2017年份波尔多期酒销售开始,别冲动买

 文:陆江 | 葡萄酒在线

一年一度的波尔多期酒售卖已经开始,现在售卖的是2017年份的波尔多名庄酒,周围有些“冲动”的朋友想跃跃欲试。

特别要提醒你们,先想想,自己为什么要买波尔多期酒(2年后才能交付现货!)。

如果是其他需求,譬如装Bigger或是特别需求,那就买了没问题;可如果为了投资增值,那就死了这条心吧!

波尔多期酒早就不适合投资,看一下Live-ex统计的最近12个年份期酒的市场回报率(描蓝色部分)。

图表来源自Liv-ex

【表格中:

“1”指的是发布两年后的Liv-ex中间价格(就是最早可以拿到现货时的市场价格)。

“2”指的是截至2018年1月31日的Liv-ex中间价格。

“3”指的回报率是相比酒商的发布价来计算。】

期酒购买后两年,可以拿到现货时,有合适回报率的只有2005和2008年份,看着还像样点,不过特别注意2008年份期酒价在2009年上半年发布,正值2008年底美国金融危机爆发后的恐慌出价,很低 (陆江撰文)。

此后仅有2014年份的15%就算是相当出色的涨幅,可2年的回报15%,还没算上交易套现的成本(一般是5-20%)。也就是说连银行理财的普通回报还跟不上,而且还需要花时间精力以及承担2年的市场风险(汇率,市场需求等)。

除了这3个年份,其它大部分年份是亏损或是很低回报。

2017年份期酒出价因为去年春天的大规模霜冻,让波尔多也受影响,遭受减产,当然从现在看,品质还不错,所以今年价格大概率不会有明显下调,现在现货波尔多葡萄酒市场价格大部分品种都算合理,真不如买点现货年份,直接可以享用,也不承受很多风险。

葡萄酒现阶段还是享乐为好,投资还是找自己熟悉的领域,再不济,银行理财收益也基本大概率地超过期酒。

 

 

陆江(Maxime LU)

– 曾为Decanter亚洲葡萄酒大赛(Decanter Asia Wine Awards),意大利南部葡萄酒大赛(Puglia)、葡萄牙葡萄酒挑战大赛-Wines of Portugal Challenge(Lisboa)等国际国内葡萄酒大赛专家评委;美食美酒旅游类撰稿人,《葡萄酒在线》专栏撰稿人、《Decanter中文版-醇鉴中国》撰稿人,葡萄酒行业咨询顾问,万欧兰葡萄酒教育首席讲师,资深葡萄酒收藏顾问。

京东自营葡萄酒,也有暴利产品了

撰文:陆江 | 葡萄酒在线

京东自营葡萄酒……也有暴利产品了,它是以前我在不同平台推荐无数次的高性价比卖家,看来我要重新审视一下。

下图的西班牙Faustino I 1961 卖得不是一般的贵。5500元一瓶,有些国际一线顶级庄老酒也够买了。

这酒是西班牙里奥哈RIOJA产区的产量不低,价格不贵的酒,实际国际市场定位本就不高,尽管老年份在西班牙也就卖几百块人民币(500以下),就算进口到中国,完税后也是数百人民币。

 

京东卖的加价率感觉已经回到十几年前大陆葡萄酒疯狂暴利时代。

我买过几瓶这1961年份,喝剩还有一瓶,在考虑是不是应该暴利1500出。

 

最新更新:该产品在京东下架了。

 

该话题在头条引发热议,阅读量过70万:

奔富,木桐,天猫,谁是赢家

文:陆江 | 葡萄酒在线

昨天晚上到今天上午,群里看到几篇新闻稿关于,TWE(富邑集团,旗下有俗称奔富的葡萄酒品牌)、BPR(顶级庄木桐酒庄母公司),以及天猫三方的合作发布会。TWE正式代理BPR旗下商业量产品牌木桐嘉棣(Mouton Cadet,类似拉菲传奇的量产酒)。

🔶媒体们都用了蛮“大”的标语,感觉会对市场有很大影响。

细想一下,其实就是炒个冷饭,三方联合媒体曝光一下而已,因为消息其实一月就已在市场发布。(详情请参看葡萄酒在线一月的报道:陆江乱语之中国葡萄酒市场又步入春秋战国时代)

🔶BPR集团不满意原来代理桃乐丝的销售情况,转投到有酒类大IP“奔富”的富邑集团,看中的是,富邑这几年借奔富强势品牌建起的庞大销售渠道。希望借大流量能为旗下量产酒木桐嘉棣品牌出高销售量,也许能缩短和远亲拉菲Lafite在华市场旺销数字。

