We took it easy this year. I worked myself sick....literally. Trust me, I wanted to party....but just could not! 1st time in a long time, I did not tear up the City on New Years Eve.
Champagne in my vintage Marie Antoinette glasses. We rang in the new year, not exactly the way, we would have in the past. Sometimes, rest is good. LOL
2016 was probably one of the busiest years I've had in a long time.
I'm talking sleepless nights, not eating, and head spinning stress.
There were issues with the shipping company, be careful with the boat. Know your options, ask a lot of questions this is your livelihood. However, I realize no matter how much you can plan, or do absolutely everything correct, some things are just out of your control.
So, I start this blog, and share my year end 2016 importing thoughts. I returned back to California for the holiday season the 12th of October, just after making many arrangements for my pallets for the states. I was no longer on French time, and had to make a lot of effort to communicate with France. A lot of things went wrong. However, in the long run, I'm glad it worked out for the most part. I value the experience, and learned some very important things for the next time. I will not be punked again!
So, I start this blog, and share my year end 2016 importing thoughts. I returned back to California for the holiday season the 12th of October, just after making many arrangements for my pallets for the states. I was no longer on French time, and had to make a lot of effort to communicate with France. A lot of things went wrong. However, in the long run, I'm glad it worked out for the most part. I value the experience, and learned some very important things for the next time. I will not be punked again!
This is the nature of the Beast: Build interest & curiosity, and set up as many appointments as you can. Do tastings.... and make sure to include plenty of samples in your inventory. Then call all your go to connects, while finding new clients. Also allow time to change out last minute Colas approved (back)labels immediately.... This is something winemakers would do, when you're a regular client. Easy if the winemaker, does exactly what you've asked, and listens! Remember you are the importer, and their portfolio looks great when they have their wine in the States. Easy chill winemakers are fun, and you'll learn to drop the winemakers that are difficult!
(HINT:) If you're always having to email back and forth with the winemaker more than promoting and selling the wine.....this is a red flag!
RED FLAG!
Easy breezy night...I had my guy, and my office administrator, come over for dinner and Champagne.
We got shit done done! Inventory....check.
2016 loot
Time is everything! Having the product, available just makes you look good, and your clients happy. Use what you can now, and if you have mistakes from the winery....this could be another set back. Be sure all addresses are correct and PROOF labels for COLAs. Are the labels correct? Make sure, before signing off, and check everything on anything. It's like a car, you drive it off the lot, it's yours. If it's not right, don't take it, refuse the order, or welcome to hell......
Have good support from your wineries! Good relationships and support makes your job easier as the Importer. There is so much you have to do for each client, and each client will fit a different clientele. Basically, you're doing everything! OMG! Have a great Customs Broker, and no nonsense International/Exclusivity Lawyer. It is not easy to bring in wine into the USA. I have made mistakes, and I have been fucking burned. When friends do you wrong, it stings.... I take these hard lessons to heart. When I make a mistake, I own up to it, that's being a boss. I'm also a small business owner, the people will try and take advantage. Know the language, if working in a foreign country! Research research research...no one will hand anything to you.
I can't repeat enough... please make sure you use a GOOD shipping company. Use a few... This can make or kill your season!
I can't repeat enough... please make sure you use a GOOD shipping company. Use a few... This can make or kill your season!
Things have changed a lot in the City of San Francisco, and especially the last 5-7 years. At one point, I was definitely somewhat of a party girl. But things are different. People do not answer their phone, check their emails, nor make appointments anymore. The Nightclubs are the hardest, because they are not even open til after 7pm(ish) Wed-Sat only, and prefer texts?! Yep, texts. It's gotten very impersonal. Unless you still have the connect, you have to really hustle a nightclub.
Fine dining, and restaurants are ordering earlier, and prepared. I remember this, being a past Wine Director. If a liquor company generally locks in Christmas....it is almost guaranteed they sealed the deal for
New Year's Eve.
Also, I find that the Sommelier, or Wine Director may or may not exist. Which is crazy to me, because in this town everyone always wants to talk wine! There is a new buzz, and new era of pop up and startup restaurants. The restaurants are now ordering from companies, who just do a basic wine and liquor list. There seems to be a disconnect with the back of the house, "the food," with the front of the house "the wine." Do Tastings with the Chef, and pairing the menu exist in some of the new places?! Back in the day, we would spend days on doing the pairings after the chef decides the courses of action. I can't tell you how many new restaurants I walked in, and asked to speak to the Wine Buyer, or ask for a card. The reaction was I don't know. Wow, I'm not that old, this is a foodie and liquor town. My whole adult life in San Francisco, and this is Unheard of......but this is real.
Fine dining, and restaurants are ordering earlier, and prepared. I remember this, being a past Wine Director. If a liquor company generally locks in Christmas....it is almost guaranteed they sealed the deal for
New Year's Eve.
Also, I find that the Sommelier, or Wine Director may or may not exist. Which is crazy to me, because in this town everyone always wants to talk wine! There is a new buzz, and new era of pop up and startup restaurants. The restaurants are now ordering from companies, who just do a basic wine and liquor list. There seems to be a disconnect with the back of the house, "the food," with the front of the house "the wine." Do Tastings with the Chef, and pairing the menu exist in some of the new places?! Back in the day, we would spend days on doing the pairings after the chef decides the courses of action. I can't tell you how many new restaurants I walked in, and asked to speak to the Wine Buyer, or ask for a card. The reaction was I don't know. Wow, I'm not that old, this is a foodie and liquor town. My whole adult life in San Francisco, and this is Unheard of......but this is real.
