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E‐Business channels are presenting novel opportunities for small vineyards to target new online market segments, to communicate directly with the customer and side‐step the main wine distributors who have traditionally blocked access to substantially wider markets. In the UK, where the majority of wine producers is heavily reliant on direct sales, understanding the role that eBusiness channels can play in the buyer behaviour process could be critical for building effective customer relationships and sales. This paper investigates how competitive advantage can be achieved through B2C channels.

On the initiative of Professor Ross Dowling (Edith Cowan University, W. Australia) and in cooperation with the Western Australian Tourism Commission and the Augusta‐Margaret River Tourism Association, a conference on wine tourism was held in May 1998. Both the tourism and the wine industries were very well represented at this first conference to be held on the subject of wine tourism; around 250 visitors from Australia as well as from other parts of the world met in Margaret River on the magnificent premises of Leeuwin Estate Winery, well known for its al fresco concerts.

This paper examines publicans' response to the growing UK market in pub wine sales. It considers the findings of recent market surveys relating to wine sales across‐the‐bar, looks at the breweries' commitment to wine sales (research, training, consumer interest) and considers the potential of sales in this field for the breweries and independent landlords. Despite the rapid rise in popularity of wine, evidence suggests that the brewers, as yet, have still to make a full response to market growth. It appears that across‐the‐bar wine sales have been influenced little by the increase in UK wine imports and sales or changing public interests and demands. Trends indicate that there should be a significant market for wine in pubs, yet currently wine sales account for only 4% of all across‐the‐bar sales; as such this section of the pub beverage market offers brewers and publicans real potential to develop their wine sales strategies thereby increasing their sales and improving the appeal of their pubs.

Examines the changing trends in world Cognac sales, and the potential of emergent markets — particularly China — as trade and tariff restrictions change and world politics make these alternatives more receptive to the West.

In this era of rapid changes consumers have become less brand loyal and are always looking for the new “in” product As the result of these changing preferences chances for new products are steadily rising. The range of aperitifs has remained unchanged for at least twenty years, sales of products like Sherry and Vermouth are steadily in decline. This article investigates the chances of a hitherto little known product in the UK, namely Pineau des Charentes. It also reports on research carried out amongst producers in the Pineau producing area into factors that could influence the success of Pineau.

The aim of this study is to understand the diverse ways in which gastronomy and heritage are related and how this specifically applies to tourism in the city of Tainan, Taiwan and their traditional snack food. Interviews conducted with local food commodity experts in Taiwan generated in-depth insights into distinctive cultural traditions and particular historical circumstances well beyond the immediate producers and consumers. Four issues emerged from these interviews: the concept of what constitutes traditional food, modifications in the method of food production, the role of traditional food within society, and historical inheritance through mass media promotion. The drive toward innovation, when opposed by the force of tradition, can indirectly sustain the configuration of cultural heritage which can be expressed through food as the art of gastronomy.

This article studies the planning and creation of a substantial wine farm in South Africa. A prominent businessman uses his managerial talents in copy‐book fashion, to attract earlier return (on his considerable outlay) than would have been the case relying fully upon the maturity of his vine crop. An enormous bush‐fire had an unexpected effect, and the variation of wildlife is touched upon, as are the inevitable government regulations. There is so much being, and to be, installed, that it is suggested a follow‐up study concerning maturity and achievements could be useful.

Wine tourism has gained increased coverage in the last 4–5 years. Recognised as an effective aid to distribution and brand building, both industry and academia have developed research and strategies for increasing the effectiveness of how wineries manage wine tourism. This paper synthesises the findings from two recent conferences and argues that in order to be successful wineries will need to pay more attention to strategies that attract repeat visitors. This requires a relationship marketing strategy.