另外这TWE销售大网里各渠道,也是品牌推广的极佳所在,BPR集团应该是合作的最大赢家,未来即使万一翻脸不合作,也有不错的品牌积累。

🔶TWE近年借助神助天选品牌“奔富”,打造了庞大的销售网络,品牌打造方面TWE是争议颇多,但借大牌进行商业渠道开发,TWE绝对是可以进商学院教材案例的。

在复杂中国市场,那么短时间就打造完成一个庞大立体还算成功的销售体系。相信木桐嘉棣品牌能受益不少。

对于TWE来说也是,有了这个桃乐丝已运营多年,又是法国大牌背书的品牌,也大大增强TWE在华产品线的品牌实力和品种选择,相信也能给自己带来可观利润增长点。现在中国市场已是TWE集团近年来起死回生的最核心市场。

🔶TWE和BPR两个集团这次合作必是双赢,而天猫……就是和两家互蹭个热点,即使换京东也一样。

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Food and wine pairing in China: Technicalities ruin the fun

By  Maxime LU/ 陆江
7 February 2018

(Published on Decanter China, the Chinese version of Decanter)

Food and wine pairing ‘helps but won’t drastically boost wine sales’ in China, despite the enormous number of wine and dine events being held in the country, said Chinese trade professionals

Distributors: Pairings don’t boost sales

There is no clear sign that the widespread media coverage and many events on food and wine pairing in China have directly helped wine sales, according to several importers and distributors.

‘Most of our customers drink wine for business occasions,’ said Christian Zhang, chief sommelier of Noah’s Yacht Club in Shanghai. ‘They still only have very basic knowledge about wine and pairing. The concept of wine pairing helps, but won’t make a huge difference in sales.’

At retail stores, ‘we are rarely asked about food pairing options by our customers,’ said YANG Zuyan, fine wine and projects manager of Pudao Wines.

‘To properly pair food with wine, you need a certain level of wine knowledge. While media and trade professionals are interested in the concept, their buying power is limited. Real consumers, however, don’t have [the] knowledge to be influenced by the concept,’ said Yang.

‘To make a sale, it’s key for us to demonstrate scenarios in which consumers can picture themselves drinking wine,’ said WANG Xiaoshan, Market Director of Joyvio, a wine importer owned by Legend Holdings, which also owns Lenovo.

‘If we start lecturing them on what wine they should choose if they’re going to eat a certain dish, things get too complicated and they won’t remember anyway,’ Wang said.

‘[Food and wine pairing] is additional information for consumers, and may help them to picture themselves enjoying the wine with food, but that’s about it,’ said Ma Tao, general manager of B2B wine distributer Wajiu.com.

‘For the general public, fine wine and dining is still considered as something enjoyed only by the white-collar elites, despite the heavy media coverage on the subject. In most cases, people still drink wines for quaffing and “Ganbei (bottoms up)” in China.’

Meanwhile, the concept of food and wine pairing as a branding and communication tool is considered important by producers and regional bodies, which stress that localised and less ‘textbook’ pairings tend to work better in China.

Producers: Non-textbook communication is the key

‘We wouldn’t rely on food and wine pairing events to push sales,’ said WU Xiaoxia, head of marketing in Changyu, the biggest wine producing company in China.

‘Culturally speaking, the majority of Chinese consumers care more about who they drink with and what the occasion is, so they pay less attention to what they drink. Plus, they usually have a variety of dishes laid out on the table at once, so the textbook course-based rules of Western wine pairing won’t work here,’ Wu said.

‘The key is to focus the pairing around Chinese food,’ said CHEN Lizhong, owner of Xinjiang-based boutique winery Tiansai.

‘We used the concept of Chinese food and wine pairing to promote our rosé, dry white and an easy-drinking red wine range, and we saw some growth in sales.’

The experimental and ‘fun’ elements of pairing are ideal to ‘bring Chinese consumers closer to wine’, especially during wine-themed dinners featuring local dishes, said YIN Kai, president of Castel China.

Food and wine pairing is an ‘important method’ for promoting Australian wines in China, agreed Willa Yang, Wine Australia’s head of market for China.

However, instead of teaching consumers about pairing roles, the regional body focuses more on helping Chinese consumers to ‘form the habit’ of having wines with food, Yang added.

‘Technicalities would ruin the fun and enjoyment of wine drinking,’ said Judy Chan, owner of Grace Vineyard.

‘However, when you start to recognise the basic principles of food and wine pairing, you will be better informed when choosing a bottle to buy, and naturally find more enjoyment in the pairing experiments.’

Food and wine: The ideal occasions

High-end restaurants that serve Western or Japanese food, as well as the more ‘westernised’ modern Chinese food restaurants, tend to naturally fit the concept or food and wine pairing, said professionals.

Fine wine and dining experiences are still important for promoting premium wines, said Ma Tao of Wajiu.com.

‘”Wine by the glass” and special pairing menus are welcomed by our customers,’ said Christian Zhang of Noah’s Yacht Club. ‘Wine region-themed promotions, such as ‘Rioja and restaurant week’, also help us to sell,’ he added.

Major events hosted in hotels, such as weddings, are also opportunities to promote wine via food pairings, said Wang Xiaoshan of Joyvio.

‘The guests tend to pay more attention to the choice of wine and food for the occasion, because they demonstrate the taste of the host.’

 

(Editing by Chris Mercer)

Translated by Sylvia Wu