues, strategies, new tools and maybe just meet up. I am looking forward to meeting people in real life I’ve been in contact with for months, sometimes years to put a face and a voice on this blog URL and name on Twitter.

Blogging has now been the topic of various studies. We all know the outstanding study conducted by Prof. Liz Thach on 222 wine blogs in English as well as her article on : “Do Wine Blogs Impact Your Brand?” in WineBusiness.com. There is also a very recent one conducted by a young French marketer, Jean-David Camus, on French blogs and bloggers. It shows that 80% of French bloggers write about wine when Dr Thach’s study showed 9 major blog types.

Chart created by Prof. Liz Thach

English-speaking wine bloggers are less focused on tasting notes than their French counterparts. Is this trend true for all European countries? This is one of the points I’ll try to find an answer to while in Vienna, because I’m convinced that the blogging world has undergone tremendous changes in only one year. See you in Vienna, Austria?

BYOB is popular in the US and in Australia and totally discouraged in France. I just read in Decanter.com that England is not very keen on the system either.  But two Bristish entrepreneurs are trying to beat the system by creating the Bring your Own Bottle Club in partnership with Nicolas. The system is astute: for a yearly fee of £75 or £100, consumers pay little or no corkage charges at participating restaurants.

For the restaurants, the advantages are obvious: they get more clients and can expect to sell at least a bottle of Champagne. What are the advantages for the consumers?  First, consumers are aware of the fact that restaurants make a lot of margin on their wine list, sometimes even an indecent one.  But second, why should they choose among wines they might not like or want to try when their cellar is full of wines they would like to share with their  friends while not worry about cooking? In the US, most restaurants, even expensive ones, are ready to suppress the corkage fees to get customers. They even encourage their clients to have large parties and bring many bottles. They know people will eat a lot more if they don’t have to pay for the wine and will usually leave a (very) large tip. Those happy consumers will also talk to their friends, who are mostly wine lovers and give the restaurant a good reputation. And this reputation will go around on the Web, the Facebook pages and be tweeted and retweeted. Some restaurants go even further in this strategy: they host tastings based on a theme  (Rosé wines, Roussane and Marsanne wines,etc.). The wines are brought by the customers who are served a sample of the main dishes of the restaurant as a buffet for a minimal fee. The restaurant gets known by many people who might not otherwise heard of it.

Of course, the British Wine Club is a first step towards a more “liberal” way of bringing wine lovers to restaurants. The next step is for restaurants to understand that a bottle of wine cannot be anymore half of the final bill.  The crisis brought out a new way of consuming wine: at home with your friends around a nice dinner. It will take more than a new wine club to bring back wine lovers to restaurants. Consumers have the right to expect new  and more friendly ways of doing business for the restaurant industry.

Back to work and to reality after 3 days in sheer bliss working on wine and social media, meeting my virtual (but good) friends and getting to know more people.

Technology people are very often environmentally conscious as they mostly try to work without paper and if they use it, recycle it. They’re also aware of the environmental risks created by discarded computers’ parts and technological waste. That’s why I was not quite surprised when I got the pre-package of the conference sent by email by Gabriella Opaz. Under the self-explanatory title, “EWBC Supports Sustainable Living”, our Dream Team set the few sustainable principles of the conference:

- all the documents are available on a 4gb USB Flashdrive held to the nametag. It stores a lot of information on the sponsors, the speakers, the conference as well as various booklets. Having had a look at the contents when back in my room, I refrained to grab too many booklets from our sponsors, knowing the information was on the key.

- when arriving, we were handed a 100% biodegradable bag. It was very useful during the conference to carry around a laptop anda notebook (yes, I know but we usually use recycled paper notebook!). When leaving I packed it carefully – thinking it would be very useful to have it at the bottom of my bag for last minute grocery shopping at home.

- the Dream Team also convinced our 5* hotel to recycle the many bottles we emptied during our various tastings and meals.

I’m glad EWBC set such a great example of sustainable consciousness and I just hope other conferences sill follow the same pattern for the sake of our planet. Keep the good work and thanks for having set such a great example.

Saturday Oct. 31st was THE day of the EWBC conference. We actually worked hard going from one session to an other one, getting in touch with each other and working on important topics: what is a social wine brand? What is the impact of the social media on wine travel? How can wineries answer the challenging issues brought by social media? What kind of relationship can wineries and wine bloggers build? What is the future of the social media in the wine industry?

