Fine Wines Fetch Record Prices Despite Wall Street Volatility

Last week, Nonni Strategic Marketing had the pleasure of working with Acker Merrall & Condit in promoting and marketing their first-ever Grande Fête de Bourgogne. Acker Merrall & Condit, the world’s leading wine auctioneer and authority on fine and rare wine, held a week-long celebration dedicated to the wines of Burgundy, those who make them, and those who love them. The Grande Fête de Bourgogne brought together serious Burgundy collectors and producers of unparalleled renown in a series of incredible events leading up to the first wine auction of the 2018 NYC season.

Despite one of the most turbulent weeks in Wall Street history, the wine market surged with confidence and optimism on Friday, February 9th in New York City, as Acker Merrall’s inaugural ‘Grande Fête de Bourgogne’ auction smashed 194 new world records with over $7 Million of sales.  The firm’s $5 million plus pre-auction expectations were left in the rearview mirror as nearly 20% of the auction’s 1059 non-mixed lots set new world records.

The 'Grande Fête de Bourgogne' auction boasted direct consignments from eight of Burgundy’s greatest winemakers. Four Domaines debuted on the US auction stage via their direct consignments, including Domaine Duroche, a rising star of Gevrey-Chambertin, whose consignment began with the great 1969 vintage, and Haegelen-Jayer, the mythical "Ghost of Clos de Vougeot," with pristine, full-case consignments from 1989-2009 never before released until recently with Acker Merrall.

For the first time in the United States, Francois Labet's Château de la Tour represented the oldest Domaine-direct wines in the auction, with vintages dating back to 1959. The most significant debut came from Domaine Méo-Camuzet, whose reputation as one of Burgundy's best Domaines has long been established under the leadership of Jean-Nicolas Méo. This was the first time that wines were ever consigned directly from Méo-Camuzet’s cellars. The four Burgundy Domaines that completed the Great Eight of these Burgundy direct consignments needed no introduction, and the wines from Drouhin, Faiveley, Fourrier, and Comte Liger-Belair all set new world records with the offerings from their cellars.

Click here to read the full press release.

New Year's Sprint to St. Patrick's Day

As the new year looms, our thoughts race ahead of resolutions to the results for which we hope - health and deliciousness all year long! Here's a tip of our hat to green oatspiration, Irish-style. On St. Patrick's Day we'll be slurping this healthy green shamrock shake while we watch for the first green buds of spring. It's a simple blend of 1/3 cup Flahavan’s Irish Oatmeal, 1 cup chopped mango, 1/2 a medium avocado, juice of 1 lime, followed by 3 oz coconut milk.

Meanwhile, Happy and Healthy New Year!

Pinosthesia: How to Pair Wine and Tunes

Last month we traveled to Wellington, New Zealand for the Pinot Noir 2017 conference. We learned a lot about pinot noir, sure. And about New Zealand, certainly. And about dubstep. Why?

A highlight of the conference for me was sonic artist and wine writer Jo Burzynska's experiential presentation on pairing wine with five sound experiences. We tasted Crown Range Cellar's Signature Selection Gibbston Pinot Noir 2012 five times, with five sounds. My tasting notes are below.

Next week we'll try this again in the office, with a different grape variety and our team in New York. Stay tuned!

Silence: fruit-driven nose, acid-driven palate. Simple.

Datsik by Gecko (Dubstep): bubblegum nose, bland palate (the expert's opinion: dubstep is a poor choice for pinot, "turns it into primitivo'")

Summer by Vivaldi (Baroque): earthy nose, more elegant palate, noticeable tannin. My favorite pairing.

Hard Rock: fruity nose, no floral component, bland but acidic palate. Not tasty. Better with a big red.

Ambient (Jo's own 'signature pinot track'): savory, umami nose and palate

Trend Alert: Charcoal? Food waste? Cereal?

New year, new food trends! Now that the new year is in full swing, leading US food publications have released their list of predicted food trends for 2017. From the celebration of charcoal to a war on food waste, this year’s list of quirky trends will surely make for 12 months of interesting food and drink. Here are some of our favorites:

• Ancient grains

• The defeat of food waste

• Chilled red wine

• Charcoal in everything

• Dominance of vegetables

• Grain-packed breakfasts

• Fermented foods

• The fast-foodization of cereal

• Superfoods

Although every list mentions different trends, there is a clear overarching theme amongst all of them: a migration towards healthier options and alternatives to make for a more balanced diet. It’s looking like 2017 is the year to explore new, innovative, and unique approaches to healthy living. I for one am excited to try out different recipes using more trendy foods and methods to add some excitement to my diet.

One trend that I am particularly looking forward to trying out is incorporating more ancient grains into my diet. Not only does this trend carry countless health benefits, but grains are also so versatile and accessible. There are the “trendy” grains such as farro, chia, buckwheat, and barley, but how about some good old-fashioned oats? Although familiar, oats are just as “ancient grain” and nutritious as the rest and can be used in countless innovative ways.

When it comes to trends that I would not have expected to see, charcoal definitely takes the cake. How could something that looks inedible be used as a trendy component to dishes from ice cream to cocktails? Not only does the jet black color make for a dramatic presentation, but the health benefits — detoxification and teeth whitening to name a few — of charcoal have drawn brands to use it in their products. Don’t believe it? Morgenstern’s Finest Ice Cream in New York City is a pioneer of the charcoal trend, attracting a flock of curious fans to their store every day to try their ‘Coconut Ash’ ice cream through social media promotion.

Chilled red wine? 2017 is saying, you don’t have to stick to norms and traditions! Try food and drinks you have always loved in new ways. This is the year to do it. “One glass of red wine… on the rocks please!”

Food waste is a huge and often unaddressed problem in the U.S. This year, foodies and acclaimed restaurateurs everywhere are joining the battle to fight against the soaring amount of wasted food that gets thrown out. Be resourceful, use your leftovers, and get on board with this trend. If you run a restaurant, it’s good PR and good business.

Healthy cereal is going big! In recent years, due to the rising health awareness trend, commercial cereals have been kicked to the curb for their sugary and unpronounceable ingredients. Meanwhile, cereals such as Special K and Oat Bran are making a comeback. Expect to see restaurants dedicated to cereal and to see cereal in more than just your breakfast.