Okay, sometimes the owner buying wine is somewhat normal. They are just looking at cost, and have big companies like Southern do their wine and liquor. But I find by doing this and no involvement, they tend to have stuff on the menu that's not even available. Lack of menu updates shows lack of quality. Sometimes they need help with their menu, or to just simplify. When I see something at Safeway, on a fine dining menu, I basically give up. Thank Goodness for corkage! Appointing a wine person of interest, is smart. But lately it seems everyone in the City is a Sommelier....(sigh)
This is annoying.
It took me almost 5 years to get certification, a shit load of time, and I was working. Sometimes I feel I'm not dealing with that level of confidence. Or, again I ask for a wine director, or who buys the wine for your restaurant? Lately it's been a deer in headlights response, "I don't know."
Now, I'm finding out about new outsourced liquor companies, who buy and do everything, and that's it. OR the other way, 1 Head Somm for
all "their restaurants" and I having to track that individual down in the City. Okay, truthfully, I'd prefer this way, because I am use to this. (Whew)But it is exhausting, but at least it is still personal.
So now I'm entering new arenas in wine sells,
that I haven't seen b4.... There are new alcohol
gatekeepers in the City by the Bay. You've got to be cunning, in finding out who they are. JUST Who are the folks throwing these holiday parties at Gumps and Barneys Grand Stores in downtown SF?
Now, I'm finding out about new outsourced liquor companies, who buy and do everything, and that's it. OR the other way, 1 Head Somm for
all "their restaurants" and I having to track that individual down in the City. Okay, truthfully, I'd prefer this way, because I am use to this. (Whew)But it is exhausting, but at least it is still personal.
So now I'm entering new arenas in wine sells,
that I haven't seen b4.... There are new alcohol
gatekeepers in the City by the Bay. You've got to be cunning, in finding out who they are. JUST Who are the folks throwing these holiday parties at Gumps and Barneys Grand Stores in downtown SF?
This year, I needed help. Don't ask for help?
Or go mad.....
Trade is good, Champagne never went further.
So now, I ask, I get, sometimes not, but graciously accept the help when it is available.
I am constantly learning, and must realize...I can't control everything.
I try.
I just can't.
So now, I ask, I get, sometimes not, but graciously accept the help when it is available.
I am constantly learning, and must realize...I can't control everything.
I try.
I just can't.
These are just a few things that happened in 2016!
All experience: phone calls, emails, finding parking, paying for parking, promoting new wine that is new to the states, media, appointments, gas, deliveries, parties, tastings, air freight, boat shipping, arranging deliveries, bringing on Reps, and being low in the bank account... I figure things out fast.
I encourage new importers to Save your money, there are no loans on things that are not here yet. Meaning, you have no wine, you have no collateral. It's still funny when people think I am rich.
I am not rich. I am comfortable, and would love to retire early....that would be nice.
I just chose this path after not passing the 4th level Master Sommelier test twice. Also working as a Broker opened the door. I still have to use my credit cards, and my savings for this life in Import/Export.
No investors or partners at this point, I would love to see how far I can get, as a super working woman. #womeninwine
Keeping it Black-Latin owned, and in the family.
BELIEVING in my dreams!
#believeingintheimpossible
This business has no mercy sometimes. When you are dealing with a shark....
I like to channel Dorothy Parker!
All experience: phone calls, emails, finding parking, paying for parking, promoting new wine that is new to the states, media, appointments, gas, deliveries, parties, tastings, air freight, boat shipping, arranging deliveries, bringing on Reps, and being low in the bank account... I figure things out fast.
I encourage new importers to Save your money, there are no loans on things that are not here yet. Meaning, you have no wine, you have no collateral. It's still funny when people think I am rich.
I am not rich. I am comfortable, and would love to retire early....that would be nice.
I just chose this path after not passing the 4th level Master Sommelier test twice. Also working as a Broker opened the door. I still have to use my credit cards, and my savings for this life in Import/Export.
No investors or partners at this point, I would love to see how far I can get, as a super working woman. #womeninwine
Keeping it Black-Latin owned, and in the family.
BELIEVING in my dreams!
#believeingintheimpossible
This business has no mercy sometimes. When you are dealing with a shark....
I like to channel Dorothy Parker!
Be strong, cry alone, and never let them see you sweat. Things will go wrong. Ahhhh, I have been so pissed off, I see red like a bull. I have to stay flight attendant professional, and just fix it. Stay organized, and if people have questions about what you do,
how are you doing this...blah blah blah?
I hand them a card, and say check out the website.
You just don't have time like that, especially in the "now" to help someone else restart their new career.
I am venting, but I'm telling it how it is.
Seriously, unless they are buying wine, keep it moving. Smile, be kind, but if you're not delivering boxes, and sending an invoice....keep it moving.
I rather spend what time I do have with my guy, my family, my peeps, and of course my dogs. I'm not kidding, sometimes, Francois makes me stop, to just eat. He is awesome, btw. My birthday was in December. I was a little under the weather...
but he made it perfect.
My body and mind needed to chill out!
I blog all this, for new and fresh perspective. Because if you want something bad enough, and you've earned it....take it. Don't listen to other people's shit
You work.
TIME IS MONEY.
I don't mind hard work.
I just want to always remind myself why I do, and go thru all this shizzzzzzzz.
It is the passion of wine. #truewinegeek
This passion is alive and so is my drive.
I import unique and elegant wine from France. There is just something beautifully rustic about a Rhone Rose, or Cuvee. Champagne is just truly SEXY. Chablis, Chardonnay, and Aligote is the Cocaine of White Burgundy. Oldies but goodies.....
#lifeofanimporter
Happy New Year from Game of Seasons...xoxo
and thank you for stopping by.
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