Category: WSET Level 4 Wine

Selling a bottle directly can put more of its selling price into the winery's hands. It also puts more work there. Someone must attract the custom

A restaurant doesn't buy a wine simply because it tastes good. The bottle also has to fit the food, guests, price structure, service and storage.

A bottle bought with the weekly groceries solves a different problem from a bottle chosen after a long conversation with a merchant. Neither trans

A container arriving on time is a logistical success. It isn't necessarily a commercial one. If the wine sits in a warehouse without reaching buye

The name on a bottle doesn't tell you who owned the vineyard, who operated the press or who paid to hold the wine before sale. One business may do

A wine can become more expensive abroad without its producer changing the price. A tariff may rise, the buyer's currency may weaken, or a new labe

Buy a bottle for 10 and sell it for 15. The difference is 5, but what percentage have you made? The answer depends on the question. The markup is

A winery can have a beautiful barrel room and a rather ugly cash-flow forecast. The two are perfectly compatible. Equipment, wine and packaging al

A vineyard can sell its entire crop and still fail to cover its full cost. The harvest cheque must support more than that season's spraying and pi

A small harvest does not guarantee higher wine prices. Buyers may be ordering less, warehouses may already be full, or the shortage may concern a