Of course none of us brought a definitive answer to any of those questions. But a few ideas emerged of the lively and sometimes contradictory discussions while some problems were clearly addressed. Wineries in Europe are not really set to receive consumers and travelers. With the rise of the social media, can they afford to turn away a consumer and risk their reputation through a blog post (Winery X could not receive me for a tasting: how rude!), a Tweet or aFacebook notification (Don’t go to winery X)?

The way we use social media was also widely discussed. Should we have a very large and indiscriminated circle of friends on Twitter and Facebook or be more selective? Should we all try to be Gary V. or be ourselves? Should we make money with our blog or social media use or should we be more “conservative”? The session on “Monetising the social media” did not provide THE answer but helped clarifying the various issues: a commercial endeavour (nakedwines.com, a retailer such as Bibendum Wines or a wine travel site) will make a commercial use of the social media and they’re right to do so. But what about a wine blogger? How should (s)he use his/her influence if (s)he has any?

Doug Cook, founder of Ablegrape.com and now head of the Twitter Search, comforted a more selective approach of search engine and developed what he called “search engine friendliness”. He gave us useful tips on how to get good search engine results: trying to get the widest traffic might not be the best strategy as the web visitors are not qualified or relevant to the topic of our site or blog.

After so many hours of work, we needed a nice break which Charles Metcalfe, the “wine singer”, provided through a tasting of amazing Portuguese wines. We then ended the day at the Eleven Restaurant on their beautiful terrace overlooking “Lisbon by night” and nibbling on their delicate food.

EWBC might be over technically today. But there are still many things that happened we’ll discuss in the next few days. EWBC is just the once a year meeting allowing us bloggers, wineries, Facebook and Twitter friends to meet face to face and talk about social media, blogging and wine but it keeps linking us over the year until the next conference. The discussion will keep going on through social media between us and next year, when we’ll meet again (hopefully), we’ll have even more topics to talk about.

Our first day of conference ended last night with a grand buffet and the pouring of the wines of the Douro Boys. But before we were rewarded by such a feast, we had to work hard through two tastings.

Both tastings were a real initiation to Spanish and Portuguese wines. Esteban Cabezas, Marketing Director of the Wine Academy of Spain, conducted a fascinating tasting of the fortified, dessert and natural sweet wines from Spain and Portugal usually featured during the Vinoble Fair (Salon de los Vinos Nobles) held in Jerez from May 30 to June 2, 2010. Esteban made a brilliant presentation of the style and history of those wines followed by the tasting of two Amontillado wines, some Port wine, a red Moscatell, a Madeira and the mysterious Garvey Gran Order PX. It was a trip in the history of various wine regions and through elegant and unusual flavors and aromas.

After a much needed palate cleansing, we were back in the tasting room facing 18 wines of the energetic and talented Douro Boys. The Douro Boys is a group of five wineries: Quinta do Vale Meao, Quinta Vale D Maria, Quinta do Crasto, Niepoort and Quinta do Vallado. After the serving of their white wines, each wine maker conducted the tasting of his wines.

Questions on wine making were asked by the floor and the Douro Boys answered with humor and talent. We had a fascinating and entertaining event. As a wine marketer, I was also interested by their branding strategy. Douro is a very easy name to remember whatever the native language. As one of them pointed out, “boys” might be more ambigous in some countries but to most people, the Douro boys is a group of wine makers from Douro. This collective branding strategy was the first step that now allows them to differentiate each winery from the other ones. The tasting showed clearly that each winery has a different style of wines. Every attendant has the possibility now to make his/her choice among the various styles of wines.

Besides tastings and panels, the EWBC is the best opportunity for us, bloggers, to meet face to face with our contacts and Facebook friends. I also had the opportunity to see again some wine professionals I rarely have the opportunity to meet. I was delighted to exchange ideas and renew acquaintance with a lot of people. And I’m looking forward to getting acquainted to many of the other participants – all fascinating people from different countries.

Thanks to the Dream Team of EWBC to bring us all together!

I just arrived at the European Wine Bloggers Conference in Lisbon. The conference started yesterday with the live tasting of Cortes de Cima and I’m really sorry I missed the experience.

But the fun began as soon as I stepped in the beautiful VIP Grand Hotel in Lisbon (5* – nothing less). I met Gabriella Opaz from Catavino who told me a conference by Ryan and Andre from Adegga was starting. I ran to my room, threw my bag in the closet and went back down. Ryan and Andre were lecturing wineries owners about launching a blog. Very interesting topic that generated a lot of questions from the audience.

The real fun will start at 5:00 pm with tastings and a great dinner and tomorrow, back to work. The EWBC agenda will keep the participants busy all day and the speakers will need a lot of energy to carry on. Stay tuned on twitter and facebook for more info!