You’ve already done the hard part getting guests through the door. Now it’s time to make every visit truly count. Join Liz Mercer for a sharper, more intentional look at how top-performing wineries are transforming the tasting room into a powerful engine for revenue and loyalty. From the first welcome to the final touchpoint, you’ll learn how small, deliberate shifts in approach can significantly improve conversion, deepen engagement, and create lasting customer relationships. If you want stronger results from every tasting room interaction, this is a session you won’t want to miss. Wednesday, April 22nd, 2026 at 10:00 AM – 11:00 AM (PT) RSVP Now ABOUT THE SPEAKER Liz Mercer WISE Coach & Content Developer Liz Mercer grew up in the Napa Valley, which instilled a deep respect for the culture and lifestyle of wine and the industry supporting it. She left the area to attend Northwood University in Michigan, where she studied Finance & Business Manage

Wine club season can overwhelm even the most organized winery teams. Customers expect fast answers, personalized service, and easy ways to manage their memberships — often all at once. In this webinar, WineSpot AI and RedChirp will each demonstrate how AI-powered tools can support modern winery communication workflows — from automating routine customer responses to intelligently selecting the right recipients for text marketing campaigns

As demand for non-alcoholic wine continues to grow, more producers are exploring dealcoholization as a way to expand their portfolios. But removing alcohol is only the first step. The real challenge lies in what comes next. Alcohol plays a critical role in a wine’s structure, balance, and sensory expression. Once it is removed, the wine often loses body, aromatic intensity, and overall integration. What remains can feel thin, sharp, and incomplete. To produce a high-quality non-alcoholic wine, winemakers must shift their mindset from simple removal to thoughtful reconstruction. This process centers around four key areas: acidity, mouthfeel, aroma and flavor, and color. Dealcoholization can concentrate acids, resulting in a sharper profile that requires careful adjustment. At the same time, the loss of alcohol reduces viscosity and mid-palate weight, creating a need to rebuild texture and structure. Aromatics are often diminished during processing, requiring targeted strategies t

eCELLAR's The Pulse: Making the Most of the Tasting Room Visit with Liz Mercer Date: April 22, 2026 Time: 10:00 AM to 11:00 AM PT Registration: https://us06web.zoom.us/webinar/register/WN_D2JERMtnSdWzc0gkAaas4Q In the first session of this two part series, Beyond the Tasting Room, we explored how wineries are generating revenue beyond the tasting room and adapting to evolving consumer behavior. In Part Two, Making the Most of the Tasting Room Visit, we bring the focus back to where many of the industry’s most important customer relationships begin. We welcome back Liz Mercer, Partner at WISE, for a practical conversation on how wineries can maximize the impact of every tasting room visit. Drawing on industry data and her experience working closely with wineries, Liz will share what today’s top performing tasting rooms are doing differently. From creating more meaningful guest interactions to improving conversion, retention, and long term customer relationshi

Tartrate stabilization helps keep wines bright, clear, and free of the “wine diamonds” that consumers often perceive as a flaw. While traditional cold stabilization works, it can be time- and energy-consuming, and can affect aromatics and flavor. Today, there are smart, innovative stabilization solutions that eliminate the need for chilling while protecting wine quality and making cellar work easier. Carboxymethylcellulose (CMC) CMC is a cellulose-based solution that acts by interfering with crystal growth. While traditional stabilization induces crystal formation, CMC prevents them from developing in the first place. It provides reliable stability without chilling and helps preserve pH, aroma, and flavor. CMC is a strong choice for white and rosé wines where clarity and freshness are priorities. Acacia Gum Acacia gum, made from the sap of Acacia trees, coats the tiny tartrate particles so they cannot grow into visible crystals. It also helps protect color, making it

Explore how Winesecrets' selective dealcoholization process delivers premium No/Lo wines without compromising what makes them wine: Selective membrane separation — Our Reverse Osmosis process extracts only water, alcohol, and acetic acid. Color, tannin, body, and structure stay behind the membrane, untouched. Complete aromatic protection — Delicate volatile compounds are physically retained by the membrane throughout the entire process. There is no need to "capture" or "add back" aromatics since they're never lost in the first place. No heat contact with your wine — Only the water-ethanol permeate fraction is distilled. Your wine is maintained at cellar temperature from start to finish. Minimal volume loss — With an average loss of just 1.25%, more of your wine comes back to bottle and sell. Trial to production scale — Start with a Test Track bench trial on as little as a 750ml sample to taste your wine at multiple ABV targets,

Jerome Eckert-Nathan, President and CEO of BevZero, discusses how dealcoholization has evolved from a last-resort solution into a precision-driven technology producing premium results. Today’s advanced dealcoholization technology, including next-generation vacuum distillation systems like ClearAlc, help producers create high-quality non-alcoholic and low-alcohol wines while preserving aroma, structure, and overall wine integrity. As the global NoLo wine market continues to grow, quality begins with the base wine — and innovation continues to elevate the category year after year.