Conceptualized in 2016 and fully launched in 2019, the 220L Wineglobe is found in many important sparkling, white and red cellars around the world. Created by Bordeaux based Famille Paetzold, in 2025 Wineglobe released the newest edition to their lineup: The 400L Wine Globe. Through client feedback and market testing, the goal of the 400L was to: Create an actual sphere that is more natural in shape and entirely made of borosilicate glass Decrease the price per L: 220L / 4,950 EURO vs. 400L / 5,950 EURO -  Easier handling via it's forklift friendly stand Easier cleaning via valve opening or 90 degree elbow Produced locally on site in Cadaujac Bordeaux, France Production The 400L Wineglobe is produced via a patented process involving two separate half spheres which are then fused together to make a complete sphere. The production is internalized at Famille Paetzold and is overlooked by the youngest of the Paetzold's; Paul. At the origin of the Wineglobe is gla

Wineglobe, produced in Bordeaux France by the Paetzold family are single-piece borosilicate glass globes which are currently available in 115L and 220L. They allow for the purest expression regarding terroir drive-wines due to the neutrality of the material: glass. The Wineglobe was created in 2015 and can be found in the most important wine regions in the world. Today it represents the ultimate reference high-end cutting edge vessel, found in the most prestigious of cellars, for the fermentation and aging of white and rosé wines and the aging of reds. Why do producers use Wineglobes?  Rangeing from French references in Bordeaux, Burgundy, Champagne, Loire, Côte du Rhône and far in between, Wineglobe feedback from wine producers includes: For pure and unadulterated expression Blending No Reduction  No release of elements into the wine  Flawless Hygiene Decrease in the use of SO2 Easy to clean To learn more, please find below testimo

As the busiest time of year for wineries approaches, it’s critical to plan ahead for the holiday season, specifically the OND period (October, November, December). With so many opportunities—Black Friday, Cyber Monday, Thanksgiving, Christmas, and New Year's—wineries need to strategically market to capture sales and build lasting customer relationships. Here’s a detailed guide, based on our Holiday Marketing Webinar, to help you create campaigns that will maximize your success this holiday season. Why Holiday Marketing is Critical for Wineries The holiday season often represents the most lucrative time of year for wineries, with up to 30% or more of annual sales generated during OND. This period provides opportunities for increased engagement, new customer acquisition, and deeper loyalty with existing customers. The biggest reason for the spike in holiday sales is the gifting mindset. During the holidays, customers are not only buying for themselves but als

Sonoma State University is pleased to announce the appointment of Dr. Linda Nowak as Interim Executive Director of the Wine Business Institute (WBI). Nowak, a distinguished educator and respected leader in the field of wine business, returns to the role she held from 2007 to 2010, when she was instrumental in furthering WBI’s reputation as a global leader in wine business education. Nowak’s extensive background in marketing, business administration, and wine education uniquely positions her to lead WBI during a transitional period. She holds a Ph.D. in business administration from Saint Louis University, with a major in marketing and a minor in international business. She earned her MBA from Mercer University and her Bachelor of Science from California Polytechnic State University, San Luis Obispo. Nowak is no stranger to Sonoma State University, having served as a professor of marketing from 1996 to 2010. Her tenure included notable achievements as Executive Director of WB

The market for yeasts selected to produce sparkling wines, as opposed to that to produce still white wines, is limited and consists of strains with strong fermentation abilities but producing low concentrations of aromatic compounds. Today the market increasingly demands sparkling wines characterized by greater freshness and fruitier sensations than in previous decades.    To produce a sparkling wine, a base wine must undergo a second fermentation called prise de mousse (PDM), refermentation or effervescence. This technique requires the preparation of a yeast starter culture (YSC) containing a high amount of yeast cells capable of consuming all the fermentable sugars added to the base wine and transforming them into alcohol and carbon dioxide. The quality of the YSC is crucial for the success of the PDM process, which can take place in a bottle using the traditional method, or in a closed tank, in an autoclave, according to the Charmat or Martinotti method. However, over the

Sonoma State University’s (SSU) Wine Business Institute (WBI) announces the launch of A Report on the Wine Industry Today, offering a fresh perspective on the current landscape, the opportunities and the challenges facing wine industry leaders in 2023. Faculty contributors to the inaugural issue include Economics Professors Chong Kim and Rob Eyler along with Wine Business Professor InHaeng Jung. Contributing Board Members include Jay Johnson, President, RNDC West Region at Republic National Distributing Company, Ed Adams, Vice President, Capital Markets Group at American AgCredit and Gary Heck, President & Chairman of Korbel Champagne Cellars. “While this year has been a challenging one for the wine industry, there are bright spots and companies who are exploiting opportunities; our approach is to highlight success,” noted Ray Johnson, Executive Director of the Wine Business Institute. Johnson added, “The length of each issue will be deliberately brief,

Afternoon Brief, September 27th

Washington Considers Allowing Fingerprint Scan, Facial Analysis to Buy Alcohol, Cannabis: The Washington State Legislature may consider legislation giving the State Liquor and Cannabis Board further rulemaking authority regarding the use of biometric age verification by private entities selling alcohol or cannabis products...

Wineglobe and Bouchard Cooperages are pleased to announce a collaboration for representation in the US and Mexico while continuing limited involvement with Jaimee Motley from Jaimie Motley Wines and Fassbinderei Stockinger. The Bouchard Cooperages non-oak vessel portfolio includes vessels made from concrete, sandstone, terracotta, cocciopesto, stainless steel and now premium borosilicate glass adds Paolo Bouchard. Wineglobe, produced in Bordeaux France by the Paetzold family are single-piece glass globes that range from 25L – 400L with the most popular sizes being 115L and 220L which allows for the purest expression regarding terroir-driven wines. The Wineglobe was created in 2015 and in 2020 received the famous Vinitech Innovation Trophy award. Today, it represents the ultimate reference high-end cutting-edge vessel found in the most prestigious of cellars for the fermentation and aging of white and rosé wines and the aging of reds. Wineglobes have been shown to produce

Beyond the Numbers: Building a Successful Wine Influencer Collaboration

Consider how an influencer will relate to your brand image and customers.  By Melanie Young “Influencer” is a marketing term that’s recently exploded as fast and forcefully as the pop […]

As the cellar master of Krug, Julie Cavil has one of the most revered and respected jobs in Champagne. She explains the creative process behind the flagship Grande Cuvée, how Krug evolves over time and how the 2022 vintage is shaping up. How did it feel to become Krug’s first female cellar master? Rather than saying I’m the first female cellar master, I’d simply say I’m the eighth cellar master in the history of the house. It’s my job to perpetuate the dream of the house’s founder, Joseph Krug, each year with a new Édition of Krug Grande Cuvée. I’ve been with Krug since 2006 and prior to becoming cellar master, I was winemaking director and a member of the tasting committee alongside former chef de cave Eric Lebel. The transition was seamless for us. I work with an immensely talented team on many projects, which keeps my job interesting.  Krug Grande Cuvée is made from a blend of up to 120 wines from more than